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2012-03-31 13:56:02
2012-03-31 13:56:02

No, vegetable oil is a liquid and vegetable shortening is a solid, almost like butter.


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

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.

Substitutes for liquid shortening include: melted butter melted shortening vegetable oil canola oil melted lard

You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.

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.

Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.

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.

Shortening, such as Crisco, is made from vegetable oil.

Shortening is the fat or oil used in cooking. It can range from lard to olive oil, depending on the recipe.

Melt it and let it cool. The cake will be denser with shortening than with oil.

vegetable oil would be unsaturated and butter saturatedd, idk about 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.

No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.

Oil is natural -- shortening is fat.

Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.

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

solid vegetable oil is shortening, such as Crisco.

NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.

No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.

Use 2/3 or 3/4 cup vegetable oil (I use canola) for each cup of shortening or butter.

No, pie crust is one of the things that has to use a solid shortening.

Yes, just melt the shortening and let it cool before adding it to the batter.

Most shortening is hydrogenated and is a semi solid fat, oil is purified fat of plant or animal origin, which is liquid at room temperature.

No. It is just vegetable oil. I don't think animal fat shortening is even available except for straight lard.

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