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Old 04-06-2006, 06:56 PM   #1
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Is it possible to substitute butter for shortening?

Is it possible to substitute butter for shortening (and vice versa)? They are both full of fat

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Old 04-06-2006, 07:08 PM   #2
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Absolutely. Keep in mind that shortening is 100% fat while butter is around 80-82% fat. Some experts suggest you should adjust for the difference and others say just sub one for one.
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Old 04-06-2006, 10:28 PM   #3
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Okay. Thank you! Now, when I'm out of butter (or shortening) I can still make the planned recipe.
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Old 04-06-2006, 11:12 PM   #4
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Yes, but expect a little taste difference.
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Old 04-06-2006, 11:24 PM   #5
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some recipes specify only this or that and they probably mean it. Butter does have slightly different cooking poroperties. But in most recipes it should work.
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Old 04-20-2006, 05:27 PM   #6
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OK. Thanks!
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Old 07-27-2006, 11:21 PM   #7
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Well I'm doing my best to get rid of all hydrogenated oils in my cooking. Are there any shortenings without them?
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Old 07-28-2006, 09:33 AM   #8
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Quote:
Originally Posted by Ekim
Well I'm doing my best to get rid of all hydrogenated oils in my cooking. Are there any shortenings without them?
Shortening, by definition, is hydrogenated.

Hydrogenated oil is vegatable oil that has been altered so that it is solid at room temperature. That's what shortening is.

Also, I wouldn't sub shortening where the taste of butter is important.
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Old 12-30-2008, 08:45 PM   #9
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Shortening is hydrogenated, which, as jennyema has pointed out, is simply the ability to maintain it's solid form at room temperature. this requires hydrolyzation of an oil (read: fat) to achieve this result. if you are trying to get past all hydrogenated oils, and still need shortening for recipes, I suggest lard. It is rendered from pig fat, and is therefore naturally solid at room temperatures, and hasn't had any hydrogen processed into it to make it solid. Personally, I also think it tastes better, as most natural fats tend to, and it won't overpower things like butter can. Finally, butter can be substituted sometimes, but you are adding a liquid as well as a solid, since you have things like whey, and milk solids. as posted earlier, butter is only about 80 percent fat, so if you are using recipes where ratios aren't very tolerant, it's not a good substitute, or if you are making quantities,(where exact ratios are important in baking) you can't get away with subbing butter.
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Old 12-30-2008, 10:33 PM   #10
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Depends on the recipe. Sometimes shortening is needed to help the cookie keep it's shape.
You all already said this in a more scientific manner, but we're saying the same thing.
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