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Bookmark or Share- Shortening | Description, Types, & Uses | Britannicashortening, 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. Important commercial shortenings include butter, lard, vegetable oils, processed shortenings, and margarine.
- What Is Shortening in Baking? | Bob's Red MillShortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, and margarine, and hydrogenated vegetable oils, for instance. Shortening helps give baked goods a delicate, crumbly texture.
- Shortening - WikipediaShortening 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]
- What Is Shortening? - The Spruce EatsBy 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 vs. butter in baking | King Arthur BakingIt goes through a special process called hydrogenation so it remains semi-solid at room temperature. It’s 100% fat, unlike butter. Even though these ingredients are clearly different, shortening and butter are often used interchangeably in recipes with acceptable results.
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