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Old 02-27-2008, 04:08 PM   #11
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Shortening is vegetable oil that has been treated (hydrogenated) to be a solid at room temperature rather than a liquid. It ontains no cholesterol, being vegetable in origin but is loaded with trans fats which are also considered to be harmful.

The most common American brand is Crisco.
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Old 02-27-2008, 04:10 PM   #12
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Right... thanks :)

I think we have something called Kremelta here - usually tucked away in a corner of the baking section.
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Old 02-27-2008, 04:14 PM   #13
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Quote:
Originally Posted by Andy M. View Post
Shortening is vegetable oil that has been treated (hydrogenated) to be a solid at room temperature rather than a liquid. It ontains no cholesterol, being vegetable in origin but is loaded with trans fats which are also considered to be harmful.

The most common American brand is Crisco.
The Crisco folks have now developed a non-trans fats version of Crisco.
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Old 02-27-2008, 04:19 PM   #14
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Right... thanks :)

I think we have something called Kremelta here - usually tucked away in a corner of the baking section.

Kremelta appears to be solidified coconut oil and is sold in brick form. Shortening is softer and sold in a can with a plastic recloseable lid. A conbination of shortening and lard is recommended as a sub for Kremelta.
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Old 02-27-2008, 04:30 PM   #15
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Kremelta appears to be solidified coconut oil and is sold in brick form. Shortening is softer and sold in a can with a plastic recloseable lid. A conbination of shortening and lard is recommended as a sub for Kremelta.
How interesting

Out of interest, I'll keep an eye out to see if we have anything like real shortening when I next visit the grocery shop!
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Old 02-28-2008, 10:50 PM   #16
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According to wikipedia shortening is hydrogenated vegetable oil

Hydrogenation - Wikipedia, the free encyclopedia

So its like margarine.
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Old 02-29-2008, 10:00 AM   #17
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According to wikipedia shortening is hydrogenated vegetable oil

Hydrogenation - Wikipedia, the free encyclopedia

So its like margarine.
So the question now becomes: what is the difference between shortening and margarine?
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Old 02-29-2008, 10:45 AM   #18
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Shortening is 100% fat - all hydrogenated oil. Margarine is a combination of hydrogenated oil, water, food coloring and who knows what else.
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Old 02-29-2008, 11:01 AM   #19
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shortening is a generic term for a fat solid at room temp which can be worked into flour to form a dough that cooks up flakey due to short layers between pockets of the fat which when cooked crisp the dough. Lard is rendered pork fat, butter is churned milk, smaltz is rendered chicken fat etc etc all specific fats. Most shortening is a vegetable fat from non edible but non toxic plants such as cotton seed. As it is plant matter it is parve and acceptable for use in all households with any combination of foods. Recently, the big food cos have been making it trans fat free (less than 1% measurable)
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Old 02-29-2008, 07:53 PM   #20
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Following directions on the Maseca bag, I use 2/3 cup of vegetable shortening (beaten until fluffy) to make a batch of tamale dough.

They suggest shortening or lard. I used Crisco w/ 0g Trans Fat.

With "I am not a doctor" disclaimers assumed, should I be looking out for substitutes?
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