Shortening

Lard, hydrogenated solidified oils, margarine, and even butter can all be used as shortening because it is defined as any solid fat at room temperature. But in contemporary cooking, “shortening” primarily refers to hydrogenated oils like vegetable shortening. Vegetable shortening is a safe option for frying because it is a semisolid fat, like lard, with a high smoke point and little water content. To produce tender outcomes, it is often utilized in baking. Shortening is made entirely of fat, has no flavor or aroma, and doesn’t need to be refrigerated.

A baker’s cupboard should always have been shortened.