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Make the pastry using shortening, instead of lard.


It can be used sometimes but not all the time. It really depends on what you are using for because they are not completely the same.


The term 'shortening' in baking recipes refers to the fat used, such as Crisco. One may consider cutting down on butter and using margarine instead, for example.


The advantages of using butter and using shortening in butter creme icings include butter's good taste, and the shortening in butter seals the moisture in the cake.


Many changes can impact the chewiness and fluffiness of your cookies. Consider using shortening instead of butter.


In baking you can use shortening, in an equal amount. Some folks don't like this texture of pie crusts without lard, but shortening is a bit healthier. It really depends on what you are using it for. I use the following rule of thumb I got from a cooking show (sorry I can't remember which) * Equal amount of vegetable shortening * 25 percent more butter or margarine (for baking) * Equal amount vegetable oil (for frying)


The only health risk to using "old" shortening, is the health risks you assume by using shortening at all. Shortening (usually vegetable shortening [hydrogenated oils/ transfats], lard or clarified butter) is usually processed so that it has a very long shelf life[years] and is no different at the end of the shelflife than at the beginning. Shortening lasts a very long time, as long as it doesn't get contaminated.


If you are using the parchment paper to prevent sticking, try the old-fashioned method of greasing the pan with lard or shortening and then dusting it with flour.


When using shortening for cooking or when baking there are standard units of measurements. The units of measurements are cups, tablespoon and teaspoons.


Vegetable shortening is made industrially by hydrogenating vegetable oil using a catalyst. It's not something you can really do at home.


No, you cannot. If necessary, butter can be substituted for shortening. Using butter will change the texture of the finished cookies. Oil cannot be used as a substitute for either shortening, margarine, or butter.


You can, but your pretzels won't taste nearly as good. It's like using shortening in cake frosting, as most bakeries do. That's why their frosting is not very good. It's much better to use butter or margarine if you want to produce the tastiest result.


To "cut in" in cooking means to blend in, such as to cut in shortening into the flour when making pie crusts. You put the flour and shortening in a bowl, then 'cut it in' by using a pastry blender or two knives or a fork. This is done instead of fully blending or mixing, because you want the mixture to tiny little lumps of shortening instead of being a fully blended or mixed paste. To fully mix with a blender or mixer would result in a tough pastry dough, which is why you "cut it in" before adding the liquid.


no its just a myth. when your engin is running you are using the same amount of gas.


yes. for that matter you can get sick using fresh shortening. use butter.


Actually, using dry measure, there are 2 cups in a pound of shortening. Therefore, a 3 pound can has 6 cups of shortening. Perhaps 48 cups is correct if the shortening is melted and liquid measure is used. I am uncertain about this, but I know the dry measure is correct. Most people would be using the dry measure for baking recipes. 48 No it's not. Weight and Volume are not always equal. To get the correct answer you need to weigh 1 cup of shortening. Divide the weight of the can by the weight of the measured shortening and you'll get the correct answer.


You "cut" solid shortening into dry ingredients, using the tongs of a fork or a utensil called a pastry blender.


Yes, but the results might not be the same. Liquid oil and solid shortening have slightly different properties. You might need to use slightly less oil for similar results, when "creaming" shortening the results do not work for oil, but this step would be dispensed with when using oil. Butter or lard, which shortening was designed to replace, will get the same results as shortening.


If you are using an already prepared masa mix (masa preparada) then there should already be a sufficient amount of fat (either vegetable shortening or lard (manteca)) in the mix. However, if you're preparing your masa from a dry meal then you will need to mix it with one of the previous ingredients to get the corn meal to hold together during the preparation and cooking process. Many say that lard adds a flavor that can't be replicated with shortening. However, because of concerns with the amount of saturated fats in lard, using shortening can be beneficial and make the density of the masa easier to work with. If using shortening it's probably best to "season" your masa by adding roasted chiles (poblano for flavor and chipotle for heat) or other seasonings (like cumin, garlic, lime juice and salt, for example).


The amount of water in this jar is eight fluid ounces. The (quantity) of water in this jar is eight fluid ounces.


No but in certain cases yes but half of what was in the beginning of the original amount and plus a quarter of that should be added in certain cases because of the high amount of certainty.


Try using unsweetened apple sauce and two teaspoons of oil instead of using just oil. that way you cut down the calories, while still keeping flavor.


You can use Butter, Margarine, or Lard. These will give you about the same result as using vegetable shortening. Vegetable shortening is pure fat so lard will be a good substitute, butter and margarine have water in them you will need to use a little more and if used in baking they won't produce a crust that is as flaky as shortening would. If you are looking for a healthier/low fat substitution try googleing food substitutions for vegetable shortening. Using certain fruits like apple sauce, bananas and many others as a substitution can work but a very very lesser degree.Clarification:Using butter, margarine or lard will not generally give the same results as using shortening. Shortening is made from hydrogenated vegetable oil, such as soybean oil, butter is made from cream, and margarine is made from various fats and liquids.In some recipes that call for butter or shortening, you can use margarine, but since margarine has a higher water content than butter or shortening, it's not a good idea to use margarine in foods that require a crisp, flaky texture, such as pie crust.


AnswerAt one point there was,the frech fries were pre-coated with beef shortening and then they freeze the fries, that's why their fries tasted different. I just want to know if they are still using the same process.


There really are not any disadvantages to using a URL address, but there are drawbacks to using shorteners and redirections. Shortening can cause problems with brand recognition, possible viruses, and the shortening company going down. Redirections can cause visitors to never return.



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