Shortening substitution???greenspun.com : LUSENET : Country Families : One Thread
If you have a recipe calling for shortening, how much oil can you substitute instead? Or should you use butter? Any tips or ideas?
-- Melissa in SE Ohio (firstname.lastname@example.org), March 27, 2002
Melissa, go to the Colovita Olive Oil site and click on colovita olive oil. It will take you to a conversion chart. I use olive oil or canola in all recipes with good results.
-- Mary Zastowny (email@example.com), March 27, 2002.
I always use butter if it calls for shortening. Also, many times in place of shortening or oil, I substitute applesauce. The only thing that it has not worked for me in, is waffles, and I wondered if they needed the oil to come out of the waffle iron.
-- Marci in NE Ohio (Marci@amazinggrazefarm.com), March 27, 2002.
It is my understanding that you can't substitute a liquid oil for a solid oil. So, if it calls for solid shortening, butter would be okay, but not olive oil.
(I'm not an expert by any means, so ??) ;)
I also do the applesauce substitute for liquid oils.
-- heather (firstname.lastname@example.org), March 27, 2002.
I have a cake recipe that I've always used oil in instead of the shortening it calls for, same amount. I like it that way, but I don't know whether it would work for everything.
-- mary (email@example.com), March 27, 2002.
I read somewhere that you use one/third less oil than shortening. So for a cup of shortening that would be 2/3 cup oil. This is what I follow and it works great.
-- vicki in NW OH (firstname.lastname@example.org), March 27, 2002.
I have substituted 1/2 cream cheese & 1/2 shortening (for shortening) in sugar cookies and they were VERY good.
-- DW (email@example.com), March 27, 2002.
That sounds yummy - I'll have to try some.
-- Christine in OK (firstname.lastname@example.org), March 27, 2002.
Thanks for your help everyone!
-- Melissa in SE Ohio (email@example.com), March 27, 2002.