Oils -- such as canola -- and solid fats -- such as margarine -- work very differently in recipes. Oils can leave many baked goods greasy and heavy rather than light or flaky. Ideally, you should substitute oils for oils and solid fats for solid fats. Butter, lard and shortening are better substitutes for margarine than canola. If necessary, however, you may substitute canola for margarine in many recipes. The Cook's Thesaurus recommends adding more eggs and sugar to the recipe to compensate for the oil.
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- Measuring cup
Multiply the amount of margarine in your recipe by 75 per cent. For example, if your recipe calls for 1 cup of margarine, you would multiply that by 75 per cent for a total of 3/4 cup. If your recipe calls for 4 cups of margarine, multiply that by 75 per cent for a total of 3 cups.
Measure out an amount of canola equal to the number you determined. For example, if you calculated that 75 per cent of the margarine in the recipe is 3/4 cup, measure out 3/4 cup of canola.
Add the canola to the recipe at the same time as you would have added the margarine. Cook the recipe as normal, optionally adding more eggs and sugar to the recipe.
Tips and warnings
- You cannot substitute canola for margarine in every case. Canola would not work well as a spread on toast or on a baked potato, for example.
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