If a recipe calls for shortening, do I use Crisco or margerine?

Similar questions: recipe calls shortening Crisco margerine.

Crisco Baking recipes can be pretty specific. Although Crisco and margarine are both based on hydrogenated vegetable oils, there's a big enough difference that you really need to use what the recipe calls for. For starters, margarine has some water in it.

That water can activate the gluten in the flour, making it stringy, and your biscuits tough. Crisco is pure fat. Also, baking is a carefully orchestrated dance of chemicals.

Lots of things happen, and they happen in a particular order as the temperature rises: the baking powder gives off gas, the fat melts, water evaporates, the proteins in the flour cook and set, the outside turns brown. Margarine is designed to melt at a lower temperature than Crisco. (It mimics butter, which melts in your mouth, giving it an unctuous texture, while Crisco is just a lump of fat.) If you substitute margarine, it will melt too early.

In cookies, that can make them spread too much, and give you the wrong texture. In biscuits, it will cause the sheets of flour to run together, making them less flaky. If the recipe calls for shortening, go with Crisco or any other brand (they're all more or less the same).

If you want a buttery flavor, you can use the butter-flavored Crisco (which is full of butter chemicals but no butter at all. ) Once you have the recipe down, you can try adapting it for margarine, but if you need it to come out right the first time go with the Crisco..

You put a cup of water in a 2 cup measure then you put in tblsps of Crisco until the water rose to the 2 cup line. Not very precise. Margarine was always easier to measure and may give a little more flavor But then Crisco came out with the perfect product.

Butter-flavored Crisco in measured cubes, just like margarine, so you have all three-flavor, texture and ease of use. On top of that the Crisco is shelf safe and doesn't have to be refrigerated until a cube has been opened.So Crisco wins.

Crisco is shortening However, a high quality margarine is also acceptable. Beware of the water content if you decide to use margarine, and don't use a margarine spread, like they sell in the tubs. Shortening is pure vegetable oil, while margarine has at least a little bit of water, plus flavorings and colorings.

The higher the water content, the more baked goods will tend to soften and sag in the oven. Personally, I use regular crisco in pastry, and Nucoa margarine in cookies. My cookies tend to come put fairly flat..

Crisco! Margarine would leave a different texture than the shortening would. An alternative to the hydrogenated oils would be lard to give a similar consistency..

Mama’s little baby loves shortening shortening; mama’s little baby loves shortening bread. Shortening is cooking code for lard but since that will give us a heart attack even before Crisco then Crisco is the next best thing. If the recipe needs butter or margerine it will specify that but if it calls for shortening it means lard or Crisco.

Sources: my experience .

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I am making bisquits and it calls for 1/3 cup of shortening but I don't have any shortening.

What is the price of Crisco Original Cooking Spray 6 oz.

I want to make a pineapple pside down cake. It calls for shortening, what can I subsitute?

What is the average store price of one 6 oz. Can of Crisco Origianal Cooking Spray?

Which is healther, crisco shortening or renderd leaf lard.

If a recipe calls for butter or margarine can I USE BUTTER CRISCO CUBES.

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