Does anyone know a good substitute for shortening when cooking?

Answer 1

Another other solid fat can be subsituted for shortening: Butter, hard margarine, soft margarine like Becel, or lard. Don't use oil, especially if you're baking; the recipes won't turn out at all.

If you're looking to cut back on the amount of fat you're eatting, subsitute half to 2/3 of the fat in a recipe with a fruit puree: mashed banana, apple sauce, prune puree etc. It acts the same way as fat does in most recipes.

Answer 2

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Answer 3

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NO shortening is way different consistency than oil! shortening is used to make the recipe more flaky, tender and put to together, using oil would just make the recipie turn out really bad, if you are worried about the trans fats in shortening I would substitute cocconut oil- that you can buy at most health foods stores, if you cant get to it though you can use butter- but you will lose some of the tenderness of it or buy real lard the kind of shortening that was made for baking before americans went chipo and started to hydrogenate oils.

Answer 4

The website I just went to said that for each cup of shortening you can substitute 2 sticks of polyunsaturated margarine.

From Cook's Thesarus:

shortening = vegetable shortening Notes: Crisco is a popular brand. Substitutes: butter (1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher) OR lard (1 C shortening = 1 C - 2 tablespoons lard; lard has cholesterol and a higher level of saturated fat) See also: fat (for low-fat or no-fat substitutions)

Answer 5

Butter or stick margarine can be substituted for shortening in most recipes. You could use lard in pie crust. The product you are making may have a slightly different texture. For example, cookies baked with butter will be thinner and crispier than those baked with shortening.

Answer 6

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Answer 7

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Answer 8

Butter...room temperature, or margarine. I usually use butter or margarine instead of shortening because it taste better. If your recipe calls for 1/2 cup of shortening, then use one stick of butter! If you are looking for a low fat recipe you can use applesauce in place of vegetable oil also....great taste too!

Answer 9

You can use olive oil in recipes that ask for shortening - many Greek baking recipes use it instead of the animal fats, or hydrogenated vegetable oils, that are not good for the arteries.

The results will be slightly different, but much healthier

Answer 10

Why, can't you find shortening?

It is hard vegetable fat, like lard but veggie. You can get it in Tesco's or other supermarkets. Try Stork.