Shortening in any food tastes terrible. Used as a way to oil your baking pans ruins otherwise delicious baked goods. The flavor is very obvious for me. Shortening also is particulary unhealthy. I can not imagine why someone would trade stability for flavor for something you eat. It sounds crazy and a little unstable decision to make. Properly chilling your cookie dough is part of the older recipes. Properly chilling a frosted dessert is too. Also beating eggs properly and separately can lighten your cake and make it lighter and fluffier. It sounds like we have too many people looking for quicker easier ways to look like a good baker.

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