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| Shortening
is a white edible oil manufactured
for the production of 100% fat
shortening or compound that has
no protein content or salt and
are hydrogenated. Developed originally
as a substitute for lard, the
modern forms of shortening have
an excellent shelf life and produce
good results when used for savoury
paste. |
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Pastry
Margarine was developed for use
in the production of puff pastry
as a substitute for butter which
is expensive in comparison and
more difficult to handle. The margarine is a tough plastic or waxy fat which lends itself to being formed into fine layers essential for puff pastry.
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| Pastry margarine also melts at much higher temperature than butter and commercial pastry margarine’s are tough and flexible, sometimes called ‘flex’. This fat is used for fat sculpturing, now a reviving art in culinary circles. |
| Lard is the rendered fat of the pig, and is used for savoury pastes such as hot water paste or hot savoury paste. Also a main ingredient of lardy cakes where the lard fat is mixed with sugar and fruit. |
