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Answered 2010-05-05 15:13:31

No. Lard is animal fat and shortening is vegetable oil that has been hydrogenated.

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Yes, shortening is a direct replacement for lard.


Shortening is made from hydrogenated vegetable oil, such as soybean oil, while lard is made from animal fat. But you can use shortening in recipes that call for lard.


Shortening is the same as lard, so the ratio is 1:1.


Vegetable shortening will work just as well as lard for making tamales, and is ideal when entertaining vegetarians. Vegetable shortening works just like lard and can always be substituted.


Lard is the rendered fat of hogs. Shortening is any fat product typically a mixture of different fats.


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.


If you mean lard shortening, you exchange it for vegetable shortening. Or, you can use butter. Brought to you by: MamaSayCupcake (@yahoo.com)


Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.


vegetable shortening (CRISCO)


for many years lard was used before shortening. nowadays, lard is hard to find but it makes dugh ver tender and flaky.


No, use shortening, margarine or butter, lard makes them greasy and taste terrible.


shortening, butter or margarine


Butter It can be lard from a pig, which can be used as butter.


Lard, shortening, butter


Substitutes for liquid shortening include: melted butter melted shortening vegetable oil canola oil melted lard


No. Lard is rendered animal fat (the animal fat is cooked down, then cooled and solidified into lard), while Crisco is a vegetable shortening.


Yes, you can substitute it for lard or shortening.



fat, grease, shortening, suet


Shortening is the fat or oil used in cooking. It can range from lard to olive oil, depending on the recipe.


Shortening is the lesser of two evils as an ingredient in cookies. It is an acceptable, but not desirable, substitute. Taste and texture are sub-optimum. Lard tends to give cookies an unusual texture, too flaky. Even cutting lard with shortening will not help greatly. However, butter is by far the ideal ingredient to supply the fat in cookies.


No, making this substitution is not advisable. Lard will give your cookies a strange flavour and texture.


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.


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).


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.



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