Shortening

Shortening has little or no flavor and may replace other fats for frying and baking; for example a pie crust made with shortening rather than lard produces a flakier pastry. Some brands have high smoking points and are good for deep-frying. Shortening is most commonly made from vegetable oils but sometimes animal fats are added. Both types are highly saturated (the degree of saturation should be listed on the label). Shortening can be stored unrefrigerated for up to one year.