Larkspeed
Assistant Cook
First off just let me point out that I live in The Netherlands.
I have a few recipes that are from the US and they call for "Crisco Shortening" Now I realise that Criso is just a brand name but I have a problem.
You can't buy Shortening here so I need to find a substitute to use in the recipes.
Now I read the very technical and helpful answer in another thread about substituting butter and using less liquid due to the water content in the butter.
This runs me into another problem. Dutch butter contains less water than US butter, I don't know by how much, so that means that the amounts given in that thread are no longer valid.
So really my question is what can I use here in The Netherlands as a substitute for shortening?
I am hoping there are a couple of dutchies here that have solved this problem and can share their findings
I have a few recipes that are from the US and they call for "Crisco Shortening" Now I realise that Criso is just a brand name but I have a problem.
You can't buy Shortening here so I need to find a substitute to use in the recipes.
Now I read the very technical and helpful answer in another thread about substituting butter and using less liquid due to the water content in the butter.
This runs me into another problem. Dutch butter contains less water than US butter, I don't know by how much, so that means that the amounts given in that thread are no longer valid.
So really my question is what can I use here in The Netherlands as a substitute for shortening?
I am hoping there are a couple of dutchies here that have solved this problem and can share their findings