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shortening is a mixture of fat and water, so can make baked goods soggy.
butter, lard, and coconut oil are all pure fat. Yum! Unfortunately, they're all high in cholesterol, too.
Butter has a flavor to it. Lard doesn't, unless it's starting to get old.
I would have to disagree on this one. If anything, lard (pork fat) has a great taste. This is the reason fattier cuts of meat are tastier and why baking or cooking with lard makes everything taste better. Oh yeah, have you ever tried refried beans with lard? they are the best. That's not to say that I would eat pure lard.
I once worked for a food processing place that made " artificial lard"
It had not been done using corn starch and the goal was to find a way to utilize corn starch as it was the cheapest starch to use.
It involved a detailed process of heating the starch to high temps, lowering temp for a set period, and then pumping it thru 2 filters ( one being charcoal )
If you put the hot filtered clear liquid in a 5 gallon pail, it would turn into a solid resembling a 5 gallon pail of lard.
However, the liquid was then pumped to a dryer and the dried lard came out in white powdery flakes and bagged in 50 lb bags for shipment to bakeries etc.
Basically like eating a butter sandwich, I'd imagine.
Reading this and thinking back decades, my mom would give us bread and butter slices. I was born after depression and butter was a delicacy. Today when I have butter in the house it's unsalted Product Information | Plugra
No lard and bread. My mom and everyone back then used crisco, wesson and mazola oils.
Butter has a flavor to it. Lard doesn't, unless it's starting to get old.
I can't speak from direct experience, but as I understand it, leaf lard, that which comes from around the kidneys and sides of the abdominal cavity is flavorless and preferred for things like pastries and anything where you don't want to impart flavor, but the lard from the bottom of the abdomen, has more flavor; meaty and pork-like, I'd assume.
I can't speak from direct experience, but as I understand it, leaf lard, that which comes from around the kidneys and sides of the abdominal cavity is flavorless and preferred for things like pastries and anything where you don't want to impart flavor, but the lard from the bottom of the abdomen, has more flavor; meaty and pork-like, I'd assume.
I taste everything before I cook with it, so I have tasted plain lard. The regular lard you can get in the grocery store doesn't taste like anything and has almost no odor. As it gets closer to it's expiration date, it starts to have a smell and a distinct flavor.
Lard is orders of magnitude better, and tastier, to use when making pie crusts.
Suet is better but almost impossible to find unless you know a very good butcher.
Suet is the driest fat known. (its the fat that encases kidney).
I like crisco for pie crust, very tender.
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