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Food/Cooking experts?

by Kurt
19 replies
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What's the difference between lard and shortening? I have a recipe I want to make that calls for lard, but all I can find at the store is shortening? Can I substitute? (authentic Mexican refried beans)

Also, which do you think is healthier: Olive oil or peanut oil?
  • Profile picture of the author KimW
    Olive oil is suppose to be healthier, and my understanding is lard is made from animal fat while shotening can be animal or vegetable.

    I am not 100% sure, this is just what my memory serves me fro0m many yeas in the restaraunt field.
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    • Profile picture of the author ThomM
      Kim's right.
      Lard is rendered animal fat, shortening is usually made from vegetable oils.

      As for the oils, what are they being used for?
      In general Olive oil is healthier for you.
      I prefer peanut oil for most of my frying of 'American' and 'Asian' foods, but go to the olive oil for 'European' and 'Mediterranean' foods.

      I forgot to add that if you are adding the lard or shortening to the dish, there shouldn't be a noticeable difference. If it calls for lard, that would be an original or authentic ingredient, shortening would be an acceptable substitute.
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  • Profile picture of the author Michael Motley
    lard is generally animal fat.

    shortening tends to be veggie (especially now that people are being healtiher)
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  • Profile picture of the author Kurt
    Thanks guys...

    Hey Thom...Can I substitute shortening for lard in recipes?
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    • Profile picture of the author ThomM
      Originally Posted by Kurt View Post

      Thanks guys...

      Hey Thom...Can I substitute shortening for lard in recipes?
      I do it all the time.
      Most all recipes that call for lard are simply old recipes.
      There is a flavor factor but that rarely falls into play.
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  • Profile picture of the author KimW
    "Most all recipes that call for lard are simply old recipes."

    Back about a half a century ago I was making a cake. We were out of lard so I substituted bacon grease. Never again!
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    • Profile picture of the author ThomM
      Originally Posted by KimW View Post

      "Most all recipes that call for lard are simply old recipes."

      Back about a half a century ago I was making a cake. We were out of lard so I substituted bacon grease. Never again!
      I hate to say it Kim, but I've done the same.
      Then again I try to follow the 'bacon in everything' rule:rolleyes:
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  • Profile picture of the author KimW
    HA HA Thom, I'm with ya with the bacon in everything rule ( except sweet treats!)
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  • Profile picture of the author Shane Dolby
    I saw Bacon cupcakes on TV the other day!!!

    Maple French Toast and Bacon Cupcakes Recipe : : Food Network

    and then the ultimate cupcake

    Beer Cheese Cupcakes with Bacon Cheddar Cream Cheese Frosting: The Ultimate Super Bowl Cupcake ~ Cupcake Project
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  • Profile picture of the author KimW
    Shane, what part of OKC? I grew up there.

    I'm a big fan of the food network, I'm surprised I didn't see this.
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    • Profile picture of the author Tina Golden
      The one time that lard actually makes a difference, that I know of, is no matter what they say about health - lard makes a flakier pie crust.

      Tina
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  • Profile picture of the author Shane Dolby
    I am not originally from OKC we moved here from florida 4 years ago..

    I live up by quail springs mall.

    Shane
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  • Profile picture of the author KimW
    lol, sorry, I know OKC by what use to be areas, I've been gone many many years, and lived in seveal areas, but when I left my family was in Bethany/War Acres area, and I used to live right across the street from Lake Overholser.
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  • Profile picture of the author Shane Dolby
    I would be between lake hefner and Edmond!

    oh and the Lard Question

    Lard Substitute

    Use equal amount of vegetable shortening; 25 percent more butter or margarine (for baking); or equal amount vegetable oil (for frying).


    But i read that Lard is making a comeback..
    Wait long enough and something that was not good for you Becomes good for you again

    Shane
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  • Profile picture of the author valerieSONORA
    Shame on you for even considering a recipe that lists lard!!! Lard is so disgusting, you are in so much trouble!! I am so close to infracting you!!! Shame, shame!! How dare any of you consider something so gross as lard??? How dare you??????

    As for Thom, you have to sit in the naughty chair for promoting bacon! Shame on you!! You know the rule, if you must eat bacon it has to be turkey bacon!

    As for you Kurt how dare you not know that the best oil is olive oil??? And Tina you're in trouble for eating pie crusts with lard! You have to sit in the naughty chair also!

    You are all in so much trouble, every one of you need infractions!
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    • Profile picture of the author Kay King
      Wait long enough and something that was not good for you Becomes good for you again
      That is certainly the truth!

      Oh Val - everyone knows lard makes the best pie crust.

      Lard is rendered animal fat - what our grandmothers and great-grams used before you could run to the grocery for some crisco or olive oil. The substitution Shane mentions is one I've seen used in rolled dumplings but never realized it was to replace lard (which had more flavor than shortenings).

      I've used olive oil for years because I like the flavor - and I use the stronger oil rather than "virgin" when I'm cooking. But (gasp) I also used bacon grease for flavoring on occasion.

      I don't eat bacon often but when I do I want REAL bacon When want a BLT I don't want a TLT.

      kay
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  • Profile picture of the author valerieSONORA
    Kay King you are just begging for trouble, you can just sit on the naughty bench with the rest of em. Shame on you too, you're just begging for an infraction!!!! I don't know about crispy but lard makes gross and lardy and disgusting pie crusts!!! And shame on you for promoting bacon too, you're just as bad as Thom!!!! TLT's not BLT's!!!!! Better yet, CALTs! At least you're using olive oil, there's some hope for you. Now if you're Jewish or Italian or Greek your grandparents never touched lard And once again shame on Kurt for considering any recipe that uses lard!!! You can just tell he's a trouble maker just like Thom is!
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    • Profile picture of the author Lawrh
      TLT vs BLT? Kill a turkey or kill a pig. What have you got against turkeys?

      "Pork Fat Rules" - Emeril Lagasse
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  • Profile picture of the author tryinhere
    back to the olive oil stuff, virgin olive oil is better, for those who do not know how virgin olive oil is made ? it's made from the ugly olives.
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