Is there any reason one should prefer one over the other? I've always used shortening (probably because that's what my mom always did), but my fiancee has alwa
I'm having a hard time looking up this question, but I have some palm oil shortening and I see some coconut oil shortening that are both non-hydrogenated. I tho
Is there something that I can use as a substitute for vegetable oil in a recipe? I'm actually making cornbread (I think it matters), and normally the recipe cal
I found this nice vegan croissant recipe: http://www.sabjimatablog.com/2011/05/17/recipe-vegan-croissants/ I am quite happy with the end result, but I wish I ca
I have not heard about this stuff before.. It is not used in Indian cooking..! What exactly is shortening? I read it in a recipe to bake a rose shaped cake and
I'm interested in trying to make this "water whip" pie crust. Unlike a typical pie crust where lard/butter/shortening is cut into the flour, the shortening is a
According to the Wikipedia article on shortening, it seems as though margarine is considered shortening. Has anyone substituted margarine for shortening in any
Sometimes when I bake cookies, they either come out too soft or they become rock hard. I have read somewhere that baking cookies with butter makes is spreadable
I was trying to make some homemade flour tortillas, but I made a mistake and I added ~9oz of shortening to 4.5 cups of flour. I'm unsure what to do with the f
My husband has just had stints put into his heart and is now on a fat/salt/sugar diet. I do all the cooking and enjoy making things from scratch. I am trying
Can anyone tell me what I can add to Buttercream frosting that doesn't include shortening and will still allow me to keep the cake at room temperature? I hate
An answer to a question of mine suggests that a non-stick (bundt) pan plus the cake release will be enough. The suggested formula is 1 part vegetable oil,
I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. Th
I am making buttercream icing, but the powdered sugar does not dissolve with the butter and shortening. The icing is grainy. How can I prevent this?
I know that Margarine / Shortening are usually softer than butter, but what other differences are there? Can I just melt the butter and call it good or will thi
I got large container of vegetable shortening that I wasn't going to open right away, so I stuck it in bottom of the freezer (-14 F) to keep it from going ranci
When I was younger I was in an honor camp for felons taking a culinary program and was taught that you can add water to shortening to make a butter substitute.
I had a bunch of canola oil and didn't want to go out and buy some shortening for a new recipe I found for beignets. The recipe called for heating 3-inches of s
I am trying to make a stable buttercream and I am using butter and shortening [in the UK we call it trex or cookeen]. However, in this cold weather the fats a
I have a cookie recipe I am trying for the first time, and it calls for both shortening and butter. I only have butter-flavored shortening on hand for the short