[Sca-cooks] OOP pastry question

[Sue Clemenger]

I'm venturing forth without having the post you're referring to in front
of me, but as far as this American knows, "lard" is fat rendered from
pork, and is supposed to make really nice pie crusts, although I haven't
ever really used it much (I'm lousy at pie crusts--they're edible, but
nothing pretty <g>, and we have local folk who have to avoid the pork).
"Shortening," on the other hand, generally means a product _similar_ to
lard, but with a vegetable base (such as soybean, corn, cottonseed or
peanut oil), which may or may not be hydrogenated.  Shortenings
(especially cheap ones that I've seen) do sometimes contain a blend of
dairy or meat fats in addition to the vegetable oil base, but that's
more unusual than not.
--Maire

Christina Nevin wrote:
>
> When you say 'shortening' you do mean lard? (just want to be sure I'm
> getting the American/English translation right)
> Ciao
> Lucrezia