This may be a stupid question...

[christen]

But im gonna ask it anyway!!!

I have a recipe for Red Velvet Cake, Oprah was on and on about it, about 2 years ago it was on one of her ''oprahs fav tings'' shows...anyways, the recipe calls for shortening *spelling* what is it? is it just an Amercian name for something we know as something else?? i have heard it before but have never known what it was.

Pm me if you would like the recipe.

[moonblossom]

No idea, but it sounds yummy LOL

[Roxy76]

i am sure shortening is like lard!

[christen]

ewwww!!! lard!!! :barf: they should just call it FAT CAKE and be done with it!!!

[Roxy76]

ewwww!!! lard!!! :barf: they should just call it FAT CAKE and be done with it!!!


i know GROSS!!! :laughing:

http://en.wikipedia.org/wiki/Shortening

found this too - might help! :):

To substitute for the vegetable shortening you can choose one of the following:

* applesauce (Applesauce can replace up to ¾ of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.)
* pureed prunes (Pureed prunes can replace up to ¾ of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.)
* apple butter (Apple butter can replace up to ¾ of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.)
* fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.)
* ricotta cheese (This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.)
* bananas (mashed) (Substitute measure for measure.) OR
* omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.
* oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)
source: http://au.answers.yahoo.com/question/index?qid=1006012402865

[reAllytee]

Its isnt lard.

Its made with vegetable oils & is pretty much flavourless. No worse than many cakes that require an oil of some sort !

You should be able to find it around !


ETA : Forgot to mention lard is actually made from animal fat ... Pigs to be exact so very different !

[Harlequin]

I don't think we have a good equivalent in Australia.
You could use Copha or Butter. (as long as you don't use an animal fat it should be ok)

If you desperately want to use american shortening, try to find some Crisco somewhere :)