I am making a football cake for the big day tommorrow, but I am out of shortening which the recipe calls for. I have some lard (block style like the shortening comes). Should I use the lard, a lard and butter mix or just use butter in place of the shortening?
2007-02-03 10:58:05 · 13 answers · asked by Jessica 2 in Food & Drink ➔ Cooking & Recipes
I have been adv to use lard, use a mix, and use butter (I am out of applesauce as well). Now I am even more confused, I need someone who has experience in this.
2007-02-03 11:11:58 · update #1
u can use applesauce its a lot more healthier than lard
2007-02-03 11:01:40 · answer #1 · answered by Queen T 3 · 1⤊ 1⤋
Lard is gross and will give your cake an awful flavor (maybe it's just me but the taste it leaves is awful). Your best bet is if you have cooking oil (canola, sunflower, your basic bottle of stuff you get at the store - just NOT extra virgin olive oil). Most recipes I have don't even call for shortening, just oil. If worse comes to worse and you don't have this, then use the butter. As long as you have some fat in there, you'll be fine. Have fun!!
2007-02-03 11:34:51 · answer #2 · answered by Baby boy arrived March 7th! 6 · 0⤊ 0⤋
Definitely use butter and not lard or lard and butter mix. It would surely affect the taste and the cake would also come out with a heavy texture. Yuck!
2007-02-03 11:15:18 · answer #3 · answered by rona w 2 · 0⤊ 0⤋
Lard is animal fat, shortening is vegetable fat. I think that lard also has different melting characteristics than shortening. (I know that butter does). This can affect the result of the recipe. Lard also tastes different than shortening (at least I think so). I would go to the grocery store and get another thing of Crisco, it's not like it ever goes bad.
2007-02-03 11:30:20 · answer #4 · answered by LX V 6 · 0⤊ 1⤋
Lard is made from animal fat. Not only is it unhealty due to high saturated fat content, but because it is made from animal fat, it willdefinately change the taste of whatever cake you are baking. Butter is not a suitable alternative, because butter (or margerine* will burn in the high temperatures encountered in baking a cake. As shortening isn't all that expensive, your best bet is go buy (or borrow from a next door neighbor) some.
2007-02-03 11:11:56 · answer #5 · answered by jeffthegardenguy 1 · 0⤊ 1⤋
Marmex and Hedlex, Tesco are the UK's version of shortening. Shortening is vegetable fat, the thick white paste, not oil in the baking or butter section. Get some at the market and read the can for their measurement guide first to make sure it is the same as the US recipe. Good luck!
2016-05-24 00:40:40 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Fruits are the immediate supply of vitamins, proteins, and electrolytes, so over body can certainly absorb them. Found in the case of veggie some of the immediately eatable but some need to cooked well for enhance their taste.
2017-03-10 09:37:56 · answer #7 · answered by ? 3 · 0⤊ 0⤋
Fruits have seeds; "vegetable" is a non-scientific word for produced edibles
2017-02-16 19:40:32 · answer #8 · answered by smith 4 · 0⤊ 0⤋
you should use lard and butter...
then watch the bears loose.
2007-02-03 11:05:48 · answer #9 · answered by Anonymous · 0⤊ 2⤋
I suppose so, that was all we used to have
and our cakes were just wonderful.
2007-02-03 11:06:29 · answer #10 · answered by Anonymous · 0⤊ 0⤋