tbl shortening

Shortening is a solid or semi-solid fat at room temperature, traditionally made from rendered animal lard or, in modern commercial production, from hydrogenated or partially hydrogenated vegetable oils. The term "shortening" derives from its ability to shorten gluten strands in dough, producing tender, crumbly baked goods. Common varieties include lard (from pork fat), vegetable shortening, and all-purpose shortening blends. The fat has a neutral flavor, pale color, and a melting point between 90–104°F (32–40°C), making it ideal for creating flaky pastries and tender cakes.

All-purpose vegetable shortening, sold under brands like Crisco, became dominant in the 20th century as a replacement for lard, offering improved shelf stability and consistency. Modern shortening may be labeled as "hydrogenated" (largely phased out due to trans-fat concerns), "partially hydrogenated," or "non-hydrogenated" depending on production methods and regional regulations.

Shortening is primarily used in baking to create tender crumb structures and flaky layers in pie crusts, biscuits, scones, and pastries. It is also employed in cake baking, particularly in the creaming method, where it incorporates air into batters. Additionally, shortening is used for frying, particularly in commercial and home cooking of donuts, fried chicken, and French fries, where its high smoke point (around 370–400°F/188–204°C) and neutral flavor make it suitable for extended-use frying applications. In some cuisines, it serves as a cooking medium for sautéing or as a base for roux and gravy. Shortening is favored in baking because it produces flakier pastries than butter (which contains water and milk solids) and more tender cakes than oils, which lack plasticity for creaming.