Shortening - Wikipedia Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening [1]
8 Best Shortening Substitutes - What to Substitute for Shortening Shortening is a hydrogenated form of vegetable oil, meaning it is oil that was turned from liquid to solid While at room temperature it may resemble animal lard or even butter, but it's essentially flavorless
What Is Shortening? - The Spruce Eats By definition, shortening is any type of fat that is solid at room temperature; lard, hydrogenated solidified oils, margarine, and even butter can be used as shortening However, in the modern kitchen, the word "shortening" mainly refers to hydrogenated oils, such as vegetable shortening
Shortening: Good or Bad? - Healthline Shortening is a type of fat used in cooking and baking This article reviews what shortening is and whether it is good or bad for your health
The 4 Types Of Shortening, Explained - Tasting Table There are four different types of shortening, and they all have different ratios of fat and water: solid, liquid, all-purpose, and cake or icing shortening, per The Spruce Eats
8 Best Shortening Substitutes For Your Next Baking Spree Shortening is hydrogenated, or solid, vegetable oil with a longer shelf life that creates a tender texture in baked goods Use substitutes like butter or coconut oil in its place with some noticeable differences Some shortening substitutes have a savory flavor that shouldn’t be used in sweet
Decoding Shortening: What Does It Mean When a Recipe Calls for . . . Shortening is a category of fat that is solid at room temperature and is primarily used in baking to create pleasing textures in baked goods It is comprised mostly of vegetable oils that have been hydrogenated, allowing them to be converted from a liquid form to a solid state
What Is Shortening? - Bobs Red Mill Natural Foods The fat that is in shortening melts above room temperature and then seeps into the dough, creating a physical barrier between all the gluten molecules, causing them to not expand as much Shortening can also be used to keep your baked goods soft after baking
Shortening | Description, Types, Uses | Britannica shortening, fats and oils of animal or vegetable origin used in most doughs and batters to impart crisp and crumbly texture to baked products and to increase the plasticity, or workability, of doughs
What is Shortening? - Crisco® Shortening is a type of fat that remains solid at room temperature and is commonly used in baking and frying It helps create tender, flaky textures in pastries, cookies, and pie crusts