no it does not it will still be the same just a different color.
Shortening is the same as lard, so the ratio is 1:1.
Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.
Because both butter and shortening are fats that are solid at room temperature, they work much the same in baked products. Advertisers promoting vegetable shortening do claim that products baked with shortening rise more or will have better appearance and texture. These claims may or may not be true. It is certain that butter produces a taste that most people prefer to the taste of shortening.
It would be the exact same color as Lard (vegetable shortening): White.
The Four Color Theorem states that you only need four colors to color any map on a plane such that no two adjacent regions have the same color.
In most cases, yes, shortening can replace butter without additional adjustments. But shortening will not give the same taste as butter, so additional flavorings may be needed. In some very sensitive cakes and pastries, the difference in water content might effect the results. Butter has slightly more water content than shortening.
A half cup shortening is a half cup margarine. They are practically the same except in taste.
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
fat, grease, shortening, suet
Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.
For shortening a long same sized drawing
The same amount.