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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]
Because of the relatively large fat crystals in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be flakier than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter. [6] [44] [45]
Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of ...
Butter is still much more expensive now compared to 2021 and 2020, when prices were under $2 per pound. ... Though you could use margarine or shortening instead of butter in your recipes, ...
Unlike butter, shortening does not melt or spread much. If you like a cookie somewhere in the middle of flat and cakey, use a 3:1 or 2:1 ratio of butter to shortening.
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The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening ) into flour and other dry ingredients using a food processor , pastry blender , or two hand-held forks. [ 10 ]
Decorators’ buttercream is similar to American buttercream but made with shortening instead of butter. This means it’s stiff enough for piping well-defined borders and flowers (unlike meringue ...
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3579 S High St, Columbus, OH · Directions · (614) 409-0683