What is shortening?
shortening is a semi -solid fat derived from plants that can be used instead of butter, margarine or other fats when cooking or baking. Compared to fats derived from animals, it tends to be relatively cheap and has a long life. However, due to the high fat content of trans-tuk, nutritionists were criticized, which has led many manufacturers to reformulate their products.
Most shortening is made of oils derived from plants such as palm or soy oil that have been hydrogenated or partially stiff. This solidification process results in a product that is similar to the texture to margarine, but a little stronger. As with all cooking fats, it is oily to the touch and repels water.
Two of the primary benefits of this type of fat are its low cost and long durability. Fats derived from animals can be somewhat expensive. Many recipes, especially those for pastries, require a large amount of these fats. Due to the low production costs, the shortening of Fairly is cheap compared toWhich makes it a budget baking folder.
In addition, it remains fresh much longer than most of the fats. Unopened, it can take up to two years. After opening, it usually remains fresh for six months to one year. In addition, it does not require cooling if it is stored in a cool and dry place.
In most recipes, shortening can be used instead of the same amount of butter or margarine. Since it does not contain any water, it tends to produce a noticeably light and fluffy texture in roast goods, which may be unpleasant for those who prefer crispy chocolate chip biscuits. To remedy this problem, some manufacturers recommend adding two tablespoons (29.6 ml) water for each cup (192 grams) shortening used in the recipe.
Regular shortening has no dominant taste, which gives him neutral quality, which makes IT usable inSweet and salty recipes. Some recipes, however, derive part of their taste from fats such as butter, and the replacement of regular shortening of these meals can lead to a faint taste. For recipes in which the taste of butter is desirable, manufacturers created a product with butter flavor.
Some of the shortening of the brands were subject to criticism of nutrition experts due to their high fat content. This unhealthy type of fat is a by -product of partial hydrogenation. In response to this criticism, many manufacturers have changed their production processes, which led to products without trans -uks.