Alex Rast) writes:

>Vox Humana) wrote :
>>"levelwave" wrote:
>>> Yukon Cornelius wrote:
>>>
>>> > Most recipes for baked goods include some kind of shortening. But no
>>one ever
>>> > says what it does.
>>> ...
>>> It's a cheaper substitute for butter...
>>>
>>Butter is a type of shortening.
>
>Technically, yes, if you're using "shortening" in the generic sense, that
>is, any fat that shortens dough (generally the fats that remain solid at
>room temperature.
>
>However, in the USA, at least, the term "shortening" has come to mean
>specificially the hardened, deodourized vegetable fats produced through
>hydrogenation, especially Crisco, the most common retail brand.

<perverse verboseness snipped, however your dumb ass>

When refering to baking ANY FAT can be considered shortening[period]

Whaddidya think, baking didn't exist prior to the invention of hydrogenated
vegetable shortening...duh. Friggin' lard brained idiot.



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Sheldon
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"Life would be devoid of all meaning were it without tribulation."