2007-03-25 07:10:57 · 8 answers · asked by severedhead15 3 in Food & Drink ➔ Cooking & Recipes
won't affect them at all, Basically all margarine is. Is flavored shortening..
2007-03-25 07:19:29 · answer #1 · answered by Anonymous · 0⤊ 1⤋
Use shortening for the lightest and fluffiest cakes, cookies, and pastries.
In general, the term shortening can apply to any oil- or fat-based ingredient – liquid or solid - used in baking. More specifically, recipes use the term to mean solid vegetable shortening rather than those made from animal fats (including
lard, which is from pork). Vegetable-based shortening is lower in saturated fats than butter. There are other advantages – shortening does not require refrigeration and does not burn when used for sautéeing. It’s a staple for many cooks and adds a light and fluffy texture to baked goods such as cakes and pie crusts.
2007-03-26 22:04:02 · answer #2 · answered by cowboyjoker 2 · 0⤊ 0⤋
In my opinion the best Biscuits are made with Butter...Very cold butter..Freeze your recipe amount of butter until firm, then grate it into your dry ingredients, don't over mix, then add your wet ingredients...You will have the most tasty and flakiest biscuits ever...Sherry N.
2007-03-25 15:02:07 · answer #3 · answered by Sherry N 2 · 0⤊ 0⤋
Mainly, the texture. Margarine contains lots of water. This will turn to steam when cooking and make them tough.
2007-03-25 14:19:21 · answer #4 · answered by sensible_man 7 · 0⤊ 0⤋
It might affect the texture and the taste they will probably turn out saltier than desired.
2007-03-25 15:20:11 · answer #5 · answered by mimi 1 · 0⤊ 0⤋
It might not taste the same. I would stick to shortening.
2007-03-25 14:16:42 · answer #6 · answered by Maya T 2 · 0⤊ 0⤋
The will not be as crunchy .....they will be softer and a little chewier ...
2007-03-25 14:19:02 · answer #7 · answered by Anonymous · 0⤊ 0⤋
They won't be tender and flakey
2007-03-25 14:17:43 · answer #8 · answered by Tom ツ 7 · 0⤊ 0⤋