SEARCH VEGSOURCE:
Custom Search

 


Reply To This Post         Return to Posts Index           VegSource Home


From: Mindy (63.231.84.53)
Subject:         Coconut Oil as Shortening Substitute
Date: July 17, 2011 at 3:17 am PST

Hi, I was wondering if anyone has had luck substituting extra virgin coconut oil for shortening in baking? (like for biscuits) Would it be something that I could use as a 1/1 ratio, or would a blend of different fats work better? I saw a site that recommended splitting the amount with butter, but I don't want to use that and Earth Balance kind of tastes funky to me now for some reason. Any ideas/experience?

TIA!!

Mindy

Reply To This Post         Return to Posts Index           VegSource Home


Follow Ups:


    


Post Reply

Name:
E-mail: (optional)
Subject:

Comments:

Optional Link URL:
Link Title:
Optional Image URL:



See spam or
inappropriate posts?
Please let us know.
  


Want to see more videos? Subscribe to VegSource!

Every time we post a new video, we'll send you a notice by e-mail.

No spam ever and you can easily unsubscribe at anytime.

Enter your email address, your first name, and press Submit.


Your Email:
First Name:
Newsletter archive

Infomercial production direct marketing