How Do You Measure Shortening In A Tub?
Decorating By imartsy Updated 11 Aug 2006 , 10:59am by LittleLinda
) -yet and I bought this non-hydrogenated shortening that comes in a tub. How do I measure it out? Do I just try to kind of jam it in a cup measure or something?
Pampered Chef sells an AWESOME measure cup called the "Measure All" or something similar. It's great to use for shortening, brown sugar, honey, syrup, peanut butter - as well as other items including liquids. You just meaure it out, pack/pour it in then PUSH it out! I have several and always give them to new brides as gifts. I also made sure my sister/sisters-in-law and mother/mother-in-law have one too!
if water doesn't hurt your recipe, i put 2 cups water in a 4 cup measuring cup & them drop the shortening in until the water rises--1 cups means you have 1 cup of shortening, etc.... drain water off & use.
This is the way I have done it for years.... 
pampered chef measure all is awesome. If you can get one, I highly recommend. It pushed it out after it is measured so you don't have to scrape!!!! I LOVE it, LOVE it, LOVE it!!!!!
Alton uses one like that! I got mine at a kitchen store.... you know, one of those stores that sells gadgets and stuff. Awesome!
if water doesn't hurt your recipe, i put 2 cups water in a 4 cup measuring cup & them drop the shortening in until the water rises--1 cups means you have 1 cup of shortening, etc.... drain water off & use.
This is the way I have done it for years....
did i explain it well--i'm not sure some understood what i was saying (i talk better than i type 
)
I always use the water method. My mother taught it to me when I was a teenager! It measures by volume. Hardly any shortening sticks to the cup, and shortening doesn't absorb the water.
Wow, the water method sounds interesting. After a little bit of thought, I understand how it works! I just put a parchment square on my scale and start adding blobs. 
Another "trick" we learned in 4-H was to crack an egg into the measure cup, "swish" it around so that the surface is covered with the egg white, dump the egg out then spoon your shortening into the cup. You can just dump the shortening out as the egg white makes it not stick to the cup. I hate to waste an egg though so I only used this method when my recipe called for an egg too.
I've always measured with water, but a few months ago bought the Pampered Chef item and was so excited about the prospect of not having to clean it out like a measuring cup. Well, I used it twice and went back to the water method for shortening but still use it for peanut butter and molasses, etc. I just hated having to pack it in so carefully, it took forever.
The water method (I wish I had a 4-cup measuring cup) is to fill a 2-cup measuring cup with 1 cup of water. Then just spoon scoops of shortening in the water. When the water reaches the 2 cup mark (make sure ALL of the shortening completely submerged) pour off the water and you have 1 cup of shortening!
In our classes they recommended buying the Crisco 1 lb. as it make a double recipe that fits in the kitchenaid, when making Wilton buttercream recipe.
We were also warned to buy CRISCO or High Ratio shortening from the cake store and not compromise with lesser qualities out there....if that helps!
I find the large can CRISCO cheaper and just scoop it into the big CRISCO can, the first couple of times is kinda strange but then it's fine!
Bed Bath & Beyond sells the Pampered Chef Measure All for only $9.99. Only a few dollars more then a regular messuring cup so it's worth the money!
Marccrand...I promise, I don't sell pampered chef...they have a 4 cup mix bowl/measuring cup. It is glass and comes with a lid and also has apourable spout. I use it for mixing things like marinades and stuff. I have used it to do the water method...it was a god send! I think they are fairly inexpensive too! hope this helps!!
I thought about buying the sticks too but yes, they are pricier! I think it would be worth it still because of how often I have to make cakes!
I have the Metric Wonder Cup! It's the same thing as the PC one! I don't like it at all! It's a pain in the bum to use. If I need two cups or even one for that matter, it's a pain to fill it up! There are air pockets that I have to keep trying to fill up. Where I eliminate one, another one appears!!!!!!! It's just easier to use my plastic 1 cup measurer!!! It actually takes less time for me to fill two of those vs. filling my Wonder Cup!!!
Amy
The water method (I wish I had a 4-cup measuring cup) is to fill a 2-cup measuring cup with 1 cup of water.
well i wish i had one too, i don't, i have a 2 cup, i also have a 6 cup & 8 cup but there's not enough room to submerge in those, so i also use a 2 cup.....i thought the 4 cup would be better for my illustration.
I hope I didn't offend anyone with my comment about the Measure-all. Pampered Chef is great and I have several of their items that I use all the time, I just thought I would love it for shortening and didn't.
Spoondog... Thanks for the tip, I will ask my rep about the 4-cup measurer, then only have to measure once for 2 cups!
I like to weigh. Someone here posted a matrix with how much each ingredient (sugar, crisco, butter) weighs, so you can just use your scale and don't have to clean measuring cups.
Where can I find this matrix? I think I'd like to start weighing my shortening instead of measuring it out. Thanks!!
I hate to waste an egg though so I only used this method when my recipe called for an egg too.
Interesting ... I must try that for making cookies. Frosting, unfortunately doesn't use eggs.
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