shortening or
High in calories and total fat with minimal micronutrients; hydrogenated vegetable shortenings historically contained trans fats, though reformulated products now minimize these. Shortening provides energy but lacks significant vitamins, minerals, or fiber.
About
Shortening is a solid or semi-solid fat used in baking and cooking, typically derived from vegetable oils, animal fats, or a blend thereof. The term encompasses products like Crisco (a vegetable shortening made from hydrogenated or partially hydrogenated oils) and lard (rendered pork fat). Shortening is distinguished by its high melting point and ability to remain solid at room temperature, which makes it ideal for creating flaky pastries and tender baked goods. The term "shortening" itself derives from its function in pastry-making: the fat coats flour particles and inhibits gluten development, resulting in a shorter (more tender and crumbly) crumb structure rather than an elastic one.
Modern vegetable shortening products are typically made through hydrogenation or interesterification of plant oils to achieve the desired solid consistency. Shortening has a neutral flavor profile, making it versatile across both sweet and savory applications.
Culinary Uses
Shortening is a foundational ingredient in Western baking, essential for producing tender pie crusts, biscuits, cookies, and cakes with a fine crumb. Its ability to coat flour particles while remaining solid at room temperature creates desirable texture in pastries and laminated doughs. In savory cooking, shortening serves as a cooking fat and is used for frying, sautéing, and in some regional cuisines for making flatbreads and pastries. It is particularly valued in American, British, and Latin American baking traditions. The neutral flavor allows it to work in both sweet and savory contexts, and it remains stable during frying due to its high smoke point.