what does lard do in cooking
Make the pastry using shortening, instead of lard.
Fat and taste i think
same as butter really' makes the pastry flaky and holds the mixture together
Lard can be used to replace butter in shortcrust pastry recipes and gives good results. The most effective method is to substitute half the specified butter quantity with lard, rather than use lard entirely.
Beef fat and lard are used less in cooking since the introduction of hydrogenated vegetable oils.
The function of lard in pastries is to make your pastry nice and flaky.If a recipe tells you to use only lard, use half lard and half butter. You won't be disappointed. :)
Cookeen is a block of vegetable oil known as shortening in the US, it is used for making pastry and other baking recipes.
Shortening is a type of fat, such as butter, margarine, or lard, that is used in baking to create a tender texture in pastries, cakes, and breads. It helps to inhibit the formation of gluten and creates a more delicate crumb in baked goods.
Lard is generally used to describe cooking lard which is fat from the abdomen of a pig. Human lard is an informal term used to describe excess body fat in humans (and is not used for cooking!)
To obtain a flaky pastry. The hard fat (butter or lard) does not melt into the flour but creates many layers of fat separated by flour. These layers become flakes when the pastry is baked.
Not really; lard melts at a higher temperature than body temperature, which means it leaves a cloying taste in the mouth. (Butter melts at body temperature, making it perfect for icing). Also, lard tastes slightly unpleasant when used in large quantities.
I shall not lard my words with terms that are not used daily.