On Fri, 6 Aug 2010 12:38:31 -0400, blake murphy
> wrote:

>On Fri, 6 Aug 2010 05:05:00 -0700 (PDT), Food Snob® wrote:
>
>> On Aug 6, 1:51*am, "Giusi" > wrote:
>>> "Food Snob®" > ha scritto nel messaggio
>>> On Aug 5, 2:45 am, atec77 > wrote:> Ingredients
>>>> • 1 cup milk
>>>> • 2 tablespoons white sugar
>>>> • 1 (.25 ounce) package active dry yeast
>>>> • 1 cup warm water (110 degrees F/45 degrees C)
>>>> • 1/4 cup melted shortening
>>>
>>> What a moron.
>>>
>>> How predictable and incorrect. *Shortening can be any solid fat, dumbo.
>>
>> Of course no one would read the bad excuse for a recipe, then assume
>> that "shortening" meant Crisco-type, partially hydrogenated
>> shortening. I mean, no one would be f-ing stupid enough to use that
>> shit these days, right?
>>
>> --Bryan
>
>considering that some go off like old firehouse horses when the bell rings
>at the mention of shortening, i'd say yes.


In wheat flour baking all fat is shortening (vegetable or animal,
solid or liquid), doesn't matter in what form. And hasn't a whit to
do with Crisco the brand... Crisco came to be called shortening
because it became a popular baking fat and how all fats literally
shorten gluten strands... usta be another popular brand of
hydrogenated vegetable fat; Spry. There is really no difference
between Crisco and margerine other than the fake yellow and fake
butter flavor. Hydrogenated vegetable fat is very popular for use in
commercial deep fryers... when used for deep frying calling it
shortening is a misnomer... same when using it for frosting.