Vegetable Shortening

[Bridgett]

Hi. Urgently looking to purchase vegetable shortening; has anyone seen it recently? Illeli used to stock Trex, but not any more Thanks in advance.

[silverfox1]

Apologies in advance but I had to read the post because of it's quirky subject...'Vegetable Shortening'.
Before opening it up I was thinking get a kitchen knife and cut the vegetable in half which will indeed shorten it!
I have read the full post now and I understand the 'subject' but I was amused.
Thanks

[Bridgett]

Pleased to be of service. Your reply made me smile. Have good day xx

[karmels]

Hi I have seen it in Alphamaga in the baking section in tins about 500gr.

[Bridgett]

Many thanks karmels. I was hoping not to have to go that far, but it looks like I may have to. Have a good day.

[Groucho]

Many thanks karmels. I was hoping not to have to go that far, but it looks like I may have to. Have a good day.

Bridgett, why not tell us what you need it for and maybe we can suggest an alternative to Trex? ... there's plenty of other brands of vegetable based shortening to be found here...Sana Klasik is one sold in nearly all supermarkets

[Groucho]

Many thanks karmels. I was hoping not to have to go that far, but it looks like I may have to. Have a good day.

Bridgett, why not tell us what you need it for and maybe we can suggest an alternative to Trex? ... there's plenty of other brands of vegetable based shortening to be found here...Sana Klasik is one sold in nearly all supermarkets

[Heaven]

Tins of Spry are sold in Illelli, I always use it for perfect pastry . Not sure if this is what you are after, but the tins are in the same row as oils

[Groucho]

Tins of Spry are sold in Illelli, I always use it for perfect pastry . Not sure if this is what you are after, but the tins are in the same row as oils

Presumably this is a solidified rape seed oil like the liquid Spry-crisp'n'dry? What is the price?

[Bridgett]

Thank you all. I need it as a buttercream stabilizer, so it really must be shortening rather than margarine. X

[Groucho]

Thank you all. I need it as a buttercream stabilizer, so it really must be shortening rather than margarine. X

I take it that there is a good reason not to use butter? Vegetable shortening is really quite high in bad hydrogenated saturated fats.... 'trans fats'. Unless there is a specific reason. vegan or allergy I would not use shortening.

Having said that Sana Klasik is used as a vegetable shortening... the term is used world-wide as a substitute term for marg....

Yes, I know marg has 15% water and true vegetable shortening is 100% fat not 85% but you could experiment ....

[karmels]

Grouch. Having been a pastry chef for over 50yrs veg shortning is used in nearly everything that is prepared or baked, cakes sweet doughs puff paste so people have been consuming veg solids for a very long time with no ill effects.
All your mass produced Danish and frozen puff paste have never seen butter.

[Groucho]

Grouch. Having been a pastry chef for over 50yrs veg shortning is used in nearly everything that is prepared or baked, cakes sweet doughs puff paste so people have been consuming veg solids for a very long time with no ill effects.
All your mass produced Danish and frozen puff paste have never seen butter.

I quite agree it has been widely used but would you say it is widely used in buttercream?

The health implication of a diet high in trans fat are only now being acknowledged... I would caution against a Scottish diet of daily pastries like the Bridie... no pun intended Bridgett!

[karmels]

Grouck, trans fats are still widely use in the industry, butter is out of the question as it is to expensive. This fat appears in all sorts of every day products like chocolate, biscuits cream fillings. Butter cream is not used in the industry for mass production. Next time you see a nice cake in a shop window remember there will be trans fats in it.

[Groucho]

Grouck, trans fats are still widely use in the industry, butter is out of the question as it is to expensive. This fat appears in all sorts of every day products like chocolate, biscuits cream fillings. Butter cream is not used in the industry for mass production. Next time you see a nice cake in a shop window remember there will be trans fats in it.

I think you are missing the point Camel... Bridgett wants to make buttercream.

[karmels]

Bridgett needs it for a stablizer not the main ingredient which l understand.

[Groucho]

Bridgett needs it for a stablizer not the main ingredient which l understand.

So you are suggesting that adding shortening to buttercream is necessary because in this heat butter and sugar only mixes without shortening will simply melt? That I can understand... the idea of replacing all the butter with shortening made me gag.... Bridgett did not specify - hence my questions...

However I find your defence of trans fats (knowing what we now know) quite alarming. Trans fats are a major cause of premature heart disease in people who eat a lot of shop bought pastry items and people need to be mindful of that.

The very idea that people have been eating it for years and "come to no harm" is laughable.... Next it will be fags are OK!