The Science of Baking
When cooking or baking using a recipe, it is important to use the exact type of shortening–butter, margarine, oil, or vegetable shortening–called for in each recipe. These products are not interchangeable and using one instead of the other could result in a change in the taste or texture of your finished product. You should also avoid diet, light, whipped, or liquid versions of butter or margarine, unless the recipe specifically allows them.
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