Can vegetable oil be substitute for shortening?
depends what you want it to turn out like. you can put anything in anything but no saying it would taste good. hope i helped :)
4 people found this useful
How much vegetable oil would you substitute for a recipe that calls for 2 tablespoons of shortening?
Answer . I would think the same amount. But, you won't get the same results. \n. \nShortening is a saturated fat like lard or butter. Oil is an unsaturated fat. You won't get at all the same results. I would sub butter. If you are veg and you dont want to use animal fat but you are trying to avo…id the trans fats in solid vegetable shortening, use palm oil or coconut. These are naturally solid at room temperature. (MORE)
Any cooking oils can be used in place of Canola oil, without any noticeable difference.
No you cannot. To further clarify, butter contains more liquid than shortening. It also has a lower melting point, which will make baked goods (such as cookies) crispier and flatter. Shortening will allow the cookies to be fluffier and lighter. If you're looking for flavor, add butter flavoring i…n small amounts so as not to alter the liquid content in the recipe. However, I just read this: " The answer is a qualified "yes". We have substituted butter in many of our recipes and believe butter makes a tastier, healthier cookie. (Shortening and margarine are made with hydrogenated fat and most of us would like to reduce hydrogenated fat in our diets.) Your cookies will turn out a little differently if you substitute butter for shortening. Shortening makes a cookie that is crisp on the edges and chewy in the middle. Butter makes a cookie crisper throughout. Because of the moisture in butter, cookies made with butter tend to spread more during baking. If you need to, you can counteract some of the spread and crispness in the butter cookie with the addition of an extra egg. Whole eggs or egg yolks give cookies a cake-like texture. So try your favorite recipe with butter instead of shortening and bake a few of the cookies. If they turn out too crisp or too flat, add an egg and try again." From The Prepared Pantry's Cooking tips at http://www.preparedpantry.com/printable2.html (MORE)
There is a problem with substituting oil for shortening. You will have to adjust all the liquids in the recipe. In most cases I wouldn't suggest it.
Yes, you can substitute olive oil for vegetable oil, but not for all dishes. Olive oil has a strong taste. You would probably not want to use olive oil in most Indian cooking and definitely not in baking. Make sure that the taste of olive oil is compatible with your other ingredients.
I personally substitute vegetable oil with canola oil. It is low in saturated fat and healthier for you. Some canola oils also contain omega 3, which many doctors recommend to their patients. *** Any other oil, corn, canola , olive , can be used as a substitute.( Even melted margarine or butter wi…th limits) . Its mostly the flavor the fat brings to the dish or recipe that will be the difference. I'm over simplifying , but with out more info as to what you are preparing .. that's about it. Another good substitute for vegetable oil is apple sauce. It is healthier, but it does surprisingly taste very good and as it would with the oil. We didn't have any types of oil, and I found that apple sauce answer on yahoo answers. Cool! (: Enjoy... (MORE)
Yes canola oil is a type of cooking oil, there is a slight taste difference but your not likely to notice that in the final product.
To replace one cup of margarine one may use 1 cup shortening plus 1/2 teaspoon salt OR 1 cup butter OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt.
Not really. Corn syrup is a sweetner, and it is produced after corn oil is removed from the corn. Corn or vegetable oil is actually oil, and it is different from sugars.
applesauce - really!. You can also use mayonaise.. You can also substitute the Oil with Sour Cream
It depends on what the oil was for. If it is a recipe, especially for baking, you can use butter as substitute for oil. It is not recommended to substitute butter to fry something because it tends to burn in a hot pan, you should use oil to fry. Yes is can! Just don't use as much oil as butter. B…utter is thicker than oil so don't make it too sloppy. (MORE)
Yes. It should be melted and cooled to lukewarm before adding to other ingredients. However, one should consider that shortening is partially hydrogenated vegetable oil, which is not a healthy substitute for oil.
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.
Yes, you can substitute butter for vegetable oil in a cake mix. If you use butter, don't use the entire amount of liquid which is called for. You can just kind of guess at how much liquid to remove, or you can carefully calculate the number of liquid ounces of butter that you've added, compare that …to the number of ounces of oil which were called for, and then subtract that number of ounces of liquid (milk or water) from the other liquids which the recipe calls for. I disagree with the above. Butter actually has more solids than oil, so you would need *more* liquid, not less. Easiest, I think, just to microwave or otherwise melt the butter, then measure it. You can pretty much substitute the liquid measure of butter for the amount of oil called for by the recipe. This works pretty well but I find that I sometimes need to add even a bit more butter than oil (in liquid form). (MORE)
You can't really sub the two items. The texture would be way off. If you really had to do it, melt the shortening and measure out 13 cups of liquid.
Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lar…d, which shortening was designed to replace, will get the same results as shortening. (MORE)
Substitutes for vegetable shortening include vegetable oil (olive, safflower, corn, mixed, and so forth), butter, lard, schmaltz, and applesauce though frying with applesauce is likely to prove disheartening. Choosing the right substitute depends upon the application. . Butter can be substituted f…or vegtable shortening. (MORE)
Your best guess is to subsiitute in another form of an oil, like canola oil or corn oil, for example.
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume an…d there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too. (MORE)
Depends on the recipe. If this is a baking recipe then probably not. In a pinch you can usually use softened, (left at room temp for at least 3 hours) unsalted butter.NOT MARGARINE.
No, it will not taste the same. It also does not have the same smoking point.
It's fine to sub butter for oil, the only difference is the density of the cake.
You can try canola oil, instead of vegetable oil. That would probably be your best bet.
You could substitute shortening for oil in a cake mix, butit is not recommended. The resulting cake made with shortening willhave a noticeably different texture and mouthfeel. Yes youCan. Shortening.. or Hydrogenated Oil is basically poison anyways.
No, Karo syrup is sugary and vegetable oil is just that. Two totally different substances.
Any neutral-tasting oil can be substituted; canola oil, soybean oil, corn oil, etc. If you want a richer taste (and more saturated fat), you can try clarified butter (ghee), depending on the dish.
When dealing with a shutdown at Chicago's O'Hare airport, anairline may use a _________ model to simulate the costs andbenefits of various options in order to facilitate an effectivedecision.
Canola oil is vegetable oil, just a specific kind. It is the healthiest type to use right below or beside olive oil.
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.
For most things. Let it cool and the finished product will be slightly heavier with shortening.
No. It is just vegetable oil. I don't think animal fat shortening is even available except for straight lard.
Yes, applesauce is a healthy substitute for oil whenever you are baking. Just be sure to use an unsweetened applesauce.
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.
Olive oil can be substituted for shortening in a biscuit recipe, but the resulting product will be resemble a muffin, with an olive oil flavor and lacking the flakiness expected in biscuits.
Yes but the texture of the brownies might be effect, might be more cake like then fudgy.
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
No, pie crust is one of the things that has to use a solid shortening.
A variety of alternate ingredients that can be used instead of oil or butter in the preparation of foods. Substitute products exist with reduced fat and no fat and in different forms such as spreadable and liquid. Fruit purees or applesauce can be used as oil substitutes for baking purposes. Add ski…m milk to applesauce or fruit-based purees for liquid cooking oil substitutes. Butter buds mixed to form a liquid, corn syrup, and cooking sprays may also be used as good oil substitutions. Non-sticking cooking pans can be used in order to reduce or eliminate oil required for cooking. (MORE)
NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.
yup i guess it would substitute... but use a little less oil than you would butter EG: 1 cup butter:7/8 cup oil but you should try and get some butter
Yes, you can substitute any oil for another oil however it does change the taste a little of what ever you are making.
um no you definitely cant. the oil is there to help the cake get more moist. the shortening will make it super dense and that's not good in a cake. also, i wont cook properly. i wouldn't if i were you.
Depending on the recipe, you can replace some but not all of the shortening (whether vegetable or non vegetable) with apple sauce. (Don't substitute in pastry, goods which rely on their high fat content (Victoria sponges etc...), or goods which need to have a long shelf life). In most other recipes …you can substitute about 1/3 of the shortening for applesauce, however because apple sauce has a higher liquid content than shortening, you may need to reduce the amount of liquid used elsewhere in the recipe. It's probably easier in the long run if you use recipes that are actually designed for use with apple sauce. (MORE)
Yes, just melt the shortening and let it cool before adding it to the batter.
Solid vegetable shortening gives a lighter texture to the recipes it is used in. Margarine, if used as a substitute must be the "solid" type, not the "soft", spreadable kind and it will alter the flavour by adding a salty taste.
Yes you can. I never use oil in any cake that I make. You can also use regular applesauce. You can't tell the difference.
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
Vinegar is an acetic acid solution in http://wiki.answers.com/Q/What_are_the_ingredients_of_vinegar# (5-9 %). For non-distilled vinegars (cider vinegar, wine vinegar, malt vinegar, balsamic vinegar, etc.), other compounds will be present; these are what give the vinegar its particular http://wiki….answers.com/Q/What_are_the_ingredients_of_vinegar# and odor. (MORE)
No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.
It depends on the recipe. If the recipe requires a large proportion of vegetable oil and you're hoping to substitute it with coconut oil it is not a good idea since coconut oil has a distinctive taste which will overpower the whole dish. Generally, it is a good idea to substitute vegetable oil with …something like canola oil since it has no taste rather than coconut oil. (MORE)