What does shortening in cooking mean?

In cooking, shortening refers to solid fats that are used to make pastries, baked goods, and other dishes tender and crumbly. Shortening is typically made from vegetable oils that have been hydrogenated, a process that converts them into a semi-solid state at room temperature.

When shortening is used in baking, it coats the flour particles and prevents them from forming gluten, which is a protein that gives dough its elasticity and chewiness. This results in a more tender and crumbly texture in the finished product. Shortening also adds moisture and richness to baked goods, and it can help to prevent them from drying out.

Some common types of shortening include:

- Vegetable shortening: This is the most common type of shortening and is made from hydrogenated vegetable oils, such as soybean oil or canola oil.

- Butter: Butter is a dairy product made from the fat of milk and is also a common type of shortening. Butter has a richer flavor than vegetable shortening, but it can also make baked goods more dense.

- Lard: Lard is made from the fat of pigs and is another traditional type of shortening. Lard has a strong flavor and can make baked goods more flaky.

The type of shortening used in a recipe will depend on the desired texture and flavor of the finished product. Vegetable shortening is the most versatile type of shortening and can be used in a variety of recipes. Butter and lard can add more flavor and richness to baked goods, but they can also make them more dense or flaky.