Video from the Secret Kitchen event! I posted this on my journal as well, but it wouldn’t embed, so I’m trying here, ’cause embedding makes everything a little more important.
ETA: It still won’t embed! Oh well, here.
May 25, 2007
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Hi, This comment has got nothing to do with the post.
But I’ve been looking everywhere for an email adress, and didn’t find it.
I would like to know if there is a substitute for the non-hydrogenated shortening and regular shortening, that a lot of recipes in the book call for.
I live in The Netherlands, and all I’ve been able to find is Crisco shortening, (i think it is hydrogenated) can you tell me if it is replacable with vegan margarine or butter?
Thank You!!
Comment by Lotte — May 28, 2007 @ 1:13 pm |
Hi! Yeah, you can replace it for shortening, not so much with butter because it will be bland. I think they make a non-hydrogenated Crisco these days.
Comment by isachandra — May 28, 2007 @ 6:35 pm |
Hi, Thanks for the quick reply! I didn’t really understood the difference between non-hydrogenated and hydrogenated shortening, but I’m glad I can use just any shortening (I was afraid that I would never get the toppings and frostings right) so thank you!
Comment by Lotte — May 29, 2007 @ 2:09 am |
Hi, I’ve got an other question… I want to make Brooklyn vs. Boston cream pie cakes, and for the Vanilla Vegan Pastry Creme you need superfine or castor sugar, I cannot seem to buy either one in The Netherlands, I would like to know if I can replace it with Powdered/confectioners sugar. Thank you
Comment by Lotte — May 30, 2007 @ 12:34 pm |
Whiz regular sugar in a blender or food processor until it is fine. You should join the ppk forums if you have more baking questions – plenty of help (and fun) there!
http://www.postpunkkitchen.com/forum/index.php
Comment by isachandra — May 30, 2007 @ 1:48 pm |