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Discussion Topic: Shortening Sub?
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 jackthomson |
03-19-2022 @ 2:45 AM
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| edwardmorgan |
02-18-2022 @ 12:21 AM
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| edwardmorgan |
02-14-2022 @ 7:58 PM
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| edwardmorgan |
02-14-2022 @ 6:50 PM
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| edwardmorgan |
02-14-2022 @ 6:48 PM
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| edwardmorgan |
02-05-2022 @ 4:08 PM
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| edwardmorgan |
02-05-2022 @ 3:52 PM
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| edwardmorgan |
08-26-2021 @ 2:11 PM
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| lizbabiz |
04-16-2007 @ 12:42 PM
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Thanks sooo much! I made banana bread last night and used your suggestion... Worked like a charm! Thank-you again!
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| diana |
04-14-2007 @ 8:00 AM
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Hi lizbabiz,
You can substitute shortening with butter or margarine in most recipes calling for shortening.
Read this:
1 cup shortening = 1 cup + 2 tablespoons butter; butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy) OR margarine (1 cup shortening = 1 cup + 2 tablespoons margarine; margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher).
DO NOT substitute vegetable oil for shortening when recipe calls for MELTING the shortening.
Also, do not substitute the shortening in a biscuit recipe with butter or margarine if the recipe calls for butter or margarine, as the biscuits won't turn out as flaky if you do. When I say biscuits, I mean the American southern style biscuits, not cookies.
Hope this information helps you out.
Sincerely, Diana
Diana's Desserts
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