lbs. shortening
Shortening is a source of fat and energy (approximately 120 calories per tablespoon) with minimal micronutrient content. Most modern shortening products contain reduced or zero trans fats due to reformulation, though saturated fat content remains significant.
About
Shortening is a solid or semi-solid fat, typically composed of vegetable oils, animal fats, or a blend thereof, that has been hydrogenated or otherwise processed to achieve a high melting point and stable, spreadable consistency at room temperature. Commercial shortening is engineered for neutral flavor and exceptional baking performance. The term "shortening" derives from its historical function in pastry-making: the fat "shortens" gluten strands, creating a tender crumb structure rather than a chewy one.
Traditional shortenings rely on hydrogenation—a process that converts liquid oils into solid fats by adding hydrogen molecules. Modern formulations may employ interesterification or other techniques to achieve similar functionality while reducing trans-fat content. Vegetable shortening dominates North American commercial production, though lard and compound shortenings (blends of oils and fats) remain in use in specialized applications.
Culinary Uses
Shortening is a foundational ingredient in American baking, prized for creating flaky pie crusts, tender biscuits, and fine-crumbed cakes. Its neutral flavor and high melting point make it ideal for pastries, cookies, and doughnuts, where it contributes to texture without imparting flavor. Beyond baking, shortening is employed for deep frying, where its stability at high temperatures resists breakdown and prolongs oil life. It also functions as a creaming agent in icings and a moisture barrier in frozen preparations. Some cuisines use it as a cooking medium for sautéing and pan-frying, though it has declined in favor compared to oils with more pronounced flavor profiles.