Vegetable Shortening
Fat
May contain soy, make sure you check the brand!
Functions
Dietary Info
About Vegetable Shortening
Vegetable shortening is a solid fat made from hydrogenated vegetable oils, such as soybean or cottonseed oil. It is prized in baking for its ability to create tender, flaky textures in pastries, cookies, and cakes. Unlike butter, it has no water content, which improves moisture retention and volume in baked goods. Its neutral flavor allows other ingredients to shine, making it a versatile choice for various recipes. The high melting point of vegetable shortening also results in lighter, crisper products, ideal for achieving a desirable crumb or flaky crust.
History
Vegetable shortening was introduced in the early 20th century as an economical and shelf-stable alternative to animal fats like lard and butter. It gained popularity with the launch of Crisco in 1911, the first hydrogenated shortening made entirely from vegetable oil. This innovation was driven by the needs for a longer-lasting, more accessible fat during industrialization. Its popularity soared during wartime and depression eras when animal fats were scarce. Over time, vegetable shortening became a staple in American households, known for revolutionizing baking with its reliable, consistent results.
Common Uses
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