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Questions tagged [shortening]

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0
votes
2answers
398 views

Bacon/pork fat to replace shortening in rolls?

I don't have shortening and was wondering what pork fat would do to the texture of my crusty rolls? Can pork or bacon fat be used to replace shortening in rolls?
4
votes
1answer
751 views

Butter and Butter Flavored Shortening

I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the shortening. Should I reduce the amount of ...
3
votes
3answers
426 views

Soften fats for buttercream

I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats are not getting to room temperature. ...
2
votes
1answer
563 views

Does frying in canola instead of shortening change the fry time?

I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of shortening up to 370F to fry them in so I ...
4
votes
2answers
1k views

Can you add water to shortening to use in place of butter?

When I was younger I was in an honor camp for felons taking a culinary program and was taught that you can add water to shortening to make a butter substitute.
5
votes
1answer
1k views

Why does freezing vegetable shortening alter its appearance?

I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going rancid. I never really needed it, so I ...
6
votes
2answers
13k views

How does substituting Butter for Margarine/Shortening affect the Recipe

I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will this effect my final Product? I have seen ...
3
votes
5answers
51k views

How can I keep my buttercream from becomming grainy?

I am making buttercream icing, but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
0
votes
1answer
11k views

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the ...
0
votes
2answers
8k views

Shortening substitutes for pan greasing

An answer to a question of mine suggests that a non-stick (bundt) pan plus the cake release will be enough. The suggested formula is 1 part vegetable oil, 1 part shortening and 1 part flour I ...
3
votes
3answers
16k views

No Shortening and No Refrigeration, Buttercream Frosting

Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate the taste of shortening
1
vote
4answers
2k views

Are there low-fat substitutes for shortening in baking?

My husband has just had stints put into his heart and is now on a fat/salt/sugar diet. I do all the cooking and enjoy making things from scratch. I am trying to adjust my recipes for his new diet. ...
2
votes
1answer
1k views

What to do when too much shortening is added to flour?

I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the flour mixture because I do not want just ...
3
votes
3answers
20k views

How to substitute butter with combination of butter and shortening in cookie/biscuit making?

Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable in the oven and gives it crispy texture,...
2
votes
2answers
6k views

Margarine in place of shortening

According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any recipes, and can you report your ...
2
votes
3answers
2k views

Is there anything special about “homogenized” shortening?

I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is apparently melted and whipped before the ...
6
votes
4answers
127k views

What exactly is “vegetable shortening”?

I have not heard about this stuff before.. It is not used in Indian cooking..! What exactly is shortening? I read it in a recipe to bake a rose shaped cake and it uses shortening to grease the pan..
5
votes
2answers
5k views

How do I make a flaky croissant?

I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I can bake a flakier pastry. I have a ...
4
votes
2answers
110k views

What can I substitute for vegetable oil in a recipe?

Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe calls for 1/3 cup vegetable oil. ...
2
votes
3answers
18k views

How can non-hydrogenated shortening exist?

I'm having a hard time looking up this question, but I have some palm oil shortening and I see some coconut oil shortening that are both non-hydrogenated. I thought the oils would be more liquid than ...
4
votes
2answers
20k views

Greasing a pan with butter vs. with shortening

Is there any reason one should prefer one over the other? I've always used shortening (probably because that's what my mom always did), but my fiancee has always used butter. There's no significant ...