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Betty Crocker
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converting shortning to oil

several recipies call for shortning.   i want to use cooking oil, (caonola, corn, or vegetable),  what is the conversion?

9/25/2008 1:31 PM
3 Replies to converting shortning to oil

I hope you get an "official" answer on this but what you have to watch out for is the liquid.  By using oil rather than a solid like butter you are increasing the liquids in the recipe so the resulting batter will be runnier.  You may also end up with a "greasier' product.
 If you want to omit the butter or margarine you can use mashed banana or applesauce in the same quantity and get good results.  By doing that you are also cutting the fat.  
Hope this helps

9/25/2008 3:14 PM
If we know what you were making, that would help. I know that it not only makes pie crust taste different, but it bakes and looks different!
May you always have Christ in your Life,Family Close, Love to Share, Health to Spare, Food to eat,Family and Friends that Care! "IN GOD WE TRUST"
10/1/2008 10:29 PM

Hello, and I know what you're looking for.  Over the years, I have found that 1 full, packed cup of shortening (melted on low heat in pan, then cooled to room temperature) will equal a 2/3 cup of cooking oil.  Works well in all my recipies!  Good luck.

With all the experiences life has given us, we ain't seen' nuthin' yet.
10/15/2008 4:19 PM

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