Questions and Answers - Vegetable Shortening

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Follow What's Cooking America on Facebook


I got this very promising recipe of a turkey and vegetable tart, and in it is supposed to be 1/4 cup of "vegetable shortening".

Although my English has always been good, I am not a native speaker, and I do not now what this is. I have been asking people around me, (who are not native speakers) and no one seems to know what I am talking about. - Gudbjorg Matthiasdottir (5/29/99)



vegetable shortening

Shortening, Vegetable - A solid fat made from vegetable oils, such as soybean and cotton seed oil. Although made from oil, shortening has been chemically transformed into a sold state through hydrogenation. Vegetable shortening is virtually flavorless (has a bland, neutral flavor) and may be substituted for other fats (such as butter, margarine, or lard) in baking of pie pastry, cookies, and cakes. Shortening is ideal for pastry, since it blends well with the flour. It can be stored at room temperature for up to a year.

Vegetable shortening is the same thing as Crisco shortening in the grocery store. It is sold in cans and usually is found near the oils.




Contact Linda Stradley - By Google

What's Cooking America© copyright 2004-3014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy