Eva Hedin wrote:

> Could you tell me what "shortening" is. I've seen it in the context of baking and thouht it to be a mixture of fat and flour but later on I've got the idea that it is plain margarine. If it is, why do you call it shortening and not just fat or margarine? I'm just now reading an article of Mary Enig so it's important to know what she's talking about.
> Thanks in advance
> Eva
> .
>
A solid fat made from refined vegetable oil that has been partially
hydrogenated and whipped (margarine, etc.)  May contain additives such
as emulsifiers, antioxidants, anti-foaming agents, flavoring, etc.  Used
in baking to tenderize the product by shortening gluten strands.
Shortenings impart "short" or tender qualities to baked goods.

-=mark=-