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Help! Need a substitute

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01 / Original postHelp! Need a substituteTeri · 3 Oct 2005 02 / This pagePosts 21–25Page 2 of 2 · chronological order 03 / Latest replyPost #25Email address hidden · 9 Oct 2005

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General fitness, health and nutrition
Published
3 October 2005
Last activity
9 October 2005
Original author
Teri
Posts
25
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Public discussion
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  1. Email address hidden
    Archived post
    #21
    Dee Randall said:

    "Arri London" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Teri said:


    for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
    shortening. I have a crockpot full of chili which is begging for
    cornbread.
    What can I use in place of 'soft shortening'? Oil? Butter? A
    combination?
    thanks!
    Teri

    Lard would be the best substitute.

    Yes, I think lard would be a good substitute, too. But then, again, I
    wonder how many people nowadays do keep lard in their larder -- er, I mean
    refrig or pantry.
    Dee Dee

    Me, Mi!!
    Well, I keep in a cupboard but I almost always use lard rather than
    shortening. I cannot remember the last time I bought shortening.

    John Kane
    Kingston ON

    Report
  2. Dee Randall
    Archived post
    #22

    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    Dee Randall said:

    "Arri London" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:

    Teri wrote:
    >
    > for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
    > shortening. I have a crockpot full of chili which is begging for
    > cornbread.
    > What can I use in place of 'soft shortening'? Oil? Butter? A
    > combination?
    > thanks!
    > Teri

    Lard would be the best substitute.

    Yes, I think lard would be a good substitute, too. But then, again, I
    wonder how many people nowadays do keep lard in their larder -- er, I
    mean
    refrig or pantry.
    Dee Dee

    Me, Mi!!
    Well, I keep in a cupboard but I almost always use lard rather than
    shortening. I cannot remember the last time I bought shortening.

    John Kane
    Kingston ON

    I've not bought either probably in close to 30 years myself. I think I'd
    rather use lard vs. crisco.
    So, you don't refrigerate it, I understand.
    Dee Dee

    Report
  3. Ophelia
    Archived post
    #23

    "Dee Randall" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    Dee Randall said:

    "Arri London" <[email hidden]> wrote in message
    news:[email hidden]...
    >
    >
    > Teri wrote:
    >>
    >> for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
    >> shortening. I have a crockpot full of chili which is begging for
    >> cornbread.
    >> What can I use in place of 'soft shortening'? Oil? Butter? A
    >> combination?
    >> thanks!
    >> Teri
    >
    > Lard would be the best substitute.

    Yes, I think lard would be a good substitute, too. But then, again, I
    wonder how many people nowadays do keep lard in their larder -- er, I
    mean
    refrig or pantry.
    Dee Dee

    Me, Mi!!
    Well, I keep in a cupboard but I almost always use lard rather than
    shortening. I cannot remember the last time I bought shortening.

    John Kane
    Kingston ON

    I've not bought either probably in close to 30 years myself. I think I'd
    rather use lard vs. crisco.
    So, you don't refrigerate it, I understand.

    I refrigerate my lard. I assume it can go off in the cupboard the same as
    butter will

    Report
  4. Arri London
    Archived post
    #24
    Dee Randall said:


    <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:


    Dee Randall said:

    "Arri London" <[email hidden]> wrote in message
    news:[email hidden]...
    >
    >
    > Teri wrote:
    >>
    >> for soft shortening. Recipe for cornbread calls for 1/2 cup of soft
    >> shortening. I have a crockpot full of chili which is begging for
    >> cornbread.
    >> What can I use in place of 'soft shortening'? Oil? Butter? A
    >> combination?
    >> thanks!
    >> Teri
    >
    > Lard would be the best substitute.

    Yes, I think lard would be a good substitute, too. But then, again, I
    wonder how many people nowadays do keep lard in their larder -- er, I
    mean
    refrig or pantry.
    Dee Dee

    Me, Mi!!
    Well, I keep in a cupboard but I almost always use lard rather than
    shortening. I cannot remember the last time I bought shortening.

    John Kane
    Kingston ON

    I've not bought either probably in close to 30 years myself. I think I'd
    rather use lard vs. crisco.
    So, you don't refrigerate it, I understand.
    Dee Dee

    The usual commercial supermarket lard doesn't need refrigeration;
    usually has some preservative in it. We keep our home-rendered lard in
    the fridge.

    Report
  5. Email address hidden
    Archived post
    #25
    Dee Randall said:

    Yes, I think lard would be a good substitute, too. But then, again, I
    wonder how many people nowadays do keep lard in their larder -- er, I mean
    refrig or pantry.

    Hand up waving frantically. I do, but I am traditionalist cook in that way,
    butter, lard, milk, cream etc.. NO fat free allowed in my house.

    Cook with it all the time.
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