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You certainly can use a combination of butter and shortening in most recipes. The key difference is the melting point of each. Butter melts at a lower temperature, so the cookies will begin to spread before the starch and eggs set. Shortening melts at a higher temperature so the starch and eggs will begin to set up before the shortening melts.
5. Both will do the job of greasing a pan but there are some differences. One of the big differences is that butter will add a very desirable flavor to whatever you are cooking—which especially complements sweet baked goods. Shortening is pure fat whereas butter is only about 80% fat by weight. Butter may bring additional flavor to your ...
No, shortening is a solid fat. This means you have to substitute another solid fat, else the recipe won't work. So, use the butter as it is. You probably will have to bring the butter to room temperature to be workable (shortening hardens less in the fridge). Don't use the microwave, it will produce melted spots.
2 Answers. Sorted by: 4. 1/2 cup of shortening is 110 g, while 1/2 cup of butter is 114 g. Also, butter is only 82% fat. So if you want to be precise, use 134 g of butter: (100/82)*110 = 134. You may want to reduce the liquid by 24 g in this case. If you don't care for precision, you can also substitute 1:1 and use 1/2 cup of butter.
shortening (100% fat, no salt) I only list it that way, because some people think a vegetable oil spread = margarine. It is not. If you substitute an oil spread for butter, you could have problems. My experience is that butter and true margarine can be substituted freely without negative results. Though, most people believe butter has a better ...
Ask Question. Asked 7 years, 3 months ago. Modified 7 years, 3 months ago. Viewed 6k times. 5. My recipe calls for shortening, I want to substitute lard for the shortening, will this work? Or can I just use butter? baking. Share.
Shortening substitutes for pan greasing. An answer to a question of mine suggests that a non-stick (bundt) pan plus the cake release will be enough. The suggested formula is. 1 part vegetable oil, 1 part shortening and 1 part flour. I want a substitution for shortening for this application.
Therefore, shortening plus water can provide a somewhat more accurate substitute than plain shortening. Even a major shortening brand recommends adding water when substituting for butter. If you use shortening, but want an effect closer to butter, add 1 and 1/2 teaspoons water for every 1/4 cup of shortening. Source
Remove the sheet of wax paper now on the top. Place your hand under the bottom sheet of wax paper and flip the crust into a pie tin. Gently form the dough into the tin and then carefully remove the wax paper. Cut any excess dough off the edges of the pie tin and use this to patch. any tears or fill in any gaps.
Shortening and regular butter don't work the exact same in a recipe. Sometimes it has to do with cookies spreading, humidity, etc. I've though used peanut butter for regular butter/margarine in recipes and haven't had any issue. I prefer the added flavor it gives. Do a small batch test run. Good things have often been discovered via ...