Shortening Substitue?
Pauline Wong
What is a good substitute for shortening?
I'm using it as a baking ingredient.
Pauline
--
Q: Why are quantum physicists so poor at sex?
A: Because when they find the position, they can't find the momentum, and
when they have the momentum, they can't find the position.
PENMART01
>What is a good substitute for shortening?
KY Jelly?
>I'm using it as a baking ingredient.
Baking WHAT, you lazy little twat... for all we know you're baking adobe
bricks... a cooking group would never assume you're using shortening as an anal
lubricant, nah! Sheesh... is it too much effort to type a couple extra woids
and say what yer baking, let alone include the recipe, so folks can have a
chance at making an intelligent determination... sheesh, what friggin' lazy
maroon!
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Billy
>
>What is a good substitute for shortening?
>I'm using it as a baking ingredient.
The best substitute for shortening in baking is ...............oh my, can I say
it................. LARD!
The Fine Art of Cooking involves personal choice. Many preferences,
ingredients, and procedures may not be consistent with what you
know to be true. As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit! © W. H. Stoneman
Ness
"Pauline Wong" <pw...@cam.ac.uk> wrote:
> What is a good substitute for shortening?
> I'm using it as a baking ingredient.
>
> Pauline
Butter and Lard. And Margerine if avoid the ones that have a lot of
water in them.
Toodles,
Ness
Default User
>
> What is a good substitute for shortening?
> I'm using it as a baking ingredient.
Shortening is a generic term, meaning edible fat used to shorten baked
goods. I presume you mean something like Crisco. If so, obvious
substitutes are butter or lard.
You'll have to be much more specific about the exact products you're
making, and your reasons for wanting a substitute (improving taste is
much different than reducing saturated fat, for instance).
Brian Rodenborn
ste...@nospam.vision1mm.com
Shortening is a FAT...Could you please clarify...what are
you baking..why do you want to make a substitution, because
you dont have it, dont know what it is, trying to cut fat or
reduce calories...How about posting the recipe your wanting
to try...Folks would probably need this info to give you any
meaningful responses...Hag k
Lorne D. Gilsig
Puester
>
> What is a good substitute for shortening?
> I'm using it as a baking ingredient.
>
> Pauline
I d0on't know what you are baking, but I have been successful
substituting applesauce for 1/2 to 2/3 the fat/butter/margarine
in "quick breads" (baking soda or baking powder leavened) such
as banana or zucchini or pumpkin bread.
gloria p
WardNA
>> I'm using it as a baking ingredient.
>>
>> Pauline
>
>Butter and Lard. And Margerine
You haven't answered the question. Butter, lard, and margerine ARE shortening.
st...@temple.edu
> What is a good substitute for shortening?
> I'm using it as a baking ingredient.
Most likely, butter would be a good substitute, but it
depends on the recipe.
PENMART01
>Does your mommy know you are playing with her computer?
<reply at bottom where it belongs>
>PENMART01 wrote:
>
>> "Pauline Wong" writes:
>>
>> >What is a good substitute for shortening?
>>
>> KY Jelly?
>>
>> >I'm using it as a baking ingredient.
>>
>> Baking WHAT, you lazy little twat... for all we know you're baking adobe
>> bricks... a cooking group would never assume you're using shortening as an
>anal
>> lubricant, nah! Sheesh... is it too much effort to type a couple extra
>woids
>> and say what yer baking, let alone include the recipe, so folks can have a
>> chance at making an intelligent determination... sheesh, what friggin' lazy
>> maroon!
What's it to ya... you friggin' top posting newbie douche bag?
Lorne D. Gilsig
Tell you what champ, if we have a personal problem here why don't we just set up a
get to gether to sort it out. More than happy to adjust your attitude and your
teeth at the same time.
Oh, I'm sorry. I should not threaten children.
Lorne D. Gilsig
C. L. Gifford
"Lorne D. Gilsig" <lgi...@attbi.com> wrote in message
news:3CE49FC7...@attbi.com...
> Have you ever picked up knocked out teeth with broken
fingers?
>
> Tell you what champ, if we have a personal problem here why
don't we just set up a
> get to gether to sort it out. More than happy to adjust
your attitude and your
> teeth at the same time.
That is a threat and is reportable. Take care new person.
Charlie
C. L. Gifford
"Ness" <eris...@yahoo.com> wrote in message
news:erissa26-890BFF...@news-austin.austin.rr.com.
..
Butter, lard and margarine ARE shortenings.
Charlie
C. L. Gifford
"Billy" <wsto...@icx.net> wrote in message
news:6e78eukr3lhohhmf1...@4ax.com...
> "Pauline Wong" <pw...@cam.ac.uk> wrote:
>
> >
> >What is a good substitute for shortening?
> >I'm using it as a baking ingredient.
>
> The best substitute for shortening in baking is
...............oh my, can I say
> it................. LARD!
Lard is shortening.
Charlie
C. L. Gifford
"Default User" <first...@company.com> wrote in message
news:3CE41F50...@company.com...
> Pauline Wong wrote:
> >
> > What is a good substitute for shortening?
> > I'm using it as a baking ingredient.
>
> Shortening is a generic term, meaning edible fat used to
shorten baked
> goods. I presume you mean something like Crisco. If so,
obvious
> substitutes are butter or lard.
>
Charlie
C. L. Gifford
<st...@temple.edu> wrote in message
news:ac1okq$3e4$2...@cronkite.temple.edu...
Charlie
Default User
>
> "Default User" <first...@company.com> wrote in message
> news:3CE41F50...@company.com...
> > Shortening is a generic term, meaning edible fat used to
> shorten baked
> > goods. I presume you mean something like Crisco. If so,
> obvious
> > substitutes are butter or lard.
> >
> Uh, Brian.......
Uh, what? Did you have something to add, or were you attempting to say
(as you have to nearly every other post) that butter and lard are
shortenings? If so, it's pretty obvious from my post that I know that, I
also know that some people only consider the white stuff that comes in
the can to be shortening.
My post is an attempt to find out what the hell the OP is actually
talking about.
Brian Rodenborn
PENMART01
<first...@company.com> writes:
Your attempt failed due to your own linguistic
inadequacy/insufficiency/deficiency.
Next time write with clarity and precision. And quit attacking the harbingers.
Default User
> >My post is an attempt to find out what the hell the OP is actually
> >talking about.
>
> Your attempt failed due to your own linguistic
> inadequacy/insufficiency/deficiency.
> Next time write with clarity and precision. And quit attacking the harbingers.
Could you point out some specific deficiencies?
I'll recap the post: I stated that shortening was a generic term. I also
noted that some people use the word shortening to specifically refer to
products such as Crisco, and I said that if that was the case for that
poster, then butter or lard may be a substitute.
I then said that if that was not the case, the original poster would
need to further explain what is being prepared, and what sort of
substitute (taste, fat reduction etc.) is needed.
What part of any of that was unclear to you? Please explain your failure
to understand, so I can reword things more simply for you. I know it's a
struggle for you to actually read and understand posts, but I'm here to
help you through your times of trouble.
I really do want you to have the best enjoyment of usenet possible, in
spite of your limitations. Really and truely I do.
Brian Rodenborn
PENMART01
>PENMART01 wrote:
>
>> >My post is an attempt to find out what the hell the OP is actually
>> >talking about.
>>
>> Your <U>attempt</U> failed due to your own linguistic
>> inadequacy/insufficiency/deficiency.
>> Next time write with clarity and precision.
>> And quit attacking the harbingers.
>
>Could you point out some specific deficiencies?
You, for instance, in particular, your brain.
>I'll recap the post: I stated that
<smarmy bullshit snipped>
Recap???? You are retelling the post out of context, slanted, whereas it will
favor your position, you greasy piece of shit. Were you honest you'd have
*reposted*, not "recapped", Mr. Slick. "Recap" is an abbreviation for
*Recapitulation", which means a brief summarization. Yup, you were born a
douche bag, raised a douche bag, are now a douche bag, and will always be a
stinking lying douche bag. You purposely chose not to repost, which would have
been infinitely easier, but instead rewrote in your cheesy attempt to twist the
facts to your advantage, scumball.
M-W
re·tell
transitive verb
1 : to tell again or <U>in another form</U>
---
recap (informal)
verb (recapped, recapping) state again as a summary; recapitulate: a way of
recapping the story so far | to recap
noun a summary of what has been said; a recapitulation: a quick recap of the
idea and its main advantages.
—ORIGIN 1950s: abbreviation.
---
BOB
Sheldon wrote:
> <smarmy bullshit snipped>
>
> Recap???? You are retelling the post out of context, slanted, whereas it
will
> favor your position, you greasy piece of shit. Were you honest you'd have
> *reposted*, not "recapped", Mr. Slick. "Recap" is an abbreviation for
> *Recapitulation", which means a brief summarization. Yup, you were born a
> douche bag, raised a douche bag, are now a douche bag, and will always be
a
> stinking lying douche bag. You purposely chose not to repost, which would
have
> been infinitely easier, but instead rewrote in your cheesy attempt to
twist the
> facts to your advantage, scumball.
>
> M-W
>
>
> transitive verb
>
> 1 : to tell again or <U>in another form</U>
> ---
>
> recap (informal)
>
> verb (recapped, recapping) state again as a summary; recapitulate: a way
of
> recapping the story so far | to recap
>
> noun a summary of what has been said; a recapitulation: a quick recap of
the
> idea and its main advantages.
>
> ---
>
>
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>
C'mon, Sheldon, really now. Tell us how you REALLY feel!
(<;
BOB
Default User
> Recap???? You are retelling the post out of context, slanted, whereas it will
> favor your position, you greasy piece of shit. Were you honest you'd have
> *reposted*, not "recapped", Mr. Slick. "Recap" is an abbreviation for
> *Recapitulation", which means a brief summarization. Yup, you were born a
> douche bag, raised a douche bag, are now a douche bag, and will always be a
> stinking lying douche bag. You purposely chose not to repost, which would have
> been infinitely easier, but instead rewrote in your cheesy attempt to twist the
> facts to your advantage, scumball.
Okey dokey. I shan't either recap or retell the original, I will repost
it. Then you can point out the problems with it, without my have
"slanted" it in my favor. Here it comes, nothing reworded or removed.
--------------------------------------------------------------------------
Shortening is a generic term, meaning edible fat used to shorten baked
goods. I presume you mean something like Crisco. If so, obvious
substitutes are butter or lard.
You'll have to be much more specific about the exact products you're
making, and your reasons for wanting a substitute (improving taste is
much different than reducing saturated fat, for instance).
--------------------------------------------------------------------------
Think you can handle it now? Or is it too big a challenge for you to
actually respond to the question at hand, rather than go off on your
usual tangential rant.
Brian Rodenborn
Alan Zelt
Charlie,
I think you are wasting your time on this one.
--
Alan
"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener
PENMART01
<sail...@prodigy.net> writes:
>Sheldon wrote:
>> <smarmy bullshit snipped>
>>
>> Recap???? You are retelling the post out of context, slanted, whereas it
>will
>> favor your position, you greasy piece of shit. Were you honest you'd have
>> *reposted*, not "recapped", Mr. Slick. "Recap" is an abbreviation for
>> *Recapitulation", which means a brief summarization. Yup, you were born a
>> douche bag, raised a douche bag, are now a douche bag, and will always be
>a
>> stinking lying douche bag. You purposely chose not to repost, which would
>have
>> been infinitely easier, but instead rewrote in your cheesy attempt to
>twist the
>> facts to your advantage, scumball.
>>
>> M-W
>>
>> re·tell
>>
>> transitive verb
>>
>> 1 : to tell again or in another form
>> ---
>>
>> recap (informal)
>>
>> verb (recapped, recapping) state again as a summary; recapitulate: a way
>of
>> recapping the story so far | to recap
>>
>> noun a summary of what has been said; a recapitulation: a quick recap of
>> the idea and its main advantages.
>>
>> ORIGIN 1950s: abbreviation.
>> ---
>
>C'mon, Sheldon, really now. Tell us how you REALLY feel!
>(<;
Hehe, you're obviously a newbie... that was me being nice.
BOB
"PENMART01" <penm...@aol.como> wrote in message > >C'mon, Sheldon, really
now. Tell us how you REALLY feel!
> >(<;
>
> Hehe, you're obviously a newbie... that was me being nice.
>
>
> Sheldon
> ````````````
> "Life would be devoid of all meaning were it without tribulation."
>
BOB
PENMART01
>PENMART01 wrote:
>
>> Recap???? You are retelling the post out of context, slanted, whereas it
>will
>> favor your position, you greasy piece of shit. Were you honest you'd have
>> *reposted*, not "recapped", Mr. Slick. "Recap" is an abbreviation for
>> *Recapitulation", which means a brief summarization. Yup, you were born a
>> douche bag, raised a douche bag, are now a douche bag, and will always be a
>> stinking lying douche bag. You purposely chose not to repost, which would
>have
>> been infinitely easier, but instead rewrote in your cheesy attempt to twist
>the
>> facts to your advantage, scumball.
>
>Okey dokey. I shan't either recap or retell the original, I will repost
>it. Then you can point out the problems with it, without my have
>"slanted" it in my favor. Here it comes, nothing reworded or removed.
>
>--------------------------------------------------------------------------
>Shortening is a generic term, meaning edible fat used to shorten baked
>goods. I presume you mean something like Crisco. If so, obvious
>substitutes are butter or lard.
>
>You'll have to be much more specific about the exact products you're
>making, and your reasons for wanting a substitute (improving taste is
>much different than reducing saturated fat, for instance).
That's NOT a repost... you smarmy bastard... there are no attributions nor are
the preceeding/accompanying statements included. You are a filthy lying
scumbag... which of course I knew with absolute certainty from your very first
post to rfc... if you expired tonight you'd be missed by no one... that's how
worthless you are... I make compost from vegetable parings far more valuable
than the likes you, shit for brains.
Roy Basan
> What is a good substitute for shortening?
> I'm using it as a baking ingredient.
>
Hello Pauline,
Substitution for shortening is not that easy and should be done
carefully,in order not to affect the recipe performance and obtain
desired results.
Reckless replacements may do more harm than good...
May I ask In what particular baking application you want to replace
it?
What are your reasons for replacement?
Roy
C. L. Gifford
"Alan Zelt" <alz...@worldnet.att.netFINNFAN> wrote in message
news:3CE59FD0...@worldnet.att.netFINNFAN...
I think you are right Alan. Besides Sheldon said it much
better than I could!
Charlie
Adilah_K
> "Pauline Wong" <pw...@cam.ac.uk> wrote in message news:<ac1088$2ge$1...@pegasus.csx.cam.ac.uk>...
> > What is a good substitute for shortening?
> > I'm using it as a baking ingredient.
> >
> > Pauline
>
If you are talking about substituting another solid shortening for
Crisco-type shortening (hydrogenated veggie fat), lard and butter are
both possible. I have heard that coconut oil makes a decent solid
shortening, but it liquefies at slightly lower temperatures than lard
and butter.
If you are talking about a substitute for solid shortenings in
general, I have heard that it is possible to use liquid vegetable oil
as a solid-shortening substitute in some baking, but that in many
baked goods it will alter the texture somewhat. You might try a
google search on vegetable oil and baking, maybe there are some sites
that can tell you about the conversion between solid and liquid
shortening.
I have tasted some recipes where a portion of the shortening had been
removed and replaced with some type of fruit (applesauce, mashed
bananas), and I didn't think they tasted that good. But this is an
option for somebody trying to reduce fat content by substituting
something else for a portion of the shortening.
Good luck, and I hope you get something interesting out of this
thread, gleaned from between all the crazy squabbling!! ;)
Cheers,
Adilah
sf
(Adilah_K) wrote:
>rba...@hotmail.com (Roy Basan) wrote in message news:<95b037df.02051...@posting.google.com>...
>> "Pauline Wong" <pw...@cam.ac.uk> wrote in message news:<ac1088$2ge$1...@pegasus.csx.cam.ac.uk>...
>> > What is a good substitute for shortening?
>> > I'm using it as a baking ingredient.
>> >
>> > Pauline
>
>I have tasted some recipes where a portion of the shortening had been
>removed and replaced with some type of fruit (applesauce, mashed
>bananas)
>
I've seen prunes (the baby jar food kind) and applesauce commonly
suggested as substitutes for shortening, so I will hazard a guess and
say that your last comments address what the original poster had in
mind.
Brian Rodenborn
> That's NOT a repost... you smarmy bastard
I give up. You're not interested in having an actual discussion on the
subject. From now on, I'll post my posts, you post yours. You can reply to
mine if you choose, in whatever manner you like, it won't matter. I won't be
acknowledging or replying to anything you have to say.
Brian Rodenborn
PENMART01
<b_rod...@hotmail.com> writes:
Good. But be aware, I made no such promise, so if you post bullshit I'll be
right there to set things straight.
Default User
> I think you are right Alan. Besides Sheldon said it much
> better than I could!
I'm still not sure what you or anyone else found wrong with my original
reply to the post. Sheldon went into language-lawyer mode, and refused
to answer the question, so I don't know (and no longer care) what he
thinks.
I don't want to belabor this point, but if you'd like to give me a bit
more explanation (I found the single reply "uh" to be insufficiently
meaningful) then we can discuss it.
As I mentioned previously, I won't be reading any Sheldon posts that the
newsreader indicates are replies to mine, so any further explanation
will need to come from you. Or not, as you choose.
I'm always willing to engage in rational debate on things, however I
find name-calling exercises to be a waste of time.
Brian Rodenborn
PENMART01
>"C. L. Gifford" wrote:
>
>> I think you are right Alan. Besides Sheldon said it much
>> better than I could!
>
>I'm still not sure what you or anyone else found wrong with my original
>reply to the post. Sheldon went into language-lawyer mode, and refused
>to answer the question, so I don't know (and no longer care) what he
>thinks.
>
>I don't want to belabor this point, but if you'd like to give me a bit
>more explanation (I found the single reply "uh" to be insufficiently
>meaningful) then we can discuss it.
>
>As I mentioned previously, I won't be reading any Sheldon posts that the
>newsreader indicates are replies to mine
You said you'd not be reading or replying to ANY of my posts... I see that now
you added a qualifier... in other words you've reconsidered and will be reading
and replying to my posts which are not in reply to yours. You are really some
weird kind of sicko schmuck.
Tony Lew
> Does your mommy know you are playing with her computer?
>
> >
> > >I'm using it as a baking ingredient.
> >
> > bricks... a cooking group would never assume you're using shortening as an anal
> > lubricant,
If that is indeed the case, you should email Sheldon directly as he
is an expert on the subject.
Tony Lew
> "Lorne D. Gilsig" <lgi...@attbi.com> wrote in message
> news:3CE49FC7...@attbi.com...
> > Have you ever picked up knocked out teeth with broken
> fingers?
> >
> > Tell you what champ, if we have a personal problem here why
> don't we just set up a
> > get to gether to sort it out. More than happy to adjust
> your attitude and your
> > teeth at the same time.
>
> That is a threat and is reportable.
No, it's a challenge. He's not threatening to go after Sheldon.
Sheldon doesn't have to accept the challenge, and we all know
his type won't.
Fishface
down hard on the poster, but merely request further info.
While "shortening" is generically the fat in baked goods (butter,
margarine, lard), I generally think of it as "solid vegetable
shortening" that comes in a can -- i.e., Crisco.
If the poster was looking for a substitute for Crisco because he/she
didn't have any, one answer would be butter, margarine, etc.
If he/she wished to substitute something entirely else for the fat in
a recipe, one answer might be "don't try."
I haven't tried it (don't do much cookie/cake baking), but "healthy"
guidelines now recommend some combination of veg oil and fruit puree
as a substitute for solid fat in some baked foods.
PENMART01
>The original post was, I believe, too vague.
Vague nothing... the lazy bastard shoulda posted the recipe.