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Bookmark or Share- 8 Best Shortening Substitutes - What to Substitute for ShorteningShortening was originally created with trans-fatty acids but, these days, many brands are made without them. That being said, if you'd rather swap shortening for something else, these helpful substitutes can lend a helping hand.
- What Is Shortening? - Bob's Red Mill Natural FoodsShortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, and margarine, and hydrogenated vegetable oils, for instance. Shortening helps give baked goods a delicate, crumbly texture.
- What Is Shortening? | Cooking School | Food NetworkShortening: it’s not just the white stuff in the blue package in the baking aisle. It’s any fat that prevents long gluten strands in doughs. Learn how it works and when to use it.
- Understanding Shortening: A Comprehensive Guide for Global CooksShortening is a type of fat used in cooking and baking, known for its ability to give foods a tender, flaky texture. It is solid at room temperature and can be made from animal fat or vegetable oils that have been hydrogenated to remain solid.
- Shortening - WikipediaShortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
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