Shortening is any fat that is solid at room temperature and used to make crumbly
pastry and other food products. Shortening is used in pastries that should not ...
Baking recipes for cakes and cookies, especially the older recipes, used to call
for shortening that has been replaced by butter or margarine in today's recipes.
Dec 12, 2014 ... Two of the most commonly used fats in cookie dough are butter and shortening.
They're mostly used alone, but sometimes a recipe will actually ...
Oct 12, 2013 ... Shortening is a type of fat normally used for baking or cooking. It is made from
different types of oils and has low water content.
Jul 9, 2009 ... Shortening is a type of solid fat that is made from vegetable oils, such as soybean
and cottonseed oil. Shortening seems to get its name from ...
Shortening is 100 percent fat, but butter and margarine are composed of about
85 percent fat and 15 percent water. Though this additional liquid may change ...
This occurs when the shortener (butter, oil, hydrogenated shortening, or lard) is
incorporated into the batter. The fat tends to surround the flour and the other ...
Many of my older recipes for cakes and cookies call for shortening. It seems that
today's recipes use mostly butter or margarine. Can these be substituted for ...
Sep 15, 2015 ... Shortening provides three texture functions in baked goods: The short, moist
texture, and the crispy auditory sounds. A solid fat at at room ...
Shortening is any type of solid fat used to prevent the formation of a gluten matrix
in baked goods. Lard, hydrogenated (solidified) oils, and even butter can be ...