I have run out of margarine and am too lazy/cold to go out. I know I can use oil instead but?!
Answers: does anyone know how much. The recipe says 150g marg.
I'd use a recipe that called for oil instead of butter or margarine instead of substituting and hoping it turned out OK. Here's one;
Banana Cake
3 cups flour
1 cup sugar
1 tablespoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
3/4 teaspoon freshly ground nutmeg
1-1/2 cup mashed very ripe bananas (about 3 medium bananas)
1 tablespoon vanilla
4 tablespoon vegetable oil
1 cup plus 2 tablespoons milk
Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. In a large bowl, sift together flour, sugar, baking soda and spices. In a blender, combine bananas, vanilla, oil, milk. Blend well.
Add liquid mixture into dry mixture. Combine completely. Pour batter into prepared pans. Bake for 25 to 35 minutes or until a toothpick comes out clean. Cool on racks in pans for 5 minutes. Remove from pans to finish cooling.
Here's a gram converter website if you need it to convert the cups, tablespoons, etc. to g's:
http://www.gourmetsleuth.com/gram_calc.h...
It would be helpfull if you told us what you are trying to make. Oil is not suitable for cakes
we dont know what your making but i do hope its not a sandwhich!!!!!
oil is actually OK for cakes, Ive used it it makes a very light sponge cake, i usually use 90ml. have a go.
Make something else, like banana and cream or ice cream,
If you knew how margarine was made you would never put it into your mouth. It's one molecule short of being plastic. Have you not noticed it never goes bad and flies avoid it. you can leave it in the garage with the lid off and it will still be the same a month later. Stick to butter, it's better for you.
I lived in the Malaga mountains in Spain and there the locals didn't use any hard fats or margarines as they went rancid very quickly in the ferocious heat of the summer. So I adapted to their way of cooking. Olive oil is used predominantly for everything, from cooking, baking, to sandwiches. There are many types of this oil from very light to very heavy, so obviously light is for cakes, biscuits etc and heavy for roasting, frying etc. I would say that the conversion would be 25g solid is equivalent to 25ml liquid. However I personally used to just dollop it in a teeny bit at a time to get the right consistency for cakes. Olive oil is actually quite tasty on sandwiches and in spanish homes they dunk their dry bread in to it and eat it as tapas. I'm no chef either but heck you got to eat, and adaptability is something that we humans are good at.
Yes, vegetable oil can be substituted for the butter. The following chart is helpful.
http://www.traditionaloven.com/tutorials...
I found that oil on its own didn't give a very good texture, the cake was heavy and greasy. Adding water lightens it, but can't remember if I used half and half oil and water or 1/3 water and 2/3 oil - think it may have been the latter, ie 100 ml oil 50 ml water. You may need to whisk a little more to get the air in.