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About shortening Edit

Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a "short" or crumbly texture (as in shortbread). Shortening is fat or lard from an animal or vegetable. The term "shortening" can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine. Shortening often has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine.

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