Shortening

Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!

No

Yes, Puffex can be used as a substitute for shortening in various baking recipes. It provides a similar texture and moisture, making it suitable for pastries and baked goods. However, it's important to note that Puffex may alter the flavor slightly, so adjustments may be needed depending on the recipe. Always consider the specific characteristics of Puffex when replacing shortening.

I always use butter. You may want to adjust the salt in the recipe if not using unsalted butter.

use butter flavored Crisco

You can but you are going to have a slightly different texture.

You can't really sub the two items. The texture would be way off.

If you really had to do it, melt the shortening and measure out 13 cups of liquid.

Yes and yes.

The same amount.

depends what you want it to turn out like. you can put anything in anything but no saying it would taste good. hope i helped :)

Use the same amount of butter as you would shortening. In bread, a tablespoon of butter can be used instead of a tablespoon of shortening. The same amount of canola oil is even healthier.

Yes

Options include: Lard, Oils, Butter, Margarine, and in some cases, Mayonaise (breads and cakes only).

if you are out of flour ,once you gease pan you canuse oatmeal,poppyseed semolina,or such ingrident.you can create a new flavor or make your cake or squares more decortive

Shortening provides rich flavor and pleasing mouth-feel to cake. Different types of shortening, whether butter, solid vegetable shortening, or different oils, will contribute different flavors to the cake. Shortening gets its name from its function in pastry, where fat separates layers of flour, creating tender flakes, making the pastry "short." In cakes, the fat is blended more thoroughly with the flour. This process separates the protein molecules in the flour, coating them with fat and preventing the formation of gluten. This creates a moist, tender "crumb" in cakes, in contrast to bread, in which the chewy texture of gluten is desirable.

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Absolutely, in fact, there are entire diets based solely off of crisco shortening. Crisco does not contain certain nutrients so vitamin pills are advised. Over consumption of crisco can lead to large fat deposits in the lower back.

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I would not use it, it is probably rancid.

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.