TOP SELLERS
Cook'n with Betty Crocker
Cook'n with Betty Crocker

$29.95


Cook'n Recipe Organizer
Cook'n Download

$79.95



Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss   Read more...

NEWSLETTER
• Current Issue
• Newsletter Archive

CONTACT US

• Contact Info



DAILY SPECIAL
Order today and
SAVE 10% ! Click here to find out how.

Volume II
August 31, 2006


No More Shortening?


shortening

Hello Dan...

I want to learn how to make biscuits
using canola oil or olive oil instead of shortening for a number of reasons. The
most obvious one being that sometimes
when preparing to cook or bake I discover
I'm out of shortening. Can you help?

Thanks...

Lora


Hi Lora,

It's always best to use a shortening if your baking recipe calls for it. Shortening makes baked goods fluffier and flakier, while oils provide a denser and heavier texture. We don't recommend using oil to grease baking pans. Instead, try Crisco Spray and follow with a light dusting of flour.

In general, reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.


Here are some other suggested substitutions for replacing shortening in your recipes (we'll address the biscuits specifically at the end of this article):

  • Applesauce - Applesauce can replace up to of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.

  • Pureed prunes - Pureed prunes can replace up to of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.

  • Apple butter - Apple butter can replace up to of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.

  • Fruit-based fat substitutes - Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.

  • Ricotta cheese - This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.

  • Bananas (mashed) - Substitute measure for measure.

  • Omit or reduce - In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.

  • Oil - Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)

Below you'll find the URL addresses to information on substituting oil for shortening in your biscuit recipe. Then, you can decide if you want to give it a try or not.


http://lancaster.unl.edu/food/ciqee.htm

http://www.baking911.com/pantry/fats.htm

http://www.crisco.com/about/faqs.asp#7

http://www.foodsubs.com/Fatsoils.html


Hope this helps,

Desi@DVO


Email your thoughts to us. Tell us about you and your family, and send us a picture. We'd love to hear from you...and who knows...perhaps you will be the star of the next newsletter!



OTHER GREAT ARTICLES
. Appealing Eggs
Cocoa Differences
Cakes for a Crowd
Having A Bad Day?
HomeCook'n Cover Page



Also Available At:


Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by WithinMySite.com