Lard

It makes the bread tender and moist, and gives it more flavor.

No, lard is not inherently trans fat. Trans fat generally refers to hydrogenated fats developed by man-made processes to keep foodstuffs moist and tender through abnormal temperatures. Fried, processed, and some baked goods contain hydrogenated (trans) fat. Though trans fat do occur naturally in some degree (such as in dairy), the anti-trans fat push is for heavily manufactured foods.

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.

Yes but it gets very messy

In baking you can use shortening, in an equal amount. Some folks don't like this texture of pie crusts without lard, but shortening is a bit healthier.

It really depends on what you are using it for. I use the following rule of thumb I got from a cooking show (sorry I can't remember which)

* Equal amount of vegetable shortening * 25 percent more butter or margarine (for baking) * Equal amount vegetable oil (for frying)

If it is still being made the stores in the Riverside County, California area are not carrying it. I have been searching.

The cup of water is slightly heavier.

Lard is like 90% fat and 10% something.

No one uses lard for soap; it would indeed clog the pores. Soap can be made using lard, but you certainly don't end up with lard when it is made.

Lard is the fat obtained by pigs.

Perfume or other fragrances does not contain lard as an ingredient. Perfume is a mixture of essential oils, solvents and fixatives to give people an aromatic scent on their bodies.

30 degrees celcious

ingre dients

If you are using it to fry meat or veggies, you may use either one but oil is better healthwise for your arteries.

If you are making cakes, melt the lard before mixing into the batter.

Lard is better to use for making cookies than oil. Oil will make a rather flat cookie.

Merci chocolates are German made each pack of bars has its own flavor. The box and company website does not state they are halal certified.

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."