Vegetable shortening

Vegetable shortening
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).

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

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.
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Vegetable Shortening Glossary Term
A cooking fat, which is basically flavorless, that is produced from vegetab...
Vegetable Soup Glossary Term ...

vegetable shortening See shortening.
whipped butter To make your own: Beat softened stick of butter in a food processor for several minutes until fluffy OR (low fat version) Beat softened stick of butter in a food processor, ...

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.

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 ...

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 ...

Butter or vegetable shortening for greasing pan
2 slices bacon, chopped
1 small green pepper, chopped
1 small onion, chopped
1 (14 3/4 ounces) can cream-style corn
1 cup frozen whole kernel corn
2 large eggs, beaten ...

1 cup solid vegetable shortening, chilled and cut into small pieces
1 large egg
2 to 3 tablespoons ice water ...

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.

It can be made with butter, vegetable shortening or lard, but most often a combination of butter and shortening is used. Whatever fat is used, it is rubbed or cut into the flour and then moistened with water to form the dough.

Pie Crust When No Vegetable Shortening Can Be Found
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Substituting Evaporated Milk for Regular Milk ...

Butter is the traditional fat for creaming, but vegetable shortening serves as a more effective leavener for a number of reasons.

To season iron, apply melted vegetable shortening or vegetable oil with a cloth to the entire surface of the skillet, inside and out. This assumes the outside of the skillet or cookware is also iron.

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.

For Argentine Empanadas you will need unbleached flour, vegetable shortening, salt, onions, green bell pepper, tenderloin, seedless raisins, green olives finely chopped, bunch green onions minced, hard-boiled egg minced, some paprika to taste, ...

Refer to butter, margarine, vegetable oils, and vegetable shortening, which are used to moisten and flavor foods during cooking and to enrich and tenderize baked goods.
Cream ...

Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes.

Ingredients: onions, vegetable shortening...
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Prep Time:30 mins ...

Ingredients: 2 cups all-purpose flour 1/4 cup yellow cornmeal 1 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 6 tablespoons butter, softened (no substitutes) 6 tablespoons vegetable shortening 1-1/2 cups sugar, ...

Using a folded napkin or paper towel, the entire inside surface of the pan is coated with the specified "grease" (such as vegetable shortening).

Fat: Generic term for fats that is solid at room temperature, such as butter, margarine, lard, vegetable shortening, and the rendered drippings of meat and fowl.

[Spanish] lard; fat; probably the most frequently used ingredient in traditional Mexican cooking; has approximately half the cholesterol of butter; fresh rendered lard is best; it is usually best to substitute vegetable shortening unless fresh lard ...

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Also known as "salsify," this biennial herb is cultivated for its root which is used as a vegetable. Its taste hints of a delicately flavored oyster. Can be found in the U.S. in Spanish, Italian, and Greek markets. Vegetable shortening ...

See also: Vegetable, Short, Shortening, Butter, Cooking