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Old 12-28-2006, 07:07 PM   #11
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Quote:
Originally Posted by Mrs. Cuillo
I tried it with butter and they came out MUCH better. I think I will stick with the butter all the time. They taste sweeter. Another question, what if a recipe calls for both? Will that ever happen? Can I use only butter or should I use the shortening as well as butter?
If the recipe calls for both, use both. But, keep your shortening in the fridge, it will last longer.
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Old 12-28-2006, 07:10 PM   #12
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Originally Posted by stinemates
You can stick with butter, for sure. I know some recipe's do call for both, and I have never been unsatisfied just stucking to butter.

You can also try playing with different types of butter, that's always a fun twist: Danish butter, Sweet Cream butter, Whipped butter.. all different textures and tastes, you may find one you like more! :)
Hi, me again...

I love using Danish or any european butter, the flavour is soooooo much more satisfying. I wouldn't use whipped butter for baking, however. A cup of whipped butter is not the same as a cup of stick butter. The first has lots more air than product and it will make a drier, more brittle cookie.
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Old 12-28-2006, 07:33 PM   #13
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A 3 lb can of shortening takes up a lot of cupboard space. I would rather pay a little extra for a small can if I don't have much need for it. I don't think shortening, lard, etc. has a long shelf life.

It does help...I think the shortening was bad, the last time I used it was about a year or so ago.

I couldn't take looking at a large can of shortening in the fridge very long but maybe a small can in a storeage bind of the refrigerator.
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Old 12-28-2006, 10:03 PM   #14
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Quote:
Originally Posted by stinemates
You can stick with butter, for sure. I know some recipe's do call for both, and I have never been unsatisfied just stucking to butter.

You can also try playing with different types of butter, that's always a fun twist: Danish butter, Sweet Cream butter, Whipped butter.. all different textures and tastes, you may find one you like more! :)

Thank you for the idea! I will have to try a different type.

Welcome to DC!!!
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Old 12-28-2006, 10:05 PM   #15
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Quote:
Originally Posted by VeraBlue
Hi, me again...

I love using Danish or any european butter, the flavour is soooooo much more satisfying. I wouldn't use whipped butter for baking, however. A cup of whipped butter is not the same as a cup of stick butter. The first has lots more air than product and it will make a drier, more brittle cookie.

Thank you Vera for the heads up on the whipped butter!! You are always very helpful!!
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Old 12-28-2006, 10:07 PM   #16
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Originally Posted by StirBlue

I couldn't take looking at a large can of shortening in the fridge very long but maybe a small can in a storeage bind of the refrigerator.
I might have to invest in a small can like you said. Thank you for your input
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Old 01-01-2007, 11:26 AM   #17
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- definitely use your nose with anything old. unrefridgerated fats can go rancid just over the course of a summer. rancid fats are linked to increased risk of cancer.
- greasing pans or waxed paper is about the only thing i ever use shortening for.
- i can't think of anything you can't use butter for instead of shortening, other than for deep-fat frying. if a recipe calls for both, i think it's just compromising by trying to get the buttery taste but yet still save a couple of pennies by using shortening.
- you can use whipped butter if you measure by weight instead of by volume.
- you can use solid stick margarine, but not margarine soft spreads, which have a large amount of water incorporated in them.

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Old 04-10-2007, 09:15 AM   #18
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I have that recipe and I love it. I think your shortening was bad. Especially if it was a year old. I think if you use butter, it will come out flat and crispy. I tried it and that is what mine did, so I stick with shortening.
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Old 06-09-2007, 01:23 PM   #19
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A little care should be taken when substituting butter for shortening or vice versa in a recipe. Shortening has no water and butter does. I'm not sure but I think butter is 15% water.

It probably doesn't make a difference on a small batch of cookies but it could on a large batch. Adjust the liquid ingredients to compensate.

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