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27 votes

What would result from not adding fat to pastry dough?

You'd end up with something somewhere between unleavened bread, pasta & laminate flooring, depending on what else you did with it. The first two are what you'd get if that's how you treated them, ...
Tetsujin's user avatar
  • 29.8k
9 votes

Butter and Butter Flavored Shortening

Butter and shortening behave differently in the cookie dough, so unless you are planning to do more adjustments, I recommend you stick to the given butter-to-shortening ratio. If a recipe uses both, ...
Stephie's user avatar
  • 60.1k
9 votes

What would result from not adding fat to pastry dough?

Your title mentions oil but your question mentions shortening. Be aware that oil and shortening are not the same thing, and substituting one for the other will change the results. Oil is fat that is ...
csk's user avatar
  • 3,148
7 votes

What is the ratio of fat to flour in shortcrust pastry?

Typical ratios are 3:2 or 2:1 (flour to fat). In fact, you can use a flaky crust recipe if you prefer, the difference is only in the mixing. I have used these ratios successfully for short pie/tart ...
rumtscho's user avatar
  • 139k
6 votes

What would result from not adding fat to pastry dough?

This sort of pastry is known as short pastry, although it has variants (e.g. you can make flaky piecrust with these ingredients). It is mandatory that you make it with some form of solid fat, the only ...
rumtscho's user avatar
  • 139k
4 votes

What would result from not adding fat to pastry dough?

What you’re proposing to make is the start of what’s known as ‘hard tack’ although it usually has some salt in it, too It’s a way to make flour shelf stable for a longer period so it could be used as ...
Joe's user avatar
  • 81k
4 votes
Accepted

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

The type of fat you use makes no difference in cooking time, as long as you use a fat with a smoke point above that you want to cook at. There's a related question on the site about fats for deep ...
GdD's user avatar
  • 76.7k
3 votes
Accepted

Soften fats for buttercream

I have had to deal with this several times recently as the people who I bought my house from didn't see fit to have a radiator in the kitchen, so it is often cold in the winter. There's 2 things you ...
GdD's user avatar
  • 76.7k
3 votes

How can non-hydrogenated shortening exist?

An alternative chemical change, called interesterification, is well established as an process for hardening dietary fats. In this case, a direct wikipedia quote seems appropriate: Interesterified ...
rackandboneman's user avatar
2 votes

Shortening substitute that can prevent gluten growth?

Every fat prevents gluten formation as much as any other fat. At least, if there are any differences, they are not noticeable by somebody eating a finished product. When substituting fats, "how ...
rumtscho's user avatar
  • 139k
2 votes

Bacon/pork fat to replace shortening in rolls?

Absolutely, it make give it a smokey but pleasant after taste but I in some ways prefer it to commercial lard. All bacon fat is, is a type of lard anyways done with typical dry heat such as a skillet ...
Steven's user avatar
  • 21
2 votes

How can I keep my buttercream from becomming grainy?

Start with room temperature butter. Beat it for 2 or 3 minutes. Put the splash cover over the mixer bowl. Start the mixer and then ... THIS IS THE KEY ... add the sieved icing sugar (powdered sugar)...
user51677's user avatar
2 votes

Soften fats for buttercream

You need to increase the surface area of the butter or fat exposed to room air. You can do that by measuring the amount called for by the recipe, than do any of: cut into small pieces with a knife, ...
Paulb's user avatar
  • 2,802
1 vote

Soften fats for buttercream

Chop the fats into small cubes and leave them near (but not on) a heat source like a radiator. Chopping them small allows them to warm up more quickly and evenly.
ElendilTheTall's user avatar
1 vote

How can I keep my buttercream from becomming grainy?

Graininess is a matter of perspective. Unfortunately, the American buttercream you're going for is inherently on the grainier side. There are ways to adulterate it so that it's smoother, but in doing ...
kitukwfyer's user avatar
  • 5,229
1 vote

How can I keep my buttercream from becomming grainy?

This was an issue I had that drove me crazy for such a long time! We're talking throwing-spatulas-across-the-kitchen-frustrated. The magic fix is to use ONLY PURE CANE SUGAR. I know it sounds too ...
Terri Tyree's user avatar

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