For many recipes, it is perfectly fine to substitute oil for shortening or, inversely, to melt shortening and substitute it for oil. Some foods, including many baked goods and cookies, cannot be made using oil as a substitute for shortening because it alters the texture of the food.
Shortening is a solid fat, and when it is beaten into batter, air is added to the mixture. The result is a lighter cake-like structure for baked goods. If oil is substituted, the texture will be denser and not as airy. Recipes using shortening tend to create a tender, light crumb. Cookies can often take either, making them a good choice for experimenting.Learn More
Applesauce can be substituted for oil in a cake mix as long as it is not a butter cake mix. The pectin in applesauce acts as a natural thickener, which makes it a viable fat substitute.Full Answer >
Chili oil can be substituted with an easy homemade version. Homemade chili oil can be made by mixing 2 cups of olive oil and 4 teaspoons of red pepper flakes in a saucepan.Full Answer >
Peppermint extract is used in many recipes as flavoring and for medicinal purposes. It is typically used in baked goods, candies and desserts. There are also several drinks, including alcoholic beverages, that require peppermint extract.Full Answer >
It is safe to substitute gelatin for pectin in many recipes, including those for canning. However, the resulting product may differ slightly in texture or taste.Full Answer >