Reg writes:

>PENMART01 wrote:
>
>> Whaddidya think, baking didn't exist prior to the invention of hydrogenated
>> vegetable shortening...duh. Friggin' lard brained idiot.
>
>That's not what he said. He said that in the USA it has become common
>to use the term "shortening" when referring to vegetable shortening.

Are you ****ing retarded? Can't you follow the thread? The OP asked about WHY
the term shortening, you ****ing nincompoop.

So what. That doesn't preclude all other fats from being called shortening...
and in fact in commercial bakeries Crisco (hydogenated vegetable shortening -
solid 'vegetable' shortening as averse to solid 'animal' shortening) is rarely
used in baking anymore (was a WW thingie when solid animal fats were in short
supply... usta be lotsa brands but not anymore), in bakeries it's used mostly
for icings... instead lard, butter, and generic vegetable oil (liquid) are the
default shortenings of professional bakers. Just because Crisco is called
shortening means nothing, it's rarely used as shortening per se, mostly it's
used for frying... when the Crisco folks realized people were using the product
for frying they came out with Crisco oil. Shortening is a baking term, and in
culinary parlance shortening means one and ONLY one thing, ANY fat used to
shorten gluten strands.

M-W

short·en·ing

Function: noun
Date: 1538
1 : the action or process of making or becoming short; specifically : the
dropping of the latter part of a word so as to produce a new and shorter word
of the same meaning
<STRONG>2 : an edible fat used to shorten baked goods</STRONG>
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