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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 ]
Vegetable shortening. Wheat (hard red) Wheat (soft white) Unless you’re a hardcore doomsday prepper, you don’t really need food to sit around for years or even decades. And for that reason, it ...
This food ingredient article is a stub. You can help Wikipedia by expanding it.
Use the exact type of fat (butter, oil, or shortening) called for in the recipe. ... You can substitute high-fat (at least 100 calories per tablespoon) stick margarine for butter, ...
Cottonseed oil was used in the production of edible food products, such as cooking oils, salad oils, margarines and shortenings. In the United States, cottonseed oil was used in Procter & Gamble's Olestra and Olein products as a type of non-digestible fat substitutes used to create creamy textures and rich flavors in fried foods. [58]
Though you could use margarine or shortening instead of butter in your recipes, the results won't come out quite the same, ... Related: The Best Substitutes for Butter to Preserve Flavor and Texture.
Why isn't Copha a substitute for vegetable shortening? From the Copha page: Copha ... is a form of vegetable fat shortening. — Preceding unsigned comment added by Apostrophyx (talk • contribs) 06:59, 12 June 2010 (UTC) Copha isn't "a substitute for" vegetable shortening; it actually is vegetable shortening.
Traditional beremeal bannock, as made in Orkney, Scotland.This is a British bread dish. The separated sector is a scone.. List of breads. List of American breads; List of brand name breads
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