Jump to content

  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Shortening in Caramel?

Bradchoc

By Bradchoc
in Pastry & Baking

 Share

Recommended Posts

gfron1

gfron1

Posted
Posted

How odd. The obvious answer is the fat. A secondary thought is shelf life because it won't go rancid (shortening doesn't go rancid does it?). Never heard of such a thing and quite frankly not sure I'd want to eat it. At that point switch out with coconut fat.

  • Like 1

Chef, Bulrush & Squatters in St. Louis, MO

BBC Write-up

Smithsonian magazine story

Link to comment
Share on other sites
Chocolot

Chocolot

Posted
Posted

I have a commercial recipe for a caramel which includes shortening flakes as an ingredient. I'm trying to figure out what exactly the flakes bring to the recipe. Any thoughts?

It might be referring to Paramount crystals. It is a hard coconut oil that was/is hard flakes of fat.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...