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Table of Contents:
- What can I substitute for shortening in baking?
- Can I use yogurt instead of shortening?
- Where do we use shortening?
- Is shortening the same as lard?
- What is the difference between butter and shortening?
What can I substitute for shortening in baking?
Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).
Can I use yogurt instead of shortening?
You can use Greek, plain, fat-free or low-fat yogurt whenever your favorite baking recipe calls for oil, shortening, butter, milk or even sour cream. ... "So plain yogurt tends to work well as a substitute in baking," she says.
Where do we use shortening?
Shortening is traditionally used in pastries such as cookies, pie crusts, cakes or frosting. It's also frequently used for frying because it has a high melting point and is more heat-stable than oil. This results in fewer undesirable compounds forming in the fat and also produces a final product that's less greasy.
Is shortening the same as lard?
The difference between lard and vegetable shortening is that lard is made of pure animal fat and shortening is made of vegetable oil. ... Shortening behaves the same way as lard in baking, producing flaky layers. However, shortening doesn't impart the same flavor or richness as lard.
What is the difference between butter and shortening?
Butter adds important fat and flavor to recipes it's used in; it contains 80 percent butterfat and about 20 percent water. Shortening, on the other hand, is all fat, no flavor. It's typically made with vegetable oils and used for its ability to help baked goods retain shape while staying soft.
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