"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 12-11-2007, 09:39 PM   #1
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Is Lard and/or Butter Considered Shortening?

I am making a cake that calls for shortening - I have lard and butter. Will one of these do the trick?

__________________

__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-11-2007, 09:46 PM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
The butter should work in place of the shortening.

Neither lard nor butter are considered shortening but they can sub for one another in some cases.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-11-2007, 09:55 PM   #3
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
Theres my knight in shining armour - you always come to my rescue - thank you!!!!! I will use the butter! Once again, thank you!
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-11-2007, 09:58 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
Maybe you should wait until you taste the cake...
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 12-11-2007, 10:02 PM   #5
Executive Chef
 
Michelemarie's Avatar
 
Join Date: Dec 2005
Location: Suburb of Chicago, IL
Posts: 2,614
Send a message via Yahoo to Michelemarie
I have never had this cake before. You see, my grandmother passed away a couple of months ago. I was honored when I was giving all her recipes - alot of them handwritten. Dad and I were going through them one day and he said he loved her applesauce cake - I don't ever remember tasting it. Mom said she hated it. Anyways, I was also given alot of grandma's cake pans and dishes and such. She had a special pan to make this cake in. In addition, I was given her apron. So tomorrow morning, Andy, I will be in grandma's apron making her cake in her pan from her recipe in her own writing. It took me a while to get to this point, but I am quite excited. Thanks for letting me share!
__________________
Michele Marie
Michelemarie is offline   Reply With Quote
Old 12-11-2007, 10:11 PM   #6
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
Michelemarie, lard simulates shortening more closely in baking. BUT butter has better flavour. Why don't you go 1/2 and 1/2?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 12-11-2007, 10:11 PM   #7
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,362
That's is wonderful. What a great way to 'spend some time' with your grandmother. Let us know how it turns out.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 02-26-2008, 09:45 PM   #8
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,228
I was making cornbread a couple of days ago and where the recipe called for shortening, which I never have, I substituted butter. This was the best cornbread I have ever tasted, largely due to the butter flavor. For cooking, I use unsalted butter. Salt can always be added, never taken out. I buy a pound of unsalted butter, put it in the micro or heat it on the stove, cool it, and remove the solids. This way it does not burn when heated. The cornbread, though, just had a stick of unsalted butter.
__________________
Bigjim68 is offline   Reply With Quote
Old 02-27-2008, 03:38 PM   #9
Head Chef
 
Caine's Avatar
 
Join Date: Dec 2004
Location: CHINATOWN
Posts: 2,314
Send a message via MSN to Caine
What I find unusual, or funny if you will, is applesauce is quite often substituted for shortening in cakes to reduce the fat content.
__________________
Caine is offline   Reply With Quote
Old 02-27-2008, 03:42 PM   #10
Senior Cook
 
stassie's Avatar
 
Join Date: Nov 2007
Location: New Zealand
Posts: 161
So.... I have a really silly question! What is shortening?

I think it might be a NZ thing, but any baking recipe I have calls for butter or oil.
__________________

__________________
stassie is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.