On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1 wrote:
> On Friday, September 2, 2016 at 1:25:55 PM UTC-10, Brooklyn1 wrote:
> > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1 <dsi1yahoo.com>
> > wrote:
> >
> > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10, Cindy Hamilton wrote:
> > >> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
> > >>
> > >> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
> > >>
> > >> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> > >> vegetable shortening isn't.
> > >>
> > >> Cindy Hamilton
> > >
> > >Butter does taste better than shortening but I like the texture of biscuits or shortcrust made with shortening. Butter makes it too delicate for me.
> >
> > In baker's parlance butter is shortening, any fat is shortening.
>
> So bakers have no word for that yellow stuff that's not cheese and made from cow's milk? That's a very nutty idea! Thank you!

Anything that makes a dough "short" is shortening. The white stuff that
you're thinking of is, specifically, "partially hydrogenated vegetable
shortening".

Cindy Hamilton