Homonym: Shortening (Fat)
Shortening is a type of fat used in baking and cooking to create a tender texture in foods like pastries and cookies. It helps to separate the flour particles, which results in a flaky or crumbly consistency. Common types of shortening include butter, margarine, and vegetable shortening, each contributing different flavors and textures to recipes.
When you use shortening in a recipe, it can also help to extend the shelf life of baked goods by keeping them moist. Many bakers prefer using shortening because it has a higher melting point than butter, allowing for better structure in certain baked items like pie crusts and biscuits.