Shortening is basically just a fancy name for a type of vegetable fat that's solid at room temperature. It's often made from palm oil or soybean oil, and it's super useful for making baked goods that are light and airy. But, what happens if you try to use liquid oil instead?
Well, it's not exactly a straight swap, unfortunately. Oil is, well, liquid, and it can make your baked goods turn out way too greasy. But, there are some oils that are better suited for baking than others - like coconut oil, for example. It's solid at room temperature, just like shortening, so it can be a pretty good substitute in a pinch.
