Shortening and lard are both animal-based fats that are used in cooking. They have different properties, however, which can affect the final outcome of your dish. In this article, we’ll take a look at the difference between shortening and lard, and discuss when each is best suited for use.
What is Shortening?
Shortening is a type of fat used in baking. Unlike butter, which is solid at room temperature, shortening is white, semi-solid fat. Shortening is made from vegetable oils that have been hydrogenated, or “hardened.” This process gives the shortening a higher melting point, which makes it ideal for baked goods that need to be crisp and flaky. Shortening can also be used to make frosting and other types of Icings. While shortening has a variety of uses, it’s important to note that it is not a healthier alternative to butter. In fact, shortening is high in saturated fat and should be used in moderation. When baking with shortening, be sure to substitute it equally for butter to ensure that your baked goods turn out correctly.
What Is Lard?
Lard is a type of fat that is derived from pig body fat. It is used in various cooking applications and can be found in both commercial and home kitchens. Lard has a high melting point, which makes it well suited for frying. It also has a neutral flavor, so it does not affect the taste of food. Lard is an excellent source of energy and provides essential fatty acids that the body needs. Lard can be stored at room temperature or in the fridge, and it will keep for several months. When purchasing lard, look for a product that is made from pure pork fat. Lard is a versatile ingredient that can be used in many different recipes. Try using it to make pies, pastries, or roasted potatoes. Lard is also perfect for frying up your favorite foods. So next time you are in the kitchen, reach for some lard and see what you can create.
Difference between Shortening and Lard
Shortening and lard are two common types of fats used in cooking. Shortening is made from vegetable oils, while lard is made from animal fats. Both shortenings and lards can be used for frying, baking, and other cooking applications. Shortening has a higher melting point than lard, which means it remains solid at room temperature. This makes shortening ideal for making pastry doughs and other recipes where a firm fat is desired. Shortening is also less likely to spoil than lard, making it a good option for long-term storage. However, lard generally has a better flavor than shortening and is therefore preferred by many cooks for its taste. In addition, lard is less processed than shortening, which some people prefer for health reasons. Ultimately, the choice between shortening and lard depends on the cook’s preferences.
Conclusion
The main difference between lard and shortenings is that lards are made of rendered pork fat, while shortenings are made of vegetable oils. Lards have a higher smoke point than shortenings, making them a better choice for cooking at high temperatures. They also have a more buttery flavor than shortenings. If you’re looking for a product to use in baking or frying, lard is the better option.
