ok, so shortening is a fat right? but im from the uk...so do you know any good substitutes for shortening?
thanks in advance
2006-09-09 05:40:41 · 11 answers · asked by LoVE LiFE 3 in Food & Drink ➔ Cooking & Recipes
Check here for any substitutions needed:
http://www.landolakes.com/mealideas/Substitutions.cfm
2006-09-09 05:48:46 · answer #1 · answered by Anonymous · 0⤊ 0⤋
Shortening and margarine are both trans fats. These fats have been created artificially and have been part of the human diet for less than 100 years. The problem with them is that they not only elevate the levels of LDL cholesterol (the bad one), they also lower the HDL levels (the good one). Trans fats greatly increase the risk of coronary heart disease and the National Academy of Sciences claims that there is NO safe level of trans fat consumption. A lot of companies both here and in the UK have responded to these health concerns by voluntarily removing trans fats from their products.
Recipes that call for fat need SOME kind of fat. So how can you substitute for trans fats?
Frying: use vegetable oils like peanut oil or olive oil.
Pies: lard
Cakes, cookies etc.: butter
True, lard and butter are saturated animal fats. However, taken in moderation, they are still far safer than trans fats.
To learn more details, Google "trans fats." Wickipedia has a lengthy article on the topic.
2006-09-09 13:03:59 · answer #2 · answered by keepsondancing 5 · 2⤊ 0⤋
Cold butter and Cold Margarine can substitute for shortening. Lard too is an alternative.
None of them are good for you.
Butter and Lard are saturated animal fats
and Shortening and margarine are hydrogenated fats.
2006-09-09 12:45:38 · answer #3 · answered by Clarkie 6 · 0⤊ 0⤋
I usually substitute with margerine instead.If you use a good margarine , you will find it makes a huge difference in flavor.But also depends what you are making too .I use Becel myself,but not sure if that is available in the UK.
2006-09-09 12:47:19 · answer #4 · answered by hobbychefbc 2 · 0⤊ 0⤋
applesauce is one ingredient that consistently appears in low fat recipes as a substitute for shortening.
2006-09-09 12:48:33 · answer #5 · answered by jidwg 6 · 1⤊ 0⤋
After checking all my grandmas old cookbooks and giving it some thought I would try margarine as a subsitute. It's very versitile and has a low "burn point" so it can be used in almost anything. Depending on your receipe it might change the consistency a bit but it might be worth a try.
2006-09-09 12:42:22 · answer #6 · answered by Irina C 6 · 0⤊ 1⤋
Olive oil or canola oil. Any vegetable oil is better that solid shortening.
2006-09-09 19:55:37 · answer #7 · answered by cdking31 2 · 0⤊ 0⤋
Any good cooking spray. Butter unsalted. Try I can't believe it butter very good in recipes.
Stay away from Crisco.
2006-09-09 12:43:43 · answer #8 · answered by realdream1 4 · 0⤊ 0⤋
the best thing health wise is to avoid any kind of fat.try grilling,broiling .
2006-09-09 12:44:14 · answer #9 · answered by patricia c 2 · 0⤊ 0⤋
use crisco type or LARD
2006-09-09 12:49:19 · answer #10 · answered by soul candee 3 · 0⤊ 0⤋