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.
A half cup shortening is a half cup margarine. They are practically the same except in taste.
The same amount.
you call it an equivalent ratio
same any amount of 0 on right makes no difference such as 1.040000000 is still the same
no, "base pay" is a set amount prescribed by the employer.
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.
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.
If you are substituting butter for margarine, use exactly the same amount.
The same amount.
No, use the same amount.
Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.
Yes shortening and butter are the same thing.
Butter is made from milk. I can not be made from olive oil. Olive oil comes from olives and butter comes from a milk of some short (usually from cow's milk). If you are thinking of the margarine made with olive oil this is likely the spreadable kind that you buy in tub. This is not the same thing either. I think that it is vegetable oils whipped with water and salt and thickeners. Shortening is hydrogenated vegetable oil. You will have more luck substituting butter or lard for your shortening.
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.
I wouldn't use butter because that would make your cookies too oily and untasty so use half of the amount of butter as butter and use the other half as milk.
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.
It should work **************** More or less. Shortening reacts differently than butter in cooking and baking, so you will get a slightly different result when using a substitution.