Greg Who Cooks
Executive Chef
I just don't use shortening on a regular basis but my banana bread recipe uses shortening. I don't want to buy shortening for just this one thing--it will be bad the next time I need shortening.
I know oil or butter won't work for this recipe. I've got coconut oil and I've got palm oil. (They're really both fats--because they're solid at room temperature, or nearly so, just like Crisco. Coconut melts at 76, I forgot palm's melt point, maybe a bit lower 'cuz it's usually softer.)
Or I can use lard. It keeps a long time and I like it in Mexican recipes, and in fact I have plans to cook Mexican soon.
So which? Lard? Coconut? Palm? Or do I gotta buy a whole package of shortening for this one recipe?
I know oil or butter won't work for this recipe. I've got coconut oil and I've got palm oil. (They're really both fats--because they're solid at room temperature, or nearly so, just like Crisco. Coconut melts at 76, I forgot palm's melt point, maybe a bit lower 'cuz it's usually softer.)
Or I can use lard. It keeps a long time and I like it in Mexican recipes, and in fact I have plans to cook Mexican soon.
So which? Lard? Coconut? Palm? Or do I gotta buy a whole package of shortening for this one recipe?