Hi all! :) Sorry for asking such elementary questions, but I'm not all that experienced as a baker and I don't have time right now to search around the Internet for this.
Question 1: there's a cookie recipe I want to try that calls for "butter shortening". What's that?? I thought there were 2 types of shortening sources: animal (i.e. lard, which I'd never use), and plant (i.e. vegetable shortening). What is "butter shortening"? Do you think they actually meant to say "butter OR shortening" and forgot the "or"?
Question 2: there's a cupcake recipe I want to try that calls for "shortening" but doesn't say which type. I hope it's OK to use vegetable shortening, because I refuse to use lard.
Question 3: since I currently don't even have vegetable shortening in the house, can I substitute something else, like butter, butter and vegetable oil, or whatever? If so, what's the proper ratio?
Thanks! :)
2006-07-15
07:46:37
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5 answers
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asked by
scary shari
5
in
Cooking & Recipes