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.

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.

From Wikipedia:

"Shortening is a semisolid fat ... or lard from an animal or vegetable. ... Shortening often has a higher smoke point than ... margarine, and it has 100% fat content, compared to about 80% for ... margarine."

"Margarine ... consist[s] of a water-in-oil emulsion, with tiny droplets of water (minimum 16% of total emulsion content by weight) measuring 10-80 microns in diameter, dispersed uniformly throughout a fat phase which is in a stable crystalline form."

No, lard is a liquid.And Taylor Lautner eats it to keep his fake blubber flabs he calles muscles, moist and hydrated.

Two hundred grams of butter is equivalent to and seven eighths of a cup. It is also equal to 14 tablespoons.

have it rest for 2 times after mixing ang make it double in size just tested its softer than having it rest for one time

same as butter really' makes the pastry flaky and holds the mixture together

I am sure that lard can be purchased at your local grocery store.

its because it has fat and liquid held together in a suspension, in this case a stable suspension

It depends. Usually lard is cheaper, because there's an easy way to obtain it. You find a really fat animal, and find it's blubber. Then put a needle into the blubber and suck out all the lard. Easy as pie! Ready to put on toast. But actually GOING to the STORE and walking AROUND to BUY butter, it takes too long and it's far too expensive. Who has $3 for butter? Not me. So Yeah. :)

In glass or plastic containers with an air-tight seal. As extra protection against rancidity, fresh hydrogenated vegetable fat can be added at the ratio of 2-3 pounds of vegetable fat to 50 pounds of lard. Combine while hot and pour into air tight containers.