Lard

Yes.

Edit: For some things, No for others.

If you are using it in baking for a cake, cookies, bread, in a sauce for pasta, a cream soup base it should be fine but less rich.

But if you need to whip the cream icing filling, make it part of a custard (ice cream, creme brulee) or make ganache most all purpose cream is not rich or thick enough.

A whipping cream needs to be above 30% or so to whip properly. It will seem twice as thick as most all purpose coffee creams depending on the area your all purpose cream is probably between 10-20% fat. So you may not be able to replace it with regular cream and get the same results.

They will both melt somewhere between 90F to 95F, the vegetable oils in margarine are hydrogenated to create saturated fats with similar melting temperatures to the saturated milk fats in butter. There will still be variation from one brand to another and one batch to another within a given brand.

That depends on whether the 1pound 12ounces is air, water, sugar, stones,

or some other substance.

Margarine is a combination of plant oils that undergoes a chemical process known as partial hydrogenation. It is partial because if the process was fully carried out the product would likely be solid at room temperature as well as being very unhealthy. Partial hydrogenation leaves a mixture of unsaturated fatty acids that are mostly good for you. However an unfortunate byproduct of the partial hydrogenation, trans fat, will always be present in trace amounts and nearly impossible to remove. Trans fat tends to be solid at room temperature as well and can easily cling to the walls of your arteries as if it were saturated fat. However since trans fat molecules are not usually found in nature, the body has a difficult time digesting them and as a result trans fat easily builds up in the arteries as opposed to the saturated fats which can be broken down.

The two aren't precisely equivalent. To know whether or not you can replace shortening with oil in any given recipe, you may need to try it and see. As a starting point for your experiments, you should probably use approximately 1/4 less oil than the recipe calls for in shortening. Adjust this up or down depending on results.

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.

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

Akutaq (also spelt aqutaq) aka Eskimo ice cream..

YES, why do you think it take a while for it to melt compared to a regular soft serve ice cream cone

Yes, the Corn Muffin Mix does contain lard. Specifically, the box states that it contains "lard, hydrogenated lard, or partially hydrogenated lard."

The only difference would be the amount of salt you would use in the recipe. If the recipe calls for unsalted butter and you're using salted, just decrease the amount of salt used in the recipe by a very small amount. If it calls for salted butter and you're using unsalted, then you increase the amount of salt by a very small amount. By small amount, that would be about 10% of the amount called for in the recipe.

Lard is the rendered fat from pork. Bacon grease is also the rendered fat from pork bacon.

Essentially it is the same fat with the taste and smell of bacon.

what does lard do in cooking

Yes, it certainly is. It will make the best doughnuts you have ever had. Use an "old fashion" doughnut recipe. The only problem is that the lard's frying capacity does not last long with doughnuts, even with filtering. It is also a bit costly because you have to use several big tubs of the stuff to fill the fryer vessel. But in the end it is all worth it, I tell you no lie.

Roy Hattersly.. he had cancelled a couple times last minute and it was thought the tub of lard would be as funny and have as good of an input

There is no lard used in the pizza's at Pizza Hut. The dough is made of a dough blend which varies depending on the type of dough, flour, water and sunflower oil.

Religiously observant Jews will not eat lard as it is pork fat.

That depends on the type material you are referring to. Also, these are two different types of measurements. One is volume the other is weight or mass. Please edit your question to include more context or details.

lard

Yes .

Natural lard is more healthy than hydrogenated fats, such as Crisco, and butter. It is lower in saturated fat and it will also create a wonderfully flaky pie-crust. Answer: Neither one is healthy for your heart. Switch to virgin olive oil instead. Please expound why on your (or other contributor) answer, thanks EA

By our calculations in a Pharmacy school Med Biochem Lab it is about 0.772 g/mL.

205gms to a cup of lard.

Yes, lard can be used in place of margarine in recipes where a buttery flavor is not essential.