Shortening

Effacement

yes

Butter

It can be lard from a pig, which can be used as butter.

Sobriety.

Yes shortening and butter are the same thing.

Yes, you can.

The ratio is the same. However, make sure that you let the butter sit out so that it is softened (room temperature).

half diagonal thickness of ridge

Use some URL shorteners:

sn.vc

ho.io

9w9.org

metamark.net

notlong.com

tinyurl.com

etc

Louis Armstrong

shortening = die Stauchung, die Verkürzung, die Verringerung.

37 centigrade

No.

To replace one cup of shortening use: 1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe

The shortening can be replaced with butter of margarine. One can replace buttermilk with regular milk or you may add a teaspoon of vinegar to the milk which will make it curdle.

4 cups

If it is 1/4 cup or less, however, you can replace 1/2 the amount of shortening with a nut or seed butter. It will alter the taste & may have a strong tahini flavor. Almond butter or raw cashew butter may be more favorable. Some recipies do well with 1/4 cup tahini and no shortening, but replacing half the amount of remaining shortening with applesauce.

The term "shortening" is often used instead of "fat" because shortening specifically refers to fats that are solid at room temperature, like vegetable shortening or lard, while "fat" is a more general term that can refer to both solid and liquid fats. Shortening is often used in baking to create a tender crumb texture in baked goods.

When you are mixing the dough for bread, if you do not melt or soften the shortening or butter, it will stay in small clumps and won't mix evenly into the dough. Mmmmmm...warm bread Hi, you can melt your shortening for bread depending on what you are using. If you are making a short bread such as short bread cookies, you would cream your shortening asnd sugar togethher, but not melt it. biscuits and pastry breads usually ask for the flour to bind with the shortening to produce flakiness. For most regular white/ sandwich type bread recipes i make. You can melt it completely and add it with your water and yeast, but you want to be careful not to have the temperature too high, or you can kill the yeast if your water is too hot. You can add it softened also, you just want to be sure that it is soft enough, like room temperature margarine or butter, so it will mix in fully. Shortenings do not have any flavors to compliment the bread, and that is another reason ehy i use butter or margarine. I hope this helps you.

It would be less than half a gallon. Pounds is a unit of mass/weight. Gallons is a liquid measure. They do not convert cleanly. The density of the liquid being measured can make a big difference. If the liquid is water, there is 8 pounds to a gallon.

Shortening sounds better than fat fat is from animals shortening is from vegetables as corn. If fat melted we would all be standing in a puddle

It smells and tastes NASTY.

Any shortening is fat which has been rendered to a state in which it solidifies when cool and remains in solid form. Beef shortening is beef fat which has been cooked down in this manner. It can be used in cooking and also for waterproofing leather.

I have tried this, and it worked fine for me. I have used both nonfat and lowfat plain yogurts in cookie and quick bread recipes. The yogurt seems to keep the baked goods moist, the same as using applesauce would. Sometimes I use both applesauce and yogurt to equal the amount of fat called for and it always comes out just fine.

Removes the choke, alters the balance point. sales@countrygunsmith.net

not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.