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Vox Humana
 
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"zxcvbob" > wrote in message
...
> 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)
>


Technically, it isn't whipped. Extremely small bubbles or nitrogen gas are
dispersed into the fat.