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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]
Crisco is an American brand of shortening that is produced by B&G Foods.Introduced in June 1911 [1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil.
Spry Vegetable Shortening is still widely available in Cyprus as a Stork brand, where it is manufactured by Upfield Hellas (previously Ambrosia Oils for Unilever). [ 5 ] The related product, Spry Cooking Oil, was marketed in the UK throughout the 1970s [ failed verification ] with the slogan "Spry Crisp and Dry".
Cuban bread is a fairly simple white bread, similar to French bread and Italian bread, but has a slightly different baking method and ingredient list (in particular, it generally includes a small amount of fat in the form of lard or vegetable shortening); it is usually made in long, baguette-like loaves.
Asparagus has a history that dates back to ancient Greece and Rome. The vegetable arrived in North America in the 17th century and by the 19th century, commercial cultivation had begun in California.
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The problem was that the oil separated from the peanut grit and did not keep. Rosefield's patented homogenization solution was to partially hydrogenate the peanut oil to make it more miscible with the peanuts. (In other words, he used a similar process as vegetable shortening to process the peanut oil for the recipe.) This also made it possible ...
1. Martha Washington’s Crab Soup. First lady Martha Washington’s crab soup was served often during the Franklin D. Roosevelt and Eisenhower administrations.