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 Post subject: Substituting Earth Balance
PostPosted: Mon Mar 25, 2013 10:52 pm 
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Tofu Pup

Joined: Thu Mar 08, 2012 9:44 pm
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Location: Tampa, City of Awful, FL
I've seen information on how using oil instead of earth balance changes baking, but I was wondering what happens when you substitute the other way around. Specifically... a sugar cookie recipe calling for oil. I would like to use earth balance instead, but i'm sure oil is in the recipe for a reason. So what happens if I use the earth balance, will it ruin the cookies? Has anyone had any experience with this or have any guesses what might happen? I appreciate any help, I don't really want to waste ingredients...


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 Post subject: Re: Substituting Earth Balance
PostPosted: Mon Mar 25, 2013 11:17 pm 
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Drinks Wild Tofurkey
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Location: SF Bay area
I thought oil made baked goods lighter, at least that's true for cakes and muffins. I don't really like oil in cookies, so I sub Earth Balance for oil all the time.

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 Post subject: Re: Substituting Earth Balance
PostPosted: Wed Mar 27, 2013 1:33 pm 
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So Totally Yiffy
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I usually prefer oil also, but I think if you want to sub a solid fat you'd have the best luck melting it first.


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 Post subject: Re: Substituting Earth Balance
PostPosted: Wed Mar 27, 2013 1:42 pm 
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Wears Durian Helmet
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I would melt it but then let it cool a while. Mixing in hot Earth Balance will dissolve the sugar and ruin the texture.


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 Post subject: Re: Substituting Earth Balance
PostPosted: Wed Mar 27, 2013 3:29 pm 
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Vegan Vegan Vegan Vegan Vegan
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oil is more dense than earth balance (usually when substituting the other way around, you have to use 2/3 of the amount of margarine in the recipe called for. so 1 cup margarine = 2/3 cup oil. i'm bad at math, so i can't calculate the other way around, but you'll need more butter than what the recipe calls for in oil.) or the melting idea is a good plan.

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