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When Substituting

From Cooking Light November 2015.

Source and licence

From Cooking Light November 2015, printed page 10, digitised by the Internet Archive: https://archive.org/details/Cooking_Light_November_2015

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. canola oil for butter, consider this: Canola oil is 100% fat;
  2. butter, only 80%.
  3. Most recipes only need 3 4 the amount of oil to replace butter.
  4. WE LOVE CANOLA OIL in quick breads and cake batters, but it doesn't aerate or “cream'' into sugar like butter does, making it less suitable for cookies andfrostings.
  5. ** KICK YOUR GRAINS and veggies up a notch with a sesame oil-fried egg on top: Cook an egg in a drizzle of toasted sesame oil, and then season with a splash of soy sauce and a dash of Sriracha.