Shortening Recipes - Demystifying the Use of Shortening
Shortening recipes often leave the reader confounded. As there is no explanation given about this one ingredient, it deters many from taking that first step towards baking heaven.
Rest assured there is no rocket science involved in this. Here's a quick guide to help you understand what and how to use shortening in your cooking or baking.
What is shortening?
Shortening is basically hydrogenated vegetable fat. When the vegetable oil is hydrogenated by passing hydrogen gas through it, it turns into a semi solid state. This chemically hardened fat is called shortening. It derives its name from its ability to shorten gluten strands, hence preventing gluten molecules from linking with each other and making the dough pasty.
Since, the time it was discovered, shortening has been a boon to the confectionary industry. Shortening recipes ensure your cakes come out moist and spongy. It also makes pie crusts, tender, crumbly and flaky. To sum it up, shortening is used to create rich, aerated and fluffy patisserie.
Shortening comes in the form of margarine and vegetable shortening. Commercially, it is used for deep frying, as it has a high heat tolerance and does not break down easily. Hence, the oil does not need to be changed as often as regular vegetable oil.
Decoding shortening recipes
Shortening recipes are usually baking recipes. Shortening is used in baking, as it helps to keep the carbohydrates separated instead of becoming one large mass. In many cases, people nowadays replace shortening with margarine, butter or a mix of margarine and apple sauce.
While it is possible to use substitutes in most cases without having a drastic difference in the end result, one still needs to be cautious with some shortening recipes. In some recipes, butter or margarine may burn due to the cooking technique involved. Recipes meant for making short crust pies or icing and frosting are best left untouched if shortening is mentioned in it. The crumbly, flaky texture of the pie can only be obtained if the quantity of shortening mentioned is used.
Shortening in some western countries is sold under popular brand names. So, it's freely available off retail shelves. In most other countries, shortening and margarine are used inter changeably. Many home makers however, tend to use butter in their cakes and bakes instead of shortening. The reason being, butter is a tastier option.
Butter can be replaced for the exact amount of shortening mentioned in the recipe. However, as it contains milk, moisture and salt €" these ingredients would need to be adjusted accordingly in the recipe.
Below is a simple example of a shortening recipe:-
Butter cream Icing
Ingredients
* 1/2 a cup of shortening
* 1/2 a cup of softened butter
* 1 teaspoon vanilla syrup
* 4 cups of candy makers' sugar
* 2 tablespoons milk
Method - In a big bowl, butter together the cream, vanilla, and shortening. Mix well with the sugar, one cup at once, and beating well after every addition. Add the milk, and carry on mixing till fluffy and light. Keep the icing shut with the lid until it is ready for decoration.
Rest assured there is no rocket science involved in this. Here's a quick guide to help you understand what and how to use shortening in your cooking or baking.
What is shortening?
Shortening is basically hydrogenated vegetable fat. When the vegetable oil is hydrogenated by passing hydrogen gas through it, it turns into a semi solid state. This chemically hardened fat is called shortening. It derives its name from its ability to shorten gluten strands, hence preventing gluten molecules from linking with each other and making the dough pasty.
Since, the time it was discovered, shortening has been a boon to the confectionary industry. Shortening recipes ensure your cakes come out moist and spongy. It also makes pie crusts, tender, crumbly and flaky. To sum it up, shortening is used to create rich, aerated and fluffy patisserie.
Shortening comes in the form of margarine and vegetable shortening. Commercially, it is used for deep frying, as it has a high heat tolerance and does not break down easily. Hence, the oil does not need to be changed as often as regular vegetable oil.
Decoding shortening recipes
Shortening recipes are usually baking recipes. Shortening is used in baking, as it helps to keep the carbohydrates separated instead of becoming one large mass. In many cases, people nowadays replace shortening with margarine, butter or a mix of margarine and apple sauce.
While it is possible to use substitutes in most cases without having a drastic difference in the end result, one still needs to be cautious with some shortening recipes. In some recipes, butter or margarine may burn due to the cooking technique involved. Recipes meant for making short crust pies or icing and frosting are best left untouched if shortening is mentioned in it. The crumbly, flaky texture of the pie can only be obtained if the quantity of shortening mentioned is used.
Shortening in some western countries is sold under popular brand names. So, it's freely available off retail shelves. In most other countries, shortening and margarine are used inter changeably. Many home makers however, tend to use butter in their cakes and bakes instead of shortening. The reason being, butter is a tastier option.
Butter can be replaced for the exact amount of shortening mentioned in the recipe. However, as it contains milk, moisture and salt €" these ingredients would need to be adjusted accordingly in the recipe.
Below is a simple example of a shortening recipe:-
Butter cream Icing
Ingredients
* 1/2 a cup of shortening
* 1/2 a cup of softened butter
* 1 teaspoon vanilla syrup
* 4 cups of candy makers' sugar
* 2 tablespoons milk
Method - In a big bowl, butter together the cream, vanilla, and shortening. Mix well with the sugar, one cup at once, and beating well after every addition. Add the milk, and carry on mixing till fluffy and light. Keep the icing shut with the lid until it is ready for decoration.
