How to cook vegetable shortening

Vegetable shortening, usually sold in coffeecan-sized canisters, is a solid fat made from vegetable oils. It gets its name from a property all fats have in common: they “shorten” gluten strands in flour-based products, which results in baked goods that have a tender texture.

Although the base of shortening is oil, it has undergone a process known as hydrogenation to make the shortening solid at room temperature. Trans fatty acids are created by hydrogenation. This type of fat is associated with increased risk for coronary artery disease.

How to cook vegetable shortening

Plain and butter-flavored vegetable shortenings are sold in supermarkets. Plain shortening has little taste. Both types can be used in place of other fats in baking and cooking.

Serving suggestions

Shortening results in baked goods that are light and fluffy. Because of the health drawbacks of hydrogenation, however, shortening should be used sparingly.