Palmolive oil is referred to as shortening because it has the ability to make baked goods tender and moist by inhibiting gluten formation, similar to traditional shortenings made from animal fats or other oils. The term "shortening" comes from its ability to "shorten" the texture of doughs and batters, resulting in a crumbly or flaky consistency. Palmolive oil, being a saturated fat, has properties that allow it to serve this purpose effectively in various recipes.
Yes
its basically in America, they are called FBI now, not palmolive, because palmolive is a shampoo, so if you say palmolive headquarters.. then it don't make sense hey! is thios a trick question?!?!?!??! POO
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.
Yes, you can substitute coconut oil for shortening in this recipe.
Yes, you can substitute coconut oil for shortening in this recipe.
No
Vegetable oil is unsaturated. Butter is saturated. Im not sure about shortening.
Yes, you can use vegetable oil instead of solid vegetable shortening, but it may alter the texture and outcome of your recipe. Shortening typically provides a flaky texture in baked goods, while oil can result in a denser product. To substitute, use about 75% of the amount of shortening called for in the recipe, and consider adjusting other liquids to maintain the desired consistency.
i tink it is palmolive dishwashing detergent
Yes, melted shortening can replace vegetable oil in zucchini bread, although shortening is not a healthy choice.
For most cookies you can't use oil in place of shortening.
I normally replace with half shortening and half butter. It works fine.