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lumps of shortening in my batter - Page 2

post #16 of 24
Thread Starter 
A lovely person has just told me that American shortening (crisco) is a way different consistency to what we get on this side of the world. The shortening I use is extremely hard, and I almost have to chip it away from the block. So I suspect that's why I've never seen a baking recipe here which includes shortening. It's good to know, so thought I'd tell you all in case you come across a similar question icon_smile.gif
post #17 of 24
zespri, now you have me curious! What are the ingredients in the shortening you're using and what is the name? I'd love to look it up and learn more about it.

Isn't it amazing how things around the world differ??
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #18 of 24
Thread Starter 
that's not the half of it! I lived in America for about a year and a half, and was constantly amazed by the differences in things you would expect to be idential, like special K cornflakes - totally different!

The brand is Kremelta (made by Kellogg's). The ingredients are 'hardened coconut oil, soya bean leicithin'.

what does it say on your crisco?

Quote:
Originally Posted by kansaslaura

zespri, now you have me curious! What are the ingredients in the shortening you're using and what is the name? I'd love to look it up and learn more about it.

Isn't it amazing how things around the world differ??
post #19 of 24
Crisco contains: SOYBEAN OIL, FULLY HYDROGENATED PALM OIL, PARTIALLY HYDROGENATED PALM AND SOYBEAN OILS, MONO AND DIGLYCERIDES, TBHQ AND CITRIC ACID (ANTIOXIDANTS).

I had to look it up. I must say your Kremelta is in a much prettier container than our Crisco! icon_lol.gif
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me". Erma Bombeck
~~~
If God is for us, who can be against us?
Reply
post #20 of 24
Thread Starter 
goodness, they're certainly not as similar as I had assumed, I don't even know what diglycerides and TBHQ are. I laughed when I read on the Kremelta ingredients 'hardened' coconut oil..... they've got that right, it's hard as rocks!
post #21 of 24
What I do with the Kremelta is melt it in a pot, then let it cool till it is opaque and spoonable like softened butter but not set hard and add it to my butter for buttercream so I suppose you could do the same for your recipie.
post #22 of 24
Thread Starter 
ahh..... do you mean melt it on an element, or a pot inside a pot of water?

Have you tried the other brands? I see that my local supermarket has two other brands of shortening, I was all set to try them.



Quote:
Originally Posted by strathmore

What I do with the Kremelta is melt it in a pot, then let it cool till it is opaque and spoonable like softened butter but not set hard and add it to my butter for buttercream so I suppose you could do the same for your recipie.
post #23 of 24
just in a pot on low till it melts then remove from the heat. I think you can get 'shreddo' I have not tried it. I did try chefade but that is animal product based (tallow) does not taste very nice !! the problem I am having at the moment is that my buttercream sets up too quickly even as i am spreading it it goes hard since its cold in my kitchen so have to keep beating it and adding hot milk
post #24 of 24
Thread Starter 
lol... you southlanders are hard, I'd be having a heater on in the kitchen! ooohh... maybe you could take to it with a hair-dryer when it starts to harden icon_wink.gif

Good to know about the shreddo, I think I'll just stick to your method rather than try the shreddo, glad you saw the thread, thanks icon_smile.gif


Quote:
Originally Posted by strathmore

just in a pot on low till it melts then remove from the heat. I think you can get 'shreddo' I have not tried it. I did try chefade but that is animal product based (tallow) does not taste very nice !! the problem I am having at the moment is that my buttercream sets up too quickly even as i am spreading it it goes hard since its cold in my kitchen so have to keep beating it and adding hot milk
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