No, pie crust is one of the things that has to use a solid shortening.
For most cookies you can't use oil in place of shortening.
Shortening is made from hydrogenated vegetable oil, such as soybean oil, while lard is made from animal fat. But you can use shortening in recipes that call for lard.
In some recipes, oil works well in place of shortening. If a solid fat is needed, lard or schmaltz (chicken fat) will work.
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 lard, which shortening was designed to replace, will get the same results as shortening.
Margarine, shortening, oil. If baking, you can substitute applesauce.
No you dont because shortening is worse than oil, and it good not to use more. In this case less shortening would actually be more.
Use what you have. Butter, margarine, solid shortening, anything but lard. Melt it and let it cool. Same amount.
No. Checkers, like many food processors, uses solid canola shortening.
Yes, you can easily use butter flavored shortening in place of regular shortening in most any recipe without a problem.
NOPE.... use shortening or margarine = soft cookies, use butter = crispy cookies. If you use oil, you'll have a mess.
Use 2/3 or 3/4 cup vegetable oil (I use canola) for each cup of shortening or butter.
Oil is used because it is easy. For a mix, you can use any kind of shortening, butter, margarine, solid shortening, even lard if you really had to. Melt it and let it cool. The finished cake may be slightly heavier than with oil, but not so much that it will cause a problem.
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
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.
If you want to cut down on the fat content, you can use applesauce in place of shortening in your cookie recipe.
Butter is shortening. It is still arguably the best shortening to use in cakes.
You can not eat vegetable shortening in cake......it is edible...but you can not use it in cake..you can use vegetable oil if you like....:)
Depends on the recipe, you couldn't use oil for pie crust.
it depends what the oil is being used for.
No you cant
If the recipe calls for shortening do not substitute for oil.
instead of oil try apple sauces
You can also maybe use shortening.