Whether you’re baking flaky pastries or frying crispy treats, shortening is a versatile ingredient that can elevate your dishes. But what exactly is shortening? Let’s dive in!
What is shortening?
Shortening is solid type of fat that’s used to create that tender and flaky texture in pastries, cakes, cookies, and other baked goods.
It’s typically made from vegetable oils, such as soybean, cottonseed, or palm oil, through a process called hydrogenation. But there’s also animal-based shortening that comes from animal fats.
It’s called “shortening” because it helps to shorten or weaken the gluten strands in the dough or batter. Gluten is a protein found in flour that gives structure and elasticity to baked goods. By reducing the gluten development, shortening helps create a more tender and delicate texture in the final product.
Shortening may also be known by other names depending on the region or brand. In the United States, the most well-known brand of shortening is Crisco, which has become synonymous with the term itself.
It’s important to note that some shortening products may contain common allergens such as soy or corn. Always check the ingredient list!
How is shortening made?
The process of making shortening involves several steps…Â
First, vegetable oils are hydrogenated or partially hydrogenated to achieve a solid texture. What does that mean? Basically, hydrogen atoms are added to the oil molecules, which changes their structure and transforms them from liquid oils into solid fat.
Partial hydrogenation creates trans fats, but fully hydrogenated shortening is not as bad (check your labels!).
After hydrogenation, the shortening goes through further processing to remove impurities and create a smooth and creamy texture. This process may include refining, filtering, and adding other ingredients for flavor or preservation purposes.
What’s the difference between shortening and lard?
Shortening is typically usually made from vegetable oils, like soybean or palm oil, and it’s solid at room temperature. It’s commonly used in baking to create tender and flaky pastries.
Lard, on the other hand, is rendered pork fat and also solid at room temperature. It has a distinct flavor that adds richness to dishes and is often used in traditional recipes like pie crusts, biscuits, or fried foods.
So, in a nutshell, shortening is a vegetable-based fat with a neutral flavor, while lard is an animal-based fat with a rich taste.
Types of shortening
There are two main types of shortening: vegetable shortening and animal-based shortening.
Vegetable shortening (Crisco): Made from hydrogenated vegetable oils, typically soybean or palm oil. It is the most popular choice for most recipes and has a high melting point and a neutral flavor, making it versatile for various applications such as baking, frying, and making flaky pie crusts. It provides a tender texture and helps create a light, airy consistency in baked goods.
Animal-based shortening: Often derived from lard or tallow, is known for its rich flavor and high melting point. It adds a distinct taste to dishes and is commonly used in traditional recipes for pastries, biscuits, and pie crusts. It’s not be suitable for vegetarian or vegan diets.
Benefits of shortening
Due to the hydrogenation process, shortening has a longer shelf life than butter or other fats. It can stay fresh for an extended period without refrigeration.
Because shortening is solid at room temperature and has a high melting point, it’s especially useful for creating flaky pie crusts, biscuits, and other baked goods that require a solid fat.
As it’s made from vegetable oils, shortening is higher in monounsaturated fats and lower in saturated fat and cholesterol compared to other animal-based fats like butter and lard.
But that’s not all… vegetable shortening is a suitable alternative for those following a vegan or vegetarian diet. It is also free from common allergens such as dairy and nuts.
Butter nutrition facts
| Serving size | 1 tbsp (15mL) |
| Calories | 115 |
| Polyunsaturated | 2.5 g |
| Monounsaturated | 5.2 g |
| Saturated | 4.6 g |
| Trans | 0 g |
| Total Fat | 12.8 g |
| Cholesterol | 7.2 mg |
The primary fat source is bolded.
How to cook and bake with shortening
For baking, vegetable shortening is a fantastic option, especially in pie crusts, cookies, and cakes. It creates a tender, crumbly texture while helping to keep baked goods soft after baking.
Just replace the butter or margarine in your recipe with an equal amount of vegetable shortening, and you’re good to go! Measure it using solid shortening (not melted) unless the recipe specifies otherwise.
Shortening isn’t just good for sweets – try savory quiche or buttery biscuits! And if you’re tired of dry tortillas that fall apart… shortening is the secret ingredient that keeps them soft and tender. Use whichever type of shortening complements the flavors you’re aiming for.
Shortening has a slightly higher smoke point than butter, but it’s still not great for high-heat cooking methods like deep-frying. For that, check out some of the highest smoke point oils.
Ways to use shortening
Here are the most popular ways to use shortening:
- Pie crusts
- Quiche
- Biscuits
- Pastries like turnovers, empanadas, and puff pastry
- Cookies
- Cakes
- Frostings and icings
- Crisps and crumbles
- Donuts
- Tortillas
How to make shortening at home
While hydrogenation is the process used to create commercial shortening, you can make a homemade version using coconut oil and palm oil.
Instructions:
- Start by ensuring that your palm oil or coconut oil is in solid form.
- Using an electric mixer or a sturdy whisk, beat the oils on medium-high speed for about 5-7 minutes or until the oil turns creamy, fluffy, and white in color.
- If desired, add salt to the mixture and continue beating for another minute to ensure it is evenly distributed.
- Transfer the shortening into a clean, airtight container.
- Store the homemade shortening in a cool, dry place or in the refrigerator to maintain its solid form. It should keep well for several months.
Note: Homemade shortening made with palm oil or coconut oil may have a slightly different texture and flavor compared to store-bought shortening. It may also have a lower melting point, so keep that in mind when using it in recipes.
How to store shortening
Shortening has a longer shelf life compared to other fats. It resists rancidity and can be stored for extended periods without going bad.
An unopened container of shortening can last for several months, but once opened, it’s best to use it within six months for the best quality.
To maximize the shelf life of your shortening, keep it tightly sealed in your fridge or freezer. If you’re planning on using it within a few months or sooner, you can keep it at room temperature in your pantry.
What are the best substitutes for shortening?
Crisco (vegetable shortening), lard (pork fat), and avocado oil are some of the best substitutes for shortening.
Crisco is just a popular brand of vegetable shortening that can be used as a substitute in equal amounts for other types of shortening.
Lard is rendered pork fat and can be used as a substitute for shortening in some recipes, particularly in savory dishes.
Finally, avocado oil is the healthiest option. Plus, it has a high smoke point and a mild flavor for when you need to use higher-heat cooking methods!
FAQs
Crisco, lard, and avocado oil are some of the best substitutes for shortening.
No, shortening and margarine are different. Shortening is a solid fat used for cooking and baking, while margarine is a butter substitute made from vegetable oils.
Crisco is a well-known brand of vegetable-based shortening, but shortening itself can refer to various brands and types.
Some examples of shortening include vegetable-based shortening, palm shortening, and coconut oil shortening.
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