Can you substitute lard for shortening

Lard is generally made from rendered or raw pig fat and is very versatile. We love how lard goes in pie crusts, cooking, veggies, and collard greens.

Lard can make amazing cookies, but the cakes might be less rich. Generally, lard is the processed lard that is readily available in supermarkets. However, the meat fat is usually melted through boiling or steaming. The fats are often melted through dry-rendering, with which fat is melted without adding liquid.

Also, after bleaching, preservatives and hydrogen are added for producing the perfect lard. That being said, lard has a fainted flavor and has a solid form at room temperature. On the contrary, the naturally processed lard tends to have an intense taste and odor. As far as consistency is concerned, lard is available in semisolid and solid form.

In addition, there are mixed fats, leaf fat, and backfat. The leaf lard is readily available and is used pretty commonly. The leaf lard tends to have a delicate texture with clean favor. For shortening, palm oil, cottonseed oil, or soybean oil are hydrogenated to ensure the semisolid texture is easily maintained. Select personalised content. Create a personalised content profile.

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I have lard but no shortening. Should I use the lard or just wait until I can go out and buy the shortening? How different are they? I'm making ginger cookies. Please advise. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

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