It stands to reason, since both lard and shortening are 100 percent fat (as compared to butter, which is roughly 85 percent fat … However, some bakers prefer one over the other because each produces a different taste and texture in finished products. "Difference Between Shortening and Lard." Although it doesn't produce as flaky a texture as lard does, it more closely approximates the taste of butter. When you go through different cookbooks, you are sure to come across the terms ‘shortening’ and ‘lard’. Although it doesn't produce as flaky a texture as lard does, it more closely approximates the taste of butter. After all, both shortening and lard are known for its extremely high fat contents. Growing up, I always reached for a trusty kitchen staple instead: butter. Gluten is not formed in the baking process. Lard is generally seen in the manufacturing of products while shortening is generally seen in the creation of food substances. Unlike lard, shortening does not produce the protein known as gluten so people on a gluten-free diet can eat foods cooked with shortening. Many pie crust recipes call for lard, since its high fat content makes crusts flaky. Like lard, shortening is 100 percent fat, but unlike lard, it was enjoying a period of popularity in recent years. Because of the fact that shortening and lard look very much the same in terms in its consistency, many people would often consider these to be one and the same. Shortening is any fat used in baking, to break down the long proteins (gluten) in flour, when the desired texture is more flaky than, well, glutinous. Manisha Kumar. On the other hand, lard is used for a variety of ways such as the manufacturing of soap, cosmetic products and even biofuel to power motor vehicles. B) Butter is shortening. Crisco's 100-plus year history started as a story of marketing success. Shortening is often used in baking. Please note: comment moderation is enabled and may delay your comment. For starters, animal lard is made from the fat of some animal, commonly pork fat. Like most animal fats, lard contains a mixture of saturated, monounsaturated, and polyunsaturated fats. A Web Experience brought to you by LEAFtv, "San Francisco Chronicle": SFGate.com: Loving Lard, Difference Between: Difference Between Shortening and Lard, How to Remove Stretch Marks With Cocoa Butter, How to Substitute Butter for Vegetable Shortening, How to Make Half-and-Half With Plain Milk, Lemon Juice Concentrate Nutritional Facts. Butter, margarine, shortening and oil are used in breads. There was also nothing specified as a substitute for vegetable oil; they only delved into subbing different oils for one another. So that is what the pros say about shortening vs … Butter, Lard, or Shortening … Shortening (and by that I mean today’s vegetable shortening) was invented as a drop-in replacement for lard. The high fat content allows bakers to create flaky crusts for pies and breads which are not achievable through the use of butter or margarine. On the other hand, shortening is … The article makes it seem like shortening and lard have very different intended uses, which really is farthest from the truth. Shortening and lard are sometimes misunderstood as one product but there are differences between both of them. Kathryn Walsh has been writing about health, wellness and beauty for nearly 10 years. Lard is commonly used in many cuisines around the world as a cooking fat or shortening, or as a spread similar to butter. Lard has only trace amounts of these vitamins and nutrients. November 14, 2009 < http://www.differencebetween.net/object/difference-between-shortening-and-lard/ >. Lard vs Shortening. Shortening is any fat that is a solid at room temperature and used to make crumbly pastry and other food products. Vegetable shortening is primarily used in baking. It is made by gently heating the skins and other fats rich parts of a pig to extract the fat out. Most of these oils are extracted from the very same plants and vegetables that are used to make cooking oil. Cooking is a daily life activity, it is a very basic house chores. Lard used for cooking may need to be refrigerated, though. I quote: ‘But actually, there are a lot of differences between the two[, other ] than just the name. The key difference between lard and shortening lies in their origins; lard is created from pig fat whereas shortening is created from vegetable oil. It could also be used in place of lard with very similar results. (lard for pastry) grasa nf nombre femenino: Sustantivo de género exclusivamente femenino, que lleva los artículos la o una en singular, y las o unas en plural. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.In the earlier centuries, lard was the primary ingredient used to shorten dough. Lard is made from animal fat, usually from a pig, and has been used for centuries. Her work has appeared on sites including USAToday.com, Mamapedia and Livestrong.com. 3. Shortening was invented in the early 1900s as an alternative to animal lard, which has a very similar consistency. Butter or margarine add more flavor than shortening and are often used in the richer sweet doughs. Use it to make tender, flaky crusts. Lard brings to mind traditional meals like flaky pie crusts and fresh Mexican tamales. Ranking not much higher than shortening was our lard crust. In some cases, lard is also used as a replacement for butter as a spread used on bread. Cream Cheese vs. Vodka Pastry Recipes The perfect pie crust is both tender and flaky. The final product is purely fat. Lard is commercially rendered pork fat that is sold in tubs. Shortening is flavorless. Lard is also used as a preservative agent to create a variety of food products such as the famous Iberico ham from Spain. Butter, lard, and a number of other kinds of shortening work well for this. The animal fat contained in lard has also made lard … Shortening & margarine There are also a number of different animal butters made from the fat of other animals such as duck or goose. It is used in Southern cooking staples like biscuits. Tub margarine should not be used. Unlike butter, shortening doesn't have a ton of flavor, but it's great for making baked goods super flaky. Lard is often used in cooking a number of different cuisines because of its ability to provide a distinct flavor. High-quality rendered lard from around the pig's kidneys has a neutral flavor just like shortening, but it also has the richness of butter. Lard is made out of animal fat. If the vegetable shortening contains hydrogenated or inter-esterified oils, I’d say go with the lard–unless you’re a vegan, of course. Butter adds a rich flavor to baked goods. Butter and margarine can be used interchangeably. Evidence leaks in Taylor case may show police violations. When vegetable shortening was invented in 1911, it was very appealing because it was affordable and shelf stable. It chills nicely and doesn't break down under heat as quickly as butter. Economics may influence what a cook chooses to use, since lard is often cheaper than butter, with shortening often being the cheapest option of all. I haven’t used vegetable shortening in years, since I don’t like the way it tastes, but I think it is similar to lard in the freezability factor. 1. Shortening can be found in stores in a tub or measured in sticks and can be either white or yellow. Vegetable shortening was a winner with homemakers because it could last indefinitely without going bad. C) Lard IS shortening. And here at NellieBellie, we're all about the old vintage recipes, and lard is what they used for forever. This makes for a relatively flaky crust if handled properly. Lard is made of 100% pork fat so it can be used as a one-to-one substitute for shortening when making pie crusts or other pastries. In many ways, this crust was quite similar to the shortening version. Fat can be … Vegetable shortening and lard can be substituted for butter in some recipes, particularly in baking. Wow, this is some serious misinformation. Butter vs. Lard vs. Oil vs. The difference between lard and vegetable shortening is that lard is made of pure animal fat and shortening is made of vegetable oil. Part of the reason vegetable shortenings were created in the early 1900s was that animal fats go rancid very quickly. This is due to the fact that compared to lard, shortening has the ability to inhibit the development of gluten in wheat products, which are long protein strands which is considered to be an allergen by many men and women. Lard has a bad reputation that I’m not sure it deserves. Cooking itself has many procedures to make different dishes. Shortening is vegetable oil with from various plant sources and is usually blended for the desired cooking characteristics, but is a wite solid at room tempurature. Like lard, it is often used in pie crust recipes. Key Difference – Lard vs Shortening Both lard and shortening are semi-solid fats used in cooking. We tried them to see what's best. In most recipes it is almost indistinguishable. For starters, lard is made out of animal fat, usually the fat of the pig. As a result, the melting point of lard will depend on where in the pig the lard comes from. We love what it adds to our favorite sugar cookies. It is also used in many cultures throughout the world, like in Spain where it is used to preserve Iberico ham. While lard is also used for baking, it is also used in a variety of different ways. So if lard is not your thing, which I understand, you can use shortening, but the point is the mixture of the different kinds of fat is going to be what gives you that super tender, super flaky crust. Refined lard is usually sold as paper-wrapped blocks. Lard is a semi-solid fat that is obtained from pig fat. It can also be used in non-edible items like in the manufacturing of beauty products and cosmetics as well as in some kinds of soaps. Critics go ballistic over 'Notorious A.C.B' T-shirts Vegetable shortening can be made from many different kinds of vegetable oil. Shortening generally makes baked goods softer. Shortening is commonly used only for cooking and baking. Exemplos: la mesa, una tabla. Another difference between shortening and lard is that shortening is often used when baking gluten-free products which are consumed by men and women who are allergic to gluten. Lard is used more in some parts of the United States than others, particularly in the South. Join the discussion today. Lard is often used in cooking a number of different cuisines because of its ability to provide a distinct flavor. Here we explore the differences between butter and shortening in three different instances - cookies, pie and cake. Principal Translations: Inglés: Español: shortening n noun: Refers to person, place, thing, quality, etc. shortening - Translation to Spanish, pronunciation, and forum discussions. DifferenceBetween.net. Shortening vs Lard. The main difference between shortening and lard is in the way that they are created, as lard comes from animal fat while shortening comes from a variety of oils that are plant-based. The high fat content allows bakers to create flaky crusts for pies and breads which are not achievable through the use of butter or margarine. There is far more vegetable fat made into biofuel than there ever was animal, so I don’t know where that part of the article comes from. I find the article informative, however, it does need to be proofread. I personally prefer the flakier crusts I get with butter, but lard-based crusts freeze better. Lard: If it doesn't make you squeamish, lard makes an incredible pastry crust. For pie crusts, it's your choice, depending on what taste and texture you like. It’s formed by nature in the growing process. To make shortening, oils like soybean, cottonseed or palm are hydrogenated (read: a scientist adds the chemical hydrogen) so they stay semisolid at room temperature. Vegetable shortening can be a mysterious ingredient. Notify me of followup comments via e-mail, Written by : Manisha Kumar. A) Canned “vegetable shortening” is shortening. 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