Can You Use Coconut Oil Instead Of Shortening

Why Substitute Shortening with Kokosnoot Oil?

Shortening is a blazon of solid fat that prevents the germination of gluten matrix in the dough. Imagine this. When mixed in a bowl along with other ingredients, the shortening coats the mixture, prevents it from cross-linking, and breaks information technology into softer and shorter units. Hence the term "shortening." Technically speaking, any fat can function equally a shortening. Notwithstanding, there are certain types of fat which concur more shortening power than others. Read on to know the factors to consider when deciding to substitute shortening with coconut oil.

3 Types of Shortening

There are different dishes you lot can substitute shortening with. All of which depends on what you need it for and which qualities of shortening you desire. Basically, shortenings are classified into iii categories, namely vegetable, animal, and compound shortenings. Each blazon of fat has a different issue on the consistency, texture, and flavor.

1. Vegetable Shortening

Vegetable shortening has a neutral flavor. Information technology is ideal for pastries since information technology blends well with flour. Vegetable shortening is comes from vegetable oil. To make it solid, it goes through a hydrogenation procedure. Hydrogenation is a highly industrialized process wherein hydrogen is forced to bind with the oil converting double bonds into a single i with the help of a catalyst, in virtually reactions is nickel or platinum. As a result, unsaturated fats become saturated fats.

Warning: Experts say cooking with vegetable oil is unhealthy.

2. Animal Shortening

Earlier vegetable was discovered as a substitute shortening, beast shortening was normally used. As implied by the name, beast shortenings originate from animal fat. One of the nigh popular animal shortenings is lard, which originates from selected fats of a sus scrofa through rendering. Rendering is a process wherein animal fat is purified through heating until the fat melts and separates itself from components, leaving behind pure fat. Butter, which comes from cow's milk, is also a popular shortening.

3. Chemical compound Shortening

A chemical compound shortening is a combination of both vegetable and animal shortening. The production of chemical compound shortening was driven past the want to improve consistency, texture, and volume. For ane, margarine, from vegetable oil and milk, is a popular chemical compound shortening.

Why substitute shortening with kokosnoot oil?

If you lot happen to run out of the ingredient, yous tin can easily substitute shortening with coconut oil. Whether its vegetable oil, butter, margarine, or lard — coconut oil is the perfect alternative. All yous need to exercise is to use organic coconut oil as you would use any shortening. If the recipe calls for a tablespoon of shortening, use a tablespoon of coconut oil in its place. It is that like shooting fish in a barrel!

Unlike other shortenings, coconut oil is a healthier culling. It is natural and organic — meaning, it is chemical-complimentary! Plus, it is packed with minerals and vitamins. How great is that?

On another note, using coconut in baking gives pastries a crunchier and crispier texture. It as well adds a nutty flavour and smell which compliments broiled appurtenances deliciously. So if you are looking for a way to reach an impeccable crisp texture, kokosnoot oil is the solution. Remember, using a substitute may slightly alter taste, texture, and appearance of baked goods. However, this does not touch on the quality of coconut oil in baking.

Only beware, you should learn to choose the right coconut oil to substitute shortening with.