The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


Mary Clare's picture

Subbing butter for shortening

October 20, 2011 - 1:51pm -- Mary Clare

I know butter has some water content and that shortening has not.  I usually substitute butter for shortening and not worry about the water.  I'm wondering if the butter was heated until the water evaporated (like making clarified butter) and the resulting butter cooled, would this give nearly identical results to shortening?  If not, why not?




KipperCat's picture

lard - healthier than shortening? how unhealthy?

September 2, 2007 - 1:01am -- KipperCat

This post is a bit off topic as it's really about nutritional quality of the ingredients rather than baking quality. 

A recent post on trans fats got me thinking about good ole lard.  I've never cooked or baked with it, but I understand it is available for purchase in many places now.  My addled brain says that it is in fact less of a health problem than the hydrogenated vegetable shortening which replaced it.

I cook and bake with butter - OK, sometimes way too much butter. From a nutrition standpoint is lard really any different?

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