When Crisco sits too long, without being used, it gets very strong and smells bad. Of course, that is one way to know for sure that it needs to be thrown out!
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
Only the water evaporates so whatever is left would have a much stronger smell.
Propane has been given a sulfur-like smell for leak detection.
Air is 21% oxygen. It is always around us. It would be pointless to be able to smell it, so our noses are not adapted to smell it.
Sodium is an alkali metal and it has no odor. However, taking a piece of sodium nearer to the nose to examine the smell would be dangerous. Further, none of the alkali metals have a smell.
I would not use it, it is probably rancid.
Any solid shortening will work. The finished product will vary a little bit in flavor, but should be acceptable. For tea biscuits, I would use butter or margarine for flavor. Crisco or other vegetable shortening will work but I would stay away from animal fats.
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.
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.
Yes - It may not turn out the same as it would with Crisco, but it will most certainly work the same.
The function of fat (that would be your butter, cream, shortening, etc.) in pastry is to make it flaky and light. Dough that contains a large proportion of fat to dry ingredients is said to be "short," and bakes up with a crumbly texture. And that's where the term "shortcake" comes from. That also explains why shortening (like Crisco) is called shortening.
Unfortunately, Crisco is a terrible lard substitute. It doesn't taste as good; it doesn't perform as well in pastry-making; and it turns out to be less healthy than lard because of its trans fat content. (Crisco did introduce trans-fat-free shortening in 2004.)
Someone said that Crisco claims that 1 lb.=2 1/3 Cups. Therefore, the answer would be approximately 7 Cups in 3 lbs.
It will probably smell bad or have a noticeably weird flavour to it.
The weird fact would be that men hated the women's smell. So, they stayed far away from them, and no children could be generated.
I wouldn't because shortening is made of butter and water, so i would use milk. I tried this in my cookies and they turned out not too oily and not too sweet. If you are high on sugar and want to use it, then go for it! ANSWER: Shortening is a semi-solid fat (such as Crisco) that can be made of animal or vegetable derivation. It tends to give a softer finish to baked goods than butter does, and can usually be substituted in any recipe. I would not recommend using it for shortbread, however. Butter is best for that.
In my opinion, no. I would do it too. I would be like "omg you smell good!"