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2010-06-11 05:16:43
2010-06-11 05:16:43

Yes, in some cake recipes, canola oil can be substituted for shortening.

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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, for baking purposes, solid shortening can be melted and used as a substitute for vegetable oil.


Solid vegetable shortening is the same as Crisco.


solid vegetable oil is shortening, such as Crisco.


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.


No, vegetable oil is a liquid and vegetable shortening is a solid, almost like butter.


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.


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, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.


Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.


No. Checkers, like many food processors, uses solid canola 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.


They are both oils that have a solid consistency at room temperature.


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.


I'll assume you meant butter for one of your shortenings. In most recipes, any solid shortening can be substituted for any other solid. The end product will vary some and in some cases it has to be shortening or it has to be butter. You will just have to try it both ways and see how it turns out.


I would think the same amount. But, you won't get the same results. Shortening 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 avoid the trans fats in solid vegetable shortening, use palm oil or coconut. These are naturally solid at room temperature.


A shortening is a cooking fat that is solid or semisolid at room temperature. These include butter, lard, hydrogenated margarines (transfats), and hydrogenated vegetable oils (transfats).


Shortening is solid at room temperature. It is a hydrogenated vegetable oil, the hydrogenation being the thing that makes it solid at room temperature. (Most vegetable 'fats' are usually called oils because they are liquid at room temperature.) Hydrogenated fats are not very good for you.


Technically, butter is a form of shortening, because shortening means any form of fat or oil. (Lard, suet, butter, margarine, Crisco).Generally, if a modern recipe calls for shortening it is referring to a vegetable shortening such as Crisco. Older recipes may be referring to any solid shortening.


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.


Usually it doesn't really matter what type of solid shortening you use. Flavor may be a consideration, but it should perform alright. In some recipes it needs to be one or the other.



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