A solid fat made from vegetable oils, such as soybean and cottonseed oil. Although made from oil, shortening has been chemically transformed into a solid state through hydrogenation.
Solid vegetable shortening is the same as Crisco.
They are both oils that have a solid consistency at room temperature.
Hydrogenated vegetable oil prevents margarine from melting and separating at room temperature.
Shortening is made from partially-hydrogenated or hydrogenated vegetable oils.
A shortening is a cooking fat that is solid or semisolid at room temperature. These include butter, lard, hydrogenated margarines (transfats), and hydrogenated vegetable oils (transfats).
No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.
No, vegetable shortening is made from hydrogenated oils that come from corn, rapeseed (canola oil), soybean, corn, sunflower, safflower, or peanuts. In the past, cooks used lard (animal) for the same purpose.
Yes, but trans fats and hydrogenated fats are really bad for you--watch out!!
Shortening is fat.
Shortening is any type of fat (butter, lard, hydrogenated vegetable oil) that is used for pastry to create a crumbly texture. This is good for a pie crust. Usually it's used firm not liquid depends on the recipe.
Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.
Crisco lists it's ingredients as hydrogenated cottonseed and soybean oils, mono- and diglycerides.Check out the wiki site http://en.wikipedia.org/wiki/Crisco for the whole story on how it was first invented by proctor and gamble as a cheaper substitute to animal fats for making candles. It was the first all vegetable oil shortening but it was intended for making candles. When electricity became widely available the demand for candles was reduced and that's when they decided to sell it as shortening... to eat.
A brand of hydrogenated vegetable oil.
The only health risk to using "old" shortening, is the health risks you assume by using shortening at all. Shortening (usually vegetable shortening [hydrogenated oils/ transfats], lard or clarified butter) is usually processed so that it has a very long shelf life[years] and is no different at the end of the shelflife than at the beginning. Shortening lasts a very long time, as long as it doesn't get contaminated.
No