usually, yes. In fact, lard really makes some pastries taste so much better. However, lard is animal fat and therefore, not healthy. If you use it rarely, then enjoy the better taste, but if you cook with it routinely, switch to shortening.
Yes, shortening is a direct replacement for lard.
Shortening didn't come about until the 20th century, lard was used in place of shortening because it was what was on hand. When making things like biscuits and cornbreads country cooks often used bacon drippings (grease saved from cooking bacon).
No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.
Lard, shortening, butter
LARD
Butter It can be lard from a pig, which can be used as butter.
Shortening is the same as lard, so the ratio is 1:1.
In some recipes, oil works well in place of shortening. If a solid fat is needed, lard or schmaltz (chicken fat) will work.
Lard is the rendered fat of hogs. Shortening is any fat product typically a mixture of different fats.
4 oz
A fat, such as butter or lard, used to make cake or pastry light or flaky
Swine render in Woodland is lard. Lard is made from melting down the fat of swine. It is then left to cool and used as shortening in cooking.
Butter, lard, and shortening are the most commonly used ones.