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] In earlier centuries, lard was the primary ingredient used to shorten dough [2]
8 Best Shortening Substitutes That Will Save Any Recipe Shortening was originally created with trans-fatty acids but, these days, many brands are made without them That being said, if you'd rather swap shortening for something else, these helpful substitutes can lend a helping hand
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 used in baking to give pastries a tender texture Many people use shortening because it’s cheaper, higher in fat, and more stable than other types of fat Unlike butter and
What Is Shortening? - Food Network Shortening: it’s not just the white stuff in the blue package in the baking aisle It’s any fat that prevents long gluten strands in doughs Learn how it works and when to use it
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
Decoding Shortening: What Does It Mean When a Recipe Calls for . . . Shortening plays a vital role in the realm of baking and cooking Its unique qualities contribute to the texture, stability, and longevity of an array of recipes From pies that boast a flaky crust to cookies that deliver the perfect chew, understanding what shortening means and how to use it opens up a world of culinary creativity
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 The term “shortening” historically referred to any fat used for this purpose, including butter and lard, but today, it often means vegetable shortening
Shortening 101: Everything You Need to Know About this Essential Baking . . . Shortening is a type of fat that is solid at room temperature and is commonly used in baking to create a tender and flaky texture in pastries, cakes, and other baked goods It is typically made from hydrogenated vegetable oils, such as soybean, cottonseed, or palm oil