Shortening

[GK Fanatic]

This word has always confused me especially now. I have a recipe listing a measure of butter and also a measure of shortening. The definition is butter or lard etc so can I use all butter ??

[cherrybea]

Shortening is Suet GK, Just get a packet and use what you need.

[cherrybea]

I just read up. Stick to all butter.

[GK Fanatic]

I'm not keen to go the suet route as its a chocolate bundt cake not dumplings. The butter response seems to be the way forward. Thanks both !!!

[pastafreak]

It is NOT suet....shortening is an American term for margerine for baking purposes. And-yes-you can use all butter..or Stork.....or any other spread that can also be used for baking.

[GK Fanatic]

Yes I was convinced already but thanks for responding..

[wvelbee]

Shortening is "vegetable shortening". In the US we use Crisco or knock-offs of Crisco. It is really thick and looks like lard, but has a different melting point and different baking characteristics than lard or butter or even margarine. If the recipe calls for shortening, you take a chance that using a substitute will alter the consistency of the end product.

[GK Fanatic]

Now you are getting me back to the beginning again aaagggghhhhh....................I'm using butter !!!!!!!!!!!