Shortening

It depends on the recipe. Shortening becomes solid at room temperature while vegetable oil does not. So vegetable oil may be substituted for melted shortening only in recipes that do not depend on shortening becoming solid for texture when cooled.

It's an even up exchange. If it calls for one cup of shortening, use one cup of applesause. It's a great way to make fat free baked goods. I've heard of applesauce being used to replace eggs (I think 1/4 c per egg) but I've never heard of it used for shortening.

I use butter for mine. It comes out of the oven very fluffy and light.

A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.

Pareve kosher for Pesach margerine is available at kosher butchers and some supermarkets that stock a large Passover inventory.

Let it sit on the counter for a while so that it comes to room temperature.

If you are in a hurry, you can hit it in the microwave for just a very few seconds, as it will melt very quickly.

Substitutes for shortening are butter and margarine in sticks. Use the same amount as called for in your recipe. Keep in mind, plain shortening will NOT be as flavorful as butter or margarine. Do not use soft margarine in a tub as it contains too much water.

yes Shortening is a general term for all fats and oils in cooking. Butter is just one kind of shortening. It has the advantage of a pleasant creamy flavour in cookies and being a natural animal product, melts at body temperature, giving a luxurious mouth-feel as it melts in your mouth.

I wouldn't. Margarine is not pure butter or a substitute for any other pure shortening; it is mixed with all kinds of extras and additives and unless you are using a recipe specifically designed for margarine, and preferably a particular brand of margarine, your cookies could end up disappointing. Just use butter, or half-and-half butter and lard for cookies, short pastry and cakes and the end result will be great.

Remember, butter-substitute spreads are still, generally speaking, mostly fat and certainly no 'healthier' than pure shortening.

Yes, or any solid fat. Butter, margarine, peanut butter, lard even. Any nut butter will make it healthier. You can experiment with replacing half the fat with apple sauce if you want to try something new. I would reduce the sugar by 25% and reduce any liquids by 25%. Maybe even the temp. Depends on which type of oven I'm using.

You can put it all over your body and it will prevent hypothermia. You can use it to cook wild animals as well.

I'll assume you meant butter for one of your shortenings. In most recipes, any solid shortening can be substituted for any other solid. The end product will vary some and in some cases it has to be shortening or it has to be butter. You will just have to try it both ways and see how it turns out.

Probably at any supermarket - shortening is simply a food grade fat. Crisco is the most common brand - in some countries you may find Kremelta. It's called shortening because it is used to make 'short' pastry - that is, a pastry with a high proportion of fat and very little liquid.

If a recipe calls for shortening you can substitute with the same weight of butter, margarine, lard or coconut fat. You can also substitute with the same weight of cooking oil but in that case you would need to reduce the volume of other liquid ingredients accordingly.

Because margarine, like butter has a burn/smoke point. Shortening will not burn/smoke like margarine when the heat hits it.

Add some Bran to some Rasins... then add some Muffin. Put it in the pantry for a week or so... to let it set. Hope this helped Madonna xoxoxoxoxox Add some Bran to some Rasins... then add some Muffin. Put it in the pantry for a week or so... to let it set. Hope this helped Madonna xoxoxoxoxox

No, pie crust is one of the things that has to use a solid shortening.

Yes, this may sound weird but because of the chemical bonds and compounds this works. If you whip 3 egg whites in a bowl until it forms stiff peaks add 1 teaspoon lemon juice one cup of flour little olive oil, and 2 table spoons of salt it would be exactly the same as 1cup of shorting. yes u may think if wont work but when the ingredients combine with the cake, the salt acts as a polynomially, or a ingredients that changes other ingredients because of chemical bonds. it will not change the cooking time, taste, or color of the cake what so ever!

They ensure crumblyness and maintain moisture and mouth-feel (texture).

Depending on the type of flour you are working with, as well as the recipe, using too much flour can make your pastry too dense, tough or chewy. For example, if you are making a basic butter/shortening pie crust using all-purpose flour -- if you use too much flour or knead the dough excessively, you over-develop the gluten and will wind up with a tough crust vs. a light, flaky pastry.

1 cup

(note: while I don't know the exact value, this isn't even close. A pound of water is about 2 cups, and shortening floats on water. 2 cups would be a much better estimate. )

Whether you should substitute margarine for shortening depends on whether you are cooking or baking. Baking is far more precise than cooking, it requires far more precise ratios of protein, fat, liquid, leavening agents, etc. and such you have to be particularly careful about substitutions. Margarine has a far lower fat percentage (80%) than shortening (100%), so on that basis alone, its probably not a good idea to substitute one for the other when baking, not if you don't have much of an understanding of the baking process and a willingness to experiment and adjust a recipe repeatedly until you get the optimal results.

With cooking, its not so critical, you can easily substitute one kind of fat for another, without fearing the potential results.

Best put it in a pot on top of a pot ( called a double boiler) of water and boil the water. this will melt the sugar but keeps it sugar from overheating

There are two main food items that are typically used in commercial deep fryers-oil and shortening. The stable oils used in most fryers can last up to 100 hours, meaning that you don't have to change the oil each and every day after use, like you might with a home fryer. In fact, depending on how many batches you do each day in your commercial deep fryer, you may go through all the oil and actually have to add more to it.

Typically, if you do 50 large batches of food, such as fries in a commercial deep fryer, you would be short four pounds of oil. This is because some of the oil from the fryer does absorb into the food, even if you drain it. Let's say you started your day with a fryer that holds 20 gallons. After fifty batches, 1/5th of your oil would be gone and need to be replaced.

Shortening comes in tubs or bricks and quickly melts down to a liquid for frying purposes. Using shortening in commercial deep fryers used to be very popular because once the shortening melts down, it can last from 200 to 300 hours-2-3x as long as oil. This means you get just as many batches out of it without it having to be changed as often. Shortening is not used as much now, however, because it is so high in fat and calories. Now, most restaurants opt for healthier fry oils like vegetable, canola, and the like. Which type you would use in your commercial fryer would depend on what you are frying and if you are trying to save fat and calories or not.

Butter or lard can be used instead of shortening in cakes. Some types of neutral-tasting oils, such as vegetable oil or canola oil, can be used in many cake recipes.