Shortening

Yes, for one cup of shortening use one cup of butter.

If one forgets to put shortening in dough, the results depend entirely on what type of dough the batch was supposed to be. Breads are often formulated without oil or shortening; the bread would probably be edible, but dryer than it should be. On the other hand, pie dough and many cookies made without the required shortening would turn into inedible messes.

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Looking form the out side the two bones to which the Muscle is attached moves closer when the muscle is contracting concentrically while they do not when muscle is contracting eccentrically

I wouldn't because shortening is made of butter and water, so i would use milk.

I tried this in my cookies and they turned out not too oily and not too sweet. If you are high on sugar and want to use it, then go for it!

ANSWER: Shortening is a semi-solid fat (such as Crisco) that can be made of animal or vegetable derivation. It tends to give a softer finish to baked goods than butter does, and can usually be substituted in any recipe. I would not recommend using it for shortbread, however. Butter is best for that.

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I have spent 15 yrs making Puff Pastry and first of all taste is important aim for a fat with a buttery taste along with being able to remain in a solid state at room temperature as the method to make puff pastry is to create layers and incorporate air. It is not possible to buy good quality Puff fat like biskien and Flex in your supermarket so try asking you local baker. Biskien is a good all year fat but lacks the flavour of flex

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Butter has a lower melting point so it is going to spread more in the dumpling and they may be a little looser, but should still be alright.

Yes? Because Shnice would not BE QUIET??

yes you can use margarine, but a better replacement would be lard.

I am having vaginal pain. My doctor reccomends that I put Crisco on my lady parts everyday. (I hope this works, he compared it to putting lotion on my face or other parts of my body) So, it is safe to use on your lady parts, but I would ask a doctor about inside of your lady parts. I am guessing that it wouldn't hurt you, but I would ask your doctor.

1 cup milk, 5 Tablespoons flour, dash of salt. Dissolve flour in milk and cook over medium heat stirring constantly until thickened. Put into a bowl and press a piece of plastic wrap on top of the mixture to prevent a skin from forming and chill in the refrigerator.

1/2 cup margarine, 1/2 cup Crisco, 1 cup sugar, 1 teaspoon vanilla in a mixing bowl. Cream together until there are no sugar crystal felt in the mixture.

Add the milk flour mixture and whip.

Make a very good frosting like very stiff whipped cream.

I have added semi sweet chocolate to the milk for chocolate frosting, as much as you want but the more you use the quicker it will burn.

If you have 9 cups of sugar and shortening already mixed together, there is not a lot you can do with it. You could add some corn syrup and cocoa and try for a fudge but frosting would be a stretch.

Mock Cream!

Put 50 grams or 2 ounces of butter, 1/4 cup of sugar and 1/4 cup of boiling water into a mixing bowl and beat with an egg beater until it is thick like whipped cream. Flavoring may be added. If the mixture should curdle, keep on beating until smooth.

Butter is one type of shortening. Use a cup of butter.

You can, but your pretzels won't taste nearly as good. It's like using shortening in cake frosting, as most bakeries do. That's why their frosting is not very good. It's much better to use butter or margarine if you want to produce the tastiest result.

You can use butter or margarine, but there will be a difference in the way your cookies turn out. Butter has a lower melting temperature than shortening. Therefore, cookies make with butter or margarine will be very flat, whereas cookies made with shortening will be thicker and more cakey.

It is always best to grease a pan with butter.

When you make biscuits you cut in the shortening, this process is what makes your biscuits light and airy. Once that is finished you add your liquids, stir minimally and then knead the dough to bring it all together.

Using oil in the same mixture is more likely to produce a watery batter that can not be kneaded. It might produce an acceptable pancake batter but not a buscuit.

yes you can get really sick or food poisening, if something is old do not use it throw it away.

6 tbsp

1 Ounce = 2 tablespoons

1 tablespoon = 0.5 ounce

pastry shortening melt at temperature 44 degree C up to 46 degree C.

It is called, creaming. One usually blends or creams sugar, butter, and eggs to make cookies. It is creamed when it is blended to the point that it becomes slightly fluffy.