Lard

No it has to much fat in it.

Fatback

Fat

Yes, but to be more precise it is called Beef Tallow. Lard is a term used for pigs

No: Suet is firm even at room temperature, while most margarines will be too soft to hold any shape. you really can't make homemade suet, per se. Suet is suet. If you are using this to feed to birds, PLEASE do not use margarine: it's an artifically thickened product that could be very bad for the birds. It's chemically alterated to be thick and there are already questions over its safety for humans. Birds need the nice fats in real suet in the winter because it helps build their body fat and keep them warm and nourished. Margarine will not benefit them in the same way and their bodies may not be able to really use the fact at all since it's not similar molecurlarly to any naturally occuring fat. The whole issue is controversial but many studies suggest that humans can't really digest this substance either.

Buy real suet for the birds. If you are making plum pudding, you can probably use lard or butter though.

Lard has more saturated fats

short and unsaturated

While generally not as healthy as butter or vegetable shortening, lard is still the best for baking recipes where the desired result is a flaky texture due to the way the fats in lard react with the proteins in flour. The difference is especially noticeable in pie crusts and some pastries, as well as biscuit recipes.

Vegetable lard does not exist, its an oxymoron. So animal lard;)

You may use peanut butter. Its a good binder to hold other ingredients and it is loaded with protein.

1gm fats or oils in the presence of water get hydrolyses ,obtained free fatty acids,to neutralise these acids,num of milligram of KOH required.....is safonification value.

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).

Lard is made from rendered and processed pig fat. Drippings are fat from any meat (including pork), which collect in the bottom of a roasting pan. Drippings are predominantly used as a flavor component, or as a starter for a roux, whereas lard is primarily used for frying.

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.

lard is made of fatty ACIDS. So... acidic.

A peace of lard from a pig!!

I think you mean "Pork Schmalz".

Lard only comes from pigs. See the below for more info on lard.

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.

Absolutely! It is cleaned lard which I find has no smell to it. I use it in my soap recipes all the time because it is a very cheap alternative to some of the more expensive oils. As a matter of fact I just purchased 2 more large containers to make soap with it. Did you know that pure lard soap with 0% superfatting is the best laundry soap?

Here is a great lard recipe I use all the time using Armour Lard for my bath soaps.

approx 4 lb batch of soap

Armour Lard 24. oz
Coconut Oil 12. oz
Palm Oil 12. oz
Lye 7.28 oz

After soap has come to trace superfat with either shea butter or cocoa butter at 2.4 oz

This makes for a very lathery and conditioning hard bar of soap.

I hope this answers your question and HAPPY SOAPING!

Sincerely,
xhappyx

TECHNICALLY, in most good supermarkets, but it's kinda impossible to get to it before TJ

Call their customer service hotline at 1-866-681-0312 to find out.

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. :)

4.43 TableSpoons