I hear you! Before going to pastry school, I never used shortening! Then, in school, I learned a lot about different types of fat and their applications and there are definitely instances in which 100% fat (as opposed to butter which is about 17% water) can be really helpful--especially in trying to get those flaky layers. It's still not a fat I reach for often, but it has its place!
crisco??????
I hear you! Before going to pastry school, I never used shortening! Then, in school, I learned a lot about different types of fat and their applications and there are definitely instances in which 100% fat (as opposed to butter which is about 17% water) can be really helpful--especially in trying to get those flaky layers. It's still not a fat I reach for often, but it has its place!