Ah, what a delightful question, friend. While both Crisco and vegetable oil can be used in baking, they are not always interchangeable in equal amounts. Crisco is solid at room temperature, so you would need to melt it before measuring it as a liquid like vegetable oil. It's always best to follow the recipe for the best results, but don't worry, you're doing great!
if a peanut butter recipe call for vegetable oil 1/3 cup and I only have 1/4 cup can I melt crisco shortening and add to the vegetable oil.
nyet
All you need to do for any solid is place it in enough water to displace the amount needed. For example, place the solid crisco in one cup of water in a two cup measuring cup, add the solid crisco until it hits the two cup line and you have a cup of solid crisco.
Crisco is a vegetable shortening made from partially hydrogenated vegetable oil. It is primarily composed of triglycerides, which are a type of lipid.
Yes, melted and cooled Crisco can be used in place of vegetable oil.
You can use butter instead, although you really won't get the same texture as you'd get using Crisco. Oil does not work in Irish Soda Bread. You could try searching for an Irish Soda Bread recipe that doesn't include Crisco.
On their labels the original Wesson and Crisco oils are labeled as vegetable oil. If a recipe calls for a salad oil they were referring to any of the vegetable oils. corn, sunflower oil etc. Most of the oils labeled as vegetable oil including Wesson or Crisco oil are made from soybean oil. The original Wesson oil was made from cottonseed oil. All these oils can also be referred to as salad oil.
1 cup = 8 ounces 1 ounce = 0.12 cup
vegetable oil corn oil olive oil Crisco oil wesson oil canola oil
Vegetable oil Olive oil Corn oil Crisco oil Wesson oil
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.