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What is shortening?
Shortening is any type of fat (butter, lard, hydrogenated vegetable oil) that is used for pastry to create a crumbly texture. This is good for a pie crust. Usually it's used firm not liquid depends on the recipe.
How you sustitute shortening?
Whether you should substitute margarine for shortening depends on whether you are cooking or baking. Baking is far more precise than cooking, it requires far more precise ratios of protein, fat, liquid, leavening agents, etc. and such you have to be particularly careful about substitutions. Margarine has a far lower fat percentage (80%) than shortening (100%), so on that basis alone, its probably not a good idea to substitute one for the other when baking, not if you don't have much of an understanding of the baking process and a willingness to experiment and adjust a recipe repeatedly until you get the optimal results. With cooking, its not so critical, you can easily substitute one kind of fat for another, without fearing the potential results.
In baking what is shortening?
shortening is pretty much butter but you don't have to put it in the freezer or fridge. I have made tortillas with it. It helps it become softer and easier to deal with better than butter,but it is NOT good with cookies.it can also be make out of veggy oil. its nice and soft easy to work with
Which nondairy product can be substituted for butter while baking?
A common nondairy ingredient to use in cookie recipes in place of butter is shortening. It will change the texture of the cookie, usually cookies with shortening will be a little chewier than cookies with butter.
Where can you get solid shortening?
Probably at any supermarket - shortening is simply a food grade fat. Crisco is the most common brand - in some countries you may find Kremelta. It's called shortening because it is used to make 'short' pastry - that is, a pastry with a high proportion of fat and very little liquid. If a recipe calls for shortening you can substitute with the same weight of butter, margarine, lard or coconut fat. You can also substitute with the same weight of cooking oil but in that case you would need to reduce the volume of other liquid ingredients accordingly.
What is a vegetable shortening substitute?
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.
Is baking soda soluble in water?
Yes. For example, a teaspoon in a glass of water is a good liquid for cleaning off acid from car battery terminals.
When a cake calls for shortening is crisco the best choice?
Any tupe of shortening should do. Crisco is a good choice, though.
What is a good substitute for Vaseline?
I think shortening would be good. Only if its for your lips.
Where can you find a printable conversion chart for metric to US measure for dry and liquid to convert baking receipes?
They are all over the internet, and also in many good baking books. Google it and you will find many. - See attached links -
Why does baking powder cause baked good to rise higher?
Baking Powder contains 3 things. An acid known as cream of tartar A base known as baking soda A filler commonly corn starch (insignificant) Now when there is a liquid added to the baking powder and heated, the liquid causes ionization of the compounds in the acid of the baking powder and the base of the baking powder to cause a neutralization (the reaction between an acid and a base). This neutralization gives carbon dioxide that will allow the flour (or any other baking batter) to rise.
What can you use in place of vegetable shortening?
You can use Butter, Margarine, or Lard. These will give you about the same result as using vegetable shortening. Vegetable shortening is pure fat so lard will be a good substitute, butter and margarine have water in them you will need to use a little more and if used in baking they won't produce a crust that is as flaky as shortening would. If you are looking for a healthier/low fat substitution try googleing food substitutions for vegetable shortening. Using certain fruits like apple sauce, bananas and many others as a substitution can work but a very very lesser degree.Clarification:Using butter, margarine or lard will not generally give the same results as using shortening. Shortening is made from hydrogenated vegetable oil, such as soybean oil, butter is made from cream, and margarine is made from various fats and liquids.In some recipes that call for butter or shortening, you can use margarine, but since margarine has a higher water content than butter or shortening, it's not a good idea to use margarine in foods that require a crisp, flaky texture, such as pie crust.
