about cooking, what is the meaning of the term shortening?

Answer 1

It usually implies that a solid, vegetable-based fat should be used. However, lard or margarine can be used. They might affect the flavor or consistency of what you are making. If it's in a recipe for pie pastry, lard will give you a flakier crust, and contrary to it's reputation, is lower in fat than vegetable shortening is.
You can also mix your fats to include butter and shortening or lard, so you can have flavor and texture both.
Hope this helps!

Answer 2

Actually, it's a semi-solid fat used to keep glluten from forming long strands. That's why one would use it in baked goods, ie pie crusts -- anytime you want something to have a flaky texture. Shortening is hydrolized vegetable oil (means they whip air into it, causing the molecular structure to change) Not particularly the healthiest thing for ya', but pie crust isn't pie crust without it!

Answer 3

i would think that would be the shortening that is like cooking oil but it is like a lard like crisco

Answer 4

Shortening is that solid oil-based stuff in the can (Crisco).

Answer 5

Lard! Crisco. cooking oil.

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

You should ask Mamma's little baby -----

Mamma's little baby, loves shorten', shorten,
Mamma's little baby, loves shorten' bread..............................