Shortening

tenotomy

Shortening is a type of fat, often made from hydrogenated vegetable oils, that is solid at room temperature and used in baking and cooking to create a tender texture in baked goods. It helps to trap air bubbles during mixing, resulting in a light and fluffy texture in pastries and cakes.

No, it is not kosher.

I know exactly what you are talking about. It depends. The United States used two nuclear bombs on Japan to end the Second World War, causing widespread devastation, the death of thousands of civilians, and the surrender of Japan.

This is a matter of opinion. I believe, earnestly, that the actions of the United States here were completely justified. Don't get me wrong. I think it's terrible that human beings have to go through such horrors as this. But I have read too many accounts of American prisoners of the Japanese, too many stories of the Death March and other Japanese cruelty (both sides committed atrocities, but the USA tended to treat POWs much better. In the final days of the European war, Germans flocked to the American lines and fled from the Russians). The war needed to end as soon as possible, and an attack on the Japanese homeland (which was defended by fanatic Japanese, civilians and soldiers alike) was out of the question for a nation that had a nuclear weapon. Most historians will probably agree that to try to take the Japanese homeland using conventional methods would have extended the war by months and years, caused much more bloodshed than the bomb did (the bomb just demoralized them) and used thousands and millions of tons of material more. I honestly believe that the USA was justified, though wars should never even have to start....

It's best to take it out of the fridge the night before you are cooking to give it the most time to thaw. Take it out for at least 4 or 5 hours on your counter to thaw, and it will eventually become soft. Check the recipe to make sure to use it soft, because some recipes call for hard shortening such as pie dough etc.

For most cookies you can't use oil in place of shortening.

That is 2 cups.

Shortening gives the pastry a crisp, light texture.

Emulsifier shortening should not be used for pie dough because it can lead to a less flaky texture. The emulsifiers in shortening can interfere with the formation of distinct layers of fat and flour, which are essential for achieving the desired flakiness in pie crusts. Additionally, emulsifier shortening may result in a dough that is too soft, making it difficult to handle and shape properly. For optimal results, traditional butter or lard is preferred for their ability to create a tender and flaky crust.

To create a greater sense of urgency to redeem the coupon

Yes

baliw c shoti sobra kaya ganun hihihi

glass correction table

Not really, because olive oil has quite a distinctive taste which will impact negitively upon the taste of the cake.

There are approximately 3 cups of shortening in 1 pound. Therefore, in 6 pounds of shortening, there would be about 18 cups. Keep in mind that this measurement can vary slightly based on the specific type of shortening used.

Yes, they should list the "shortening" as LARD.

Messed up they couldn't use Veggie Oil.

Yes. One possibility is that the load on the muscle exceeds the tension produced by the muscle so that the muscle actually lengthens during contraction (eccentric contraction).

Yes, Superfry shortening 16816 is a vegetable shortening. It is typically made from a blend of vegetable oils, which makes it suitable for various cooking and baking applications. This type of shortening is often used for its ability to create a flaky texture in pastries and for frying due to its high smoke point. Always check the product label for specific ingredients to confirm.

Yes, might taste a little different but still delicious!

5.25 cups1 cup = 8 ounces

1 ounce = 0.12 cup

Usually it doesn't really matter what type of solid shortening you use. Flavor may be a consideration, but it should perform alright. In some recipes it needs to be one or the other.

yes it will curdle. High Ratio Shortening contains emulsifiers that allow it to hold a large amount of liquid without curdling. do NOT substitute regular shortening or butter into a recipe that specifically says High ratio or emulsified shortening.

No, country crock has water in it, when vegetable shortening doesn't contain water, and the flavor would not be the same either.