Question: what would be the purpose of using both margarine and shortening in a dough recipe
March 8, 2011
purim is coming and i found an amazing recipe, which i have used before, but it calls for both margarine and shortening; a 1/2 cup each. what would be the purpose of using both?
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March 8, 2011
Margarine would be flavored- shortening would not.
March 8, 2011
thank you chris. i usually cook/bake with butter anyway especially if i am making a dough of some kind. i just didn't remember what i used the last time i made these. thank you. i will stick with the butter route.
March 9, 2011
hey chris, i looked up where i found the recipe and the realized the reason why it calls for margarine vs. butter is so that the cookies are kosher. silly me. this time around i will make them with the margarine since it is for new families that have joined our temple.
May 4, 2011
Hi guys. Butter and shortening both behave differently in doughs. For instance, butter provides a good flavor in pie crust, while shortening gives it a delicate, flaky texture. A combination of butter and shortening gives you a nice mixture of flavor and texture. I would guess that margarine is expected to fill the same role.