Page values for "Butter"

"Ingredients" values

1 row is stored for this page

Field	Field type	Value
form	`String`	Unsalted, solid
role	`String`	Fat · structure, flavor, creaming
storage	`String`	Fridge, 1–3 months; freezes well
season	`String`	Year-round
kcal100	`Float`	717.0
g_tsp	`Float`	4.7
g_tbsp	`Float`	14.2
g_cup	`Float`	227.0
g_each	`Float`
allergens	List of `String`, delimiter: `,`	dairy
pantry	`String`	no
price	`Float`	4.49
price_per	`String`	1 lb
summary	`Text`	Butter is roughly 80% milkfat, 16% water and a little milk solid. It does three different jobs in a kitchen: creamed with sugar it traps air and leavens; melted it coats flour and tenderizes; in a pan it is a flavor-carrying cooking fat. Which job it is doing decides what can replace it.

14 rows are stored for this page

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Margarine
alt	`String`
role	`String`
ratio	`Float`	1.0
conv	`String`
confidence	`String`	high
effect	`Text`	Nearly identical result. Cookies spread slightly more and taste a little flatter.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Margarine
alt	`String`
role	`String`	cutin
ratio	`Float`
conv	`String`
confidence	`String`
effect	`Text`	Works in a crust; slightly less flaky.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Vegetable shortening
alt	`String`
role	`String`
ratio	`Float`	1.0
conv	`String`
confidence	`String`	high
effect	`Text`	Taller, softer cookies and flakier crusts, but no butter flavor. Add ⅛ tsp salt per ½ cup.
warning	`Text`	Flavor loss is obvious in shortbread and pound cake.
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Vegetable shortening
alt	`String`
role	`String`	cooking
ratio	`Float`
conv	`String`
confidence	`String`	medium
effect	`Text`	Fine for frying; no flavor to give the pan.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Olive oil
alt	`String`
role	`String`
ratio	`Float`	0.75
conv	`String`
confidence	`String`	medium
effect	`Text`	Use ¾ the amount. Denser, moister crumb.
warning	`Text`	Oil cannot be creamed. Where the recipe creams butter and sugar, the texture changes a lot.
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Olive oil
alt	`String`
role	`String`	melted
ratio	`Float`
conv	`String`
confidence	`String`	high
effect	`Text`	Use ¾ the amount; mix with the wet ingredients. Moister, keeps longer.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Olive oil
alt	`String`
role	`String`	cooking
ratio	`Float`	1.0
conv	`String`
confidence	`String`	high
effect	`Text`	One-for-one. Higher smoke point; adds its own flavor.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Olive oil
alt	`String`
role	`String`	creaming
ratio	`Float`
conv	`String`
confidence	`String`	low
effect	`Text`	Skip the creaming step and whisk oil with sugar. Expect a flat, dense result.
warning	`Text`	In shortbread or pound cake this is a different dessert.
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Olive oil
alt	`String`
role	`String`	cutin
ratio	`Float`
conv	`String`
confidence	`String`	low
effect	`Text`	Cannot be cut into flour. The crust becomes a press-in oil crust: crisper, less flaky.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Coconut oil
alt	`String`
role	`String`
ratio	`Float`	1.0
conv	`String`
confidence	`String`	medium
effect	`Text`	One-for-one. Chill it first if the recipe creams; use refined to avoid coconut flavor.
warning	`Text`	Labeled as a tree nut by the FDA; check with anyone who avoids tree nuts.
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Coconut oil
alt	`String`
role	`String`	creaming
ratio	`Float`
conv	`String`
confidence	`String`
effect	`Text`	Chill until firm, then cream. Cookies spread a little more and set crisper.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Coconut oil
alt	`String`
role	`String`	cooking
ratio	`Float`
conv	`String`
confidence	`String`	high
effect	`Text`	Good for roasting and sautéing; flavor is noticeable unless refined.
warning	`Text`
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Greek yogurt
alt	`String`
role	`String`
ratio	`Float`
conv	`String`	replace half the butter with the same volume of yogurt
confidence	`String`	low
effect	`Text`	Replaces half the butter with an equal volume of Greek yogurt. Denser, tangier, fewer calories.
warning	`Text`	Quick breads only. Do not use in cookies, shortbread, crusts, or pans.
applicable	`String`

Field	Field type	Value
sub_from	`Page`	Butter
sub_to	`Page`	Greek yogurt
alt	`String`
role	`String`	melted
ratio	`Float`
conv	`String`
confidence	`String`	medium
effect	`Text`	Swap half the melted butter for yogurt; the loaf stays moist and tightens slightly.
warning	`Text`
applicable	`String`