Coconut shortening
 

Ravenlynne wrote:
> I'm making this recipe for Sacher Torte:
> http://www.aboutvienna.org/recipes/sachertorte.htm
>
> The glaze calls for 150 g chocolate and 75 g coconut shortening. I've
> never even seen this....what can I substitute? Google searches yielded
> not a lot except instructions to not use regular shortening.
>
I've been seeing jars of pure coconut oil in the commissary for a few
months now. It looks like thick white fluid, costs about $4 or so a jar
and was stocked in the oil section. I wonder if it is the item you're
looking for?

Coconut shortening
 

On 2009-10-07, Goomba > wrote:

> I've been seeing jars of pure coconut oil in the commissary for a few
> months now. It looks like thick white fluid, costs about $4 or so a jar
> and was stocked in the oil section. I wonder if it is the item you're
> looking for?

Probably not. Shortening is, by definition, typically hydrolyzed to
make it a solid at room temps. Hydrolyzed coconut oil is one of the
great boogie men of the commercial baking world, along with his
brother in health food terror, hydrolyzed cotton seed oil. Bad mojo.

I've noticed the coconut "oil" you mention in Wallmart. They also now
stock soy bean shortening.

nb

Coconut shortening
 

On Oct 7, 6:05*am, notbob > wrote:
> On 2009-10-07, Goomba > wrote:
>
> > I've been seeing jars of pure coconut oil in the commissary for a few
> > months now. It looks like thick white fluid, costs about $4 or so a jar
> > and was stocked in the oil section. *I wonder if it is the item you're
> > looking for?
>
> Probably not. *Shortening is, by definition, typically hydrolyzed to
> make it a solid at room temps. *Hydrolyzed coconut oil is one of the
> great boogie men of the commercial baking world, along with his
> brother in health food terror, hydrolyzed cotton seed oil. *Bad mojo.

It's *hydrogenated*, not "hydrolyzed." Coconut oil is semi-solid to
begin with. Its melt point is listed at 68F-82.4F*. It separates
like bacon grease does at room temperatures. They sell it in jars at
Whole Foods or any other natural foods store.
>
> I've noticed the coconut "oil" you mention in Wallmart. *They also now
> stock soy bean shortening.

Any hydrogenated oils are VERY bad. Most cheap Crisco-type
shortenings are hydrogenated soy oil, since that's the cheapest.
Coconut oil at Wal Mart. Whoodathunkit?
>
> nb

* (source--
http://books.google.com/books?id=F6Q...20lard&f=false
)

--Bryan

Coconut shortening
 

Ravenlynne wrote:
>
> Thanks..I've decided to look up a different recipe for the glaze from a
> different sacher torte recipe....one that used 250g chocolate and 60g
> butter. I made the cake and it is divine.


Good idea, I am glad it worked out for you. I had Sacher Torte on a
cruise ship two weeks ago, it was wonderful. I looked at your blog, the
photos made me drool. :-P


Becca

Coconut shortening
 

Ravenlynne > wrote:

> Thanks..I've decided to look up a different recipe for the glaze from a
> different sacher torte recipe....one that used 250g chocolate and 60g
> butter. I made the cake and it is divine.

Good thing, too. However, the original recipe, still used in Hotel
Sacher and elsewhere, calls for no butter, let alone vegetable
shortening, in the glaze. Only chocolate, cocoa, sugar and water are
used. Butter is used in the torte itself.

Victor

Coconut shortening
 

Ravenlynne wrote:

> Victor Sack scribbled on the wall in permanent marker:
>>
>> Good thing, too. However, the original recipe, still used in Hotel
>> Sacher and elsewhere, calls for no butter, let alone vegetable
>> shortening, in the glaze. Only chocolate, cocoa, sugar and water are
>> used. Butter is used in the torte itself.
>
> That recipe isn't posted anywhere...they keep it a tight secret.

Oh, it's been posted. One cannot keep such a recipe secret considering
that it has been made not only at Hotel Sacher, but also at the KuK
Hofzuckerbäcker Demel (where Franz Sacher's son Eduard worked and where
he made the torte to what it is now) and at Hotel Sacher in Baden (which
was run Carla Sacher who was married to Franz Sacher's grandson). Here
is the recipe, written down by Carla Sacher in 1980, when she was 91:
<http://www.kirchenweb.at/kochrezepte/kuchen/original_wienersachertorte/>

And then there is of course The New Sacher Cookbook with a recipe for
Sachertorte:
<http://www.amazon.com/New-Sacher-Cookbook-Favorite-Austrian/dp/3854313802/>
There are also other books with the same recipe:
<http://www.amazon.de/S%C3%BC%C3%9Fes-aus-Sacher-verf%C3%BChrerische-Mehlspeis-Rezepte/dp/385431440X>
<http://www.amazon.de/gro%C3%9Fe-Sacher-Kochbuch-%C3%B6sterreichische-K%C3%BCche/dp/3929626276>
<http://www.amazon.de/Sacher-Backbuch-Mehlspeisen-Torten-Geb%C3%A4ck/dp/3929626284>

And here is a nice video:
<http://www.spiegel.de/video/video-25316.html>

Victor