Lard
Butter
Shortening is a solidified vegetable oil that is mostly tasteless, so you could substitute any solid fat of your choosing. Just be careful of the flavor that you use in your cooked product.
2006-09-18 02:21:53
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answer #1
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answered by Bluealt 7
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Shortening Uk
2016-12-09 01:13:53
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answer #2
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answered by Anonymous
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Trex (white coloured veg fat). I sometimes use half Stork and half Trex, especially for pastry. You will find it in the refrigerator cabinet in shops near the margarine etc.
Update: found this on website (see below)
Shortening = Butter, Margarine, or Lard (Shortening is a generic term so, theoretically, any of the three should work and, provided you're working in volumes, you don't have to adjust the quantity. I'd start with butter.)
Shortening, Vegetable = This refers to a white "glop" known as Crisco®. Any shortening (see above) can probably be substituted but we haven't tested this.
2006-09-18 02:20:43
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answer #3
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answered by L'il Tree 2
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Lard, butter or margarine can all be used as a substitute for shortening (which is solid vegatble fat). Personally I'd usually go for margarine and select one of the less marketed brands (those sold as for use as table butter substitutes) as those tend to be a but too soft and I prefer a harder consistency
2006-09-18 02:32:50
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answer #4
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answered by questioneer 2
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It's solid or hydrogenated vegetable fat. You get it in blocks like lard (and probably in the same place in the shop) but it's vegetable based.
2006-09-18 02:22:02
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answer #5
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answered by rainy-h 5
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A solid fat as used in pastry, cakes etc.
Example: Lard, Marg, Butter.
2006-09-19 08:16:43
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answer #6
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answered by Anonymous
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Trex, Cookeen or White Flora but Lard or Butter or Block magarine will work as well.
2015-08-03 03:14:57
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answer #7
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answered by tony 1
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2016-04-08 06:46:33
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answer #8
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answered by Anonymous
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Butter
2006-09-18 02:16:08
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answer #9
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answered by skunk_luv 4
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Sorry I only know of lard
2006-09-18 02:48:47
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answer #10
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answered by sloppy chops 3
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