The RNC report recommends cutting the number of debates in half and shortening the debating season. It has a higher melting point than butter and doesn’t require refrigeration; this is great news for cake decorators who want frosting to hold up in warmer temperatures. Shortening, by definition, is any fat that is solid at room temperature and used in baking Baking - Baking - Shortening: Fats and oils are essential ingredients in nearly all bakery products. Why Shortening is Great for Baking. Lard was the original shortening. Vegetable Shortening – A solid fat made from vegetable oils, such as soybean and cotton seed oil. Shortenings for commercial baking are likely to contain additional surfactants, such as propylene glycol–fatty acid esters, glycerol–lactic acid esters, and sorbitol–fatty acid esters. Recent Examples on the Web While the small difference in mortality rate between the two groups was not statistically significant, there was a shortening of hospital stay in remdesivir patients: an average of 11 days Kids Definition of shortening. An extra hydrogen atom is added to vegetable oils which creates a solid fat. Many people replace it with butter and cooking oils. Butter adds delicious flavor to pastries and other baked goods. Shortening is another word for fat used in cooking, especially baking. What is shortening used for, other than baking? The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. Important commercial shortenings include butter, lard, vegetable oils, processed shortenings, and margarine. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours. It can be made from animal, vegetable or compound manufactured substances. Call us today at 888.316.6324 for more info. Butter, shortening, lard, cocoa butter, margarine-all of these are used in baking, but if you've ever encountered a recipe that called specifically for shortening, don't be discouraged if you don't have it on hand. 0 If oil must be used in certain recipes, you can make them healthier by choosing unsaturated fats such as canola, safflower and olive oil instead of vegetable oil, palm oil, vegetable shortening , and lard. Instead of butter, the chef greased the pan with a bit of shortening before he began sautéing his dish. Required fields are marked *. However, if mixtures become too warm the water in butter can toughen the gluten in your batter or dough. Not all fats are created equal when it comes to baking. °F). What is Shortening? Shortening is any type of fat that is solid at room temperature. Shortening vs Butter. If you think frying in lard or shortening is better, try duck fat!. Call us today at. to get the latest news, great content, & exclusive offers. Shortening gets its name from the effect it has on gluten production; the fats shorten gluten strands, making baked goods tender and flaky. So your sweet tooth is calling and it's time for a baking therapy session. Margarine and Crisco are examples of manufactured shortening products. Save my name, email, and website in this browser for the next time I comment. Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. A shortening is defined as a fat, solid at room temperature, which can be used to give foods a crumbly and crisp texture such as pastry. During baking, water turns to steam, which aids in the development of gluten. Privacy Policy (function(w,d){var loader=function(){var s=d.createElement("script"),tag=d.getElementsByTagName("script")[0];s.src="https://cdn.iubenda.com/iubenda.js";tag.parentNode.insertBefore(s,tag);};if(w.addEventListener){w.addEventListener("load",loader,false);}else if(w.attachEvent){w.attachEvent("onload",loader);}else{w.onload=loader;}})(window,document); When baking pastries, it’s typically best to keep shortening at room temperature (68-72. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Because shortening is 100% fat (butter is only 80% fat) it typically produces the most tender and crumbly results. Butter and margarine contain water and … Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat. Shortening is 100 percent fat, doesn't have any odor or flavor, and does not require refrigeration. Other oils can be used, too. When baking pastries, it’s typically best to keep shortening at room temperature (68-72°F). Butter made in the United States contains approximately 16 percent water; shortening has none. The most common shortenings are butter and margarine and, to a lesser degree, Crisco. You’ll find shorteners in foods including: 1. pastries 2. sweet breads 3. biscuits 4. pie crusts 5. cakes 6. crisps and crumbles 7. cookies 8. frosting 9. some breaded and fried meats Manufacturers of processed foodsand baked good… Shortening can be melted or softened and creamed into a dough or batter (think cake or cookies). Shortening has a higher smoke point than butter and margarine (it is less flammable), leading to its use in deep-fat frying and as a pan coating to prevent baked goods from sticking. 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