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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]
Shortbread is so named because of its crumbly texture (from an old meaning of the word "short", as opposed to "long", or stretchy). [13] [14] [15] The cause of this texture is its high fat content, provided by the butter. The short or crumbly texture is a result of the fat inhibiting the formation of long protein strands.
The origin of "Shortnin' Bread" is obscure. Despite speculation of African-American roots, it is possible that it may have originated with Riley as a parody of a plantation song, in the minstrel or coon song traditions popular at the time. [2] [3] Riley titled the song "A Short'nin' Bread Song—Pieced Out", and wrote the first verse as:
Crisco is an American brand of shortening that is produced by B&G Foods.Introduced in June 1911 [1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil.
Flaky pastry is a simple pastry that expands when cooked due to the number of layers. It bakes into a crisp, buttery pastry. The "puff" is obtained by the shard-like layers of fat, most often butter or shortening, creating layers which expand in the heat of the oven when baked. Puff pastry
A significant use of tallow is for the production of shortening.It is also one of the main ingredients of the Native American food pemmican.With a smoke point of 480 °F (249 °C), tallow is traditionally used in deep frying and was preferred for this use until the rise in popularity of plant oils for frying.
Quick bread is any bread leavened with a chemical leavening agent rather than a biological one like yeast or sourdough starter.An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring the time-consuming skilled labor and the climate control needed for traditional yeast breads.
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, [1] on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt.