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Old 01-16-2009, 04:15 PM   #1
Assistant Cook
Join Date: Jan 2009
Posts: 3
Hello and new question

I am new to this site and posting. I have a question but do not know where to look. My question is can I substitute vegetable oil for shortening when cooking a simple white cake? Please direct me on where I should go.


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Old 01-16-2009, 04:22 PM   #2
Master Chef
Join Date: Jan 2008
Location: Cicero, IL
Posts: 5,093
Hello and welcome to DC!! You could post this question in the dessert forum under cakes but more than likely someone will come along and answer it shortly anyway!
Just not me, baking is not my strong suite!

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Old 01-16-2009, 04:25 PM   #3
Assistant Cook
Join Date: Jan 2009
Posts: 3
Thank you so much! I will look there and have a blessed weekend!!
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Old 01-18-2009, 04:14 PM   #4
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Hi Mawi. I think it depends on the recipe. Maybe one of the professional chefs can answer your question.
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Old 01-18-2009, 04:56 PM   #5
Head Chef
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Join Date: Oct 2006
Location: California
Posts: 1,041
Generally in baking you can successfully substitute any solid fat for another solid fat (e.g., vegetable shortening for butter and vice versa) or any liquid fat for another (e.g., corn oil for olive oil), but you can't substitute liquid for solid or solid for liquid without affecting the texture of the end product.

Bottom line: it might work, but you'll very likely be unhappy with the result.

p.s. -- You can't use low-calorie or reduced-fat spreads in place of either solid or liquid fats in baking as such products usually contain a significant amount of water.
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Old 01-20-2009, 07:11 PM   #6
Sous Chef
Join Date: Nov 2008
Posts: 706
Welcome to DC.

Time is what keeps everything from happening all at once.
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