Oh dear I just had a big fail with this recipe: (I can't
get vegetable shortening here (Belgium) so I used coconut oil.
Not exact matches
When frying, trans fat - free
vegetable shortening makes for the best clone, but you can
get by fine using
vegetable oil if that's the way you want to go.
Here's a tip to easily grease and flour your bundt pan for this lemon pound cake: use a paper towel to smear 2 - 3 tbsp of
vegetable shortening inside the pan, ensuring to
get all of the nooks and crannies.
I make these cookies with palm oil (Spectrum All
Vegetable Shortening — can
get it at Target) and they are perfect!
• 5.9 grams of saturated fatty acids • 6.4 grams monounsaturated fatty acids • 2 grams polyunsaturated fatty acids (mostly omega - 6) • 14 mg cholesterol * analysis from Mass Spectrometry at University of Alberta, 2003 If you compare lard to
vegetable shortening, you
get **: