Findley2 Posted January 17, 2011 Share Posted January 17, 2011 For those of you who cook w/ coconut oil. Is an exact substitution or do you use more/less than what is called for. Also is different for butter vs oil? Quote Link to comment Share on other sites More sharing options...
TXMary2 Posted January 17, 2011 Share Posted January 17, 2011 I use the exact same amount. When making cakes, it is heaven!! Quote Link to comment Share on other sites More sharing options...
Jen in PA Posted January 17, 2011 Share Posted January 17, 2011 Exact. :iagree: Quote Link to comment Share on other sites More sharing options...
Snickerdoodle Posted January 17, 2011 Share Posted January 17, 2011 Do you mean cook or bake? For cooking I just throw some in a pan. I don't bake. Quote Link to comment Share on other sites More sharing options...
Brilliant Posted January 17, 2011 Share Posted January 17, 2011 I use the exact measurement. I substitute it as a solid when butter or shortening is called for, or I melt it as measure as a liquid when oil is called for. I've successfully used it in quick-breads, muffins, and pancakes. The only thing that was a failure was a pie-crust recipe that uses butter & shortening - I subbed solid coconut oil for the shortening part. It was a disaster. The crust shrank way too much, and it was also tough. So I still keep shortening on hand for that one thing! Quote Link to comment Share on other sites More sharing options...
happypamama Posted January 17, 2011 Share Posted January 17, 2011 I use the same amounts as I would with butter or oil. Quote Link to comment Share on other sites More sharing options...
Findley2 Posted January 17, 2011 Author Share Posted January 17, 2011 Do you mean cook or bake? For cooking I just throw some in a pan. I don't bake. Same here, but I assumed she must be talking about baking (or she follows recipes very closely ;)). Thanks for the help. I did mean baking, I just guesstimate when I am cooking. :lol: Quote Link to comment Share on other sites More sharing options...
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