Posted 31 July 2004 - 07:42 AM
The only caveat with that rule is that I believe they have different moisture contents, so if you're baking something REALLY finicky, in theory you might have to compensate for the difference. And in some things, it doesn't necessarily work. (For instance, in a pie crust calling for half shortening (not margerine, I know, but related), half butter, substituting all butter makes for a nasty crust! ;-P) But for all practical purposes, they interchange well.
Tiffany aka "Have I Mentioned Chocolate Lately?"
Inconclusive Blood Tests, Positive Dietary Results, No Endoscopy
G.F. - September 2003; C.F. - July 2004
Hiker, Yoga Teacher, Engineer, Painter, Be-er of Me