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What is a common shortening substitute for baking?
A common shortening substitute for baking is butter.
What is a common substitute for shortening in cookies?
Butter is a common substitute for shortening in cookies.
What is a common substitute for shortening in frosting recipes?
A common substitute for shortening in frosting recipes is butter.
What is a common shortening substitute for frosting in baking recipes?
A common shortening substitute for frosting in baking recipes is butter.
What is a common ingredient used as a substitute for shortening in baking recipes?
A common ingredient used as a substitute for shortening in baking recipes is butter.
Is vegetable shortening and shortening the same?
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.)
What is a common technique used to abbreviate words or phrases, known as shortening?
A common technique used to abbreviate words or phrases is known as shortening.
What is the common abbreviation for Isaiah?
The common abbreviation for Isaiah is "Isa."
Where can you get solid shortening?
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.
How you sustitute shortening?
Whether you should substitute margarine for shortening depends on whether you are cooking or baking. Baking is far more precise than cooking, it requires far more precise ratios of protein, fat, liquid, leavening agents, etc. and such you have to be particularly careful about substitutions. Margarine has a far lower fat percentage (80%) than shortening (100%), so on that basis alone, its probably not a good idea to substitute one for the other when baking, not if you don't have much of an understanding of the baking process and a willingness to experiment and adjust a recipe repeatedly until you get the optimal results. With cooking, its not so critical, you can easily substitute one kind of fat for another, without fearing the potential results.
What is the abbreviation for association?
A common abbreviation for associate is "assoc."
Abbreviation for november?
The common abbreviation for November is Nov.
