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Discussion Topic: Substitute for vegetable shortening
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 edwardmorgan |
02-14-2022 @ 6:57 PM
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| edwardmorgan |
02-05-2022 @ 3:47 PM
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| edwardmorgan |
01-10-2022 @ 3:13 AM
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| edwardmorgan |
01-10-2022 @ 3:09 AM
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| edwardmorgan |
01-03-2022 @ 5:31 PM
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| edwardmorgan |
01-03-2022 @ 4:59 PM
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| nikel |
10-24-2021 @ 2:28 AM
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| edwardmorgan |
08-26-2021 @ 2:34 PM
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| Erica |
11-30-2007 @ 3:25 PM
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Thanks for the tips!
Your advice gave me an idea; Between the suggestion to melt the butter and "doctor it up", and the information that German butter has a higher fat content, I thought to try melting the butter until it separates, and then using just the clarified oil.
So I made the dough, and now its curing. Can't wait to see how it turns out. 
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| Gitte |
11-29-2007 @ 1:13 AM
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Hi Erica,
what I have learned is that butter in America is not as high in fat as it is in Germany...here butter has 82% fat...that fact alone makes a difference in some recipes...there is also a difference in butter made of sweet creme (Suessrahmbutter) or sour creme (Sauerrahmbutter=more watery not so good for cooking and baking)
Referring to the fact that your recipe is old my guess would be that one once used lard (considering the time it must have been pork lard)
Have fun experimenting. Gitte
Gitte
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