Are you tired of the ongoing debate over the best fat to use in your cooking?
From flaky pie crusts to crispy fried chicken, I’ll uncover the pros and cons of shortening vs lard, revealing the ultimate verdict. Let’s get started!
Comparing shortening vs lard
| Shortening | Lard (Pork fat) | |
| Solid or Liquid? | Solid | Solid |
| Smoke Point (Fahrenheit) | 360 degrees | 375 degrees |
| Primary Fat | Monounsaturated | Monounsaturated |
| Taste | Buttery | Mildly porky to neutral |
| Good for Cooking… | Raw, low heat, moderate heat | Raw, low heat, moderate heat |
| Allergens | Depends on ingredients | Pork, meat allergy |
| Gluten-free? | Yes | Yes |
| Keto? | Yes | Yes |
| Paleo? | Palm shortening only | Yes |
| Vegan? | No | No |
Differences between shortening and lard
Shortening and lard may look similar, but they are completely different ingredients.
Shortening is a solid fat made from vegetable oils, such as soybean, cottonseed, or palm oil. It undergoes a hydrogenation process that transforms the liquid oils into a solid form, giving it a creamy and smooth, buttery texture.
On the other hand, lard is rendered pig fat, typically obtained from the belly or back of the pig. It has a neutral or slightly porky flavor depending on the amount of refinement.
Baking and cooking with shortening vs lard
When it comes to baking, shortening takes the cake (pun intended). It’s all about that perfect texture, folks. Shortening helps create flaky pie crusts and tender cookies that practically melt in your mouth.
On the other hand, lard shines in the cooking department. It adds a rich and savory flavor to dishes like fried chicken or even sautéed veggies.
So, if you’re looking to whip up some heavenly pastries, go for the shortening. But when you want to bring out the savory goodness in your savory dishes, lard is where it’s at.
However, it’s important to note that neither shortening nor lard have high smoke points (around 360°F – 375°F). So, if you plan on using high heat, you’ll want to use an oil with a high smoke point instead.
Can shortening and lard be substituted for each other?
In my experience, shortening and lard can be substituted for each other in certain recipes, but with some caveats…
While they both serve as fats in baking and cooking, the differences in their composition can affect the final result. Shortening tends to yield a lighter and flakier texture, while lard brings a distinct, savory flavor.
So, if you’re in a pinch, you can swap them out, but be aware that the taste and texture of your dish might be slightly different. It’s always best to follow the recipe’s recommendations for the best outcome.
Nutrition: Shortening vs lard
When it comes to nutrition, both shortening and lard are high in fat and calories, so moderation is key. However, their fat compositions differ.
Shortening is typically made from partially hydrogenated oils, which may contain harmful trans fats. In recent years, many brands have reformulated their shortening to eliminate or reduce trans fats, so make sure you get one that says “trans fat-free” on the label.
On the other hand, lard is a naturally occurring fat, and depending on the pig’s diet and processing methods, it can contain higher levels of monounsaturated fats, which are considered heart-healthy. Nevertheless, lard is still high in saturated fats, so it should be consumed in moderation.
| Per tablespoon (15mL) | Shortening | Lard (Pork fat) |
| Calories | 115 | 115 |
| Polyunsaturated | 2.5 g | 1.4 g |
| Monounsaturated | 5.2 g | 5.8 g |
| Saturated | 4.6 g | 5 g |
| Trans | 0 g | 0 g |
| Total Fat | 12.8 g | 12.8 g |
| Cholesterol | 7.2 mg | 12 mg |
The primary fat source is bolded.
How to store shortening and lard
Shortening can be stored at room temperature, tightly sealed, for a relatively long time.
However, lard is more prone to spoilage and should be refrigerated or even frozen to extend its shelf life. Both should be kept in airtight containers to prevent odors and contamination.
So, if you’re stocking up on shortening, it’s fine on the pantry shelf (unless it’s hot where you are). But for lard, it’s best to give it some cold storage love to keep it fresh and tasty.
Shortening vs lard: The ultimate verdict
After considering their differences, uses in the kitchen, and nutritional profiles, here’s the scoop:
Personally, I have a preference for shortening when it comes to baking, as it helps me achieve those desired flaky pastries and tender cookies. Its neutral flavor lets other ingredients shine, and its high melting point ensures the perfect texture.
However, when it comes to cooking, I reach for lard. Its unique taste and ability to withstand high temperatures make it the king of crispy and flavorful fried foods.
FAQs
Yes, lard can be substituted for shortening in certain recipes. However, keep in mind that lard has a distinct flavor that may affect the overall taste of the dish.
Crisco is a brand of vegetable shortening. It is made from partially hydrogenated vegetable oils and does not contain lard.
No, Crisco is not equivalent to lard. Lard is made from rendered pig fat, while Crisco is a vegetable-based shortening. The two have different flavors and properties, so they cannot be considered equivalent substitutes for each other.
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