Like lard, shortening is 100 percent fat, but unlike lard, it was enjoying a period of popularity in recent years. Vegetable shortening is primarily used in baking. Not all fats are created equal when it comes to baking. So that is what the pros say about shortening vs … Lard is used more in some parts of the United States than others, particularly in the South. There is no need to resubmit your comment. Key Difference – Lard vs Shortening Both lard and shortening are semi-solid fats used in cooking. Part of the reason vegetable shortenings were created in the early 1900s was that animal fats go rancid very quickly. But actually, there are a lot of differences between the two than just the name. Fat can be … Lard: If it doesn't make you squeamish, lard makes an incredible pastry crust. • Categorized under Food,Objects | Difference Between Shortening and Lard. "Difference Between Shortening and Lard." Vegetable shortening was a winner with homemakers because it could last indefinitely without going bad. Crisco's 100-plus year history started as a story of marketing success. Butter, lard, and a number of other kinds of shortening work well for this. Like lard, it is often used in pie crust recipes. It does not need to be refrigerated. It could also be used in place of lard with very similar results. 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. I personally prefer the flakier crusts I get with butter, but lard-based crusts freeze better. We tried them to see what's best. Most of these oils are extracted from the very same plants and vegetables that are used to make cooking oil. Shortening is flavorless. According to the "San Francisco Chronicle," the first known reference to lard was in a poem written in 1420, although anthropologists think that people first started cooking with pork fat as early as 10,000 years ago. You don't have to use lard to make homemade flour tortillas, but you do need some fat. 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. In baking, technically any fat is considered shortening, whether it's butter, lard, oil or vegetable shortening. Even in the early 1900s, long before lard, butter, and other animal fats were implicated in heart disease, lard was lambasted for being unhealthy. Vegetable shortening and lard can be substituted for butter in some recipes, particularly in baking. Lard brings to mind traditional meals like flaky pie crusts and fresh Mexican tamales. Vegetable shortening is primarily used in baking. For starters, lard is made out of animal fat, usually the fat of the pig. 3. 2. Interestingly, in the Food Substitutions Bible, they listed the possible substitutions for vegetable shortening as lard, unsalted butter, margarine, or bacon fat; vegetable oil was not named. and updated on November 14, 2009, Difference Between Similar Terms and Objects, Difference Between Bread flour and All-purpose flour, Difference Between All Purpose Flour and Cake Flour, Difference Between Regular Flour and Bread Flour, Difference Between Chipotle and McDonalds, Difference Between Breastfeeding and Formula, Difference Between Wide Feet and Narrow Feet, Difference Between Oakley Fuel Cell and Gascan, Difference Between Vitamin D and Vitamin D3, Difference Between LCD and LED Televisions, Difference Between Mark Zuckerberg and Bill Gates, Difference Between Civil War and Revolution. 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. Exemplos: la mesa, una tabla. According to the "Chronicle," lard had earned a bad reputation in the late 20th century for being too fatty and unhealthy, but a Harvard University study done in 2007 found that lard has one quarter less saturated fat than butter. 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. That's because fat interferes with the formation of gluten molecules, which are usually long strands of proteins, but when some sort of fat is mixed in, it … Butter, shortening and lard are some of your best friends when making pie crusts. Shortening is made out of a variety of different oils which are derived from plants and vegetables in the same manner as it is derived when making oil. Lard has only trace amounts of these vitamins and nutrients. Principal Translations: Inglés: Español: shortening n noun: Refers to person, place, thing, quality, etc. I quote: What is Lard? shortening - Translation to Spanish, pronunciation, and forum discussions. In some cases, lard is also used as a replacement for butter as a spread used on bread. Butter or margarine add more flavor than shortening and are often used in the richer sweet doughs. The post Which Pie Crust is Best? 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. Just the name contained in lard has also been used in pie crust is both tender and flaky considered,! Often used in breads food products such as the famous Iberico ham can. 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