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Old 11-04-2004, 04:19 PM   #1
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Shortening vs. Coconut oil

OK, the question is CAN we sub. Coconut oil for shortening in baking? And do you sub it cup for cup, oz for oz, etc.?

Thanks for the answer!!
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Old 11-04-2004, 05:11 PM   #2
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Yes, you can sub coconut oil, I do all the time. Usually I sub, one for one, but actually I read somewhere that you can use less coconut oil than regular shortening, and sometimes I do.
I have only butter, coconut oil and olive oil in my house these days. I have gotten rid of all other oil/shortening products.
Bette

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Old 11-04-2004, 06:03 PM   #3
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I have also substituted it in equal quantities with good results. It is good to know I can get away with a little less.

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Old 11-04-2004, 06:37 PM   #4
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Quote:
Originally posted by Bfranke
Yes, you can sub coconut oil, I do all the time. Usually I sub, one for one, but actually I read somewhere that you can use less coconut oil than regular shortening, and sometimes I do.
I have only butter, coconut oil and olive oil in my house these days. I have gotten rid of all other oil/shortening products.
Bette
Exactly what she said, and so much better for you.
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Old 11-04-2004, 07:59 PM   #5
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OK, we are all talking about Crisco here, like that kind of shortening right? I'm so bakery stupid, sorry

Thanks again,
Beeb
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Old 11-05-2004, 06:01 AM   #6
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You can use coconut oil in place of crisco or vegetable oils. Coconut oil is solid at lower temps and if you want a real oil, heat till just liquid. It works great in anything I have used it in. I use it in the frying pan as well, sometimes with equal parts butter, or sometimes equal parts coconut oil, butter and olive oil.
Bette
PS I also use it in recipes that call for margarine or butter. In that case, I usually use half butter, half cocontu oil.
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Old 11-05-2004, 08:50 AM   #7
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Ditto Bette, I only use coconut oil (have both expeller-pressed and virgin), butter, and olive oil (have extra-virgin, regular, and extra-light) around here these days.

Oh yeah and occasionally lard or rendered bacon fat.

I bought a 5 gallon pail of expeller-pressed coconut oil and a 1 gallon pail of the virgin!

If I'm making muffins or the like, I melt it first. If I'm making something with "cut-in" fat, I use it in its solid state.

Char
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Old 11-05-2004, 10:53 AM   #8
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good god please dont use shortening.. pure trans fat! If you have to use shortening please please please use the crisco trans fat free kind.
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Old 11-05-2004, 12:23 PM   #9
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Quote:
Originally posted by Charski

I bought a 5 gallon pail of expeller-pressed coconut oil and a 1 gallon pail of the virgin!
Char
what is the difference in expeller pressed and virgin?
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Old 11-05-2004, 03:03 PM   #10
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Virgin still has the fragrance and flavor of coconut - which I love but DH doesn't care for, also it IS a little weird when frying your eggs in it!

Expeller-pressed is still all-natural but is fragrance and flavor-free.

This is from the site where I buy it:

"Expeller Pressed Coconut oil is less expensive than Virgin Coconut Oil, and because it goes through a steam deodorizing process the taste is very bland, unlike Virgin Coconut Oil which retains the odor and taste of fresh coconuts. Some people prefer a bland, tasteless oil. This coconut oil is solid below 76 degrees F. and liquid above that."

You do have to beware of some expeller-pressed oils which use a chemical extraction process. I won't buy that kind.

Char
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