shortening

Shortening is a solid fat used in baking and cooking, recognized for its high melting point and neutral flavor. It is most commonly a vegetable fat that has been hydrogenated to stay firm at room temperature, providing a long shelf life and a bland taste that lets other ingredients shine.

Types and varieties include vegetable shortenings (hydrogenated or blended oils), animal shortenings such as lard, and blends that may use palm oil or other fats. Modern market offerings often aim to reduce or eliminate trans fats, while still delivering the same texture and performance in doughs and batters.

In baking and pastry, shortening influences texture by coating flour particles and interfering with gluten development. This reduces elasticity and yields a tender, crumbly crumb, which is especially desirable in cookies, pie crusts, and laminated pastries. Shortening also helps with dough handling and can be creamed with sugar to incorporate air, producing lighter cakes. In pie crusts, the fat tends to form small, separate pockets that create steam and flakiness as the dough bakes.

Health considerations have shaped its use. Shortening products historically contained trans fats due to partial hydrogenation, but many modern formulations minimize or eliminate trans fats. Substitutions are common: butter adds flavor but changes texture; lard can increase flakiness; oil-based shortenings alter mouthfeel and moisture. When substituting, cooks may adjust water content and fat ratios to achieve the desired tenderness and structure.

Shortening has a long history in modern baking, popularized in the early 20th century as a convenient, neutral fat that improves texture and shelf life.