SHORTENING: Vegetable shortening, such as Crisco, is made from vegetable oil that has been hydrogenated to increase its melting point to withstand high oven temperatures. There are both regular and butter-flavored varieties. Vegetable shortening is usually used either in pastry as a butter alternative or complement. However, shortening does not have as good a taste as butter in recipes. Thus, I often use 50% butter and 50% shortening and some recommend using even 2/3rds shortening and 1/3rd butter, instead of 100% shortening in their recipes. Crisco shortening doesn’t contain water so if you want to get the same results as you get with butter or margarine, adjust the water.
Hvad det kan erstattes med står her:
http://www.baking911.com[...]
MSG = monosodium glutamate
Knorr Aromat består bl.a. af monosodium glutamate
http://www.foodservice.bestfoods.ca[...]
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Brian