Nutiva Shortening Review: Mastering Baking with Non-Hydrogenated Red Palm & Coconut Oil for Flaky Crusts and Perfect Cookies
As the holiday season approaches and home bakers embark on their annual culinary adventures, the age-old debate of shortening versus butter, and the delicate balance between taste and texture, once again takes center stage. For those seeking a healthier, non-hydrogenated alternative without compromising on quality, I’m thrilled to share my extensive review of Nutiva shortening. Made with a thoughtful blend of red palm oil and coconut oil, this product has not only met but exceeded my expectations in a variety of baking applications. So far, it truly earns a resounding “thumbs up” from my kitchen!
For years, many bakers have relied on traditional hydrogenated shortenings for their consistent results, especially when aiming for extra flaky pie crusts or cookies that maintain their shape. However, with growing awareness about trans fats and hydrogenated oils, there’s been a significant shift towards healthier alternatives. Nutiva steps into this space as a formidable contender, offering a non-hydrogenated solution that promises both performance and peace of mind. Its unique formulation is designed to provide the benefits of conventional shortening without the drawbacks, making it an attractive option for health-conscious bakers.
First Impressions: Dispelling Doubts About Flavor and Appearance
My journey with Nutiva shortening began with a healthy dose of skepticism. Having experimented with several other brands of non-hydrogenated shortening in the past, I was genuinely concerned that Nutiva would carry an undesirable, “icky” palm oil flavor that could potentially taint my baked goods. This has been a common issue with some palm oil-based products, and I was prepared for a similar outcome. However, to my pleasant surprise, my fears were completely unfounded. The flavor profile of Nutiva shortening is remarkably neutral, allowing the true flavors of my ingredients to shine through without any interference.
This neutrality is a significant advantage, especially for delicate recipes where the fat component needs to be a silent workhorse rather than a flavor contributor. Whether I was baking a classic vanilla cake or a batch of spiced cookies, Nutiva blended seamlessly, providing the necessary structure and texture without imparting any discernible taste. This feature alone makes it a versatile ingredient suitable for a wide range of sweet and savory applications.
As an unexpected bonus, the presence of red palm oil in Nutiva’s blend lends a really beautiful, naturally vibrant yellow hue to the shortening. This subtle golden tint isn’t just aesthetically pleasing in the tub; it has actually *enhanced* the visual appeal of several items I’ve baked. Imagine a golden-crusted pie or a rich yellow cake with an even more inviting warmth in its color – Nutiva helps achieve just that. This natural coloring adds a touch of artisanal quality to your creations, making them look as good as they taste.
Performance Across a Spectrum of Baked Goods
To truly put Nutiva shortening to the test, I incorporated it into a diverse array of recipes, each demanding specific qualities from the fat component. My baking trials included classic pie crust, a tender yellow cake, a dense and moist pound cake, crunchy chocolate chip cookies, and my all-time favorite ginger cookies – a recipe that heavily relies on melted shortening to achieve its signature flat, chewy texture without spreading too much or becoming too brittle. In every single instance, Nutiva shortening performed flawlessly!
Pie Crust Perfection
For pie crusts, the goal is often flakiness and tenderness. Nutiva shortening delivered exceptional results, yielding crusts that were wonderfully light, crisp, and easy to work with. It created distinct layers and a delicate crumb, rivalling results typically achieved with traditional shortening or a blend of butter and shortening. The neutral flavor ensured that the filling remained the star of the show.
Cakes with Superior Crumb
In yellow cake and pound cake recipes, Nutiva contributed to a fine, even crumb and excellent moisture retention. The cakes rose beautifully, maintaining their structure without becoming greasy or heavy. The subtle yellow tint from the shortening also lent a natural, inviting golden color to the finished cakes, making them even more appealing. It’s truly a delight to achieve such a tender texture and moist crumb consistently with a non-hydrogenated option.
Cookies: From Crunchy to Chewy
When it came to cookies, Nutiva proved its versatility. My crunchy chocolate chip cookies achieved the desired crisp edges and satisfying snap, while still retaining a soft chewiness in the center. The shortening helped prevent excessive spreading, ensuring perfectly formed cookies with a pleasant texture. This is a common challenge for bakers trying to achieve a specific cookie texture, and Nutiva handled it with ease.
But where Nutiva truly shone was in my beloved ginger cookies. These particular cookies are a testament to the power of shortening. They require a melted fat to achieve their signature flat, chewy, yet crispy-edged profile without collapsing. Nutiva shortening melted perfectly, integrated smoothly into the dough, and ensured the cookies baked up exactly as intended – colossal, richly spiced, and wonderfully textured. The non-hydrogenated nature of Nutiva means I can enjoy these classic treats with a little less guilt.
Understanding the Blend: Red Palm Oil and Coconut Oil
The success of Nutiva shortening lies in its thoughtful blend of red palm oil and coconut oil. Both oils are known for their unique properties that contribute to excellent baking performance.
- Red Palm Oil: Unlike highly refined palm oil, red palm oil is minimally processed and retains its vibrant red-orange color due to its high concentration of beta-carotene, a powerful antioxidant. It’s naturally solid at room temperature, providing the structure and flakiness that bakers seek in shortening. Its neutral flavor in Nutiva’s formulation is a testament to quality sourcing and processing. Furthermore, Nutiva often emphasizes sustainable sourcing, which is an important consideration for many consumers.
- Coconut Oil: Another naturally solid fat, coconut oil adds its own set of benefits. It contributes to tenderness and a smooth mouthfeel. In its refined form, coconut oil is virtually flavorless, making it an ideal companion to red palm oil in creating a truly neutral-tasting shortening. Together, these two oils create a shortening with an ideal melting point and consistency for baking.
This combination offers a healthier alternative to traditional hydrogenated shortenings, as it’s free from trans fats. It’s a win-win for both health-conscious individuals and those who prioritize superior baking results.
The Cost-Benefit Analysis: A Minor Consideration
And that’s largely my positive assessment of Nutiva shortening so far. I genuinely like it a lot and would wholeheartedly recommend it to fellow bakers. My only minor wish is that it were a bit less expensive, allowing me to incorporate it into my daily baking more often without a second thought. However, considering the current market, butter isn’t exactly a cheap alternative these days either, and Nutiva offers distinct advantages that butter cannot always replicate, especially for specific textures like the ones achieved in my ginger cookies. When weighing the benefits of a non-hydrogenated, high-performing shortening against its cost, the value becomes evident. It’s an investment in both healthier baking and consistent, delicious results.
If you’re still on the fence about trying non-hydrogenated shortening, Nutiva is an excellent starting point. It offers the performance you expect from a shortening, combined with a neutral flavor and a beautiful natural color, all without the hydrogenated fats. It’s a game-changer for anyone looking to elevate their baking while making more mindful ingredient choices.
Speaking of ginger cookies, I’m excited to share the recipe for them right here. These “Colossal Ginger Cookies” are a testament to how well Nutiva performs, delivering that perfect balance of crispy edges and a soft, chewy center. And stay tuned, because I’ll be posting my new and improved crunchy chocolate chip cookie recipe soon, which also features this fantastic shortening!
Recipe
Colossal Ginger Cookies with Nutiva Shortening
Cookie Madness
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Ingredients
- 1 cup granulated sugar 7 oz/196 grams
- 1 large egg
- ½ teaspoon vanilla extract
- ¾ cup 168 grams Nutiva shortening**
- ¼ cup molasses
- 2 cups all-purpose flour 9 oz/252 grams
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- Crystal sugar for garnish optional
Instructions
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In a large bowl, using an electric mixer beat shortening, sugar, egg and vanilla until light and fluffy. Beat in molasses until well combined.
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In a separate medium bowl, whisk together the dry ingredients: flour, salt, baking soda, cinnamon, cloves and ground ginger until evenly distributed.
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Gradually stir the flour mixture into the wet sugar and molasses mixture until just thoroughly combined. Be careful not to overmix.
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Scoop the dough and shape into 9 large, uniform mounds. Place these dough mounds onto a plate or small baking sheet and chill for about 2 hours in the refrigerator. This step is crucial for texture.
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Preheat your oven to 350 degrees F (175 degrees C). Line two large cookie sheets with parchment paper for easy cleanup and consistent baking.
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If using, gently dip each chilled dough mound in crystal sugar to coat evenly. Arrange no more than 5 mounds on each prepared baking sheet, ensuring ample space between them for spreading.
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Bake for 13-15 minutes, or until the edges of the cookies are lightly browned and set, but the centers still appear slightly soft. Baking time may vary depending on your oven.
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Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking. Once cooled, these cookies will be wonderfully large, thick, crispy on the outside, and delightfully soft and chewy on the inside – a perfect treat!
Notes