Shortening and lard are both types of solid fats used in cooking and baking to add moisture, richness, and flavor to a dish. They can be used to grease pans, add flavor to savory dishes, and help create a tender texture in baked goods. However, there are some key differences between these two fats that you should be aware of before using them in your recipes.
Know where your fat comes from
First and foremost, the main difference between shortening and lard is their source. Shortening is usually made from vegetable oils, such as palm oil, while lard is derived from pig fat. This means that shortening is vegan-friendly, while lard is not.
Note the texture
Another important difference between the two is their texture. Shortening is a very smooth and stable fat that doesn’t become solid until it reaches a very low temperature. This makes it a good choice for creating a flaky texture in pie crusts and other baked goods. Lard, on the other hand, is softer and more pliable, which makes it better for creating a tender texture in baked goods.
Flavor makes the difference
In terms of flavor, shortening has a neutral taste, while lard has a rich, savory, and distinct pork flavor that can sometimes be tasted in the finished product. This can be good in some recipes, such as savory pastries, but may not be suitable for all baked goods where a strong or overpowering flavor might not be desired.
When to use each one
Shortening is used to add texture and moisture to baked goods and make them tender and flaky. It has a high melting point, which makes it suitable for use in icings and frostings. Lard, on the other hand, is best used in savory dishes, such as sautéed vegetables or fried eggs. It can also be used in baking to produce flakier and more tender pastries, but has a lower melting point than shortening, which makes it less suitable for icings and frostings.
To sum up, we must say that when it comes to choosing between shortening and lard in baking, the best option will depend on the specific needs of the recipe and the desired outcome. Lard is generally considered to be the superior option for many baked goods because of its ability to produce flakier and more tender pastries.
However, shortening has its own advantages and is often used in certain applications, such as in cookies and cakes where the flavor of pig fat is not desired. It is also more stable and has a longer shelf life than lard.
In the end, both shortening and lard have their place in baking, and the right choice will depend on the individual needs of each recipe. It’s important to understand the differences between these two fats and how they can affect the flavor and texture of your baked goods so that you can choose the right one for your needs.
For high-quality natural shortening made from palm oil, seek the FoodGrid product range that contains different types of all purpose shortenings for a variety of uses.
