User talk:Pineapple

Hi! Could you bring your knowledge of Shortening to the Shortening article? I looked it up to try to be better informed when making the edits to Buttercream, but it doesn't really agree with the way it is used in this article. For example, it lists it as different to butter or margarine. The way it includes lard and Crisco (a product I was unaware of until looking at this) suggests it has to be really solid compared to butter and margarine, but I suspect that is just how people have written it.

In addition, I would like to include margarine in the types of fat/shortening commonly used in buttercream. In Britain at least, vegetable shortening as in Crisco is mostly unheard of, but many people make buttercream using margarine. If margarine is not the same as vegetable shortening, how can it go under a title 'vegetable shortening'? But it clearly is a vegetable-based fat used in making buttercream. Basically, I'm confused. Since you seem to know things about these terms, could you clarify the appropriate articles? Skittle 09:18, 7 June 2006 (UTC)


 * You can use shortening in the general sense of any solid cooking fat (including butter and margarine), and as the more specific sense given in the shortening stub. Margarine and crisco are hydrogenated vegetable oils, margarine is mixed with other things and flavored to make it seem like butter (which it utterly fails at because it tastes horrible and makes your mouth feel greasy.)


 * I'm working full time right now and utterly exhausted, I'll try to get to more of the culinary stubs as I have the time.the pineapple 21:15, 7 June 2006 (UTC)

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