Chef Forum banner
1 - 1 of 2 Posts

· Registered
1 Posts
Discussion Starter · #1 ·
I am new to the forum and have a question about shortening.

A lot of the recipes i make call for emulsified shortening. can anyone please explaing to me what this is. some recipes i use it says to use shortening or butter. i usually go with butter due to the taste/texture it has.

can anyone give me examples of emulsified shortening so i know what to buy?

FYI - i am making a devils food cake and it requires emulsified shortening

any help would be appreciated. i have tow days before this has to be made and im hoping for a solution by then!!!! :chef:
1 - 1 of 2 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.