Kathy wrote:
> I read recently that if one substitutes oil for shortening in baking, the
> result comes out greasy because shortening is whipped full of air and oil
> has no air. Still, it seems to me that if one knew the air-to-grease ratio
> in shortening, one could figure out an oil-for-grease substitution. I've
> been experimenting in cookies, muffins, biscuits, and pie crust and coming
> out somewhere between a third to a half cup of olive oil for every cup of
> shortening the recipe calls for. But that's just guessing. Does anyone know
> what the exact amount should be?
>
> (Of course, even with the exact amount, an oil-based product will be
> different than a solid grease-based product. I'll accept different, so long
> as it's still good and it means I can get away from using Crisco.)
>
> Kathy
>
>

Some shortening is whipped and some isn't. Take a cup of your favorite
shortening and melt it. See how much liquid you get, and that's your
exact substitution value when you use oil. Using oil will make things
greasier just because it stays liquid.

(I don't think Crisco is whipped)

Best regards,
Bob