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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]
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 ...
Crisco and Wesson oil became direct substitutes for lard and other more expensive oils in baking, frying, sautéing, and salad dressings. By World War Two, cottonseed oil shortages forced the utilization of another direct substitute, soybean oil. [41]
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 ...
For one 1 teaspoon of baking powder, use 1/4 tsp. baking soda and 1/2 tsp. vinegar or lemon juice and milk to total half a cup. Make sure to decrease the liquid in your recipe by half a cup as ...
Spry was a brand of vegetable shortening produced by Lever Brothers starting in 1936. It was a competitor for Procter & Gamble's Crisco, and through aggressive marketing through its mascot Aunt Jenny had reached 75 percent of Crisco's market share.
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