Quote:
Originally Posted by tdiprincess
what about butter for shortening? I like to use butter better.. and some people say that shortening and butter should be interchangeable and some say that they shouldn't be substituted... ideas?
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Butter can be substituted for shortening, but the results may well not be the same. Butter has a relatively high water content (20%), while shortening is 100% fat. Butter melts at a lower temperature than shortening. Butter's water content will stimulate the formation of glutens in flour, while shortening doesn't.
So shortening makes a flakier pie crust, although devoid of flavor. and butter makes a less flaky,but tasty pie crust. The same is true in biscuits and some other baked goods.
Might not make much difference in a cookie recipe though.