what is shortening in a recipe
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- Shortening is a fat that’s solid at room temperature - like Crisco or other hydrogenated vegetable oils - and used in baking. Shortening can sometimes also mean butter or lard, since both of these ingredients serve the same purpose in a baking recipe.
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- Directions. 1  1 In a large bowl, add shortening, salt and flour. 2  Using a pastry cutter, cut the dry ingredients into the shortening until the dough forms small pea-sized bits. 3  2 Add water a tbsp at a time, cutting (with pastry cutter) after each addition. 4  Using hands, blend dough until it holds together.
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Are there any substitutes for Shortening? You can use any neutral flavored oil, such as vegetable or canola oil. You can also use butter, but you may have to adjust for the amount of water present in the butter (about 20%), unless you're using clarified butter which is a 1:1 substitution.
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- Directions. 1  In a heavy duty mixer combine the shortening, butter or margarine, vanilla and water. 2  Add the sugar and salt, beat until well mixed. 3  Add a tablespoon or two more of water if needed. 4  Turn mixer to the highest speed and beat for 15 minutes.
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What exactly is âvegetable shorteningâ? Compared to vegetable oil, vegetable shortening is solid at room temperature, white in color, and much less prone to rancidity as it is a saturated fat. It has essentially an unlimited shelf life. It is also very neutral in flavor, so is often used to grease pans.
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- Substitutes. Instead of Shortening, you can use any vegetable oil for times when a liquid fat is in order, such as frying, or use butter, margarine, lard or dripping, depending on what you are doing.
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Conscientious Cook: Alternatives to Vegetable Shortening For many recipes, what you substitute depends on what your making. Lard is our first choice if shortening is truly necessary. It has all the same properties as vegetable shortening - makes flaky pastries, has minimal spread in cookies, and has a clean flavor.
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Substitutes for Shortening In baking, shortening is used with pastries, pie crusts and biscuits to make them flaky. It is also used in frying or deep-frying as a liquid. However, there may be times when you want to substitute shortening in a recipe with something else--whether it's for health reasons, principles, or lack of shortening on hand.
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vegetable shortening A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits. solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation, a process that creates trans fatty acids and converts the mixture into a saturated fat, thereby destroying any polyunsaturate benefits.
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The Best Butter Substitutes Best Dairy-Free Shortening. Shortening is an even fattier form of butter. Where butter is made with about 85 percent fat and 15 percent water, shortening is 100 percent fat. For those who can't tolerate lactose, there is a dairy-free version of this ultra-rich spread. Spectrum Organic Shortening; Best Butter Substitute for Baking
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Shortcrust pastry It is based on a half-fat-to-flour ratio (by weight). Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a flan or pie.deally, equal amounts of butter and lard are used to make the pastry, ensuring that the ratio of the two fat products is half that of the flour. The butter is employed to give the pastry a rich flavor, whilst the lard ensures optimum texture.
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Shortening Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mege-Mège mouries mouriès, in 1869 margarine also came to be included in. the term
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- Shortening is pure fat so 14 grams of shortening is 14 grams of fat.
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Shortening Shortening is a solid white fat product made from vegetable oils, using the technique known as hydrogenation discovered at the beginning of the 1900s.The word is older than that, though.hus, shortbread, made with flour which has gluten in it, has a mass of butter added to shorten the product and make tender shortbread cookies. Shortening certainly acts like this in pie crusts. Its role in cake batters, however, is a bit different.
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What is shortening? Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat.Since it is 100%, as opposed to the 80% fat content of butter or lard, it results in a very tender baked good.hortening can be melted or softened and creamed into a mixture. Since it is all fat, it usually produces the most tender and crumbly results in a cake, cookie or pie crust, but it does not have the flavor of butter, nor can it impart the flakiness that butter can give to, for instance, a pie crust. Nicole.
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Shortening vs. Butter in Cookies: What's the Difference? Shortening is 100 percent fat, meaning there is no water in it and no steam is created during baking. The lack of water also means that shortening does not increase gluten production, so cookies made with shortening tend to be softer and more tender. Shortening has a higher melting point, so the flour and eggs in the cookies have extra time to set before the shortening melts, resulting in cookies that are taller and not as flat. It has no real distinct flavor, although butter-flavored shortenings are now available.
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- Summary: 1. Lard is made out of animal fat. Shortening is made out of a variety of different oils which are derived from plants and vegetables in the same manner as it is derived when making oil. 2. Shortening is commonly used only for cooking and baking.
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- what does a shortening do? The function of shortening in baking is to give tenderness to the baked product. Without shortening, a dough of flour and water is tough when baked.
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Can You Substitute Shortening for Vegetable Oil? In baking, shortening cannot replace vegetable oil in a recipe. This is because shortening is considered a solid fat and vegetable oil is a liquid fat, exchanging one for the other will negatively affect the taste and texture of your baked good.
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- Cook until slightly thickened. Fish Chowder 2 tablespoons shortening3 cups water1 cup minced onion 2 cups diced potatoespound fresh fish, or small can of fish* cup nonfat dry milk 1 tablespoon flour1 teaspoon saltteaspoon pepper Cook shortening, 2 cups water, onion, potatoes, and fish until potatoes are tender.n any recipe call-ing for milk, you can add the dry milk to other dry in-gredients. Then add the required amount of water withthe other liquid in the recipe. The food value of manydishes such as casseroles can be increased by mixing in some dry milk. Check the label on your dry milk package.
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Shortening vs. butter in baking: Making your best baked goods Making the choice: shortening vs. butter in baking. It’s clear that both shortening and butter have their virtues and vices. They can both be used to make delicious, tender baked goods that are full of flavor and richness. There might be certain cases when it just makes more sense to use butter, like in a classic cake perhaps.
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Shortening Shortening is any fat that is solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake.Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.hortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.
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Substitutes for Shortening Substitutes for Shortening. Shortening is a solid fat that is derived either from plant or animal sources. Shortening derived from animals comes from lard, while those derived from plants undergo a process known as hydrogenation that changes the chemical composition and allows a normally liquid oil to remain a solid.
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- In general, the term shortening can apply to any oil-or. -based ingredient – liquid or solid-used in baking. More specifically, recipes use the term to mean solid vegetable shortening rather than those made from animal fats (including lard, which is from pork).Vegetable-based shortening is lower in. than. . Shortening should not be used in place of oils for salads, but it can be melted and used in many recipes. • Shortening is less liquid than oils and butter. Just add extra water to the recipe. • For increased flavor, include some butter and reduce the like amount of shortening.
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Shortening Types/Variations. 1  Solid shortening – Recommended for use in pastries, pie crusts and bread. 2  Liquid shortening – Mainly used in recipes that call for melted shortening, such as cake and bread formulas. 3  All-purpose shortening – Non-emulsified hydrogenated shortening.
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Substitutes for Shortening When using butter or margarine as a substitute, you should use 1 a â cups of butter or--margarine or 2 tbsp more than a--cup for every 1 cup of shortening needed for the. Recipe when using butter or margarine as a substitute for, shortening use less salt in your. recipe