Vegetable Shortening Substitute
Shortening may be used in a number of recipes. Vegetable shortening substitutes will always depend on the kind of recipethat is supposed to be prepared. Vegetable shortening is used to prepare pie, biscuits, dough and other pastries. Vegetable shortening substitute can be lard or butter and even other vegetable oil.
Shortening can be used for deep frying since it can tolerate high temperatures. When vegetable oil is used as a shortening, it has to be replaced from time to time. Peanut oil is a good replacement of vegetable shortening substitute since it can tolerate heat for long. However, it is expensive and has a strong taste and may provoke some allergies.
Shortening is popularly used in fast food restaurants to cook pies, cakes, doughnuts, bread and other baked foods. Vegetable shortening substitutes appear more in American foods and have a high content trans-fat. The food has hydrogen atoms which after reacting to chemicals these are turned into trans-fats. Hydrogenation is useful in preserving the shelve life, but in turn they cause the blocking of vessels. We should be able to check such risks that are caused by what we eat.
Vegetable shortening substitute Olive oil is fat that is not saturated. This fat may be expensive and can only remain on the shelf for a short time. These oils are known to have low or no risk on blood vessels. The ingredient of olive oil may even lower heat disease risk. The shortening power of vegetable oil is less and when used can change the end product, but the volume has to be increased with a risk of burning. Lard can be a good substitute and with good results. It is important that we should always control our intake of cooking fat so that we avoid the risks that are associated to the oils.