...Thththey... fried it? Uh. I see. It says it's digestable. Sorry: DIGESTIBLE. (As in edible, I presume?) Perfect for exes and othergendered enemies, hence! Yummy.
What is shortening? Is it the same as margarine? Because using that in a cake sounds disgusting. Most cakes use butter, afaik, but I've seen some cake recipes made with oil, so I guess it could be like that?
Shortening is fat that is solid at room temperature and can be used for cooking and baking. It can make baked goods crumbly (like shortbread cookies) or flaky (like croissants or pie crusts) and help make cakes fluffy and moist depending on the amount you use and what other ingredients you use with it.
In the past, lard was most commonly used for shortening, although beef fat (suet) could also be used. Margarine, developed in the mid-19th century, can be used as shortening as well as being a butter substitute.
Crisco, which is hydrogenated cottonseed oil, was introduced in 1911 and quickly became the preferred shortening as, unlike margarine, lard, or suet, it has no discernible flavor of its own and thus allows the flavors of the other ingredients to dominate.
If you heat Crisco it reverts to its liquid form and you can fry in it. Unlike margarine or butter, it is resistant to smoking at high temperatures. It has fallen out of favor in recent decades due to the fact that it is a highly saturated fat and thus increases the risk of cardiovascular disease (not to mention increasing the size of your arse— but then all fats can do that.)
I don't think we have anything exactly similar. We have something called palmin, which is solid and can be melted, and which is made from coconot oil, but it is only used for frying in (and not used much anymore, I think). Cakes are usually made with either oil or butter.
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timeasmymeasure
no subject
Date: 2015-10-23 09:09 am (UTC)no subject
Date: 2015-10-23 11:42 am (UTC)no subject
Date: 2015-10-23 12:29 pm (UTC)Crisco is a hydrogenated fat. I think in the old days, lard would be the equivalent.
no subject
Date: 2015-10-24 01:19 pm (UTC)no subject
Date: 2015-10-23 11:25 pm (UTC)In the past, lard was most commonly used for shortening, although beef fat (suet) could also be used. Margarine, developed in the mid-19th century, can be used as shortening as well as being a butter substitute.
Crisco, which is hydrogenated cottonseed oil, was introduced in 1911 and quickly became the preferred shortening as, unlike margarine, lard, or suet, it has no discernible flavor of its own and thus allows the flavors of the other ingredients to dominate.
If you heat Crisco it reverts to its liquid form and you can fry in it. Unlike margarine or butter, it is resistant to smoking at high temperatures. It has fallen out of favor in recent decades due to the fact that it is a highly saturated fat and thus increases the risk of cardiovascular disease (not to mention increasing the size of your arse— but then all fats can do that.)
no subject
Date: 2015-10-24 01:24 pm (UTC)I don't think we have anything exactly similar. We have something called palmin, which is solid and can be melted, and which is made from coconot oil, but it is only used for frying in (and not used much anymore, I think). Cakes are usually made with either oil or butter.