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Marketed under a variety of brand names, cottonseed oil shortening emerged as the leading substitute for lard late in the 19th century. (1912 ad) The by-product of cotton processing, cottonseed was considered virtually worthless before the late 19th century. [41]
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]
Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper than most vegetable oils , and it was common in many people's diet until the Industrial Revolution made vegetable oils more ...
Best ingredient for a tender, melt-in-your-mouth texture: shortening or lard. As mentioned, both shortening and lard contain more fat than butter, which is composed of about 80% fat and 20% water ...
Grainy," noted Samantha, and "flavorless" said Maddie. Note: this one uses lard as the primary fat (along with a bit of palm kernel oil), which usually isn't as flavorful as crusts made with ...
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Margarine, particularly polyunsaturated margarine, has become a major part of the Western diet and had overtaken butter in popularity in the mid-20th century. [29] In the United States, for example, in 1930, the average person ate over 18 lb (8.2 kg) of butter a year and just over 2 lb (0.91 kg) of margarine.
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, ...