Shortening

Shortening recipes
1. Spiced Apple Roll
Spiced Apple Roll is a dessert shortening recipe created of chopped apples, raisins, cloves, molasses, nutmeg, butter, water, flour, some salt, baking powder, some mace, shortening, egg, milk, and butter.

Adding shortening to chocolate while melting gives it a smooth, silky texture.
Why Add Shortening to Chocolate?
Q. Why do some chocolate recipes ask that you add shortening before melting it?

Alpine Shortening: Alpine is a hi-ration shortening it was made for making icing. It is so much better than Crisco or other shortenings for icing. It allows the incorporation of more water, so your icing can be softer and fluffier. If you ...

Apparently, though, you have a recipe that suggests thinning the chocolate with some shortening.

shortening = vegetable shortening Notes: Crisco is a popular brand.

Shortening - a white, flavorless, solid fat formulated for baking or deep frying; any fat used in baking to tenderize the product by shortening gluten strands.

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).
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Shortening industrial, lard and vegetable oil (USDA#04549)
Serving Size
1 tbsp ...

Shortening
A partially hydrogenated oil that is solid at room temperature, used to make everything from frostings to cakes to pastries and breads.
Shred ...

Shortening - Although good at holding air, shortening has little flavor. It is just a fat solid. Stick with butter for baking.
Short'nin' bread - Sweet, rich quick bread.
Shoyu - Japanese for Soy Sauce.

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 sold state through hydrogenation.

Shortening (solid): A solid fat made from refined vegetable oil that has been partially hydrogenated and whipped.
Shred: to cut into very fine strips or pieces or grate into thin, irregular strips ...

Shortening
Any animal or vegetable fat-butter, margarine, lard or dripping.
Smoking point ...

Shortening for baking sheet
1 sheet Puff Pastry (half of a 14-ounce package), thawed if frozen
1 Egg Yolk
1 T. Water
2 t. Paprika
3 T. grated Parmesan Cheese, divided ...

Shortening cut in too finely
Too little water
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Cut (shortening) - To combine shortening or fat into a flour or dry mixture by dividing it by a fork, knife, of blender.

Dice - To cut into small cube pieces of uniform size and shape.
...

Cut In Shortening
Linda Larsen
Definition: 'Cut in' means working solid shortening into dry ingredients with two knives or a pastry blender until well mixed.

To work shortening (the general term for any fat used to make a soft dough), sometimes with sugar, against the side of a bowl until smooth. When making baked goods, creaming forces tiny air bubbles into the mixture, resulting in a fluffy end product.

Deep fry shortenings contain trans fat. Overall this is very hazardous to your health.

Vegetable shortening
An vegetarian alternative to lard often used in baking and when basting meat.
Velvet ...

Vegetable shortening
This is vegetable oil (soybean or cottonseed) that is processed, so that it will be a solid fat. It is normally sold by the can, and located in the baking section of your store.
Warm water ...

Vegetable shortening is a solid vegetable fat sometimes used in place of, or in combination with, butter. In baked goods, it is used to "shorten" the flour-that is, to make it flaky and tender.
See recipes featuring Vegetable shortening ...

Vegetable Shortening: The vegetarian alternative to lard.
Vinaigrette: A simple mixture of oil and vinegar with the addition of herbs and spices.

Vegetable shortening:
Vegetable oil (soybean or cottonseed) that is hydrogenated so it will be a solid fat. It is 100 percent fat with no water, milk fat, or other solids added.

55g/2oz vegetable shortening
55g/2oz unsalted butter, at room temperature
115g/4oz icing sugar ...

To beat vegetable shortening, butter, or margarine, with or without sugar, until light and fluffy.
Crimp
To create a decorative edge on a piecrust, also seal the edges together.

23 cup vegetable shortening (cold vegetable shortening cut into small pieces)
4 tbsps margarine (cold vegan, cut into small pieces i like earth balance)
Amount Per Serving ...

I generally prefer shortening for greasing baking pans. It's inexpensive and is tasteless. It also won't brown or burn like butter can.

Cut in- To mix shortening with dry ingredients using a pastry blender or two knives.
Degrease- To remove the fat from food. Fat rises to the top of food, making it easier to scoop the fat out.

Put sugar, milk and shortening in a pan and bring to a rolling boil. Remove from heat. Add remaining ingredients and mix well. Drop by spoonfuls onto greased cookie sheet. No baking required! ...

The butter, lard or shortening in biscuits usually means they won't stick to a biscuit pan, even if it is ungreased. You may need to prepare the pan before you start baking biscuits.

Grease
Rub oil, shortening, butter or fat over surface of cooking utensil or on a food. May also
use a lecithin based, non-fat cooking spray, unless bake ware does not recommend it.

Cake: cakes are made from various combinations of refined flour, some form of shortening, sweetening, eggs, milk, leavening agent, and flavoring.

Brush: To coat an object very lightly with a liquid such as melted shortening, milk, egg yolk or thin icing, using a pastry brush.

To prevent foods from sticking by lightly coating a pan with butter, shortening, cooking spray, etc.
Grill
To cook food on a rack over hot coals or other heat source
Grind ...

With the processor off, add half of the butter and half of the shortening. Pulse 5 times and then process for 5 seconds. Add the remaining butter and shortening and pulse again 5 times, then process for 5 seconds.

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Category:Food preparation methods (� links) ...

Butter Cakes - Contain fat (butter, margarine, shortening) and rely on a chemical leavener (baking powder/baking soda) for their rise. They are flavorful, and have a good texture and volume.

cream: to rub softened fat such as butter or shortening and sugar against sides of bowl with a wooden spoon until light in color and creamy. Or use electric mixer.
crisp: to make firm.

The essential elements of paste are flour, liquid (usually milk or water, sometimes beaten egg), and shortening.

To season your cookware, first warm your pot or skillet, then rub a thin layer of shortening (or corn oil as some cooks suggest) all over the the surface of the pan, inside and out. Lay the pan upside down inside a 350° F. oven.

The fat can be lard, shortening, butter or full-fat margarine, but not low fat margarine as it has too much water in it and makes the pastry leaden and flat.

In baking, butter, margarine, shortening and oils are commonly used. Their main functions are to shorten or tenderise the product, to trap air during creaming and so aerate the cake during baking to give good volume and texture, ...

Then, chunks of cold, solid fat (butter, lard, shortening or a mixture) is cut into the dry ingredients) with either forks or another mechanical helper or by hand), until the fat is about the size of peas.

Navajo Fry Bread - The dough used in making this flat bread is a variation of the dough for flour tortillas, consisting of wheat flour, shortening, salt, and water, leavened sometimes by baking powder and sometimes by yeast.

In general, fats that contain a majority of saturated fatty acids are solid at room temperature, although some solid vegetable shortenings are up to 75 percent unsaturated.

Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold...

Cream- Mixing butter, shortening or margarine with sugar until smooth and creamy.
Crush-To crush a food into tiny pieces with a rolling pin or kitchen mallet.
Cube- Cutting foods such as vegetables or meat into pieces with 6 equal sides.

Cut In - To work a solid fat, such as butter, shortening or lard, into dry ingredients. This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers.

cut in To work vegetable shortening, margarine, or butter into dry ingredients, by pressing with a fork or gently chopping with two knives. The end result should be small particles. Be sure not to overwork into a paste.

made by Sunsweet - a 100% fat- and cholesterol-free baking ingredient that replaces butter, margarine, oil or shortening in scratch recipes and packaged mixes.

The main sources of trans fats in the American diet today are margarine, shortening, commercial frying fats and high-fat baked goods.

Cream
Beating butter or shortening, either alone or with sugar, until it is light and fluffy.
Cut In
Working a solid fat such as butter or shortening into dry ingredients.

Melt 1/4 cup chocolate with 1 teaspoon shortening in microwave, stir well. Use an artists paint brush to apply chocolate to underside of leaves. Place in refrigerator, or chill, then peel off carefully. Set on waxed paper.

cream - beat butter or shortening until light and fluffy
crush - to reduce food to small particles using a tool (rolling pin or mortar and pestle)
cube - to cut up into regular sizes ...

Hydrogenation - Hydrogenation is the process of adding hydrogen molecules directly to an unsaturated fatty acid from sources such as vegetable oils to convert it to a semi-solid form such as margarine or shortening.

A paste consisting of eggs, water, salt, shortening, and flour for making Eclairs and cream puffs
Chutney
A spicey relish of fruits and spices generally served with curry dishes ...

Fry To cook in a frying pan or skillet with a fair amount of oil, shortening or butter until the food is heavily browned and cooked right through.
Grill Food can be grilled on a barbecue or under a broiler in the oven.

Kolache (Polish): Milk, dough, lemon, eggs, shortening mixed and baked.
Konbu (Japan): Kelp or seaweed
Konjac Flour (Japan): Japanese food, polysaccharide, derived from the Konjac plant, that is hard to digest.

SAUTE
To cook and/or brown food in a small quantity of hot shortening.
SCALD
To heat to just below the boiling point, when tiny bubbles appear at the edge of a saucepan.

See also: Short, Cooking, Butter, Water, Baking