¿Qué es Tran Fat Free Non Hydrogenated Vegetable Shortening?
A solid, flavorless fat made from vegetable oils, processed without hydrogenation to avoid trans fats, for baking and frying.
¿A qué sabe Tran Fat Free Non Hydrogenated Vegetable Shortening?
Tran Fat Free Non Hydrogenated Vegetable Shortening tiene un sabor neutral, bland con aromas neutral.
- Taste
- Neutral, Bland
- Texture
- Solid (at room temp), Smooth, Creamy, Waxy
- Aroma
- Neutral
- Acidity
- Low
Technical Metrics
Información Nutricional
Per 1 tbsp (13g)El Secreto del Chef
For extra flaky pie crusts, ensure shortening is very cold and work quickly to prevent it from melting.
Sustitutos y Proporciones de Tran Fat Free Non Hydrogenated Vegetable Shortening
El mejor sustituto para Tran Fat Free Non Hydrogenated Vegetable Shortening es Butter, usado en una proporción de 1:1. Adds flavor and moisture, similar in baking, higher saturated fat.
| Sustituto | Proporción | Mejor para |
|---|---|---|
| Butter Mejor | 1:1 | Adds flavor and moisture, similar in baking, higher saturated fat. |
| Coconut Oil (refined) | 1:1 | Solid at room temp, neutral flavor (if refined), good for vegan baking. |
| Lard | 1:1 | Similar texture and flakiness for pastry, but not vegan/vegetarian. |
| Margarine (non-hydrogenated) | 1:1 | Similar texture and function, but often contains water. |
Cómo Elegir y Almacenar Tran Fat Free Non Hydrogenated Vegetable Shortening
Look for non-hydrogenated" and "0g trans fat" on the label."
¿Con Qué Combina Bien Tran Fat Free Non Hydrogenated Vegetable Shortening?
- Used as an ingredient in pies
- pastries
- cookies
- fried foods.
Preguntas frecuentes
¿A qué sabe Tran Fat Free Non Hydrogenated Vegetable Shortening?
Neutral, Bland Neutral
¿Cuál es un buen sustituto para Tran Fat Free Non Hydrogenated Vegetable Shortening?
El mejor sustituto es Butter (1:1). Adds flavor and moisture, similar in baking, higher saturated fat.
¿Cómo eliges y almacenas Tran Fat Free Non Hydrogenated Vegetable Shortening?
Look for non-hydrogenated" and "0g trans fat" on the label."