you can use butter or margarine instead of veggie oil, right? i also need to know the equivalents like, 1:2.?

Answer 1

In many recipes you can at a ratio of one to one! However they are not neccessarily interchangeable. Oil in cookies instead butter would be just plain gross. A cake is best made with a liquid fat, therefore oil. Butter burns when frying at a high temperature, therefore oil! Post what you are making in additional comments and I can tell you if you can do a swap!

Answer 2

Yes and no.
Both butter and margarine are about 75% fat and the rest being water and other stuff - in the case of butter,, milk solids
Since adding the un- accounted for liquid will really mess up your recipe, you will need to clarify the butter- no problem.
I have made a lot of clarified butter in my time but never clarified margarine. The reason is simple : clarified margarine is vegetable oil.
One of the advantages of clarifying butter is that you raise the smoke point to about that of virgin olive oil.
A word on olive oil. Contrary to all the nonsense you hear from the new converts extolling it's benefits, olive oil is a very specialized oil with very limited uses in the kitchen
Olive oil has a very definite flavor, a low smoke point and because of the new converts it has become ridiculously expensive.
Those of us of Mediterranean decent who first tasted olive oil right after breast milk know this.

Answer 3

They are not totally interchangeable. Butter and margering do not like high heat and it will change flavor. Butter and margerine also contain salt. When they are used it is usually 1 for 1

Answer 4

You can - but olive oil is better and you use exactly what the recipe calls for - if it calls for 2 tbsp of butter than you use 2 tbsp of olive oil!@~

Answer 5

In the superstore, fruits are usually selected much too soon. Some are rocks, many are bitter. Some of the fresh vegetables are typical right (zucchini, onions, garlic, lettuce, greens, and a few others) so I'd have to go with vegetables.