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Sep 8, 2022 · 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. Similar to lard, vegetable shortening is a semisolid fat ...
- Bethany Moncel
Jan 3, 2022 · The most common use of shortening is to bake pie crusts. Unlike butter it won’t melt when you handle, roll and shape the dough. This makes the pie crust easier to work with. It is also great for things that need to stay out for a long time in warm conditions like dessert tables, wedding cakes or displays. It also influences the texture of ...
Nov 22, 2022 · Shortening is a baker's best friend. This solidified fat makes flaky crusts, crisp baked goods, and tender cakes, according to Britannica.Fat like this is often incorporated into baked goods to ...
Jun 17, 2021 · Shortening is a type of fat used in cooking and baking. It’s typically made from hydrogenated vegetable oil and has a long history of use in American kitchens that dates back to the early 1900s ...
- Taylor Jones, RD
Shortening is the combination of fat with flour used to make pastry or biscuits. The proportions of fat are usually half that of the flour for example 100g baking fat to 200g flour as in shortcrust pastry. The technique used to combine the fat into the flour is the rubbing-in method. When learning to cook this is done by hand but it can also be ...
Shortening refers to a type of fat used in cooking and baking to create a tender, flaky, and crumbly texture in pastries, doughs, and other culinary delights. It is solid at room temperature, and its main purpose is to inhibit gluten formation by coating the flour particles, resulting in a more tender final product. 12.
Sep 29, 2021 · What Is Shortening? The definition of shortening is any fat that is solid at room temperature. The list isn’t all that long, and you’re probably familiar with most of them. Lard, margarine and ...
