That which renders pastry short or friable, as butter, lard, etc.
is a solid white fat made from hydrogenated vegetable oil. Sometimes known as Crisco, which is a brand name of shortening. Butter or margarine can be substituted for shortening but your end product will have a more buttery flavor. There is also a butter flavor Crisco
A type of fat used in baking or frying. The name comes from the ability to tenderize or "shorten" baked products.
Shortening is any edible fat. The most common brand names are Spry and Crisco.
Fats and oils of animal origin. If source is vegetable, it is halal.
Any animal or vegetable fat-butter, margarine, lard or dripping.
fat such as butter or lard used in baked goods
a plastic fat, and by definition, is a mixture of triglycerides having widely differing melting points
Fats used in the baking or frying of foods. Shortenings impart "short" or tender qualities to baked goods. Additives such as emulsifiers, antioxidants, anti-foaming agents, flavoring, etc may be present, depending on the intended use of the product.
A white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.
Though the term most often refers to vegetable shortening, a solid fat made from vegetable oil such as soybean or cottonseed oil, any animal or vegetable fat can be used as shortening, including butter, margarine, lard or drippings.
A solid fat, usually of vegetable origin, used to add tenderness to pastry, bread or cookies.
(1) Any fat used in baking to tenderize the product by shortening gluten strands. (2) A white, tasteless solid fat that has been formulated for baking or deep-frying.
Any fat, liquid, or solid used in pastry, dough, or batter for making the resulting product flakier, richer, or more tender. In common use are hydrogenated shortenings like butter, lard, margarine, and the edible oils.
Crisco shortening contains 50% less saturated fat than butter, blends more easily, and does not require refrigeration. For easier use, try Crisco shortening sticks.
A fat product that incorporates tenderness in the food (e.g., bakery products)in which it is used. It may carry other additives such as flavorings, colors, emulsifiers and preservatives.
Although good at holding air, shortening has little flavor. It is just a fat solid. Stick with butter for baking.
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it inhibits the formation of long gluten strands in wheat-based doughs, giving them a "short" texture (as in shortbread). The term "shortening" can be used more broadly to apply to any fat, such as butter, lard, or margarine, used in baking, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine.