Dear I'm not a gourmet chef, but it has been my experience of over 35 years of
cooking that vegetable oil will give you a heavier less flaky outcome. That is
why I always use solid shortening when the recipe calls for it. I know it is
extra work to use the pastry blender to combine solid with the dry ingredients
until the crumbs are the size of june peas, or finer depending upon the recipe.
The results in appearence and taste is well woth while to me. As I raised 4
kids, Apperance is everything with them. They tend to eatr with their eyes,
ergo I am a big fan of solid when called for. Hope I'm not too wordy in this
for you. Bon Appetite!!!
Elle <[EMAIL PROTECTED]> wrote:Hi Darrel--
I was the one asking about the shortening vs.
vegetable oil. Just to be clear: do you find that
shortening gives a heavier product? Or that oil does?
There are times when I want a heavy effect (in a
raisin cake, for example) so should I use shortening
or oil?
I rarely use oil in cakes, with carrot and other
vegetable/fruit cakes being the exception.
Elle
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