Crisco shortening contains partially hydrogenated soybean and palm oil mono- and diglycerides. These ingredients help improve the texture and consistency of the shortening.
Coca-Cola contains phosphoric acid, which adds a tangy flavor and helps preserve the beverage.
Apples contain malic acid, which gives them their slightly tart taste. This acid also helps with digestion and can contribute to overall oral health.
Tomatoes contain citric acid, which gives them their tangy flavor. They also contain small amounts of malic acid and ascorbic acid (vitamin C).
Acids contain hydrogen ions (H+). When an acid dissolves in water, it releases hydrogen ions, which give acidic solutions their characteristic properties like sour taste and ability to react with metals.
An aluminum can contains only one kind of atom, which is aluminum. Aluminum is a pure element with the atomic number 13.
Shortening is called so because it shortens the gluten strands in flour. Shortening is any kind of solid fat, i.e. vegetable shortening (like Crisco), lard, butter, or margarine.
Cooking oil. Like Crisco.
butter flavor crisco, maple syrup, honey and vanilla
Yes. The cookie texture will be the same, although the taste will not be as buttery. For a cookie with good flavor like oatmeal cinnamon raisin or chocolate chip, you won't notice the difference. You could also use unsalted butter instead of Crisco if you don't have any health concerns about butter. Butter flavoring works, but is a substitute flavoring, and real butter as an ingredient has better flavor than substitute flavorings.
vegetable oil. similar to what you'd find in Crisco.
none. melts by tempering
Vegetable oil Olive oil Corn oil Crisco oil Wesson oil
Yes it will spoil, takes a while, the color will change first, from pure white to kind of an opaque, glassy color. If you don't use it often , store it in the fridge.
yes Shortening is a general term for all fats and oils in cooking. Butter is just one kind of shortening. It has the advantage of a pleasant creamy flavour in cookies and being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it melts in your mouth.
No, all hydrocarbons contain carbon.
It contain a pigment called Flavones.
Oil, of any kind. Cooled melted butter could be used in a lot of the recipes calling for liquid shortening.