Not all shortening is oil, but all oil (consumable oil, that is) is shortening. Shortening is another word for fat used in cooking, especially baking. The most common shortenings are butter and margarine and, to a lesser degree, Crisco. Other oils can be used, too. (And some low-fat recipes substitute apple sauce or prune butter for traditional fat-based shortenings.)
No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.
The same amount.
No
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
Butter or margarine can be a suitable substitute for vegetable shortening in baking recipes.
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.
No.
Yes
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
No, vegetable shortening is made from hydrogenated oils that come from corn, rapeseed (canola oil), soybean, corn, sunflower, safflower, or peanuts. In the past, cooks used lard (animal) for the same purpose.
Some alternatives for vegetable shortening in baking recipes include butter, margarine, coconut oil, and lard. These can be used in similar quantities as vegetable shortening in most recipes.