shortening

auf unserm crisco hier steht draf '50% weniger fett als butter'...wie geht denn das dann? wenns 100 % fett is. ich wuerd es durch margerine zum backen ersetzen...

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.

Despite its worldwide usage and availability, vegetable shortening is believed to be damaging to human health since it generally contains trans fats. Non-hydrogenated shortening containing no trans fats has grown in usage.

das ist so ne faste masse..daher solid at room temperature... meisten amis nenen es einfach crisco

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.

Despite its worldwide usage and availability, vegetable shortening is believed to be damaging to human health since it generally contains trans fats. Non-hydrogenated shortening containing no trans fats has grown in usage.

das ist so ne faste masse..daher solid at room temperature... meisten amis nenen es einfach crisco

ja,das hab ich mich auch schon gefragt... Also, shortening ist ziemlich hochkonzentriertes Fett und sorgt dafuer, dass die Cookies dann auch im ofen auseinander gehen und "platt" werden... es ist irgendwie so ne art schmalz...