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What is the point of shortening?
On 21 Oct 2003 21:02:35 GMT, (PENMART01) wrote:
>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.
>
Yes, Sheldon. When it comes to reading comprehension you should be in
the textbooks.
......Alan.
--
Curiosity killed the cat -
lack of it is killing mankind.
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