1

I'm cooking brownies; I have put everything together, and then find out I have no vegetable oil. What can I use to substitute for it?

anna
  • 11
  • 1
  • 2

3 Answers3

4

Any fat can always replace any other fat, so if you have any of the following around, they can be used as a substitute:

  • Butter
  • Duck fat
  • Olive oil (yes, it's a vegetable oil, which you say you don't have, but you might not have thought of this one)
  • ...

Note however, that using different fats will change the texture and taste of the final product. (if you're used to very soft brownies, butter will give you a less soft experience and duck fat will change the taste)

Fabby
  • 5,817
  • 1
  • 21
  • 39
  • Olives are fruits. Also, don't use olive oil or any strong flavor oil. Neutral oils only. I tried to use olive oil once. It didn't taste good. – Chloe Apr 21 '16 at 23:08
  • 1
    @Chloe: Depends on the olive oil: "Extra Virgine Gentile" oil from big olives has nearly no taste (and used mostly for salads) whereas "Robusto" wouldn't be a good match... Anyway, wel'll never know as this was a typical drive-by question where the user posted a question to get an answer to never return to even accept) – Fabby Apr 23 '16 at 13:02
2

You can use applesause it works better if you ask me I can't have oil so I use applesauce use the same as the recipe calls for

user45222
  • 21
  • 1
  • I've never used applesauce in brownies before, but I've used it plenty of times in muffins. (although in that case, I find it best to only replace 1/2 to 2/3 of the oil, and leave some as actual oil). – Joe Apr 21 '16 at 18:58
  • also related to this answer : http://cooking.stackexchange.com/q/18451/67 ; http://cooking.stackexchange.com/q/6869/67 – Joe Apr 21 '16 at 19:03
0

You can use margarine as a substitute for vegetable oil. Melt the margarine, wait for it to cool to room temperature, and replace the melted margarine for vegetable oil using a 1:1 ratio. However, this ratio may vary between recipes, so this isn't ideal unless you're used to using margarine in a particular recipe.

kayk
  • 331
  • 1
  • 2
  • 6
  • I don't think this is *always* true. It may be often true but margarine is not 100% fat. Oil is. Oil is also liquid and margarine is solid, which makes incorporating it complicated. They have subtle differences. Could you please expand your answer to account for this? – Catija Aug 02 '17 at 21:15