Can vegetable oil be used as a substitution for shortening in baking?
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
2 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)
For those who wish to reduce the fat content of the finished product, replacing oil with applesauce will cut calories and fat without adversely affecting the texture.. If you are substituting applesauce for shortening, you use half the amount of applesauce. So, 1/2 cup shortening is replaced with 1…/4 cup applesauce. (MORE)
Yes, because olive oil is gay and has a distinctive taste like apenis, and it will leave that on your food.
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.
no, it has a different consistency and it isn't the same type of ingredient, in other words it doesn't belong in the same family. Butter is dairy and canola and vegetable oil are not.
For one cup shortening use 1 cup butter or 1 cup margarine minus 1/2 teaspoon salt from recipe.
Yes indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
You have to use some kind of oil. Olive oil is probably the best,although any kind of vegetable or fruit or nut oil will do. The oilcombines with the yolk of the egg to form an emulsification.Without the oil, you can't get mayonnaise.
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, canola oil is a type of vegetable oil, and can be used as a substitute in every recipe calling for vegetable oil. yes; I've done that before with brownies, every thing turned out and tasted fine
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.
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)
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.
Yes. Your cornbread will probably taste better if you don't use olive oil. Olive oil is probably too fragrant and strong to put in a cornbread.
Olive oil will burn at low;er temperature than vegetable oil, andit will alter the flavor, but it would work in a pinch. YA GURL AK WAS HERE :) ALSO.. OLIVE OIL IS GROSS.
Yes, you can but only for cakes that require the use of oil. If you use it for other cakes requiring butter it won't have the same flavour.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
I'm not sure what kind of cooking oil you have but most are interchangeable for baking. You just want to make sure you are using a corn or vegetable oil. When you get into olive or grapeseed oils the flavor is more pronounced and they should not be used.
Yes, oil, shortening, margarine, butter, lard, etc. are all pretty much interchangable in most recipes. The major differences between them are flavour and nutrition. You may need to alter the amount of salt, in particular, you add, depending on how the taste turns out to be. That is a trial and erro…r process though. (MORE)
NOPE.... use shortening or margarine = soft cookies, use butter = crispy cookies. If you use oil, you'll have a mess.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
I have often interchanged 'fats' when baking depending on what I had on hand. Sometimes it slightly changed the texture of the final product, but sometimes it didn't. Butter has a higher level of saturated fat so vegetable oil would be lighter , but I've never had a problem by substituting one for …the other. I'm not sure it's necessary, but when I've made this substitution I've always melted the butter before measuring. (Be sure to let it cool slightly before adding to batter so that it doesn't scramble the egg(s).) (MORE)
Yes, it is a heart healthy oil. Any oil is going to produce the same product. Flavor may change a very little bit with some olive oils, but nothing you will probably notice.
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.
For most things. Let it cool and the finished product will be slightly heavier with shortening.
Grapeseed oil is a brilliant oil to use for most purposes. Not sure about deep frying, as this would possibly destroy the goodqualities of this fine oil in particular. I have used this oil in baking for many years with only goodresults to show.
No. In many baking recipes, a combination of butter and sugar provides a solid base. Once the batter is baked, the butter melts over time and is spread evenly throughout the goods. Using melted butter or liquid oils will weigh down your batter and cause the bottoms of your goods to be greasy and/or …burnt. They also will not rise as well (in the case of yeast-less baking) without real butter. If you must substitute the butter with something, Crisco or other solid vegetable oils can work. You'll get a different flavor, though, and it is not advisable. (MORE)
Yes, to some extent. The taste of olive oil will be noticeable in the final product, so olive oil can only be used in products where that taste will be acceptable. Olive oil also has a lower smoke point than other oils, so it is not appropriate for frying at high temperatures.
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.
yes they are in reality about the same thing olive oil just brings out more flavor
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
Expired vegetable oil may be rancid, in which case it should not be used for any food. If the oil has no unpleasant odor or taste, it MAY be safe to use, particularly if the container had not been opened before the expiration date.
For carrot cakes ( I don't know about other cakes), I've used applesauce in the same proportion as needed for vegetable oil, and they came out great.
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
I have used applesauce to replace the oil in cake recipes. It lowers the fat content in the recipe. Use the same amount of applesauce as you would oil.
Omit eggs and oil and use ONLY the same amount of Mayonnaise as oil called for in the cake mix directions.
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.
"Cooking oil" is actually a broad term for purified fat derived from plants which is normally liquid at room temperature. "Vegetable oil," when used to label a cooking oil product may refer to a specific oil like rapeseed oil or to a blend of different oils. Not all vegetable oils are edible - some …are useful only as fuel oils. Not all cooking oils are vegetable oils - for example there are several nut oils and oils from gourds and melons that can be used in cooking. The non-vegetable cooking oils are seldom used in baking, so for the purposes of baking, the terms cooking oil and vegetable oil are pretty much interchangeable. Any recipe that calls for one can use the other interchangeably with the caveat that some oils are lower fat than others and some of them are more tolerant to heat than others. Olive oil can be substituted for cooking oil, but it changes the flavor a little bit. (MORE)
It's not possible to answer this without knowing what type of cookies/how many of them/what size etc... you wish to bake.
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 :)
Coconut oil can be used successfully in most baked goods including: . Baked oatmeal . Cornbread . Yeast bread . Quick breads (sweet breads) . Crackers . Cakes . Muffins . Granola . Granola Bars . Waffles . Biscuits . Scones . Pie crust
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 c…up of shortening. (MORE)
Well, it depends on what you are making. Some require the butter to be melted and some just require the butter to be softened but not melted.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.