from The American Heritage® Dictionary of the English Language, 4th Edition
- n. A fat, such as butter or lard, used to make cake or pastry light or flaky.
- n. A shortened form of something, as a word.
- n. The act of one that shortens.
- n. The act or process of becoming shorter.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Solid fat, such as butter, lard or hydrogenated vegetable oil, used to make shortcrust pastry.
- n. Verbal noun form of shorten.
- v. Present participle of shorten.
from the GNU version of the Collaborative International Dictionary of English
- n. The act of making or becoming short or shorter.
- n. That which renders pastry short or friable, as butter, lard, etc.
from The Century Dictionary and Cyclopedia
- n. In cookery, lard, butter, or other substance used to make pastry short or flaky.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. fat such as butter or lard used in baked goods
- n. act of decreasing in length
Sorry, no etymologies found.
Since the early 19th century, the term shortening has been used to mean fats or oils that “shorten” a dough, or weaken its structure and thus make the final product more tender or flaky.
With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs.
These days, shortening is made trans-fat free by fully hydrogenating the oils.
Most of shortening is hydrogenated vegetable oil (tans fat) and it is unhealthy for you. sometimes used for baking pastry and pizza. you can always substitute with butter or vegetable oil for more healthier choice. allison Jul 9
CRA could play an important role in shortening recovery time after a disaster, saving entire neighborhoods.
Telomere shortening is thus one of several factors that affect the ageing process.
Fry onion and chopped garlic in shortening, add meat and brown.
Combine flour, salt, and shortening in the bowl of a food processor and pulse until shortening is the size of oatmeal.
However the fat fact that Crisco vegetable shortening is considerably less $$ per pound than butter.
Brown meat and onion in shortening [I would consider the shortening optional — M.G.].