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Farm Kitchen:  Oil Substitute For Shortening/Lard?  |
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WednesdaysChild
Farmgirl in Training
33 Posts
Mandy
Suncheon
Korea
33 Posts |
 Posted - Apr 19 2006 : 7:39:15 PM
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Hey Ladies! I'm looking for adaptation inspiration again... I managed an apple pie in my little camp oven (a pic is posted in my online journal at http://advancedentropy.livejournal.com/74026.html#cutid1) but the pie crust was 'meh'. I couldn't find shortening or lard here, so I used a margarine and it made the piecrust heavy. I'm not sure if using apple vinegar might have affected it too (can't get "white vinegar" here either - only apple or rice or soy). BUT my question is: anyone know if you can substitiute oil for shortening somehow? and do you think it would work for pie crust? what about other baking? (The margarine here sucks for baking.) There seems to be oils in abundance available: corn, canola, olive, sesame, soy bean, and a number I don't recognize. Sadly, no sunflower oil spotted yet. It is such a challenge when you can't read the labels and the pictures don't always tell you what's inside.
My quest to find baking supplies & substitutions (in a country whose common housewives don't do much western style baking) continues!!!
<3
Mandy
A Canadian farmgirl in S. Korea. |
Edited by - WednesdaysChild on Apr 19 2006 8:38:06 PM |
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sonflowergurl
True Blue Farmgirl
349 Posts
Katee
Tampa 'Burbs
FL
USA
349 Posts |
Posted - Apr 19 2006 : 8:24:50 PM
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I think you can, just don't over mix the dough. Do they have butter? I think that could work too.
Katee
The end will justify the pain it took to get us here.
"Looking Toward the Son"---- http://sonflowergirl731.blogspot.com
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WednesdaysChild
Farmgirl in Training
33 Posts
Mandy
Suncheon
Korea
33 Posts |
Posted - Apr 19 2006 : 8:41:19 PM
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There is butter, but is it ever expensive! Butter and cheese are hard to find, but milk and yoghurt is in abundance. (At least in my smallish city). Figure that one out? I was hoping someone knew about the oil thing, since there's so much of it available and it's not expensive.
A Canadian farmgirl in S. Korea. |
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Nancy Gartenman
True Blue Farmgirl
9093 Posts
Nancy
West Seneca
New York
USA
9093 Posts |
Posted - Apr 20 2006 : 05:24:35 AM
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Mandy
I think I remember using oil many years ago and it made for a tough crust, not at all flaky.
NANCY JO |
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Nancy Gartenman
True Blue Farmgirl
9093 Posts
Nancy
West Seneca
New York
USA
9093 Posts |
Posted - Apr 20 2006 : 05:28:10 AM
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Mandy
I just went on google, typed in pie crust with oil. It can be done, they had the recipes. If you can't google let me know I will copy them off for you.
NANCY JO |
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frontierlady
True Blue Farmgirl
57 Posts
KY
57 Posts |
Posted - Apr 20 2006 : 06:09:58 AM
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I use oil instead of shortening all the time for biscuits
and rolls and they turn out fine.
I've never made pie crust that way though, sorry.
I do however have a book, it's almost like a pie handbook.
Louise Piper's Oil Pastry
2 cups all-purpost flour
1 teaspoon salt
1/2 cup vegetable oil
1/4 cup whole milk
Good luck and let us know.
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WednesdaysChild
Farmgirl in Training
33 Posts
Mandy
Suncheon
Korea
33 Posts |
Posted - Apr 20 2006 : 07:35:30 AM
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Wow, thanks guys! I'll be getting more apples on payday so we'll try one of these then. :) Will check out Google too; don't know why I didn't think of that first. Normally I'm a Google-holic! Anyway, thanks again, I'm so excited! hee!
Mandy
A Canadian farmgirl in S. Korea. |
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Farm Kitchen: Oil Substitute For Shortening/Lard? |
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Oil Substitute For Shortening/Lard?
