There is really no such thing as vegetable lard. Lard refers to a fat coming from an animal.
There is such thing as vegetable fats, like oil and shortening. Shortening is often called (incorrectly) vegetable lard because its look and consistency is similar to animal lard.
Neither are very good for you, but on a limited basis, I don't believe they are harmful. One cup of lard has 1849 calories and 80 g of saturated fat; one cup of shortening has 1812 calories; 51g of saturated fat and 27g of trans fat. One tablespoon is .0625 of a cup. No significant source of sodium.
of course vegetable oil is better when lard has some chemicals that are harmful to the human digestive system, vegetable oil has the acid in it to keep your stomach well and keep your interior functions working properly.
Lard is animal fat; if you are a true vegetarian, then it is not suitable for you.
A true vegetarian would not use lard because it is pork fat. No.
no there's is no vegetable lard only vegetable oil
Vegetable lard does not exist, its an oxymoron. So animal lard;)
vegetable shortening (CRISCO)
No - they used lard which comes from pigs.
No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.
Several groups of people don't eat lard. Lard is made from pig fat. This prevents vegetarians, vegans, Muslims, and Jews from eating products made with lard. A good substitute is vegetable oil shortening.
Animal and Vegtable fat is called "lard".
Beef fat and lard are used less in cooking since the introduction of hydrogenated vegetable oils.
No. It is just vegetable oil. I don't think animal fat shortening is even available except for straight lard.
You can certainly fry french fries in hot, melted lard. For years McDonalds often used lard for cooking their french fries - giving them a flavor that most of their customers found superior to the fries their competitors cooked in vegetable oil. Frying French fries in beef tallow lard, or other animal fats adds saturated fat to them but gives them a flavor that is difficult to reproduce when they are fried in vegetable oil.
You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.
Traditionally, lard was added a drop at a time to reduce foaming while the syrup boiled. Now most producers use a vegetable oil.
In glass or plastic containers with an air-tight seal. As extra protection against rancidity, fresh hydrogenated vegetable fat can be added at the ratio of 2-3 pounds of vegetable fat to 50 pounds of lard. Combine while hot and pour into air tight containers.