DINAYEN'S ENTERPRISE MANAGEMENT CO,.LTD

Shortening, by definition, is any fat that is solid at room temperature and used in baking. This actually includes a few things that you may have thought were definitely not shortening before–like lard, and margarine, and hydrogenated vegetable oils, for instance. Shortening helps give baked goods a delicate, crumbly texture. Shortening is a word that my deep South Carolinian grandmother used a lot while she was baking, and I am sure many grandmothers in the South did as well. In common terms, this word typically refers to Crisco® or another mass-produced brand you can find in your grocery stores, but that is not actually a correct usage of the term shortening. In fact, you have probably been misusing the term shortening for most of your life. I am fairly positive even my grandmother was misusing it after 30-40 years of using it in her over-the-top baked goods and pies. If you have also been misusing the term, or we just obliterated what you thought you knew about shortening in these first few sentences, then you are not alone. Luckily, we have figured out the true definition of the term shortening, and all the ins and outs of using it in your kitchen. Keep reading to learn more about what shortening really is, and how you can make the most out of it!