what is the difference between lard & shortening?
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What is the difference between lard and dripping? Lard is made from rendered and processed pig fat. Drippings are fat from any meat (including pork), which collect in the bottom of a roasting pan. Drippings are predominantly …used as a flavor component, or as a starter for a roux, whereas lard is primarily used for frying.
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What is the difference between lard and dripping? From Wikipedia: Shortening is a semisolid fat ... or lard from an animal or vegetable. ... Shortening often has a higher smoke point than ... margarine, and it has 100% fat c…ontent, compared to about 80% for ... margarine..
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What is shortening? Shortening is a type of solid fat that is made from vegetable oils, such as soybean and cottonseed oil. Shortening seems to get its name from the fact that it shortens gluten strands in wheat by adding fat. Since it is 100%, as opposed to the 80% fat content of butter or lard, it results in a very tender baked good. It is frequently seen in baking recipes, although it is rarely used in other areas of cooking.
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Lard Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter.Its use in contemporary cuisine has diminished, but many contemporary cooks and bakers still favor it over other fats for select uses.he culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed.
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Lard Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished, but many contemporary cooks and bakers still favor it over other fats for select uses.
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Shortening vs. butter in baking: Making your best baked goods Shortening on the other hand is a bit more complicated, starting with the name. “Shortening” actually refers to all fats and oils, but what we’re talking about here is hydrogenated vegetable oil shortening (such as Crisco). This kind of shortening is typically made from soybean, cottonseed, or palm oil.
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- Shortening is any type of fat (butter, lard, hydrogenated vegetable oil) that is used for pastry to create a crumbly texture. This is good for a pie crust. Usually it's used f…irm not liquid depends on the recipe.
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Shortening vs. butter in baking: Making your best baked goods To see just how different the spread would be, I baked two batches of our Self-Rising Crunchy Sugar Cookies (one made with all butter, one with all shortening), for another shortening vs. butter in baking comparison. As predicted, the cookies made with shortening spread less and remained slightly rounded, thanks to the higher melting point.
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Is it a good idea to substitute shortening for vegetable oil? Why or why not? For baking, I would say no. Shortening is solid at room temperature but oil is not. This will change the texture and consistency of your batter which will change how it bakes up. If you are using it to fry- go ahead.
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Shortening Shortening is any fat that is solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake.Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.he opposite of a short dough is a long dough or dough that stretches. Vegetable shortening (or butter, or other solid fats) can produce both types of dough; the difference is in technique.
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shortening conversion A shortening is a solid fat, at room temperature, which is used to make/bake certain pastries and sweets. By using shortening the pastry will not be soft nor elastic, instead it will be set or in other-words crumbly. Such effects are often desired. The volume to weight conversion for vegetable shortening is 1 US cup to 205 grams, or 1 US cup to 7.2 ounces (oz) net weight, at its solid consistency. Convert shortening culinary measuring units between US cup (cup us) and ounces (oz) of shortening but in the other direction from ounces into US cups.
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What is shortening? (FOR COOKING THIS IS... SOME KIND OF INGREDIENT BUT I DUNNO WHAT IT IS)? Shortening is partially hydrogenated oil. it's usually vegetable oil that has gone through a hydrogenation process to make it thicker and solid.It is really, really bad to eat this! This is the process that creates trans fats, which are even worse than saturated fat.hortening is partially hydrogenated oil. it's usually vegetable oil that has gone through a hydrogenation process to make it thicker and solid. It is really, really bad to eat this!
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What is the difference between thickening with flour and corn starch? Although flour is the traditional thickening agent in most cooking, cornstarch, a lso known as cornflour, i s a fine, powdery flour ground from the endosperm, or white heart, of the corn kernel. People often wonder what the difference is between cornstarch and flour.
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- Compared to vegetable oil, vegetable shortening is solid at room temperature, white in color, and much less prone to rancidity as it is a saturated fat.
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The Difference Between Lard and Vegetable Shortening The Difference Between Lard and Vegetable Shortening. Vegetable shortening and lard can be substituted for butter in some recipes, particularly in baking. They both have a high fat content and a similar consistency to room-temperature butter. However, some bakers prefer one over the other because each produces a different taste and texture in finished products.
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Shortening vs. butter in baking: Making your best baked goods Making the choice: shortening vs. butter in baking. It’s clear that both shortening and butter have their virtues and vices. They can both be used to make delicious, tender baked goods that are full of flavor and richness.
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Difference Between Shortening and Lard Shortening is commonly used only for cooking and baking. On the other hand, lard is used for a variety of ways such as the manufacturing of soap, cosmetic products and even biofuel to power motor vehicles. 3. Between the two, shortening is the one used in the baking of gluten-free products instead of lard.
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Substitutes for Shortening Cooking Oil. When substituting shortening with cooking oil, you should use 1 cup of oil for every 1 cup of shortening needed. It is not appropriate to use oil unless shortening is to be used in a melted form, such as for frying. Olive oil is generally the best oil to substitute for shortening, as it is healthier than most. However, olive oil is not appropriate for baked goods which are sweet. In these cases, go with a different vegetable oil. Lard. Many shortenings are based on lard, so this makes a good substitution for shortening. When using lard as a substitute for shortening, use 2 tbsp less than 1 cup--this makes a â--cup for every 1 cup of shortening called. for
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Difference Between Lard And Shortening Lard is animal (pig) fat, and shortening is vegetable fat. Lard is not used much anymore because it is very high in saturated fat. It is great for pie crust--makes a very flaky crust. I don't think I would use it for icing--it can have a distinct flavor of its own.ard is animal (pig) fat, and shortening is vegetable fat. Lard is not used much anymore because it is very high in saturated fat. It is great for pie crust--makes a very flaky crust. I don't think I would use it for icing--it can have a distinct flavor of its own.
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- Differences Between Lard and Butter (self.Cooking) submitted 4 years ago by. I was wondering if someone could give a detailed explanation of the differences between lard, butter, and other (oil, shortening) with regards to cooking. I've been looking around and it has been a little hard to find.
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Shortening Shortening is any fat that is solid at room temperature and used to make crumbly pastry and other food products. Shortening is used in pastries that should not be elastic, such as cake.Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.hortening is used in pastries that should not be elastic, such as cake. Although butter is solid at room temperature and is frequently used in making pastry, the term shortening seldom refers to butter, but is more closely related to margarine.
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What's the Difference Between Stock and Broth? Broth, on the other hand, is mostly made from meat. While the cooking process is very similar to stock, the results are slightly different. Broth is more subdued than stock, as it tiptoes lightly into the mouth with a softer texture and milder flavor. Broth's taste is known to stand on its own, as the meat gives broth a finished distinction.
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The Difference Between Lard and Vegetable Shortening Lard is made from animal fat, usually from a pig. It has been used for centuries. 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.
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alternative to crisco shortening for pie crust No trans-fat and less saturated fat than butter. I do 2/3 butter to 1/3 leaf lard for sweet pastry. All lard for savory... Leaf Lard! No trans-fat and less saturated fat than butter. I do 2/3 butter to 1/3 leaf lard for sweet pastry.
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- Difference from puff pastry. There are two differences between Danish pastry and puff pastry. First of all Danish pastries contain a high level of fat: 40%. The second difference is that Danish dough contains yeast and that isn't the case for puff pastry.
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Shortening Originally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mege-Mège mouries mouriès, in 1869 margarine also came to be included in. the termriginally shortening was synonymous with lard, but with the invention of margarine by French chemist Hippolyte Mege-Mège mouries mouriès, in 1869 margarine also came to be included in. the term
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Lard vs. Coconut Oil In order to consume as much cholesterol as what is typically found in one large hard boiled egg, you would have to eat about a whole cup of lard. The takeaway: if you think that diets rich in coconut oil, olive oil, and eggs are healthy, you’d be very hard pressed to argue against consuming a lot of good pork lard.