Using lard instead of shortening

[ScoobyRoo]

I am having a hard time searching an answer to my question. I was able to buy 25# of lard for $13.00. Great find since I do a lot of baking. It does have a different taste since I used veg. shortening for many years. My question is-----

what is the substitution amount? I don't think it is equal since my piecrust recipe calls for a certain amount for shortening used and a different amount for lard. Example, pie crust says one cup of shortening OR 3/4 cup plus 2TBS of lard. That ratio is confusing enough when I want to enterchange in a different recipe. Any help out there?

 

[Reinbeau]

Use just a snidger less. That's a technical term

Seriously, it's almost 1:1, just a bit less lard, until you get used to using it. Good for you going to lard, that's what I use here now.

 

[ScoobyRoo]

Quote:

that is new one to me. A 'snidger'? I like that term. I'm making biscuit dough to freeze and it calls for shortening. I want to use the lard this time. I imagine I cant mess up too bad with this. I will use a snidger less.

ThanksReinbeau.

 

[Bettacreek]

I saw another one that said 1/3c + 1T of crisco or 1/3c lard. I can't find anything else though, besides opinions on lard and shortening, lol.

 

[ScoobyRoo]

Quote:
That was my problem too. Just opinions that lard was bad and they were substituting the lard with veg shortening or butter.

 

[BirdBrain]

Tell us about making biscuit dough to freeze.

 

[honeydoll]

I thought lard was very bad for you. Is it worse than veg. short. or the same? Did something change? Just curious, we are trying to become more natural. What is the benefit of lard over shortening? Thanks, sorry so many questions, I've always wondered about using lard and was told it's extremely fattening.

 

[al6517]

I think Flavor is the true judge in this debate, I use lard in many ways because the flavor is so much better, I don't find it to be any more fattening than crisco.

AL

 

[faykokoWV]

Quote:
I think lard/crisco is now the same as butter/margarine. all the new information says that the partial hydrogenated oils are not as good for you as real fat. Shortening also contains "trans fats" which are now considered bad for you. I think a lot of people switched to shortening because the shelf life is longer as well.

Here's a link on how they make shortening

http://www.practicallyedible.com/edible.nsf/Pages/shortening


I've always substitued lard for shortening using the exact measurements of the recipe.

 

[Bettacreek]

I've read the opposite. People are going back to lard because it's supposed to be healthier, more natural and actually much cheaper.