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2011-11-09 13:41:49
2011-11-09 13:41:49

No, oil is liquid, shortening should be solid. Margarine or butter can be used as shortening.

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Related Questions


Some of the fats used in baking are butter, lard, vegetable shortening, margarine and various vegetable oils.


Yes, the light flavored olive oil works great as a substitution for other vegetable oils. However some recopies specifically call for butter or shortening so while it can be a good and healthy substitution the flavor and texture may not be exactly the same.


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


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.


You can use Butter, Margarine, or Lard. These will give you about the same result as using vegetable shortening. Vegetable shortening is pure fat so lard will be a good substitute, butter and margarine have water in them you will need to use a little more and if used in baking they won't produce a crust that is as flaky as shortening would. If you are looking for a healthier/low fat substitution try googleing food substitutions for vegetable shortening. Using certain fruits like apple sauce, bananas and many others as a substitution can work but a very very lesser degree.Clarification:Using butter, margarine or lard will not generally give the same results as using shortening. Shortening is made from hydrogenated vegetable oil, such as soybean oil, butter is made from cream, and margarine is made from various fats and liquids.In some recipes that call for butter or shortening, you can use margarine, but since margarine has a higher water content than butter or shortening, it's not a good idea to use margarine in foods that require a crisp, flaky texture, such as pie crust.


Cookeen is a block of vegetable oil known as shortening in the US, it is used for making pastry and other baking recipes.


No, imitation butter "spreads" contain too much water to substitute for butter in baking. Lard or vegetable shortening can be used in place of butter.


Wesson MFB shortening is used in baking bread. Why is it important to haver the ingredient of Methyl Silicone in the MFB shortening.


Shortening means fat. It may be vegetable oil or soft vegetable shortening (think Crisco) lard or butter. Different breads use different fats.


Shortening is made from vegetable oils. It is a fat that is pure white, odorless and tasteless. It is best used in cakes, and makes them very light and tender, with a moist crumb, but does not have the flavor of butter. It can be used in making pie crusts, although they will not be as flaky as those made with butter. Still, butter and shortening can be used interchangably in many recipes.


Flour, baking powder, salt, baking soda, sugar, shortening, and buttermilk.


shortening can be used for cookies because you don't have to put it in the freezer like butter. but you can use butter or vegetable oil to replace shortening but you will have to wait.



In cooking butter can be used for vegetable oil, but it cannot be substituted in baking.


Lard or any vegetable shortening; one popular brand is CRISCO. Oil also can substitute for butter in many recipes, but the results will be somewhat different, and should be tested.


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


The term 'shortening' in baking recipes refers to the fat used, such as Crisco. One may consider cutting down on butter and using margarine instead, for example.


In bread, shortening coats the starch molecules, which slows down staling after the bread is cooled. Shortening can also be used to lubricate the baking pans. In cakes, shortening helps prevent too much gluten formation, which gives a softer, lighter cake. Shortening also helps incorporate air bubbles into the cake to help with rising.


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.


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.


White shortening is just another term for plain shortening. It's used to distinguish from butter-flavored shortening. If you're not from the US or Canada and don't know what shortening is at all, it's made from partially-hydrogenated vegetable oil and is used as a substitute for lard and butter in recipes and as an oil for deep-frying. It has no flavor of its own and is there strictly to make the dough or short. Substituting butter or lard can be difficult because shortening has some air whipped into it, but for recipes like drop cookies where you can afford to play fast and loose with the measurements a one-to-one substitution of butter often works (and works better than shortening, sometimes).



Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.


all purpose flour,baking powder,salt,shortening,and milk


Is the question about "vegetable shortening"? In apple pie filling, a small amount of butter (about 2 Tablespoons) NOT shortening, should be used to "dot" the top of the filling before the top crust is applied. For any pie crust, including crust for apple pie, butter or lard, or a combination of both, may be used instead of vegetable shortening. There are also recipes for crust made with vegetable oil, which produce a slightly different type of crust with a crumbly texture.



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