Want this question answered?
Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.
What are you substituting the oil with? What kind of recipe? You couldn't use butter for the oil in salad dressing. Sometimes it does matter what kind of shortening you use.
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.
You can safely substitute liquid oil for solid shortening in baking ONLY if the recipe calls for the shortening to be melted first. You can substitute butter or margarine for shortening ( 1 cup + 2 Tbsp for each cup of shortening). You can also substitute 1/2 cup applesauce or prune puree for each cup of shortening.
You could substitute shortening for oil in a cake mix, but it is not recommended. The resulting cake made with shortening will have a noticeably different texture and mouthfeel. Yes you Can. Shortening.. or Hydrogenated Oil is basically poison anyways.
For most cookies you can't use oil in place of shortening.
it depends what the oil is being used for.
Not generally -- because there is unsweetened (baking chocolate). The best thing to substitute is cocoa powder and butter/oil/shortening. For each ounce of baking chocolate substitute 3 tablespoons of cocoa powder and 1 tablespoon of butter (or oil/shortening).
No. Olive oil has a distinct flavor. If you need to substitute butter you should use margerine or shortening
NO. Oil and shortening do not work the same way in recipes for breads, whether it is rolls or biscuits.
Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.
Vegetable oil and butter are two types of shortening. All fats and oils are shortening, and can be substituted for each other, but this will affect the flavour and texture of the food, as some shortenings have stronger and different flavours, and also have different melting points.