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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]
Shortcrust pastry recipes usually call for twice as much flour as fat by weight. 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 ...
In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book Libro del arte de cozina ('book on the art of cooking') by Domingo Hernández de Maceras, published in 1607. [1]
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 ...
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 ...
This recipe uses a mix of butter and lard, which hits a sweet spot between flavor and flakiness. Butter has a recognizable and desirable flavor for a pie crust, but can be difficult to work into ...
Pâte brisée is the French version of classic pie or tart shortcrust pastry. [19] The process of making pastry includes mixing of the fat and flour, adding water, chilling and then rolling out the dough. Chilling before rolling is essential since it enables the fat (lard, butter, etc.) to harden again and thus create flaky layers in the dough.
Neither my husband nor my eldest son will eat pie crust. As I believe my talents in the pie department are at least an A-, it's my Comebacks we'd like to see: #22 -- Lard in pastry