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2009-03-02 17:51:24
2009-03-02 17:51:24

Shortening is the fat or oil used in cooking. It can range from lard to olive oil, depending on the recipe.

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Cooking shortening is made to last a long time. It contains preservatives that allow this. Each container of shortening will have an expected life date on it. Look for the expiration date.


Cooking oils, shortening, lard, bacon grease, butter


Rubbing is a way way of working the shortening into the dough. Then there is what is called a dry rub, which is a way of a mixture of seasonings is applied to a roast before cooking.:-)


Butter, shortening or lard can be substituted for oil, depending on what you are cooking.



The term "cut in" is most commonly used in baking. For instance, if a recipe says to add shortening to flour and cut in, it means to cut the shortening into the flour using two forks or a pastry blender to break the shortening into small pieces in the flour.


When using shortening for cooking or when baking there are standard units of measurements. The units of measurements are cups, tablespoon and teaspoons.


Shortening is pure fat. If it is solid Crisco, it is hydrogenated Soy Bean and Cottonseed Oils. The alternative "shortening" is butter. You can mix the two for a sinfully delicious flavor. If you are cooking cakes, shortening is a "tenderizer" which provides softness in the texture. Eons ago, before these were available, lard ... animal fat ... was used, and it is absolutely not recommended.


A shortening of distributor.Sometimes a shortening of distribution.


in many dessert pastries and cakes you can


It depends what you are making. Something sweet can be baked without shortening by using cooking oil like canola or butter. Something savory you can use olive oil or butter as well, it really depends on what you are cooking.


If you mean lard shortening, you exchange it for vegetable shortening. Or, you can use butter. Brought to you by: MamaSayCupcake (@yahoo.com)


A shortening is a cooking fat that is solid or semisolid at room temperature. These include butter, lard, hydrogenated margarines (transfats), and hydrogenated vegetable oils (transfats).


shortening- in bread or any type of cooking usually refers to lard (solidified pork fat) or Crisco in solid form. also a term for fat.


Any shortening is fat which has been rendered to a state in which it solidifies when cool and remains in solid form. Beef shortening is beef fat which has been cooked down in this manner. It can be used in cooking and also for waterproofing leather.


Margarine is made with oils and artificial ingredients, butter is made from cream, shortening is made from oils and sometimes animal fats.


The most general medical meaning of "contraction" is shortening of the muscle. In obstetrics, it can mean shortening of the uterine muscle.


No, margarine isn't the same as shortening. Shortening is entirely oil based, whereas margarine contains other ingredients, including water. They should not be substituted for one another, or for butter, in baking, although some substitutions in regular cooking will work.


No, as long as the cupcake pan is coated with shortening or cooking spray.


under-cooking over-cooking too dry too moist too much oil or shortening tough pastry informal shrunken crust


Yes. For a detailed discussion, read The Joy of Cooking or Harold McGee's On Food and Cooking.


Shortening didn't come about until the 20th century, lard was used in place of shortening because it was what was on hand. When making things like biscuits and cornbreads country cooks often used bacon drippings (grease saved from cooking bacon).


scandanavian shortening of Laurence


shortning is a type of flour.


Some defects of pastry might be under-cooking, over-cooking, too "short" meaning too much shortening (fat), too dry or too moist.



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