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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
It includes nuts, but feel free to add other mix-ins instead. Recipe: ... The mashed potatoes are flavored with nutmeg and butter, plus walnuts for crunch and plenty of toasted marshmallows on top ...
Central European cuisine often uses rendered lard or, more recently, vegetable oil instead of butter for the preparation of roux. [citation needed] Japanese curry karē (カレー) is made from a roux made by frying yellow curry powder and flour together with butter or oil; this is called karērū (カレールー, curry roux). [citation needed]
Common types of fat used include butter, vegetable shortenings, lard and margarine. Butter is the most common type used because it provides a richer taste and superior mouthfeel. Shortenings and lard have a higher melting point therefore puff pastry made with either will rise more than pastry made with butter, if made correctly.
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The butter and sugar are "creamed", or beaten together until smooth and fluffy. Eggs and liquid flavoring are mixed in, and finally dry and liquid ingredients are added in. The creaming method combines rise gained from air bubbles in the creamed butter with the rise from the chemical leaveners.
A dash of baking soda increases the Maillard reaction (a.k.a. the chemical process that creates a golden exterior) in recipes like zucchini bread and sugar cookies.
Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes, replacing the sherry with whiskey and their recipe for pound cake, brought to the South around the same time, still works with American baking units: one pound sugar, one pound eggs, one pound butter, one pound flour.
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