vegetable shortening?

Question

it says in the recipe '1 cup vegetable shortening (not oil)'. what is that and what can i use instead ? any help i appreciate, thank you :)

Answer 1

Vegetable shortening is a white thick substance that feels kinda like cold margarine . Crisco is a good brand to use , I believe you can find it either with the oils or in the baking aisle . You can also substitute vegetable shortening with margarine , sometimes you can and sometimes you can't. Depends on the recipe.
Good luck! :~)

Answer 2

It is the white shortening that comes in a can. You must have some version of it in Scotland. Here is a recipe that calls for butter: Ingredients 4 cups powdered or confectioners' sugar 1 cup unsalted butter 1 teaspoon vanilla extract 3 tablespoons milk Directions 1Cream together sugar and the butter. 2Add the vanilla. 3Add the milk and beat on a medium speed until it is a spreading consistency. 4If needed add additional milk, 1 teaspoon at a time until desired consistency is reached.

Answer 3

Any type of shortening will work, or you can use butter-real butter, not margarine. I assume this is a pastry recipe and liquid oil will not work because the small globules of cold fat in the dough expand as it bakes and make your pastry flaky-with oil it will be tough. Unfortunately for this kind of recipe there is no healthy substitute, but who wants to live forever without any pastry?

Answer 4

It comes in a can and a popular brand is "Crisco". You can use lard instead, but that is really unhealthy. Sometimes you can use butter or margarine in its place, but whatever you are cooling will turn out better if you just go get some Crisco Shortening.

Answer 5

well if you are making a pie .it has to be vegetable shortening , not oil . its sold in the store . by the same place .you buy the oil . i don't think there is any thing ,you can use instead.

Answer 6

I just use non-dairy margarine for this - Pure or Tomor are good brands. You get them in the supermarket in the same place as the butter.

Answer 7

when i bake of cook i only use "free-flowing oils"extravirginolive and canola.you can replace "yuck"shortening with canola for sweet things or general cooking,and you can sautee with olive..i find that when i do my cakes if we want a certain "butter-type flavor"i'll use smart balance vegan spread or just smart balance if it's for biscuits or cookies. you can also use silk tofu to help keep a recipe moist if you don't use eggs..SHORTENING IS HYDROLIZEDOIL!MEANING IT'S TRANS FAT GOES INTO YOUR HEART AND STAYS THERE FOR ALONG PERIOD OF TIME CLOGGING YOUR ARTERIES...IT'S FIRM BECAUSE THEY HEAT IT UP TO HAVE A LONGER SHELF LIFE!AT OUR EXPENSEif used at all it should be in moderation..i hope this was helpful.

Answer 8

i dont cook but I once saw it in a cooking store..it looks disgusting like margarine..sorry I couldnt be of any help but neded points so thanks anyways

Answer 9

kremalta is another name/brand cant remember which sorry