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The same
A polygon that all sides and angles are the same measurement is a regular polygon.
That means they have the same measurement. Any two angles that have the same measurement (for example, in degrees) are said to be congruent.
In a fraction they must be in the same units. In a ratio they need not be.
The angles of a polygon are not directly related to the measurement of the perimeter. If you measure a perimeter of a pentagon in inches and then again in centimetres, the measurement number will change but the pentagon will remain the same.
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.
Yes shortening and butter are the same thing.
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.
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.
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.
Yes, but the flavor will be altered and not have the butter flavor from the butter flavored shortening
The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.
Just melt your shortening until you have one cup. Let it cool before using. It's the same thing.
The same amount.
it should be a little less, however, if you MUST substitute butter, you are better off to use margarine, you will find that it tastes better than shortening.
No. Butter is an emulsion of butterfat, water, air, and sometimes salt, churned from milk. Shortening is any fat that is solid at room temperature, not butter, and more typically related to margarine (a butter substitute prepared from beef fat). Shortening is prepared by allowing and limiting the bonding of hydrogen to fats. These fats can be vegetable or animal. Lard is the traditional form of shortening.
Butter is one type of shortening. Use a cup of butter.