Can crisco be use for vegetable oil in baking?

It's not a perfect replacement, but you can use Crisco in place of vegetable oil in baking. Here's why:

* Crisco is a shortening, meaning it's solid at room temperature, while vegetable oil is liquid. This difference can affect the texture and structure of your baked goods.

* Crisco has a higher melting point, meaning it can withstand higher temperatures before breaking down. This makes it ideal for certain types of baked goods, like pie crusts, where you want a flaky texture.

* Crisco is less likely to create a greasy texture in your baked goods than vegetable oil. This is because it's made with hydrogenated vegetable oils, which have a higher melting point and are less likely to seep out of the baked goods.

Here's how to use Crisco as a substitute for vegetable oil:

* Use a 1:1 ratio. For example, if a recipe calls for 1 cup of vegetable oil, you would use 1 cup of Crisco.

* Make sure the Crisco is softened. This will help it blend smoothly into the batter.

* Be aware that the baked goods may have a slightly different texture. For example, cookies made with Crisco may be slightly more crumbly than cookies made with vegetable oil.

Here's a tip: If you're not sure whether Crisco will work in a particular recipe, it's always best to test it out first with a small batch.

Overall, while Crisco can be used as a substitute for vegetable oil in baking, it's important to be aware of the potential differences in texture and flavor.