Michelemarie
Executive Chef
I am making a cake that calls for shortening - I have lard and butter. Will one of these do the trick?
Shortening is vegetable oil that has been treated (hydrogenated) to be a solid at room temperature rather than a liquid. It ontains no cholesterol, being vegetable in origin but is loaded with trans fats which are also considered to be harmful.
The most common American brand is Crisco.
Right... thanks
I think we have something called Kremelta here - usually tucked away in a corner of the baking section.
Kremelta appears to be solidified coconut oil and is sold in brick form. Shortening is softer and sold in a can with a plastic recloseable lid. A conbination of shortening and lard is recommended as a sub for Kremelta.
According to wikipedia shortening is hydrogenated vegetable oil
Hydrogenation - Wikipedia, the free encyclopedia
So its like margarine.