Shortening, the American term for solid fats used in cooking, has been a common ingredient in American households. Butter and lard were traditionally used, with lard being as valuable as meat itself. Unlike butter and margarine, shortening is 100% fat containing no carbs or protein.
Hydrogenated vegetable fats, butter, lard, margarine, and other solid fats can be classified as shortening. Before 1911, lard was the widely used shortening until the introduction of the famous brand Crisco, a form of vegetable shortening. Vegetable shortening, made from oils like soybean, cottonseed, or palm, has a neutral taste ideal for pie crusts and buttercreams. Although it lacks flavor, it yields fluffy cookies and light, tender cakes.
I always remember Crisco being in the refrigerator, but it turns out this is not the best place to store shortening! Let’s look at where the best place is.
How To Store Shortening?
Contrary to popular belief, shortening is best stored at room temperature. This is because it works best in pastries when incorporated into the recipe at room temperature.
To store your shortening, look for a cool and dry spot away from direct sunlight and heat sources such as stovetops or ovens. Typically, your pantry or kitchen cabinet is an excellent choice. Just make sure the temperature remains below 85°F (29°C) to prevent melting or rancidity.
If you reside in a hot climate, you can refrigerate the shortening instead. When refrigerating shortening, ensure it is housed in an airtight container to prevent any unwanted odors from permeating. Refrigerated shortening may become firmer, so allowing it to soften slightly before incorporating it into your recipes is recommended.
Airtight containers are the superheroes of shortening storage. They create a protective barrier that seals out air, eliminating the chances of oxidation and rancidity in your shortening and preserving its flavor and texture.
Can You Freeze Shortening?
Freezer storage is a fantastic way to prolong the shelf life of shortening. To freeze shortening, transfer it to an airtight container with some room for expansion. Make sure the container is tightly sealed to prevent any air or moisture infiltration. Avoid repetitive freezing and thawing, as it may impact the texture and quality of the shortening.
How To Defrost Shortening
For optimal results, ensure frozen shortening is thawed overnight in the refrigerator. Then, before use, allow your shortening to sit out and come to a comfortable room temperature.
How Long Does Shortening Last?
- Shortening Can
- Unopened: Can last for two years from the manufacture date
- Opened: Can last for about one year
- Shortening Sticks
- Unopened: Can last for two years from the manufacture date
- Opened: Can last for about six months
How To Know When Shortening Is Rancid?
There are a few indicators that mean it’s best to throw out your shortening.
- Examine the container or package thoroughly for any signs of damage or tampering. Be on the lookout for punctures, tears, or leaks that may compromise the quality of the shortening. Check for bulging or swelling, as this could indicate spoilage. Remember, a damaged package can expose the shortening to air, moisture, and contaminants.
- Another way to determine the freshness of your shortening is to rely on your senses through a good old-fashioned smell and taste test. Take a sniff of your shortening and check for any unpleasant odors. If it smells rancid or sour, it is time to say goodbye.
- Take a tiny taste of the suspect shortening. If it leaves a peculiar or unpalatable flavor in your mouth, it has definitely passed its prime. Remember, shortening should have a neutral taste and aroma.
- If you notice any discoloration or spots in your shortening that could indicate spoilage and mold growth, it is best to discard it!
FAQs
For baking pastries, it is advisable to store shortening at room temperature, ideally between 68-72°F.
Shortening comes in various types: solid, liquid, all-purpose, and cake or icing shortening. Solid shortening is the most popular and is available in cans or as “baking sticks” and is perfect for pie crusts, pastries, and bread recipes.
The term “shortening” stems from its ability to impart a crumbly texture, simulating the effect of shortened fibers. Solid fat hinders the cross-linkage among gluten molecules.
Vegetable shortening is commonly produced by hydrogenating and partially hydrogenating vegetable oils, like corn, cottonseed, or soybean. It boasts a higher smoke point than butter and margarine while being entirely composed of fat, unlike butter and margarine, which include milk solids.
A “shortening” refers to a type of solid fat that, when added to foods like pastry, lends them a crumbly and crisp texture.
Consumption of these fats has been associated with various health issues, including elevated chances of heart disease, heart attacks, and stroke. It is advisable to choose healthier alternatives when cooking, like grass-fed butter, ghee, or coconut oil, as substitutes for shortening.
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