Hi,
I am new to the site, in love with the cookbook and experimenting. Has anyone had success using dairy butter in place of the oil in some of the traditional applications? Once in a while we just miss butter! Thanks for sharing your efforts
nichoslcat
I've wondered about using butter in place of the grapeseed oil, too. In fact, I noticed this question was asked elsewhere and there wasn't a reply to it either. All I can go by so far (I haven't navigated fully through the site yet!) is that Elana has posted two chocolate chip cookie recipes. One uses 1/2 c. grapeseed oil, and the other one uses 10 Tbsp. melted butter. So, I guess one could use that guideline for any of her other recipes, although I haven't personally experimented.
Hi nicholscat and mymanzwife,
I'm not sure if that would be a good conversion. I've stopped cooking with butter as so many of my readers are dairy free. There are (fortunately or unfortunately) probably more than 20 different ways to make each of my recipes.
Because my goal is to produce as many recipes as possible for you and others, it's just not feasible for me to test out every variation of every recipe. If I did that I'd probably post 10 or 15 recipes a year on my site instead of the 100+ recipes that I currently produce annually (free of charge) for everyone; plus there are other projects including book(s) I write, classes I teach and trade shows where I meet readers. I am very conscious of how to be most productive for my readership/students.
I hope this sheds some light into my thought process and goals in terms of how I serve you and all of my readers.
Thanks!
Elana
Hi Elana,
I appreciate you taking the time to respond. Love the blog and your new cookbook!
I had noticed that after each of your recipes you've stated:
"I am unable to answer your recipe modification questions.
There are infinite variations on every ingredient and piece of equipment and I encourage you to experiment if you wish to alter my recipes."
You also invited us to check out your FAQs or the Forum.
I completely understood that it would be a huge undertaking for YOU personally to offer suggestions for substitutions. Therefore, I was given the impression that the forum was created so that your *readers* could discuss alternate ingredients in place of what you list in case they so desire to experiment with what may work best for them. I thought that was very gracious of you to allow the discussions to take place here, and it's been a lot of fun reading and learning new ideas.
With that, is it okay to mention that I made your "Cinnamon Coffee Cake" with butter yesterday and it came out just fine? :-)
Hi mymanswife,
I really appreciate your response, it is so sweet :-)
Yes, thanks for letting me know about the coffee cake.
Have a great night!
Elana
I always substitute butter for oil in recipes. Have been for years. Can't tollerate the processed oils and now days can't stand the taste of them.
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