Cooking Substitute For Shortening : Healthy Cooking Articles : Calibrate Cooking Thermometer.
Cooking Substitute For Shortening
- a person or thing that takes or can take the place of another
- put in the place of another; switch seemingly equivalent items; "the con artist replaced the original with a fake Rembrandt"; "substitute regular milk with fat-free milk"; "synonyms can be interchanged without a changing the context's meaning"
- Replace (someone or something) with another
- utility(a): capable of substituting in any of several positions on a team; "a utility infielder"
- Use or add in place of
- Act or serve as a substitute
- act of decreasing in length; "the dress needs shortening"
- Butter or other fat used for making pastry or bread
- fat such as butter or lard used in baked goods
- (shorten) make shorter than originally intended; reduce or retrench in length or duration; "He shortened his trip due to illness"
- (cook) prepare a hot meal; "My husband doesn't cook"
- The process of preparing food by heating it
- The practice or skill of preparing food
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
- (cook) someone who cooks food
- Food that has been prepared in a particular way
It was my parents anniversary recently, so I made them a chocolate cake, as well as cooking a fancy dinner. Here you see me about to enjoy a piece of that cake by the light of my laptop screen. ;-)
3 cups flour
2 cups sugar
6 Tbsp cocoa (I make it heaping, for extra chocolately goodness)
1 tsp salt
2 tsp baking soda
2 tsp vanilla extract
2 Tbsp vinegar
3/4 cup vegetable oil
2 cups cold water
Sift together dry ingredients. Make three wells - two small, one large. In a small well put the vanilla, in another the vinegar, and in the third large well put the oil. Start stirring, pouring in your water immediately. Blend thoroughly. Preheat oven to 350?
Cupcakes - makes roughly 24 (more or less). Bake 12-15 minutes, test for doneness with toothpick, it can take longer depending on your oven or size of cupcakes.
Layer cake - two 9" round pans, greased and floured with wax or parchment paper on the bottom. Bake 25-30 minutes, test for doneness with knife. Remove sides of cake pans and cool before icing.
Pan cake - 9"x13" (or similar) pan, grease and flour, bake 50-60 minutes until done. You can ice this style of cake in the pan, while it's still warm, if you like it that way.
This is a wartime cake recipe that comes from my British grandmother. Because perishable ingredients were hard to count on, this recipe doesn't use any at all! It is also very forgiving. For example the original recipe uses melted shortening instead of vegetable oil. Oil is my preference and it made no difference in quality. I've also used olive oil when I ran out of something lighter and it still turned out perfect! When I've run short unexpectedly on cocoa I melted chocolate to make up the difference. The only ingredient I would avoid compromise on is the cocoa and the vanilla. Don't go artificial on the vanilla, and buy good cocoa or chocolate.
If you've got someone with an egg or dairy allergy it's a great recipe to use without sacrificing quality. I expect its even easy to turn it into a vegan recipe too. It's dense and stable the way a good homemade style cake should be. Great traditionally iced or cubed and layered into custard.
Oh, another nice variation I've made is Potato Crazy Cake. Substitute one cup of flour with a cup of cooked potato well mashed or riced. Mix it with the 2 cups water to keep it from hardening up. This variation makes the cake even more moist.
I expect if you wanted to try out your own variations, it would prove a very forgiving recipe.
Celebration chocolate cake
A chocolate cake made especially for the occasion by a friend of a friend.
Chocolate (pronounced /?t??kl?t/ (help•info) or /-??l?t/) comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolatl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.
Cake is a form of food that is usually sweet and often baked. Cakes normally combine some kind of flour, a sweetening agent (commonly sugar), a binding agent (generally egg, though gluten or starch are often used by vegetarians and vegans), fats (usually butter, shortening, or margarine, although a fruit puree such as applesauce is sometimes substituted to avoid using fat), a liquid (milk, water or fruit juice), flavors and some form of leavening agent (such as yeast or baking powder), though many cakes lack these ingredients and instead rely on air bubbles in the dough to expand and cause the cake to rise. Cake is often frosted with buttercream or marzipan, and finished with piped borders and crystallized fruit.
Cake is often the dessert of choice for meals at ceremonial occasions, particularly weddings, anniversaries and birthdays. There are literally millions of cake recipes (some are bread-like and some rich and elaborate) and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified that even the most amateur cook may bake a cake.
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