Special Shortening (Low Cholesterol)

I remember my grandmother always having a peculiar container in her refrigerator. It wasn’t butter, and it wasn’t margarine – it was something she called “special shortening.” She swore it made her pie crusts flakier and her cakes more tender. As a child, I didn’t understand the magic behind it, but the memory of those delicious baked goods lingered. Only years later, as a chef diving into the science of baking, did I realize the secret: a homemade blend designed to mimic the properties of traditional shortening, but with a healthier twist.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes (plus chilling time)
• Servings: Approximately 16 servings (depending on use)
• Yield: Approximately 1 1/2 cups
• Dietary Type: Vegetarian, Dairy-Free (depending on margarine), Cholesterol-Conscious

Ingredients

• 1 cup corn oil margarine (preferably unsalted)
• 2/3 cup safflower oil or corn oil
• 2 tablespoons cold water

Equipment Needed

• Electric mixer
• Mixing bowl
• Airtight container for storage

Instructions

1. In an electric mixer, cream the corn oil margarine until it is light and fluffy. This step is crucial for incorporating air and creating a smooth base for the shortening. Be sure to use an electric mixer for best results; hand mixing will be difficult and may not achieve the desired consistency.

2. Gradually beat in the safflower oil (or corn oil) and cold water alternately. This gradual addition ensures the oil and water emulsify properly with the margarine, creating a stable and consistent mixture. Add a little of the oil, then a little of the water, beating well after each addition.

3. Store the finished shortening in the coolest part of your refrigerator, or even better, in the freezer. This is important for maintaining its texture and preventing it from becoming too soft, especially during warmer months.

Expert Tips & Tricks

• Margarine Choice Matters: Using a high-quality, unsalted corn oil margarine will significantly improve the flavor and texture of your baked goods. Some margarines contain more water than others, which can affect the final consistency of the shortening.
• Temperature is Key: Ensure the margarine is softened slightly before creaming, but not melted. This will allow it to incorporate air more effectively.
• Gradual Incorporation: Adding the oil and water gradually is crucial for emulsification. If added too quickly, the mixture might separate. If separation occurs, try chilling the mixture briefly and then beating it again.
• Freezing for Longevity: Freezing the shortening extends its shelf life significantly. When ready to use, thaw it in the refrigerator overnight.
• Flavor Infusion: For a subtle flavor boost, consider infusing the safflower or corn oil with vanilla bean or citrus zest before making the shortening. Strain the oil before adding it to the margarine.
• Testing for Doneness: While there’s no “cooking” involved, the consistency of the final product is a good indicator of success. It should be soft immediately after mixing, but firm up after chilling. If it remains too soft, you can try adding a tablespoon of cornstarch and beating it in.
• Adapting for Different Ovens: This shortening works well in most baking applications. However, be mindful of your oven’s temperature and adjust baking times accordingly. Using an oven thermometer can help ensure accuracy.

Serving & Storage Suggestions

This special shortening can be substituted in any recipe that calls for regular shortening. Use it for pie crusts, cookies, cakes, and more. Store the shortening in an airtight container in the refrigerator for up to two weeks or in the freezer for up to two months. Thaw frozen shortening in the refrigerator overnight before use. The shortening is best used cold, directly from the refrigerator or freezer.

Nutritional Information

Nutrient	Amount per Serving (estimated)	% Daily Value (estimated)
Calories	100 kcal	5%
Total Fat	11 g	17%
Saturated Fat	2 g	10%
Cholesterol	0 mg	0%
Sodium	Varies based on margarine	Varies based on margarine
Total Carbohydrate	0 g	0%
Dietary Fiber	0 g	0%
Sugars	0 g	0%
Protein	0 g	0%

Note: Nutritional information is an estimate and can vary based on the specific brands and ingredients used.

Variations & Substitutions

• Vegan Option: Ensure the corn oil margarine is vegan-friendly. Many margarines contain dairy-derived ingredients, so read the label carefully.
• Different Oils: While safflower and corn oil are recommended, you can experiment with other neutral-flavored oils like sunflower oil or canola oil. Keep in mind that different oils have different fat profiles and may affect the final texture and flavor.
• Salted vs. Unsalted Margarine: If using salted margarine, omit any additional salt from your recipe.
• Coconut Oil Variation: While not a direct substitute, you could experiment with using refined coconut oil (which has a neutral flavor) in place of the safflower or corn oil. This will result in a shortening with a different texture and flavor profile.
• Flavor Enhancements: Consider adding a touch of vanilla extract or almond extract to the shortening for a subtle flavor boost.

FAQs (Frequently Asked Questions)

Q: Why make homemade shortening instead of buying it?
A: This recipe offers a lower-cholesterol alternative to traditional shortening and allows you to control the ingredients, avoiding potentially undesirable additives. It’s also a great option for those with specific dietary needs.

Q: How do I know if my margarine is the right consistency?
A: The margarine should be softened but not melted. It should be pliable enough to cream easily but still hold its shape. If it’s too melted, chill it briefly before creaming.

Q: Can I use this shortening for deep frying?
A: No, this shortening is not suitable for deep frying due to its lower smoke point and water content. It’s best used for baking applications.

Q: My shortening separated after mixing. What did I do wrong?
A: Separation can occur if the oil and water were added too quickly or if the margarine was too warm. Try chilling the mixture and then beating it again. Adding a small amount of cornstarch can also help stabilize the emulsion.

Q: How long does this shortening last?
A: Stored properly in an airtight container in the refrigerator, it will last up to two weeks. Freezing extends its shelf life to approximately two months.

Final Thoughts

This special shortening recipe is a testament to the ingenuity of home cooks seeking healthier alternatives without sacrificing taste or texture. It’s a versatile ingredient that can elevate your baking, adding flakiness to pie crusts and tenderness to cakes. Don’t be afraid to experiment with variations and find what works best for your recipes. Give this recipe a try and discover the magic of homemade, healthier shortening! Share your creations and feedback – I’d love to hear how it turns out for you. Perhaps pair it with a classic apple pie, the flaky crust complementing the sweet and tart filling perfectly.