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Old 03-25-2007, 11:11 AM   #1
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Regular Shortening vs Hi Ratio Shortening

Is it okay to use Hi Rachio Shortening in a recipe that calls for Regular or the basic type of shortening such as Crisco? Would the baked goods taste, look and be the same? I ordered it online, thought it was regular and it turned out to be Hi Rachio.

Thanks,
George

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Old 03-25-2007, 11:25 AM   #2
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It appears yuou can sub the high ratio shortening. here is what Baking 911 has to say: Click here.
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Old 03-25-2007, 12:16 PM   #3
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Thank you for your help. I clicked the link for baking 911, it seems very helpful.
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Old 03-25-2007, 02:58 PM   #4
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High-Ratio shortenings are really a specialty baking item intended for pastries/breads/etc. that have a high ratio of sugar in the mix .. which is where the high-ratio moniker comes from in the first place (simplistically, the weight/volume of the sugar in the recipe exceeds the weight/volume of the flour).

Not knowing what you intend to use it for, or where you live, I would suggest getting a can of Crisco and using that. Why waste the expensive stuff when the cheap stuff will work just as well, or better???
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