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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:
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:
