The only health risk to using "old" shortening, is the health risks you assume by using shortening at all. Shortening (usually vegetable shortening [hydrogenated oils/ transfats], lard or clarified butter) is usually processed so that it has a very long shelf life[years] and is no different at the end of the shelflife than at the beginning. Shortening lasts a very long time, as long as it doesn't get contaminated.
it should be something representable of you but very remember able
The first 50 should be easy. It will be very difficult to remember the other two as they do not exist.
If you use shortening in cupcake sit keeps them very moist. For those who do not like shortening, you do not taste it. It tastes pretty much the same but is more moist and melt in your mouth like.
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They should be something you can afford. Minimal isn't very attractive, but if it's all you can do, someone will apply.
In most cases, yes, shortening can replace butter without additional adjustments. But shortening will not give the same taste as butter, so additional flavorings may be needed. In some very sensitive cakes and pastries, the difference in water content might effect the results. Butter has slightly more water content than shortening.
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Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.
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one or two
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.