Vegetable shortening replacement for pie crust,6 day raw food diet,garden walls lyrics - 2016 Feature

Author: admin, 10.05.2016. Category: Garden Soil

Most of us are familiar with shortening, which is used in baked foods like cakes and cookies. Almost every baking recipe calls for some kind of fat to be added to retain the moisture, flavor and texture of the baked good. Step 1Chill the butter before use so that it retains a solid nature, similar to shortening, when baked. Step 3Measure out the same amount of butter as the amount of shortening that is called for. Remember that butter is around 80% fat while shortening is 100% fat, which will always cause the end result of a recipe to be slightly different when one is substituted for the other. Estimated delivery dates - opens in a new window or tab include seller's handling time, origin ZIP Code, destination ZIP Code and time of acceptance and will depend on shipping service selected and receipt of cleared payment - opens in a new window or tab.
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The ratio is one part butter to one part shortening -- 1 cup of butter is equivalent to 1 cup of shortening.


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This flavorless fat is called shortening that is used in baking, in order to make the baked products light and flaky.It is said that shortening hinders cross-linking of gluten molecules, which makes the dough sticky. Butter adds a creamier flavor to any recipe and, in a pinch, can easily be used instead of shortening.
Apart from that, shortening contains very less water and it is perfect for baking recipes, which require a high ratio of fat to flour.Shortening is a very broad term that includes any fat (like butter and margarine) that is solid at room temperature. But with the invention of margarine and hydrogenated oil, the popularity of lard as a shortening, declined. Today, we have many different types of shortening, but the term is mostly used to denote vegetable shortening with 100% fat content. However, the process of hydrogenation produces trans fatty acids and saturated fats, which are not considered healthy. A basic understanding about shortening substitutes may prove useful, if you run out of this ingredient, while cooking. So you must know which substitute can be used in a particular food recipe, so as to avoid any change in flavor and texture.Butter or MargarineIf you are searching for a shortening substitute, to be used in pastries, biscuits and cakes, then, butter or margarine are good choices.
When it comes to deep-frying, butter or margarine cannot be a substitute.Vegetable OilsAs commercially available shortening is made of vegetable oils, you can use oil as a shortening substitute.
Vegetable oil is perfect as a substitute, if the shortening is meant to be used for deep-frying.


If you want to use vegetable oil (instead of shortening) for making cakes and cookies, it will be better to use three parts oil for every four parts of shortening. In that case, slightly increase the amount of eggs and sugar.ApplesauceApplesauce is more suitable for sweet cakes and cookies. In other words, applesauce can be a perfect substitute for shortening, in sweet recipes and it makes the dish more dense. If you need a cup of shortening for preparing a baked food, you may replace it with half a cup of applesauce.If you are using sweetened applesauce, reduce the quantity of sugar in the recipe.
Even mashed bananas can be used as a replacement for shortening (the same amount has to be substituted).Animal FatsSome people resort to animal fats like lard and suet, as substitutes for shortening.
However, animal fats may contain high levels of saturated fats that are not good for health. But make sure that you enjoy the flavor of this animal fat and is not concerned about its high fat content.If you are using lard instead of shortening, you have to use it in lesser amounts. For every single cup of shortening, you can use a cup of lard after removing two tablespoons from it (1 cup shortening = 1 cup lard - 2 tablespoons). Even fresh cream can be used as an alternative to shortening, but it is most suitable for making foods with a milky flavor (like milk cookies).
You have to use it in the same amount as the shortening.Though there are various options, you have to choose the one which is best suited for your recipe as well as your health.



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