Quote:
Originally posted by Phalanx
Fat used for cooking.
Can get hotter before it goes crazy-smoky. Can be made with animal fats, or vegetable oils (or blended) Will generally solidify at room temperature. Good for high temperature cooking.
It can also stop gluten from developing in baking...erm, that would be it will stop the gluten from becoming activated when manipulated/kneeded/rolled with dough/pastry, and stop it from forming "long" strands (which is what it does for bread) and keeps those there strands "short", for stuff like shortcrust (sweet) pastry.
And yes, the name of shortening has SOMETHING to do with that, as I'm told.
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Oops...I'm sorry...I didn't consider any possible culinary differences in other countries :o
Thank you Cheeba
And the vegetable kind is what you need to use...Do you have Crisco (the white solid kind, not the oil...Oil will NOT work)...Or anything like that?
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