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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.
It depends on what you are baking or cooking. Vegetable oil can substitute in some cases. Although it will change the characteristic of your end product because vegetable oil has less "shortening power" than vegetable shortening. Butter can substitute too but you would have to increase the volume and there is the risk of burning depending on what you are making. Lard can substitute too. Its really hard to give an answer that is good, safe without knowing what you are using the shortening for. If you are frying something it is another different matter too.
Yes, in some cake recipes, canola oil can be substituted for shortening.
it depends what the oil is being used for.
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.
In cakes: Increase the amount called for by 15% and use vegetable shortening or non-dairy margarine.
For most cookies you can't use oil in place of shortening.
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.
Palm oil is considered a hard oil. You can substitute Lard, Tallow, Coconut oil, or Vegetable shortening.
Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!
No
not for creaming sugar or for making a laminated dough. In general vegetable shortenings aren't that healthy and should be replaced by butter.