why dont use butter/margarine only? why is shortening exist?
2007-03-09 07:35:18 · 4 answers · asked by facobasten1984 3 in Food & Drink ➔ Cooking & Recipes
shortening is pure fat... while butter has water and milk solids in it... which lower it's burning temperature.
Margarine is similar to shortening, but food color and flavoring has been added to make it taste more like butter.
Shortening is used for many reasons... in breads and biscuits to help tenderize the product, in deep frying (butter burns at too low of a temperature unless you clarify it and make ghee).
Another reason is convenience and price. Shortening does not need to be refrigerated and cost less than butter.
The downside of shortening is trans fats. As mentioned earlier, shortening is used in deep frying. With the scare of trans fats, a lot of the fast food places are looking for alternatives to shortening.
2007-03-09 07:48:31 · answer #1 · answered by Dave C 7 · 0⤊ 0⤋
Shortening shortens the strands of gluten better than margarine or butter because of the way the fat molecules are arranged.
2007-03-09 15:39:10 · answer #2 · answered by mlemt76 3 · 0⤊ 0⤋
Shortening has a substance that makes some food better tasting and even make something not stick to pans as much, Buuter/Margarine don't do the same.
2007-03-09 15:39:17 · answer #3 · answered by womaninthebiz 1 · 0⤊ 0⤋
I heard shortening is healthies since it is low in saturated, trans fats and cholesterol.
2007-03-09 15:43:44 · answer #4 · answered by princess12wannab 3 · 0⤊ 0⤋