Questions and Answers – Definition of Vegetable Shortening
I have 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 – 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.