What can you use in place of vegetable shortening?

You can use a variety of substitutes for vegetable shortening depending on your needs and the recipe:

For baking:

* Butter: A good all-purpose substitute. It adds flavor and moisture, but may make your baked goods slightly denser.

* Margarine: Similar to butter in terms of texture and flavor, but often contains less saturated fat.

* Oil: Use about 3/4 cup of oil for every 1 cup of shortening in most recipes. Can result in a slightly moister product but may affect texture.

* Applesauce: Great for adding moisture and sweetness to cakes and cookies. Use 1/2 cup applesauce for every 1 cup of shortening.

* Avocado: Creates a richer flavor and adds moisture. Use 1/4 cup mashed avocado for every 1/2 cup of shortening.

* Coconut Oil: A good option for vegan baking, especially for cookies and pastries. Use a 1:1 ratio with shortening.

* Vegan Butter: Made from plant-based ingredients, this is a good substitute for butter in many baking applications.

For frying:

* Olive Oil: Provides a light and slightly fruity flavor.

* Canola Oil: A neutral-flavored oil that is relatively inexpensive.

* Peanut Oil: Has a high smoke point and is ideal for deep-frying.

* Avocado Oil: Another high-smoke-point oil with a mild flavor.

Important Considerations:

* Type of Recipe: Consider the type of recipe and what properties you're trying to achieve. Shortening helps with texture and flakiness in pie crusts and biscuits, while it creates a tender crumb in cakes.

* Flavor: Some substitutes, like butter, will add a distinct flavor, while others, like oil, will have a more neutral flavor.

* Texture: Substituting shortening with oil or applesauce may affect the texture of your baked goods.

Experiment! Don't be afraid to try different substitutes to find what works best for you. You can adjust the amount of substitute you use depending on the recipe and your desired outcome.