On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote:
> On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> > 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
>
> Butter and shortening are both technically fats but the argument that people consider them equal is specious. Shortcrust can be made with many fats but that doesn't make all fats shortening. I'm not buying the idea that words can change reality - well, not today, anyway.

<http://www.dictionary.com/browse/shortening>

Cindy Hamilton