What is shortening??!
Shortening is used in loads of cake recipes on the web but I don't really get what it is!!
Is it the same as butter!?!?
Is there a substitute I can use instead!?!?Www@FoodAQ@Com
Is it the same as butter!?!?
Is there a substitute I can use instead!?!?Www@FoodAQ@Com
Answers:
You can use butter, but it will change the recipe!.
Shortening is a solid usually sold with the cooking oils!. I always use the butter flavored Crisco for most all my recipes - especially homemade cornbread!!Www@FoodAQ@Com
Shortening is a solid usually sold with the cooking oils!. I always use the butter flavored Crisco for most all my recipes - especially homemade cornbread!!Www@FoodAQ@Com
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread)!. The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature!. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine!.
Although the term has been in use for many years it is now known that shortening works by inhibiting the formation of long protein (gluten) strands in wheat-based doughs!. The similarity in terms is entirely coincidental since full understanding of the structure and chemistry of dough is comparatively recent!.Www@FoodAQ@Com
Although the term has been in use for many years it is now known that shortening works by inhibiting the formation of long protein (gluten) strands in wheat-based doughs!. The similarity in terms is entirely coincidental since full understanding of the structure and chemistry of dough is comparatively recent!.Www@FoodAQ@Com
Its FAT! its used in pastry and biscuits and is an onld english term for semisolid or firm fats rather than oils!.
you can use Butter, Trex or Crisco (depending on your country), Suet (or Vegetable Suet), or Lard of Goose Fat or Beet dripping but those after suet won't taste too go as they carry a meanty flavour with them!.
I use vegetable suet or Trex for most things!.Www@FoodAQ@Com
you can use Butter, Trex or Crisco (depending on your country), Suet (or Vegetable Suet), or Lard of Goose Fat or Beet dripping but those after suet won't taste too go as they carry a meanty flavour with them!.
I use vegetable suet or Trex for most things!.Www@FoodAQ@Com
crisco----a solid fat !.!.!.you can buy it in the cooking oil section in a can!.!.!.i never use it because i use either oil or butter in its place!.!.!.depending on the recipe!.!.
you can replace it most of the time depending on the recipe!.!.!.they use it a lot in decorating icing for cakes so in a case like that you can not replace that for oil !.!.!.Www@FoodAQ@Com
you can replace it most of the time depending on the recipe!.!.!.they use it a lot in decorating icing for cakes so in a case like that you can not replace that for oil !.!.!.Www@FoodAQ@Com
Shortening is any kind of fat!. You could use butter, margarine, lard or oil!.Www@FoodAQ@Com
ye butter or oilWww@FoodAQ@Com
It is just a cooking fat!.Www@FoodAQ@Com
Crisco in a can!.!.!.!.Www@FoodAQ@Com