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Replacing Oil with Butter in a Very Daring Maneuver
But you are right, butter is about 80% fat and remainder is water, milk solids, and, in the case of salted butter, salt. You could go to the trouble of clarifying the butter, but why not just use 10 tablespoons of butter and only 2 tablespoons of water instead? That's Plan B, by the way. (Plan C is to clarify the butter, in which case you'll need to clarify about 10 tablespoons in order to wind up with half a cup. We hope you don't have to resort to Plan C.) |
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