Shortening is a vegetable-based semi-solid fat used in cooking and baking. It is cheaper and has a longer shelf life than animal fats, but its high trans fat content has led to criticism. Shortening is made from hydrogenated or partially solidified vegetable oils and can be used in place of butter or margarine. It is low cost and has a long shelf life, but can produce a light and fluffy texture in baked goods. Some brands have a buttery flavor, and some have been reformulated to be trans fat-free.
Shortening is a semi-solid shortening of vegetable origin that can be used in place of butter, margarine, or other fats when baking or cooking. Compared to animal fats, it tends to be quite cheap and also has a long shelf life. Due to its high trans fat content, however, it has been criticized by nutrition experts, leading many manufacturers to reformulate their products.
Most shortening is made from vegetable oils, such as palm or soybean oil, that have been hydrogenated or partially solidified. This solidification process results in a product that has a texture similar to margarine, but slightly thicker. As with all cooking fats, it is oily to the touch and repels water.
Two of the main advantages of this type of grease are its low cost and long life. Animal fats can be quite expensive. Many recipes, especially those for baked goods, call for large amounts of these fats. Due to its low production costs, shortening is quite cheap by comparison, making it an inexpensive cooking ingredient.
Plus, it stays fresh much longer than most cooking fats. Unopened, it can last up to two years. After opening, it usually stays fresh for six months to a year. It also does not require refrigeration as long as it is stored in a cool, dry place.
In most recipes, you can use the shortening in place of equal amounts of butter or margarine. Because it doesn’t contain water, it tends to produce a noticeably light and fluffy texture in baked goods, which can be unpleasant for those who prefer, say, a crunchy chocolate brownie. To address this issue, some manufacturers recommend adding two tablespoons (29.6 mL) of water for every cup (192 grams) of shortening used in a recipe.
Regular shortening has no dominant flavor, giving it a neutral quality that makes it usable in both sweet and savory recipes. Some recipes derive some of their flavor from fats like butter, however, and substituting regular shortening in these dishes can result in a bland taste. For recipes where a buttery taste is desirable, manufacturers have created a butter flavored product.
Some shortened brands have come under criticism from nutrition experts due to their high trans fat content. This unhealthy type of fat is a byproduct of partial hydrogenation. In response to this criticism, many manufacturers have changed their manufacturing processes, resulting in trans fat-free products.
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