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On Sun, 12 Oct 2003 11:28:59 GMT, Frogleg > wrote:

>On 11 Oct 2003 20:21:42 -0700, (Paul
>Kossa) wrote:
>
>>I've read of a recommendation to replace butter or margerine with
>>olive oil . . . supposedly it's healthier. But how much do you use? If
>>a recipe calls for a certain amount -- ounces, cup, whatever -- do you
>>use that same measure?
>
>Depends on the recipe. Butter usually has a little water included, so
>a Tblsp will have less fat (calories), but not a terrificially
>significant amount. Substituting OO (a mono-unsaturated fat) for
>butter (a saturated fat) in sauteing is recommended for various health
>reasons. Using a combination of butter and oil in saute provides a
>'buttery' flavor and a lower smoke point -- lower chance of burning.

Mind wandering. A combination of butter and oil for saute will have a
*higher* smoke point than butter alone. And a lower chance of burning
either the fat or the food being sauted.

To address the original question, a 1:1 substition is approximately
correct, but may yield different results in different recipes. Our
wretched volume/liquid/weight measures shouldn't be too much of a
problem. 2oz (weight) of butter is pretty much the same as a quarter
cup (2oz liquid) of oil.