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Old 12-08-2007, 01:55 PM   #1
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Vegetable Oil versus Shortening

Can one be substituted for the other? I have a recipe that calls for oil and I have a ton of shortening but only oil I've fried with already. I know I've melted shortening to fry in but don't know about substituting. I have to go to the store for brown sugar (I can't believe I forgot that one!!) so I need to know if I should pick up a small bottle of oil too or if the shortening I have is enough.

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Old 12-08-2007, 03:03 PM   #2
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Hi. Is this for baking? According to this page - WikiAnswers - How much vegetable oil would you substitute for a recipe ... - the results won't be the same because shortening is a saturated fat while vegetable oil isn't. I'd go ahead and get some oil. I don't bake much, though, so hopefully someone who does will chime in.
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Old 12-10-2007, 10:58 AM   #3
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What are you making?

Garlic is right, they are not good subs in baking, as shortening is solid at room temp.
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Old 12-11-2007, 03:57 PM   #4
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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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Old 12-11-2007, 04:01 PM   #5
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Well, now I'm confused. I was going to say, sub it, as I sub equal parts veg oil for shortening in my banana bread.
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Old 12-11-2007, 04:10 PM   #6
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Quote:
Originally Posted by tdiprincess View Post
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?
I've always substituted butter for shortening. The taste is better and something about shortening just freaks me out. I've never had a problem with things turning out differently than expected. What have you heard about not substituting them? It's been my experience that they're as interchangable as butter and margarine.
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Old 12-11-2007, 04:47 PM   #7
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Butter and shortening are both hard, both saturated, can be substituted one to one. Oil is unsaturated and may change something about the product. I no longer allow shortening in the house because of transfats, and either use butter or lard, or if I can find out that it is ok, oil. I make fewer recipes that require hard fat, these days.
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Old 12-11-2007, 07:40 PM   #8
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Originally Posted by tdiprincess View Post
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?
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.
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Old 03-07-2008, 05:37 PM   #9
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How do you store shortening?
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Old 03-07-2008, 10:22 PM   #10
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How do you store shortening?
In a cool dark place.
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