Characteristics of shortening is the natural rendering of animal fat. Shortening has semi-solid fats, contain less water and have a higher smoke point than margarine and butter.
No, shortening melting is a physical property. Chemical properties involve changes in the chemical makeup of a substance, while physical properties describe characteristics that can be observed without changing the substance's chemical composition.
Crisco brand butter shortening contains butter flavor, while regular Crisco brand shortening does not. This gives the butter shortening a buttery taste that the regular shortening lacks. Both can be used interchangeably in recipes that call for shortening.
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.
A tablespoon of shortening typically weighs around 13-14 grams. It can vary slightly depending on the brand and type of shortening.
There are approximately 85 grams in 6 tablespoons of shortening.
No, shortening melting is a physical property. Chemical properties involve changes in the chemical makeup of a substance, while physical properties describe characteristics that can be observed without changing the substance's chemical composition.
about 2.00$
Crisco brand butter shortening contains butter flavor, while regular Crisco brand shortening does not. This gives the butter shortening a buttery taste that the regular shortening lacks. Both can be used interchangeably in recipes that call for shortening.
A shortening of distributor.Sometimes a shortening of distribution.
Butter is the best replacement for shortening.
Leg shortening surgery is also performed under general anesthesia. Generally, femoral shortening is preferred to
Shortening is fat.
That is 2 cups.
What happens to the bones when muscle shortening
You can substitute butter or margarine for shortening in your recipe.
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.
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