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Forum
-> Household Management
-> Kosher Kitchen
amother
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 Mon, Sep 16 2024, 9:31 pm
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Does anyone know if I should use margarine or something else instead?
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amother
Snapdragon
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Mon, Sep 16 2024, 9:37 pm
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amother
Glitter
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Mon, Sep 16 2024, 9:38 pm
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I use margarine (or shortening)
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amother
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Mon, Sep 16 2024, 9:52 pm
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Can I use margarine instead of shortening? Will the results be equal?
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Ruchi
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Tue, Sep 17 2024, 6:21 am
| amother OP wrote: | | Does anyone know if I should use margarine or something else instead? |
Some recipes you can't substitute with margarine, others you can. The recipe should say if you can't
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dinglehopper
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Tue, Sep 17 2024, 6:23 am
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I've used margarine and/or coconut oil. Works well.
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Brit in Israel
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Tue, Sep 17 2024, 6:47 am
Depends on the recipe,
It may alter the texture slightly
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amother
Peru
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Tue, Sep 17 2024, 7:33 am
What is crisco? never seen it
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Amarante
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Tue, Sep 17 2024, 9:58 am
Shortening is a solid form of fat.
It was "invented" as a form of fat to replace animal fat in recipes.
Crisco is the most famous brand name for shortening.
The most common use for it is in a pie crust because of the resulting very flaky crust.
If you are making a baked recipe that specifies shortening the result won't be the same if you substitute butter or margarine or even oil.
This is because shortening has a higher melting point that margarine or butter and I believe also a different percentage of water.
All of this impacts the texture and final result of baked goods which are really a chemical process versus savory foods which can be modified with good results.
For example if a cookie recipe calls for shortening, it will generally result in a fluffier loftier cookie because the structure of the cookie is able to "set" before the fat is completely melted versus a butter/margerine cookie where the fat melts before the cookie has a chance to rise and set producing a softer texture.
Butter cookies test better since shortening has no taste although there is now butter flavored shortening.
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