Shortening

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Contents 1 Name Variations 2 About Shortening 3 Production of Shortening 4 Buying Shortening 4.1 Shortening Variations 5 Preparing Shortening 6 Cooking Shortening 7 Storing Shortening 8 Shortening Nutrition 8.1 Shortening Nutritional Research 9 Shortening Recipes 9.1 Shortening Related Recipes

[edit] Name Variations

• vegetable shortening

[edit] About Shortening

Wikipedia Article About Shortening on Wikipedia

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). Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911.

Despite its worldwide usage and availability, vegetable shortening is damaging to human health since it generally contains trans fats.

[edit] Production of Shortening

[edit] Buying Shortening

[edit] Shortening Variations

[edit] Preparing Shortening

[edit] Cooking Shortening

[edit] Storing Shortening

[edit] Shortening Nutrition

• Shortening Nutrient Charts

[edit] Shortening Nutritional Research

[edit] Shortening Recipes

Add a Shortening Recipe to Cookbookwiki:

Name of Shortening Recipe or Article	Add to Category
	Shortening Recipe Buying Shortening Article Shortening Nutritional Research Article Shortening Preparation Article Shortening Cooking Method Article

• Shortening Recipes
• Shortening Recipes by Preparation Time
• Shortening Recipes by Cost
• Shortening Recipes by Dish Type

[edit] Shortening Related Recipes

• Shortening