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shortening vs. lard

d
dimsumgirl Oct 23, 2011 06:37 PM

I have a recipe that calls for shortening. 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. Thanks.

  1. f
    freia Oct 23, 2011 06:51 PM

    I'm pretty sure you can replace them....I know that vegans often replace the lard in their baking for shortening, so there you go
    http://www.vegblog.org/archive/2001/1...

    1. j
      janniecooks Oct 23, 2011 11:53 PM

      you can substitute lard or even butter for the shortening. bear in mind that if you use lard, you may be able to detect a porky or meaty flavor in the finished product.

      2 Replies
      1. re: janniecooks
        blue room Oct 24, 2011 06:22 AM

        I use a combination of butter and lard for piecrust, both sweet and savory. The texture is wonderful, unbeatable, but yes there is a slight pork presence. I use a higher percentage of butter for dessert pies because of that. Ginger cookies could easily cover the mild pork flavor though--pretty spicy cookies!

        1. re: janniecooks
          f
          freia Oct 24, 2011 09:51 AM

          I'm not sure about the flavor, if it really is detectable. I make pie crusts the traditional way, using lard. I've never ever detected a pork or meat flavor in my apple pie. Lard is often used for deep frying, and it certainly doesn't import that flavor. It does mean, though, that the pie is not vegetarian.
          Beef fat is used for deep frying in restaurants especially for french fries. I don't think anyone detects a beef flavor to their fries (of course this applies to clean oil, not 15 year oil used in a chip truck LOL).
          This also goes for peanut oil. If you use peanut oil in baking, there is no nut flavor detected. Same goes for deep frying.
          What you will notice with lard vice shortening is a flavor difference IF the shortening you use is butter flavored.

        2. r
          rohirette Oct 24, 2011 03:19 AM

          If its lard you would be fine with in a dessert pie crust, I would absolutely use it. It may even improve the finished product.

          1. r
            rasputina Oct 24, 2011 06:38 PM

            lard all the way

            1. s
              sandylc Oct 24, 2011 08:07 PM

              You can use butter or lard (hopefully it is real lard, not the hydrogenated stuff). Real lard is healthier for you than shortening (as is butter).

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