what is shortening?

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CLC900709
CLC900709 Posts: 49 Member
edited October 2024 in Recipes
I found this recipe for homemade dumplings online and was about to log it into the recipes to see what the calories, etc. looked like. But im not sure what shortening is.
http://www.bettycrocker.com/recipes/homemade-dumplings/bbfb5a54-f9f4-4d00-889a-033ada2f2005?WT.mc_id=Paid_Search_TDCore_BC&WT.srch=1&esrc=11151&mkwid=ssBHYtwYV&pcrid=6460389896&gclid=CLTP-YKJqKwCFRBR7AodDVbBCg
For some reason im thinking of like crisco??
also whats it mean by dontdrop directly into the water- put on hot meat or veggies? i mean it sounds self explanitory. but why cant it be dropped straight into the water? i dont think the chicken is going to float up at the top just so i can drop some dumplings on it!

(and for those who paid attention- yes i realized it already calculated the cals, etc towards the bottom)

Replies

  • Jewcybabe
    Jewcybabe Posts: 241 Member
    Yes, Crisco......
  • cppeace
    cppeace Posts: 764 Member
    yeah shortening is just another name for butter or margerine as far asI am aware. How I've always done it in a recipe. Crisco is also an option :)
  • tseecka
    tseecka Posts: 90 Member
    A lot of recipes you can also substitute healthier options like olive oil for shortening. I know I use olive oil instead of shortening when I'm making bread in the breadmaker. :)

    Sometimes you really do need the consistency/solidity of shortening though, like in baking pie crusts.
  • _GlaDOS_
    _GlaDOS_ Posts: 1,520 Member
    Usually partially hydrogenated vegetable oil (Crisco), which is essentially trans fat. I hear there are some that claim "0 grams of trans fat" now, but I would avoid anyway if possible. :flowerforyou:
  • Tree72
    Tree72 Posts: 942 Member
    Yep, it generally means a vegetable shortening, like Crisco. Though generically the term can just be used to mean a solid fat. So in old recipes you could see lard or butter referred to as "shortening" also.
  • JennW130
    JennW130 Posts: 460 Member
    Yes, Crisco......
    that is correct
  • CLC900709
    CLC900709 Posts: 49 Member
    what would be a good subsitute instead of butter/crisco then?
    (sorry for all the edits. my computer doesnt keep up with my speedy typing fingers! )
  • therealangd
    therealangd Posts: 1,861 Member
    Shortening is Crisco.

    As far as why you drop dumplings on the meat instead of in the water, boiling the dumplings will make them "rubbery" if you drop them on top of the meat or veggies, they are steamed and don't have the rubber texture.
  • Saffyra
    Saffyra Posts: 607 Member
    When you are making the stew it will be somewhat thick so you wont be dropping them into the "water". Basically I think the recipe is trying to say that you dont want the dumplings to fall to the bottom you want them to float on top so your goal is to "help" them do that by place them in an area where there is chicken and vegetables rather than in a spot where it will just sink.

    I wouldn't worry about that too much though.

    And, yes, shortening usually means Crisco (the solid kind, not the oil). Although it can be interchangeable with butter (at least according to my mothers cookie recipes).

    Good luck!
  • Unknown
    Unknown
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  • CLC900709
    CLC900709 Posts: 49 Member
    problem? why the bunny beating its head on the wall pic?
  • tseecka
    tseecka Posts: 90 Member
    what would be a good subsitute instead of butter/crisco then?
    (sorry for all the edits. my computer doesnt keep up with my speedy typing fingers! )

    Substitutes:
    Butter (1 cup shortening = 1 cup + 2 tablespoons butter)
    Butter is better tasting than shortening but more expensive and has cholesterol and a higher level of saturated fat; makes cookies less crunchy, bread crusts more crispy

    - Margarine (1 cup shortening = 1 cup + 2 tablespoons margarine)
    Margarine is better tasting than shortening, but more expensive; makes cookies less crunchy, bread crusts tougher)

    -Lard (1 C shortening = 1 C - 2 tablespoons lard)
    Lard has cholesterol and a higher level of saturated fat, but much less transfats.
  • poisongirl6485
    poisongirl6485 Posts: 1,487 Member
    Head_wall.gif

    :drinker:
This discussion has been closed.

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