Yes, in some cake recipes, canola oil can be substituted for shortening.
It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.
No, vegetable shortening is made from hydrogenated oils that come from corn, rapeseed (canola oil), soybean, corn, sunflower, safflower, or peanuts. In the past, cooks used lard (animal) for the same purpose.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
Brand name for solid vegetable shortening.
Yes. Vegetable oils are vegetable fat. If you want it in a solid form, you can buy vegetable shortening.
Coconut oil which is a solid at room temperature.
No, pie crust is one of the things that has to use a solid shortening.
No. Checkers, like many food processors, uses solid canola shortening.
No. Butter is an emulsion of butterfat, water, air, and sometimes salt, churned from milk. Shortening is any fat that is solid at room temperature, not butter, and more typically related to margarine (a butter substitute prepared from beef fat). Shortening is prepared by allowing and limiting the bonding of hydrogen to fats. These fats can be vegetable or animal. Lard is the traditional form of shortening.
Probably at any supermarket - shortening is simply a food grade fat. Crisco is the most common brand - in some countries you may find Kremelta. It's called shortening because it is used to make 'short' pastry - that is, a pastry with a high proportion of fat and very little liquid. If a recipe calls for shortening you can substitute with the same weight of butter, margarine, lard or coconut fat. You can also substitute with the same weight of cooking oil but in that case you would need to reduce the volume of other liquid ingredients accordingly.
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.