It's week #3 in November...and the focus item is Shortening

(Image courtesy of cookies-in-motion.com)

Hi everyone.  We have a new product to focus on this week.  It is one of these needed items for several things you may be preparing for Thanksgiving as well.  This week, we are focusing on Shortening and Shortening Powder.

If you want more information on Shortening Powder, please see a previous post here. Please be sure to read the comments from some veterans who use this product.

In general this is a working definition:  Shortening, in its most generic meaning, is any fat or oil that is used to make a short crust or dough (one that has a high ratio of fat to flour, and turns out tender, crumbly, and rich).

It can come in cans or sticks.  It can be a traditional product, or butter flavored.  I have both in my storage.  For more information on these items, please see the Crisco site.

There is one other type of Shortening I would like to introduce you to. 

(Image courtesy of heavenlyhomemakers.com)

This is Palm Shortening.  One of the first thoughts about Palm oils is a possible heath issue based on media reports over the years.  Here is a quote from Tropicaltraditions.com

In its natural state, palm oil is a mixture of saturated and unsaturated fatty acids, with most of the unsaturated fat being monounsaturated fat. Palm shortening is palm oil that has some of its unsaturated fats removed, giving it a very firm texture, and high melting point. The melting point of our Organic Palm Shortening is 97 degrees F., making it very shelf stable. It is NOT hydrogenised, and contains NO trans fats! It is great for deep-fat frying and baking, and is not prone to rancidity

I also have this in my storage.  Cookies are not hard...which I love.  It can be substituted into any recipe calling for Shortening.  I really the fact that it is shelf stable.  Traditional Shortening comes in cans made of cardboard that are foil lined.  Rodents can easily eat through this type of container.  However, this comes in a bucket, keeping it 'safer' and it does not easily go rancid...which is a huge plus for Long Term Storage.  Locally, you can purchase this from Alpine Food Storage.

No matter what you choose, stock up today!

It's a matter of ......Shortening Powder

(Image courtesy of www.foodsubs.com/Fatsoils.html)

I am continuing our discussion on Food Storage "Powders". In previous posts, we have looked at Cheese Powders and Butter or Margarine Powder. Today's lucky winner is Shortening Powder.

You may wonder what it is made of. Well, here is a list: Partially hydrogenated soybean oil, nonfat dry milk, mono and diglycerides, whey, sodium caseinate, BHT. Now, can you really tell me that you know what all of these ingredients are? Unless you have a significant background in their field, I would venture to say that you don't.

How do these ingredients differ from the traditional ingredients of Shortening you can purchase every day at your local grocers? Well, the national Brand "Crisco" offers the following list: Partially Hydrogenated Soybean and Cottonseed Oil, Mono-and Diglycerides. As we can see, several of the ingredients are similar

So, the next question that may come to mind is.....How do I use it? Well, if you choose to reconstitute it, following the directions on the package. Here are the directions for from "Preparedness Pantry":

To obtain optimum texture: Add 1/3 cup water to 1/2 cup Shortening Powder. Mix well. For moistness, add small amounts of water until desired texture is reached. For added flavor and texture, add about 1 tsp of vegetable oil. Walton Feed suggests the following: Add 1/2 cup water to 1/2 cup powder. For moistness add small amounts of water until desired texture. Add small amount of vegetable oil for added flavor and texture. May be used for baking.

Once it is open, it reportedly will not go rancid and lasts up to 5 years according to sources. Wow....5 years!

The LRH's sister reports the following: "Powdered shortening and powdered butter work very well for batter items like brownies and bar cookies. But when using this item for dough (i.e. drop cookies), the results were not satisfactory. There was not substance to them and they cookies came out thin and lacy".

Here is a recipe from http://www.beprepared.com/ that calls for Shortening Powder:

Ingredients :

1 1/2 Cup Peanut Butter or Dehydrated Peanut Butter Powder*

1/2 Cup Sugar

1/3 Cup Dehydrated Shortening Powder*

1 1/4 Cup Flour

1/2 Tsp Baking Powder

1/2 Tsp Salt

1/2 Cup Brown Sugar

3 Tbsp Dehydrated Whole Eggs*

2 1/2 Tsp Baking Soda

1 Tsp Ginger

1/2 Cup Water

(*Reconstitute before using.Follow directions on #10 can to reconstitute).

Preparation
Preparation1. Mix peanut butter, shortening, sugars, egg, and water in bowl until creamed.2. Sift dry ingredients and add to creamed mixture.3. Mix well.4. Roll into 1 1/2" balls and flatten with a fork in a criss-cross pattern.5. Bake at 375°F for 10-12 minutes.-Cookin' with Home Storage pg. 228

Get some today!