The 6 Best Options For Palm Shortening Replacement
With the right palm shortening replacement, you can perfect your recipes without having to run to the store for this slightly unusual ingredient.
Palm fat is a semi-solid vegetable oil product made by removing some of the fat from palm oil. Palm shortening is often used in cooking because it is not hydrogenated like vegetable fats and does not contain the harmful trans fats that result from this process. It also has a very high smoke point, making it useful for deep frying and grilling. It is used as a fat in pastries and baked goods and in the production of puff breads and crusts.
What is shortening?
Shortening is technically a general term for cooking fats and oils and can refer to solid vegetable oils or animal fats such as butter and lard. In baking, however, it usually refers to the type of hydrogenated vegetable oil that comes in a Crisco can. Other well-known brands include Hymo, Wesson, and Mazola. You’ve probably seen some of these brands in the baking products or oils section of your grocery store.
The best way to bake with shortening is to line a baking sheet and layer different doughs on it. While shortening may not have the same flavor as some of the alternatives listed below (which can be a plus or minus depending on how you look at it), it is especially good at keeping baked goods soft and flaky.
Like other fats used in cooking, shortening is not necessarily nutritious when used in excess, but the benefits in baking can make the extra saturated fat worth it, as long as you use it in moderation, along with its substitutes. With that in mind, let’s look at what are the best substitutes for shortening.
Its origin
Shortening was first developed in the early 1900s as a hydrogenated vegetable oil. In 1901, German chemist Wilhelm Normann discovered the process of hydrogenating fats. A few years later, German chemist Edwin Kaiser produced a cheaper soap alternative using hydrogenated cottonseed oil instead of lard.
Beginning in 1910, major soap manufacturers began using this refined oil as a cheaper alternative ingredient in candles and soaps. The ingredient was promoted as a healthier, kosher alternative to animal fats like lard for cooking purposes the following year.
How to use palm shortening?
Shortening is a culinary technique utilized in various kitchen settings for various purposes.
1. Frying: Shortening has a high smoke point, making it a good choice for high-temperature cooking such as frying. This substance is commonly utilized in breaded and fried foods due to its ability to maintain the shape and crispiness of these dishes. Remember that the shortening composition can affect how much heat a food can withstand. For example, vegetable shortening made from 100% cottonseed oil has a slightly lower smoke point than soybean oil.
2. Baking recipes: Shortening “shortens” dough, preventing the formation of gluten molecules and creating a crumbly, flaky texture. Use shortening to produce moist cakes, flaky crusts for pastries and tarts, and yeast-baked products. It also produces crumbly, chewy scones and cookies that hold their shape well.
3. Glazes: shortening works better than butter or oil for making glazes. Sugar, vanilla, salt, and milk can be mixed directly into the shortening to create a glaze that will not melt on baked goods at warm temperatures.
6 best options for palm shortening replacement
However, palm shortening has gotten a bad rap lately because of environmentally harmful industrial practices. Plus, it can be hard to find palm oil in your grocery store depending on where you live. If you want to use palm shortening replacement when cooking, some good options include coconut oil, butter, margarine, and lard.
1. Butter
If you don’t want to avoid dairy, butter is the best for palm shortening replacement. It adds a rich flavor to any recipe, but it’s certainly higher in calories. However, when making the crust, keep in mind that a butter crust will not be as crispy as one made with shortening and will be a darker brown.
2. Margarine
Margarine is a dairy-free butter substitute typically derived from vegetable oils. It may also contain palm oil. Margarine adds a rich, buttery flavor to any recipe.
The product is designed to be lower in fat than butter and shortening, making it a healthier alternative. You may need to use more or add vegetable oil to make up for the loss of fat. Without added fat, the pastry structure will be softer.
3. Coconut oil
Coconut oil is rich in antioxidants and MCTS, considered a “good” fat, and is a healthy alternative to palm fat. However, it will impart a coconut flavor to whatever you cook it in. This is something to keep in mind, especially when making pie crust. The flavor of the dough may clash with or complement the pie filling.
4. Lard
Lard, leftover animal fat from cooking, is hydrogenated and contains trans fats, which are harmful substances when purchased from supermarkets. Some people choose instead to make their lard by buying animal fat from a butcher and roasting it themselves on the stove. It often tastes very similar to meat, so you must consider that if you are substituting lard. This is not a suitable vegan alternative.
5. Applesauce
It may seem like a very boring substitute for shortening, but applesauce is an option and is probably a very good one if you are baking or cooking for people with dietary restrictions regarding fat and cholesterol.
When using applesauce instead of shortening, expect some flavor trial and error. Also, remember that it depends on what you are making. Using applesauce in a cake may not be ideal, but if you want to try it, the Atlanta Journal-Constitution recommends using half applesauce and another shortening substitute such as butter.
Otherwise, you can opt for a one-to-one ratio. However, remember that most desserts baked with applesauce have a different consistency than desserts made with shortening, so they may not brown as well.
6. Olive oil
If I had to guess which staple oil is probably always present in every kitchen, I would choose olive oil, which is very popular in both cooking and baking. You can try using olive oil as a substitute for shortening, but be careful as it can change the taste.
It has a unique flavor, whereas shortening is bland and tasteless. With this in mind, use a high-quality olive oil you enjoy for what it is. It is also not an ideal substitute if your recipe requires you to mix the fat with another ingredient.
According to the olive oil experts at Oliviers & Co., you should always use less olive oil than the amount of shortening called for in a recipe. The general rule is three parts olive oil to four parts shortening. For example, if a recipe calls for 1 cup shortening, you should use 3/4 cup olive oil. A 1:1 ratio will produce an oilier result.
