Greetings:
I read the article about coconut oil. Can this marvelous oil be used in master mixes like biscuit type mix, or a pie crust mix, in place of vegetable shortening?
I want to make some mixes to use in place of the biscuit and cake mixes in the stores that contain aluminum as a preservative.
Thank you,
Kathie H.
Hi Kathie,
I think coconut oil would be a great substitute for shortening in baking mixes. If you've worked with it before, you'll notice that it liquefies at room temperature. So, if you are going to cut it into flour, I suggest chilling your pastry cutter, metal bowl, etc. first to prevent the oil from liquefying during mixing. If, however, some liquefies, just keep incorporating it. I've made baking mixes with oil, instead of shortening, before and they work great! After mixing in the coconut oil, store the mix in the refrigerator so the oil will get hard again. I think the following tips from this website will give you more hints as to ratios of coconut oil to use in your recipes:
Tips for Using Coconut Oil
To substitute for vegetable oil, use the amount of oil called for in the recipe, melt the coconut oil and be sure that the other ingredients (eggs, liquids, etc.) are at room temperature or at least warm enough so that they do not cool the coconut oil enough to make it solidify.
To substitute for shortening, I use a combination 1/2 butter and 1/2 coconut oil. (Actually the amount of coconut oil can be reduced by about 25%, so in a recipe calling for 1 cup of shortening I would use 1/2 cup butter and 3/8 cup of coconut oil. If you want to use all coconut oil 3/4 cup of coconut oil should work as a substitute for 1 cup of shortening.)
As I have indicated above, I am a great proponent of measuring ingredients by weight rather than volume. Measurements which could be tedious if measured by volume become simple when measured by weight. You will also find that your results are more consistent.
Hope this helps,
Desiri Wightman, R.D.
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