Shortening is a type of solid fat that prevents the formation of gluten matrix in the dough. Imagine this. When mixed in a bowl along with other ingredients, the shortening coats the mixture, prevents it from cross-linking, and breaks it into softer and shorter units. Hence the term “shortening.” Technically speaking, any fat can function as a shortening. However, there are certain types of fat which hold more shortening power than others. Read on to know the factors to consider when deciding to substitute shortening with coconut oil.
3 Types of Shortening
There are different dishes you can substitute shortening with. All of which depends on what you need it for and which qualities of shortening you desire. Basically, shortenings are classified into three categories, namely vegetable, animal, and compound shortenings. Each type of fat has a different effect on the consistency, texture, and flavor.
1. Vegetable Shortening
Vegetable shortening has a neutral flavor. It is ideal for pastries since it blends well with flour. Vegetable shortening is comes from vegetable oil. To make it solid, it goes through a hydrogenation process. Hydrogenation is a highly industrialized procedure wherein hydrogen is forced to bind with the oil converting double bonds into a single one with the help of a catalyst, in most reactions is nickel or platinum. As a result, unsaturated fats become saturated fats.
Warning: Experts say cooking with vegetable oil is unhealthy.
2. Animal Shortening
Before vegetable was discovered as a substitute shortening, animal shortening was commonly used. As implied by the name, animal shortenings originate from animal fat. One of the most popular animal shortenings is lard, which originates from selected fats of a hog through rendering. Rendering is a process wherein animal fat is purified through heating until the fat melts and separates itself from components, leaving behind pure fat. Butter, which comes from cow’s milk, is also a popular shortening.
3. Compound Shortening
A compound shortening is a combination of both vegetable and animal shortening. The production of compound shortening was driven by the desire to improve consistency, texture, and volume. For one, margarine, from vegetable oil and milk, is a popular compound shortening.
Why substitute shortening with coconut oil?
If you happen to run out of the ingredient, you can easily substitute shortening with coconut oil. Whether its vegetable oil, butter, margarine, or lard — coconut oil is the perfect alternative. All you need to do is to use organic coconut oil as you would use any shortening. If the recipe calls for a tablespoon of shortening, use a tablespoon of coconut oil in its place. It is that easy!
Unlike other shortenings, coconut oil is a healthier alternative. It is natural and organic — meaning, it is chemical-free! Plus, it is packed with minerals and vitamins. How great is that?
On another note, using coconut in baking gives pastries a crunchier and crispier texture. It also adds a nutty flavor and aroma which compliments baked goods deliciously. So if you are looking for a way to achieve an impeccable crisp texture, coconut oil is the solution. Remember, using a substitute may slightly alter taste, texture, and appearance of baked goods. However, this does not affect the quality of coconut oil in baking.
But beware, you should learn to choose the right coconut oil to substitute shortening with.
Originally published at wikicoco.org on October 31, 2017.
