Shortening

"Shortening" is more well known by the brand name Crisco, although you could find cheaper store brands next to the Crisco in the baking aisle of your grocery store. In order to measure this amount accurately, you'll need two measuring cups: one marked 1/3 cup and the other 1 Tbsp. (or T.). Measure two scoops of the shortening with both measuring cups, and you are done.

No, it would effect the chemistry of the oil.

You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.

Yes, you can.

Lard (pork fat), tallow (beef fat) and other rendered animal fats (including bacon fat) originally, until the introduction of vegetable shortening, were called "short fats" or shortening. A result of the rendering process is that the portions of these fats that cannot be rendered are removed, leaving the fat 'short' of these [originally supposed] nutrients. So, yes, any rendered fats can be used in place of vegetable shortening. Keep in mind that the hydrogenation process that produces shortening also produces trans-fats [liquid fats that are processed to mimic the qualities of saturated fats] which are just as bad if not worse than the saturated fats [fats that are solid at room temperature]. You could, if you wanted, use oil in place of the shortening, (never do this for pastries, though) since the shortening melts into the recipe anyways.

The noun for muscle shortening is called contraction.

Yes, you can replace shortening with Becel margarine in most recipes, but it may alter the texture and flavor slightly. Becel has a higher water content than shortening, which can affect the outcome of baked goods, making them softer and potentially less flaky. For best results, consider using a combination of Becel and a small amount of all-purpose flour to mimic the texture of shortening. Always check the specific recipe for adjustments.

Approximately 2 cups.

A half cup shortening is a half cup margarine. They are practically the same except in taste.

Butter will always taste better than shortening in frosting. However, butter will give the frosting a pale yellow tint, which can be a problem if a cake must be white or a pale pastel color. Butter also will melt at a lower temperature than shortening, causing the frosting to be less stable in warm weather.

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.

When using shortening for cooking or when baking there are standard units of measurements. The units of measurements are cups, tablespoon and teaspoons.

No, normal faults result in crustal extension, not shortening. Normal faults form as a result of tensional stresses that stretch the Earth's crust, causing one block of rock to move downward relative to the other block. Crustal shortening is typically associated with reverse faults or thrust faults, where compressional stresses push rocks together, shortening the crust.

yes

yes

i wondered this question myself. Yes you can. i tried it and its better for u and it works.

no

4

One stick of butter = 1/2 cup.

June 22, on the solstice the day is at its longest, so it starts getting shorter on 22 June, in the northern hemisphere.