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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]
In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaïmada dough also contains lard. A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.
Shortcrust is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. A sweetened version – using butter – is used in making spritz cookies.
When baking pastry, keep fats like butter or shortening very cold Teresa Shurilla , pastry chef and program director at the University of Hawai'i Maui College Culinary Arts program, told BI that ...
This post is part of our series ranking the top 25 bygone products and trends we'd like to see return. Neither my husband nor my eldest son will eat pie crust. As I believe my talents in the pie ...
If you’re more into that tender, melt-in-your-mouth effect, go for a combination of lard or shortening and butter, try out a pastry flour, and/or think about a higher-fat liquid like sour cream ...
Puff pastry is made using a laminated dough consisting of flour, butter, salt, and water. The pastry rises up due to the water and fats expanding as they turn into steam upon heating. [23] Puff pastry come out of the oven light, flaky, and tender. Choux pastry Choux pastry is a very light pastry that is often filled with cream.
The ensaïmada is a pastry product from Mallorca, Balearic Islands, Spain, commonly found in southwestern Europe, Latin America and the Philippines. The ensaïmada de Mallorca is made with strong flour, water, sugar, eggs, mother dough and a kind of reduced pork lard named saïm in Catalan, which gives the pastry its name. The handmade ...
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