Can shortening be substituted for oil in baking?
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.
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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. ( Full Answer )
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. ( Full Answer )
butter or any other oil, butter is the healthiest choice and probably the easiest to substitute with. You can use butter, margarine, coconut oil, lard, or palm oil.
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 indeed. The taste may be a little more nutty though but in pancakes and waffles its fine.
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! For cakes and breads there shouldn't be a problem. You can't really use oil in most cookies. You would probably want to reduce other liquids just a little bit depending on the recipe.
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. ( Full Answer )
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.
shortening is pretty much butter but you don't have to put it in the freezer or fridge. I have made tortillas with it. It helps it become softer and easier to deal with better than butter,but it is NOT good with cookies.it can also be make out of veggy oil. its nice and soft easy to work with
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.
Due to different molecular structures among other things, they cannot. Beans are not often used in baking.
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! It's already concentrated. Just go to your nearest shop and buy them. If you want to try it, go ahead. :P
Yes. Corn oil is slightly stronger in flavor however not too noticeable. You will get the same results.
instead of a cup of oil in a cake, you can substitute a cup of applesauce. you can hardly taste any difference, but it is a lot healthier for you.. You can use a cup of butter instead of the oil too.
Yes it will work the same in most recipes. The only problem is thatolive oil has more taste than canola oil, and the taste might beobjectionable in some recipes.
I suppose it would depend on what you are baking. I have used coconut oil to replace butter in my gluten free pineapple up-side down cake. I have not yet tried to use it for other baking, but it works beautifully in the cake recipe.
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.
Often times, yes, this is a safe substitution. If there is a lot of oil (say 1/2 - 1 cup) it might be better to only substitute half of the oil for applesauce, otherwise it has the potential to interfere with the taste and texture too much.
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.
It depends what you are making. Something sweet can be baked without shortening by using cooking oil like canola or butter. Something savory you can use olive oil or butter as well, it really depends on what you are cooking.
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.
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.
If you want a substitute for healthy reasons, I suggest using coconut oil. It's good for you and tastes good. Otherwise, organic's always better! Butter is shortening. It's also a natural product without - in most countries - artificial additives enhancing its flavour or colour, unlike margarine…, which cannot be made without various additives. If you must use margarine or oil as shortening your recipe will end up acceptable, provided you check your quantities carefully, but it won't be the same as if it was made with real butter. ( Full Answer )
I say yes, absolutely. many many recipes you can > But there are exceptions ,like pie crust.
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. ( Full Answer )
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.
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, pie crust is one of the things that has to use a solid shortening.
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.
Butter is made from milk. I can not be made from olive oil. Olive oil comes from olives and butter comes from a milk of some short (usually from cow's milk). If you are thinking of the margarine made with olive oil this is likely the spreadable kind that you buy in tub. This is not the same thing ei…ther. I think that it is vegetable oils whipped with water and salt and thickeners. Shortening is hydrogenated vegetable oil. You will have more luck substituting butter or lard for your shortening. ( Full Answer )
Not really, because olive oil has quite a distinctive taste which will impact negitively upon the taste of the cake.
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
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.
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. ( Full Answer )
No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.
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.
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
Oil can be substituted with somethingto keep it moist. This can be something like banana, potato, oreggs.
Yes, you can substitute any cooking oil in baking, as long as it isn't flavored.