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Old 03-25-2007, 10:11 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.



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Old 03-25-2007, 10:25 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.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
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Old 03-25-2007, 11:16 AM   #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, 01:58 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???
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
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