glasscityandy
Member
My question is: I notice most people include coconut oil, crisco, shortening, butter, or another firmer oil in their recipies. Is it a bad idea to only use one fat/oil per recipe? Is it worse if that one oil/fat is a thin consistency?
I'd like to be able to do just olive oil, just canola, etc if this works; just for simplicity.
I tried to make a batch with neatsfoot (motor oil consistency) as the only oil and it doesn't seem to be hardening; it's like fudge (it's only been a few hours, and I hope I just need to wait). The last batch I did was only Coconut oil and it hardened in minutes which make me think it has to do with the firmness of the fats.
Thanks for the help, this is my first post.
I'd like to be able to do just olive oil, just canola, etc if this works; just for simplicity.
I tried to make a batch with neatsfoot (motor oil consistency) as the only oil and it doesn't seem to be hardening; it's like fudge (it's only been a few hours, and I hope I just need to wait). The last batch I did was only Coconut oil and it hardened in minutes which make me think it has to do with the firmness of the fats.
Thanks for the help, this is my first post.