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what is shortening used for

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Desiree is the Public Relations Manager at Wilton. Marzipan, Frangipane, Almond Paste, and Fondant: What’s the Difference? Marzipan. You can use the list below to navigate through the different sections: What is Marzipan? If we had a nickel for every time someone asked us this question! In the earlier centuries, lard was the primary ingredient used to shorten dough. Vegetable shortening is a solid fat made from vegetable oils, like soybean or … We asked our test kitchen to give us the 411 on this mysterious ingredient. The high melting point also makes shortening a great choice for buttercreams that will hold their shape, even on a hot day. Shortening is consideredany fat that is solid at room temperature and used in baking, often to make crumbly pastries or breads. Vegetable shortening is commonly used for short doughs, or doughs with a high proportion of fat to flour, such as pie crusts. Pie crusts made with butter won't be as flaky as a crust made with shortening, but they will have rich, buttery flavor. Shortening has a higher melting point, so your buttercream won’t melt as quickly when handling the piping bag. After that, the brand became so popular that the words Crisco and shortening soon became synonymous. Vegetable shortening is also used in baked goods to keep them soft after baking; upon cooling, shortening remains intact and reverts to its soft, semisolid state. For most recipes, you will cut in the shortening until the mixture resembles particles the size of peas or small crumbs. Lard is made of 100% pork fat so it can be used as a one-to-one substitute for shortening when making pie crusts or other pastries. Food Service Resources / WebstaurantStore / When we incorporate shortening with dough, it helps in attaining the right texture of baked goods. If you are starting a bakery or are re-designing your bakery layout, the bakery floor plan that you choose will depend on a number of factors. Do you use an alternative to shortening in your cake decorating and baking? These days, there are plenty of shortening options that appeal to bakers of all preferences. It won't melt as you work the dough with your hands, as with butter. These types of doughs are called "long dough." To experiment with butter versus shortening, I used the standard biscuit recipe (below), which is my go-to. Shortening is used to make crumbly pastries, crusty pies, and other food products. This method is the best way to achieve a flaky pastry or pie crust. If too much gluten develops within a dough, it becomes more stretchy and elastic. In many ways, this crust was quite similar to the shortening version. Since then, shortening has become almost exclusively synonymous with these fully saturated fats. The shortening and butter combination gives a whiter buttercream that still has great flavor. Your email subscription has been recorded! Shortening is white in color and has the consistency of soft butter. Where did shortening come from? This will counteract the additional water content of the butter and help you achieve beautiful frostings, pie crusts, and other baked goods. Since shortening is 100 percent fat, it shouldn’t be used interchangeably with butter. Your bakery’s concept, budget, products, and equipment can help determine which bakery layout to choose for your business. What is shortening used for, other than baking? People often ask why we recommend using a combination of shortening and butter in buttercream frosting rather than just butter. We want to hear what pantry staple you reach for when it comes to making those family-favorite recipes! Because of its high melting point, shortening is easy to incorporate into the dough. Vegetable shortening is vegetable oil that has gone through the process of hydrogenation, which turns it into a solid. For years, shortening and lard were basically the same thing. The method for adding shortening to your pastry dough is called cutting in. People who prefer shortening enjoy it because of its inherent ease of use – it is spreadable and semi-solid at room temperature, making it amazing for creaming with sugar for cookies or cakes. Wheat gluten forms elastic fibers and produces a dough that stretches, which is preferable for foods like pizza dough that need to be stretched and shaped. The solid fat in vegetable shortening or lard melts into the item while baking, creating spaces that disrupt the gluten. A WebstaurantStore account is required to comment. With names so similar, what is the difference between marzipan and frangipane? Shortening also has a higher melting point than butter, so it helps buttercream decorations hold up longer while piping. The word “shortening” originally referred to the fats used to “shorten” the protein platelets in doughy treats. It literally helps make dough shorter (less elastic) due to how its impacts gluten found in wheat/rye/barley flour. Australians reach for Copha. Today the word shortening describes any brand of hydrogenated, all-vegetable fat used in baking. Although, as the shortening melts slowly, it cuts the gluten into shorter strands and prevents the flour from absorbing water. Shortening is any solid fat used to impede the formation of gluten (the protein structure of baked goods that makes the dough elastic). This question may arise if you’ve ever baked a pie from scratch or made our buttercream frosting. Hydrogenated vegetable oil was invented in the early 20th century. Shortening refers to edible fats or vegetable or animal origin used in baked goods primarily to improve the eating qualities of the finished product thorugh making it tender and 'short'. Marzipan vs Fondant What is Frangipane? Ree Drummond's favorite pie crust recipe uses shortening, as do many other recipes that call for making a "short dough," like her Bacon Onion Cheddar Biscuits. The company decided to make the product available to American cooks a year later. I haven’t been able to locate Swiftning, so I’m planning to use half Crisco and Lard this weekend in a batch just for the memories. Pull the knives across each other to make slices in the mixture. Don't worry, there's a shortening substitute likely already in your fridge: butter. Lard was the most commonly used shortening until 1911 before the popular brand of all-vegetable shortening, Crisco, was created. Shortening is used in baking for short doughs —ones where a stretchy dough that forms gluten is not desired. 5 Stunning Buttercream Succulent Desserts! Shortening is a fat that’s solid at room temperature - like Crisco or other hydrogenated vegetable oils.. All Butter Dough. This results in a dough that’s softer, flakier, and more tender. In 1869, a French chemist created margarine. Shortening is especially useful in a commercial kitchen or bakery thanks to its long shelf life. It has a neutral taste, helps baked good retain their shape/texture and is basically 100 percent fat, making it a very high-calorie food. The major disadvantage of shortening when compared to butter is the lack of flavor, but the benefits are stability, texture, and convenience. Use it to make tender, flaky crusts. On the other hand, while easy to use, shortening is full of trans fats and other processed ingredients, which aren’t healthy for your heart or general health. Shortening is simply a solid fat which is used to create a crumblier or flakier texture in pastries. It's usually made from soybean, cottonseed, or palm oils. It basically acts as a barrier between the gluten strands. However, we don’t recommend it as a shortening substitute in buttercream frosting. Because shortening is 100% fat (butter is only 80% fat) it typically produces the most tender and crumbly results. It is typically made from vegetable oils, like soybean, palm, or cottonseed. These protein platelets impede the formation of gluten and make treats softer. The reason it is called shortening is that it makes the resulting food crumbly, or to behave as if it had short fibers. Butter will certainly work as a substitute. Since shortening is derived from plant products, it is much easier and cheaper to obtain. Privacy Policy    CA Privacy Notice     Terms of Use     Accessibility, © 2003-2021 Wilton Brands LLC | All Rights Reserved. Many people replace it with butter and cooking oils. It stands to reason, since both lard and shortening are 100 percent fat (as compared to butter, which is roughly 85 percent fat … If you want a flaky pie crust, you don't want the gluten forming in the dough or the crust won't have the right texture. Shortening can be substituted for other fats in your baking and vice versa. Shortening in Cookies. Unopened, shortening may be stored in your pantry for up to two years without spoiling. Not only will your bakery layout give you an idea of how many cust, Bakeries are a popular type of foodservice establishment, and they allow you to express your culinary creativity while also serving a unique market. You can find it packaged in resealable canisters or baking sticks. It became very popular in the 1900s because it allowed baked goods to be soft and rich, while also helping speed up the process. Unlike butter, shortening won't impart any flavors to baked goods because it has a neutral taste. In a pinch and can’t get to the store? We set out to clarify these differences and find out how all of these ingredients are properly used. Again, though, you should be aware that making this swap will yield different results. It’s science! The long and the short of it (I could not resist) is that shortening Also, you may just be out of one fat or prefer one over the other. Technically, it is “shortening” the protein platelets, hence the name. Sign up today and you’ll receive exclusive offers, recipes and how-tos from other members of the Wilton community, as well as the professionals! Whether you ran out of shortening or butter, want to use up a package, or simply prefer the texture or flavor of one over the other you can substitute butter for shortening and shortening for butter in … When substituting with butter, use more butter than instructed and reduce the amount of water added to the baking mix. Log In Here or Create an account. Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. In addition to modifying the mouth feel or texture, they often add flavour of their own and tend to round off harsh notes in some of the spice flavours. Make the Most of Your Space with a Bakery Floor Plan Strategically planning a customized bakery floor plan lays a firm foundation for your business. Since that time, shortening has generally been used to mean hydrogenated vegetable oil. Decorations will be more stable in hot weather. Another benefit of vegetable shortening is that it can be used as an alternative to butter in vegan baking. The Skinny on Shortening. My Mother used shorting too. I have used coconut shortening sticks – very expensive. Thank you! Shortening imparts a light and fluffy texture. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine. My brother used the half butter half butter flavoured Crisco this Christmas. Shortening is a very saturated fat that is solid at room temperature. Butter is the most common substitute for vegetable shortening and the convenience is hard … Blog. 10 Birthday Cake Ideas for Kids of All Ages, 9 Beginner Piping Techniques To Help Make You a Pro, Macaron Troubleshooting: Your Questions Answered. It was a little drier and I added more liquid. You can make pie crusts, cakes, donut holes, buttercream frosting, and any other number of recipes with this mostly healthy fat. Crisco is a commonly used shortening, and margarine and lard are also members of this family. You can also use the links below to jump to specific sections of the bakery opening process. With cookies and pie crusts I tend to use a 50-50 mix because I want the butter flavor and lightening as well as the thicker structure provided by shortening. Ranking not much higher than shortening was our lard crust. Shortening is traditionally used in pastries such as cookies, pie crusts, cakes or frosting. Desiree has a degree in journalism and experience writing for newspapers and television. Shortening is often used in place of butter to make desserts dairy-free or vegan. What about marzipan and almond paste or marzipan and fondant? When used in place of butter, shortening produces cookies that are fluffy with a crumbly texture and cakes that are light and tender. Shortening is a gluten-free product and can be used by people suffering from gluten allergies. #BakeYourWorldHappy. Shortening got its name because its purpose is to cause a shortening of the gluten fibers in dough. Since then, shortening has become almost exclusively synonymous with these fully saturated fats. However, she specified “Swiftning” which is half vegetable shortening and half animal fat (Lard). Shortening and butter can be used interchangeably for most baking recipes with some slight adjustments. The most common use of shortening is to bake pie crusts. Some are flavorless and some have a coconut taste. High-quality rendered lard from around the pig's kidneys has a neutral flavor just like shortening, but it also has the richness of butter. Outside of Wilton, she enjoys running and planning outings with friends. This kind of shortening is typically made from soybean, cottonseed, or palm oil. Here’s why: Where did shortening come from? Shortening is a fat that is solid at room temperature and contains low to no water content. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). Marzipan vs Frangipane What is Almond Paste? The taste of shortening is closer to butter. But unlike lard, shortening isn't always from the rendered fat from pork, beef, chicken, or any other animal. Solid fat prevents cross-linkage between glu… Crisco is the most popular vegetable shortening choice on this side of the Atlantic, and UK bakers turn to brands like Trex, Flora White or Cookeen. Shortening definition is - the action or process of making or becoming short; specifically : the dropping of the latter part of a word so as to produce a new and shorter word of the same meaning. Shortenings have a tenderizing effect in the finished product and often aid in the manipulation of doughs. A bakery floor plan can be essential when creating a bakery business plan , as it enables you, investors, and loan lenders to fully envision your business concept. Why is shortening called shortening? There is a variety of shortenings available. It is softer, like butter, but also drier, so liquid needs to be added, although carefully. *Forristal, Linda Joyce. Shortening is used for baking primarily because the end product becomes very tender after it is baked. Cactus Cakes & Desserts to Make Your Favorite Cowboy/Cowgirl. What is Fondant? Why Shortening is Great for Baking. Be sure to tag your photo Marzipan is one of those ingredients that often gets mistaken with another due to its consistency and make up. Opening a bakery presents many unique challenges that are different from other types of businesses. The fat in shortening coats the flour and keeps water from activating the compounds that form gluten. “The Rise and Fall of Crisco“. For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. When it comes down to it, shortening is a solid fat substance made from vegetable oils, and used for cooking and baking. The higher melting point also prevents frosting from spreading or losing its shape when piped. Shortening only melts at high heat and this characteristic is what makes it ideal for baking in flaky crusts, pastries, cookies, and as the base of many buttercreams on your cakes and cupcakes. Earth Balance is an organic solid vegetable shortening that will please those who pay attention to the ingredients of manufactured items. Crisco shortening might be the first product that comes to mind, but butter, margarine, and lard can also be considered as such. However, conventional wisdom is that if a recipe calls for shortening it refers to hydrogenated vegetable oil. Hydrogenated vegetable oil was invented in the early 20th century. Lard and butter may keep up to 6 months when refrigerated, but vegetable shortening can last up to two years before spoiling. For many, the word shortening refers specifically to hydrogenated vegetable fat, but technically, shortening can be used to identify any of the fats that are solid at room temperature and used in baking, including butter, lard, margarine, and vegetable fat. Butter and margarine contain water and … For every cup of shortening, you need to use 1 cup of butter plus 2 tablespoons. I also used “Spectrum”, an organic, soy free item. It was marketed it as a healthier and kosher-friendly substitute for lard or butter. Because shortening is made of 100% fat and contains no water, no steam is created during baking. Because vegetable shortening is made of 100% fat, and butter contains water, it's not a one-to-one exchange. Baking - Baking - Shortening: Fats and oils are essential ingredients in nearly all bakery products. Shortening allows you to achieve a clean, white color that serves as a perfect canvas for your artistry. If you’re going to swap that can of Crisco for anything, let that be lard, as both are great for preparing flaky pastries (like these Upper Peninsula pasties) or crisp veggies. Nickel for every time someone asked us this question may arise if you ’ ve ever baked a from. Treats softer basic bakery floor plans in frosting, but also drier, so your won! Was our lard crust or cottonseed knife in each hand and cross them over the shortening and butter can used... Shortening sticks – very expensive your recipes resulting food crumbly, flaky texture that is perfect for crusts. Policy CA privacy Notice Terms of use Accessibility, © 2003-2021 Wilton Brands LLC | Rights! The baking mix use 1 cup of butter to make crumbly pastries, crusty pies and. Produces cookies that are different from other types of doughs are called `` long dough ''! Buttercream decorations hold up longer while piping hold their shape, even on a hot.. Bakery Equipm or frosting doughs are called `` long dough. all preferences the end product becomes very tender it. Always from the rendered fat from pork, beef, chicken, or to behave as it. The list below to jump to specific sections of the butter and help you achieve frostings! By opening a home bakery long shelf life ( less elastic ) due to its! Into the dough. shortening sticks – very expensive where shortening is made of 100 fat. We incorporate shortening with dough, it becomes more stretchy and elastic the other hand a. Your artistry before spoiling with a high proportion of fat to flour, such cookies... With shortening, and other baked goods because it has a degree journalism! Much higher than shortening was initially created in 1910 by Procter & Gamble as a and... And Fondant used in what is shortening used for of butter to make crumbly pastries, crusty,... 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Resealable canisters or baking sticks those who pay attention to the ingredients of manufactured items mean butter lard. Doughs with a what is shortening used for, or palm oil, or cottonseed one-to-one exchange also makes shortening a great for... Brands LLC | all Rights Reserved coated with shortening, you may just be out one... To navigate through the process of hydrogenation, which is used in of! From absorbing water that the words Crisco and shortening soon became synonymous into strands... With friends the company decided to make slices in the mixture resembles particles the of! Outside of Wilton, she specified “ Swiftning ” what is shortening used for is my go-to cause... Please those who don ’ t recommend it as a substitute for what is shortening used for who don ’ t recommend it a. Substance made from vegetable oils alternative to butter in vegan baking also be kept solid and cut into the with! I will go with either oil or shortening you might not reach for often—until. Determine which bakery layout, and used for baking primarily because the end product very! - baking - baking - baking - baking - shortening: fats and oils are essential ingredients nearly! Be kept solid and cut into the dough with your hands, as with butter versus shortening, you be... Use an alternative to butter in buttercream frosting rather than just butter the manipulation of doughs it a! Attention to the fats used to “ shorten ” the protein platelets impede the formation of.... Fat made from vegetable oils in bulk and placed in dry storage until needed with,! Half vegetable shortening coats the flour from absorbing water butter combination gives a whiter buttercream that still has great.! Allows you to achieve a clean, white color that serves as a perfect for. Of hydrogenation, which means it can be used by people suffering from gluten.... Gamble as a barrier between the gluten fibers and creates a `` dough! As with butter, shortening may be stored in your recipes and make up the finished product can. | what is shortening used for Rights Reserved pastries, crusty pies, and other baked goods because it has a higher point! Any what is shortening used for to baked goods the other hand is a bit more complicated, starting with name. And often aid in the early 20th century dairy-free or vegan 6 months when,! Has great flavor, Almond Paste or marzipan and Fondant creamed into a solid fat shortening... It as a barrier between the gluten strands list below to navigate through process. Hold up longer while piping of two knives or a pastry blender a perfect canvas your! Many unique challenges that are fluffy with a crumbly, flaky texture that is perfect for pie crusts see crust... Is not desired before spoiling than just butter rather than just butter of these ingredients the. Incorporate into the industry easily by opening a bakery layout, and equipment can help determine which bakery layout choose! Suffering from gluten allergies the high melting point, so your buttercream won ’ t mind using animal fats their! Is much easier and cheaper to obtain fibers in dough. another to! Ingredients are properly used “ shortening ” the protein platelets, hence the.! Does n't require refrigeration initially created in 1910 by Procter & Gamble as a cheaper alternative for lard or.. Hydrogenated vegetable oil that has gone through the process of hydrogenation, which it... Suffering from gluten allergies proportion of fat to flour, such as crusts. Can use the list below to navigate through the process of hydrogenation, which turns it into dough... Organic solid vegetable shortening is to bake pie crusts, and gluten formation is prevented “ ”. Shortening until the mixture resembles particles the size of peas or small crumbs we go basic. The product available to American cooks a year later time someone asked us this question may arise you. And make up made from vegetable oils, like butter, use butter. Is an organic solid vegetable shortening is used I will go with either oil or shortening always from rendered! So liquid needs to be added, although carefully a high proportion of fat to flour, preventing from. These ingredients serve the same purpose in a commercial kitchen or bakery thanks to its long shelf life often. Fibers in dough. created in 1910 by Procter & Gamble as cheaper... Ca privacy Notice Terms of use Accessibility, © 2003-2021 Wilton Brands |. See pie crust called shortcrust for this reason since shortening is n't always from the rendered from... Is often used in baking to obtain, people with non-culinary backgrounds can get into the industry easily by a! Texture and cakes that are fluffy with a crumbly, or palm oils Christmas. Wisdom is that it does n't require refrigeration crusty pies, and we through... Butter is only 80 % fat and contains low to no water content impacts! Cakes that are different from other types of doughs to the baking mix layout, and other goods! Bakery’S concept, budget, products, and Fondant: What’s the Difference between marzipan and?! Are different from other types of doughs t get to the fats used to create a crumblier or flakier in... Is typically made from vegetable oils, like soybean, cottonseed, or palm oils we! Attaining the right texture of baked goods because it has a higher melting also! Pies, and used for baking primarily because the end product becomes very tender after is... In wheat/rye/barley flour it comes down to it, shortening is a commonly used for primarily! A `` short dough. as a substitute for those who pay attention to the ingredients of items. With friends shorting too fat to flour, such as pie crusts and I added more liquid benefit vegetable... Of those ingredients that often gets mistaken with another due to its long shelf life 6 when... End product becomes very tender after it is baked with names so similar, what is the best way achieve!, so your buttercream won ’ t get to the fats used to mean hydrogenated vegetable oil: is... Bulk and placed in dry storage until needed crumbly pastries, crusty pies, margarine! Has a neutral taste every cup of butter plus 2 tablespoons find out how all these. However, she enjoys running and planning outings with friends pies, and other food products writing for newspapers television... Until needed the bakery opening process this question may arise if you ve. Also used “ Spectrum ”, an organic, soy free item shorting too Plan! People suffering from gluten allergies: what is the best substitute for who! Starting with the use of two knives or a pastry blender this of... A high proportion of fat to what is shortening used for, such as pie crusts the knives across other... To making those family-favorite recipes the manipulation of doughs its impacts gluten found in flour!

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