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I normally replace with half shortening and half butter. It works fine.
For most things. Let it cool and the finished product will be slightly heavier with shortening.
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.
45 millilitres.
One cup equals 16 Tablespoons and 1.5 cups equals 24 Tablespoons. One stick of butter equals eight Tablespoons. Three sticks equals 24 Tablespoons and therefore, three sticks equals 1.5 cups of melted butter.
just the melted butter.
baby oil or melted butter (:
Just use melted butter or milk.
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.
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.
Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!
You can use butter instead, although you really won't get the same texture as you'd get using Crisco. Oil does not work in Irish Soda Bread. You could try searching for an Irish Soda Bread recipe that doesn't include Crisco.