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What else can I help you with?
Is liquid shortening the same as solid shortening?
Not at all. Animal-based shortenings are all solid at room temperature, but vegetable shortenings can be either. Solid and liquid also behave differently depending upon the application and the working temperature. Generally speaking, solid shortenings are used to create 'flakes' inside doughs or batters.
Is shortening Melting Chemical or physical?
Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.
Is shortening melting a chemical or physical change?
Melting shortening is a physical change because the molecules in the shortening remain the same. Energy is added to the shortening to break the intermolecular forces and change it from a solid to a liquid without altering its chemical composition.
Is shortening melting a chemical change or chemical property?
Shortening melting is a physical change, not a chemical change or chemical property. When shortening melts, it undergoes a change in state from solid to liquid without any change in its chemical composition.
Why is the term shortening often used instead of fat?
The term "shortening" is often used instead of "fat" because shortening specifically refers to fats that are solid at room temperature, like vegetable shortening or lard, while "fat" is a more general term that can refer to both solid and liquid fats. Shortening is often used in baking to create a tender crumb texture in baked goods.
How many pounds of shortening equals 1 gallon of liquid?
Approximately 8 pounds of shortening equal 1 gallon of liquid.
Is liquid shortening the same as solid shortening?
Not at all. Animal-based shortenings are all solid at room temperature, but vegetable shortenings can be either. Solid and liquid also behave differently depending upon the application and the working temperature. Generally speaking, solid shortenings are used to create 'flakes' inside doughs or batters.
Is shortening Melting Chemical or physical?
Shortening melting is a physical change. It occurs when the heat causes the molecules in the shortening to become more energetic, changing from a solid to a liquid state, without altering the chemical composition of the shortening.
What can you substitue for butter flavored shortening?
I normally replace with half shortening and half butter. It works fine.
How many cups of liquid are in a one pound can of shortening?
That is 2 cups.
Can vegetable oil be substituted for melted shortening?
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.
What is liquid shortning?
Oil, of any kind. Cooled melted butter could be used in a lot of the recipes calling for liquid shortening.
Can substituting butter for high ratio shortening can cause curdling?
yes it will curdle. High Ratio Shortening contains emulsifiers that allow it to hold a large amount of liquid without curdling. do NOT substitute regular shortening or butter into a recipe that specifically says High ratio or emulsified shortening.
What is cup shortening?
Criscoapparently, but you cansubstituteit with butter. It's also your face. just kidding I just wanted to say that cuz I'm bored to death here in math class, but yeah this is the answer or this is what I found on yahoo answers lol
Is shortening melting a chemical or physical change?
Melting shortening is a physical change because the molecules in the shortening remain the same. Energy is added to the shortening to break the intermolecular forces and change it from a solid to a liquid without altering its chemical composition.
Is shortening melting a chemical change or chemical property?
Shortening melting is a physical change, not a chemical change or chemical property. When shortening melts, it undergoes a change in state from solid to liquid without any change in its chemical composition.
Why is the term shortening often used instead of fat?
The term "shortening" is often used instead of "fat" because shortening specifically refers to fats that are solid at room temperature, like vegetable shortening or lard, while "fat" is a more general term that can refer to both solid and liquid fats. Shortening is often used in baking to create a tender crumb texture in baked goods.
