FoodReference.com Logo

Food Trivia & Food Facts Section

An eclectic collection of information about various foods and beverages,
plants and animals from around the world

Home       Food Articles       Food Trivia & Facts       Today In Food History       Recipes       Cooking Tips       Food Videos       Food Quotes       Who's Who       Food Trivia Quizzes       Crosswords       Food Poems       Cookbooks       Food Posters       Recipe Contests       Culinary Schools       Gourmet Tours       Food Festivals

You are here > Home > FOOD TRIVIA & FACTS

SHOES to SOUSE >  Short & Shortening

 

FOOD TRIVIA and FOOD FACTS

SHOES to SOUSE       Shoes and Shoe Sizes       Shoo-Fly Pie       Short Crust       Short & Shortening       Shoulder       Shrimp       Sieglinde Potato       Singapore       Skim Milk       Skirt Steak       Sliced Bread      Smallage       Smelt       Smithfield Ham       Smoked Foods       Smucker's       Snail Trivia       Sneezing       Snickers Candy Bar       Snood       Snowcap Beans       Soba Noodles       Soda Bread       Soft Drinks, Soda Pop       Sole Bonne Femme       Somen Noodles       Sorghum       Souffle       Soup       Sour Cream       Sourdough       Souse

 

 

 

FOOD VIDEO SECTION
Recipe Videos, Food Safety,
Food Science, Food Festivals, Vintage Commercials, etc.

SHORT and SHORTENING

Shortening is an edible fat used to 'shorten' baked goods. Shortenings include lard (about 98% fat), butter (about 80% fat), margarine (about 80% fat) and processed shortenings made from vegetable oils, treated to produce an odorless, white shortening that is 100% fat - such as Crisco.


Because Crisco and similar flavorless shortenings were originally developed in the U.S., they are more well know here - and because they are 100% fat, they make the best shortening (leaving out the consideration of flavor that butter or lard give).


The term 'short'* has a very old derivation - it originally referred to substances that were easily crumbled, including coal, paper, dried dung, chalk, sand, etc. This most likely was based on the observation that friable (brittle, easily crumbled) substances had short fibers, or that they crumbled into shorter (smaller) pieces. The culinary use of 'short' dates back to at least the 15th century.

*(To make something shorter, means to cut into smaller pieces - see the connection?)


Short pastry has a high proportion of fat to flour, which produces a flaky dough - a dough which crumbles into shorter (smaller) pieces - (shortcake, short bread, short crust, etc).

 

 

Home       About Us & Contact Us       Food History Articles       Food Timeline       Catalogs       Other Links

Please feel free to link to any pages of FoodReference.com from your website.

For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.

You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.

 

 

 

 

 

Also see: Food Articles  and Cooking Tips

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training - Over 1,000 schools & classes listed for all 50 States, Online & Worldwide