So, why do we need shortening in the first place? Can't we just use regular old vegetable oil and call it a day? Well, the thing is, oil and shortening have different properties that make them better suited to different tasks - and when it comes to baking, shortening is the clear winner.
Think of it like this: when you're making a pie crust, you want it to be all flaky and tender, right? But if you use oil instead of shortening, it's going to be all tough and dense - not exactly what you're going for. That's because oil is too liquid to create the same kind of flaky texture that shortening can, so you end up with a crust that's more like a brick than a croissant!
Sunrise Shortening – High-Heat Frying & GMO-Free | Columbus Vegetable Oils
But what exactly is vegetable shortening, and how is it made? Well, it's usually a combination of vegetable oils like soybean oil or cottonseed oil that have been hydrogenated to make them solid at room temperature. This process involves adding hydrogen to the oil, which makes it more saturated and easier to work with in baking - and the result is a shortening that's perfect for making all sorts of tasty treats.
