Cooking Advice Needed

[sergio]

I brought back a US food product that calls for "shortening". What is that in local terms?

 

[internationalguy]

I brought back a US food product that calls for "shortening". What is that in local terms?

Interesting, so shortening is what they keep calling grasa. I guess that's your answer. Would make sense. Medialunas made of butter or shortening... GRASA is what you want.

 

[mjohnstone]

Shortening can be substituted by butter, margarine and, in some cases, with cooking oil, using almost the same equivalents.

A few handy tips: http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-shortening.html#b

 

[nlaruccia]

You're referring to Crisco, the most well-known shortening used in the States? I've never seen it here since they use it in a lot of American and Mexican foods. Manteca vegetal or grasa vegetal (vegetable shortening) o grasa de cerdo (shortening made with pig fat). The big pastry supply shops (reposterias) sell it. The brand name is "vegetalina" and according to Disco's website it's $33.38 per kilo.
MARGARINA VEGETALINA PAN 500 GR
$33.38 x Kg

 

[Alicia karr]

You could substitute margarine or butter, but remember that CRISCO comes as a solid, like butter, and if you substitute a liquid oil it changes the proportion and consistency. Stick with a substitute in solid form! (Pun intended!)

 

[voyagingknoxvillian]

[background=rgb(252, 252, 252)]Manteca vegetal/grasa vegetal is sold in many larger super markets. It is kept in the refrigerated section, next to the butter and margarine, and packaged similarly. Grasa is sold in butcher shops and is responsible for many tasty treats here - don't be afraid![/background]

 

[Jaredberryman]

I recommend grasa, which will probably make it taste better than Crisco anyways.

 

[Montauk_Project]

Grasa, used in small amounts and not eaten in every meal, is probably healthier than shortening.
I jused shortening (margina) to make fried chicken and it was really gross, especially the part where they tell you not to throw it down the drain!
Pretty much every brand of bread products, pastries, crackers, etc that is not Granix or purchased in a health food store has grasa, even whole grain cookies.

 

[GS_Dirtboy]

I'll second the vote for pig fat! Weeeeeeeedawgie!

Here is how you use it for breakfast:

Step 1: Fry 1 lb bacon until crisp in cast iron skillet #1.
Step 2: Remove bacon and drain on paper towels.
Step 3: Pour the remaining bacon grease into cast iron skillet #2.
Step 4: Skillet #1 still has the "browns" from the fried bacon in the bottom. With the skillet still hot add milk, four, salt and pepper. Stir constantly until this mixture begins to boil and thickens. Remove from heat.
Step 5. In Skillet #2 break 1/2 dozen eggs into the hot grease. Add salt and pepper. Look quizically at the eggs. Add more salt and pepper. Scramble until barely firm.

Serve eggs and bacon with 1/2 dozen hot buttermilk biscuits. Add 2 biscuits to plate. Open the biscuits and cover liberally with gravy. Bow head and say grace. Eat. Repeat. (Say grace only once).

Serves 1 hungry farm boy or 3 office workers.

Calories, 3,500.

To the OP. My mom used to fry up 5 lbs of bacon and store it in the freezer for when we got unexpected company. She'd pour off the fried fat and store it in the refrigerator. Make sure you pour it through a strainer to keep the browns out. This will turn solid like Crisco. She'd use it the same way.