On Sat, 3 Sep 2016 11:02:32 -0700 (PDT), dsi1 >
wrote:

> On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy Hamilton wrote:
> >
> > 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.

By "all fats", do you mean oil? I've never tried it, so I have
nothing to add to the discussion. Just wondering if you have given it
a shot.


--
I love cooking with wine.
Sometimes I even put it in the food.