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Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
It is made from sugar, water, gelatin, vegetable oil or shortening, and glycerol. [1] It does not have the texture of most icings; rolled fondant is akin to modelling clay, [2] while poured fondant is a thick liquid. The flavor is generally considered a weak point, as it is sweet and chalky. [3]
1. Preheat the oven to 475°. Position a rack in the upper third of the oven. In a large bowl, whisk the 2 cups of flour with the salt, baking powder and baking soda. Using a pastry blender, cut in the shortening until the mixture resembles coarse meal. Using your fingers, rub in the sliced butter, leaving large flakes of coated butter.
Crisco is an American brand of shortening that is produced by B&G Foods.Introduced in June 1911 [1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil.
The shortening method, also known as the biscuit method, is used for biscuits and sometimes scones. This method cuts solid fat (whether lard, butter, or vegetable shortening) into flour and other dry ingredients using a food processor, pastry blender, or two hand-held forks. [10]
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