Fats, Baking | Vegan Vegetarian

Shortening

N/A Allergen-Free
shortening

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine Western
  • Seasonality Year-Round
  • Source Partially hydrogenated soybean oil, palm oil, cottonseed oil

O Que É Shortening?

A solid fat, typically made from hydrogenated vegetable oils, used in baking to make pastries and crusts flaky and tender.

"The Silent Workhorse: How Shortening Transforms Textures"

Qual o Sabor de Shortening?

Neutral, Creamy (texture)

Taste
Neutral, Bland
Texture
Solid, Smooth, Waxy, Plastic
Aroma
None to very mild
Acidity
Low

Technical Metrics

Key Baking Function

Flakiness in Pastries

Melting Point Range

92-125°F (higher than butter)

Typical Shelf Life (Unopened, Room Temp)

1-2 years

Informação Nutricional

Per 13g (1 tbsp)
Calories900 kcal
Total Fat100g
Saturated Fat25g
Trans Fat0g
Cholesterol0mg
Protein0g
Total Carbohydrate0g
Dietary Fiber0g
Total Sugars0g
Calcium0mg
Iron0mg
Potassium0mg

Segredo do Chef

Keep shortening very cold when making pie crusts to prevent gluten development and ensure maximum flakiness.

Substitutos e Proporções de Shortening

O melhor substituto para Shortening é Butter, usado na proporção de 1:1 (often slightly less butter due to water content). Provides similar fat, but adds flavor and may result in less flaky texture in some baked goods.

Substitutos para Shortening com proporções
Substituto Proporção Melhor para
Butter Melhor 1:1 (often slightly less butter due to water content) Provides similar fat, but adds flavor and may result in less flaky texture in some baked goods.
Lard 1:1 Animal fat, excellent for flaky pie crusts, but has a distinct flavor.
Coconut Oil (solid) 1:1 Vegan option, solid at room temp, can impart a coconut flavor if unrefined.
Margarine (stick) 1:1 Similar fat content and texture, but can contain water and dairy. Check labels for vegan.

Como Escolher e Armazenar Shortening

  1. Choose trans-fat-free vegetable shortening for health.
  2. Store in a cool, dark pantry.

O Que Combina Bem Com Shortening?

  • Pie crusts
  • biscuits
  • cakes
  • cookies
  • deep-fried foods.

Perguntas frequentes

Qual o sabor de Shortening?

Neutral, Creamy (texture) None to very mild

Qual é um bom substituto para Shortening?

O melhor substituto é Butter (1:1 (often slightly less butter due to water content)). Provides similar fat, but adds flavor and may result in less flaky texture in some baked goods.

Como escolher e armazenar Shortening?

Choose trans-fat-free vegetable shortening for health. Store in a cool, dark pantry.

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Precisa de um substituto para Shortening agora, ou uma receita que o utilize? Pergunte ao Sous, seu subchefe de cozinha com IA.