- 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 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
- 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 . . .
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
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