What is a cooking substitute for shortening?

There are several good cooking substitutes for shortening, depending on what you're making and your dietary preferences:

For general baking:

* Butter: This is a good all-around substitute for shortening in many recipes. It adds flavor and richness, but it can also make baked goods a bit more dense.

* Unsalted butter: This is preferred for baking because it allows you to control the salt content of your recipe.

* Olive oil: This is a healthy and flavorful option, but it can make baked goods more prone to browning quickly.

* Avocado oil: This is a good option for baking because it has a neutral flavor and high smoke point.

* Coconut oil: This is a great option for vegan baking, but it can add a distinct coconut flavor.

* Apple sauce: This is a healthier substitute for shortening, especially for cakes and muffins.

* Mashed banana: This can be used in place of shortening in cakes and muffins, adding moisture and sweetness.

* Yogurt: This adds moisture and tang to cakes and muffins.

For frying:

* Vegetable oil: This is a classic and inexpensive option for frying.

* Canola oil: This is a healthy and neutral-tasting option.

* Peanut oil: This has a high smoke point, making it good for frying.

* Avocado oil: This has a neutral flavor and high smoke point.

Tips for substituting shortening:

* Use a 1:1 ratio for most substitutes.

* Adjust the amount of liquid in your recipe. Some substitutes, like butter, will make your dough more moist, so you may need to reduce the amount of liquid.

* Use a high-quality substitute. The quality of your substitute will affect the taste and texture of your baked goods.

* Experiment to find what you like best. Different substitutes will result in different flavors and textures.

Important Note: Some recipes, like pie crusts, are very specific about using shortening. If you're not sure if you can substitute, it's always best to stick with the recipe's original instructions.