Shortening

The final taste of the cookies depends on the actual margarine being used. The solidifying of the cookie dough may not be the same with altered ingredients. The only successful ingredient change I know that has no ill effects on baking, is the direct substitution of applesauce for liquid oil.

It is most likely to be shortening which has been allowed to warm to room temperature, so that it becomes softer. (This is what "softened butter" is, so I assume it means the same thing for shortening).

Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.

Shortening is solidified fat. It can be hydrogenated vegetable oil, cocoa butter, butter, lard or tallow(rendered beef fat).

1/4 cup of shortening would be the equivalent of 1/4 cup of any of the above.

No, use the same amount.

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.)

Nope you can't. Despite the fact that both are oils, they have different refractive indexes, which mean that they refract light differently. That means what you'll see in the microscope would be different. Cooking oil is made from purified fats of a plant origin, while immersion oil is similar (or is the same) to mineral oil. :)

Margarine is shortening and can be used in place of butter or other shortenings in baking, though the flavour won't be the same. In many recipes some feel the best results in texture and flavour are obtained by using butter or half-and-half butter and lard.

It will make your food taste spoiled. I did it with some cookies not paying attention to the expire date and they had this awful aftertaste. They baked and looked the same way and the shortening didnt have a smell but the taste was not a good one.

Yeah you can. Because you can replace oils for oils and fats for fats, and shortening is both, you can use butter as it is a fat. But since butter has about 15% water, you would have to use a tiny bit less butter or a tiny bit more of dry ingredients.

:)

Shortening make the doughs for bread more workable and renders the final product more tender, and moist. Practically, thd fat shortens the gluten development and the length of the gluten strands when the flour is stirred with that moisture (so, they are called shortenings).

Ever noticed the gluten structure form too much and the dough to be very sticky on over mixing, this is due to excessive gluten production from the proteins glutenin and gliadin. This is shortened by shortening. This problem is more in wheat breads which contains more gluten than others like rye bread.

Hope it helps

You can replace shortening with applesauce during baking, but this will give your baked items a difference consistency. For example, cookies turn out softer and more cake-y when using this substitution.

Natural peanut butter should be refrigerated after opening. Other kinds of peanut butter can last longer at room temperature, but always check the labels anyway. Is really a matter of personal taste. I do enjoy peanut butter at room temperature and Ive never found any fungus or bacteria living in there.

It depends on the recipe. Butter has a lower melting point than shortening. In frosting, this means would cause the frosting to loose body and become soft. Cookies would tend to spread a little further when baked. The is usually a reason for the shortening. Sometimes it doesn't matter, some times it does.

3 teaspoons in 1 tablespoon 8 tablespoons in 1 stick of butter. 3x8=24x2=48 48 teaspoons in 2 sticks. 2 sticks equals 1 cup.

Yes, you would only make changes if substituting shortening for butter, in which case you would add 6 teaspoons of water to the 1 cup of shortening to replace the 1 cup of butter.

In biological theory, some biologists suspect the shortening of sacromeres causes aging.

A muscular contraction that causes a muscle to shorten is called a concentric contraction. A concentric contraction is a type of isotonic contraction.

the protein myoglobin pushes along actin to shorten the muscle fiber

No, shortening melting is a physical property. Chemical properties involve changes in the chemical makeup of a substance, while physical properties describe characteristics that can be observed without changing the substance's chemical composition.

The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.

1 cup is one cup