Recipes

[KYToby]

On 12/18/2014 ncascade said:

Anyone remember the way we were taught back in Home Ec? Take a measuring cup(say you need 1/2 cup or 4 ozs) fill the cp w/water to 4 ozs. and then add the Crisco it will displace its own weight.

This displaces 4 fluid ounces -- volume, not weight. People are confusing the two.

If the OP has a kitchen scare, problem solved.

[sfnative]

Whenever something like this comes up, I always get out my kitchen scales. If you're in a pinch and have an electronic people scale, that can be used, too.

The thing to remember is that "cup measures" are for fluid ounces. Crisco, butter, margrine, and lard are not fluid, so must be weighed.

Good luck and good baking!

Cheers!

[Nightowlz]

On 12/18/2014 house_cat said:

Butter can be substituted for shortening, can it not? I always thought this was true.

Please correct me if I'm wrong.

Yes it can be substituted but I find using all butter can give you a cookie that ends of flat.

[chickenbutt]

It's kind of tough when it doesn't say whether it's 8oz by volume or 8oz by weight, obviously two completely different things. I guess I'd go with 8oz by volume, too.

That said, it sure seems like a lot but then I guess a big batch of cookies could easily have 8oz of butter (2 cubes) and that would make sense.

[Zhills]

Crisco shortening has a honeycomb structure with air and liquid oils suspended in the solids. This makes it lighter than butter or margarine — one pound of Crisco shortening actually equals 2-1/3 cups instead of 2. But you can still measure Crisco shortening in the same way, by tablespoon and cup portions, to get the right amount for your recipe.

From the Crisco website.

[justathought]

I was taught that glass measuring cups were for liquids, metal or plastic for shortening, flour, dry things like oat meal, sugar, esp. brown.

I have been baking for a long time and that is how I do it.

[chickenbutt]

On 12/18/2014 My Thoughts said:

I was taught that glass measuring cups were for liquids, metal or plastic for shortening, flour, dry things like oat meal, sugar, esp. brown.

I have been baking for a long time and that is how I do it.

I, too, have always used 'liquid measures' for measuring liquids and 'dry measures' for measuring dry ingredients. There is a bit of a difference. It doesn't always matter but with baked goods it could make a difference, so no sense in doing it wrong, I say.

Some of my liquid measures are plastic (like Tupperware liquid measuring cups) and some of my dry measures are, so it's not necessarily the material that makes the distinction. Some of my dry measures are plastic and some are stainless steel.

[lory]

On 12/18/2014 ncascade said:

Anyone remember the way we were taught back in Home Ec? Take a measuring cup(say you need 1/2 cup or 4 ozs) fill the cp w/water to 4 ozs. and then add the Crisco it will displace its own weight.

I sure do remember that!!

[daisyk]

On 12/18/2014 ncascade said:

Anyone remember the way we were taught back in Home Ec? Take a measuring cup(say you need 1/2 cup or 4 ozs) fill the cp w/water to 4 ozs. and then add the Crisco it will displace its own weight.

I remember this! As for the Crisco, I don't usually use it but I have an old chocolate chip recipe that calls for part shortening and part butter and it's not as good if you leave out the shortening entirely.