According to Wikipedia: Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911.
I always assumed it's because it's a bread thing that does use the "long" method, with yeast.
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branchandroot
Hmmm. Interesting
Date: 2006-03-06 10:58 pm (UTC)I always assumed it's because it's a bread thing that does use the "long" method, with yeast.