There’s a place for each fat in your favorite recipes.
Key Takeaways
For years,butterwas my go-to when baking.
From pies to cookies, I never strayed from the creamy, rich fat.
Credit:Caitlin Bensel
That is, I never strayed until I tasted apie doughmade with half shortening and half butter.
But what actually is shortening versus butter?
And how does lard factor in?
Credit:Caitlin Bensel
Want to bake a flaky pastry that might win you accolades withThe Great British Bake-Offcrew?
You might want to choose lard.
Baking up a batch ofchewy cookiesor rich squares for your next potluck?
Credit: Crisco
Butter is your choice.
Crisp cookies, crumbly toppings, andquick breadsoften call for shortening.
Read on to learn the differences between each fat and how they are best used.
Credit: Photography: Caitlin Bensel; Food Styling: Torie Cox
Caitlin Bensel
What Is Lard?
Your grandma might have slathered lard on her toast or kept a jar by the stove.
Lard is many Southern cooks' secret ingredient.
Credit:Caitlin Bensel
Made with melted animaloften porkfat, lard has a creamy white color and a semi-soft texture at room temperature.
Though sometimes mildly porky, the flavor is usually neutral and flavorless, making it a chameleon in recipes.
At the store, you may see three types available, including rendered, leaf, and processed.
Credit:Alison Miksch; Prop styling: Prissy Lee; Food styling: Erin Merhar
Keep it for up to one year in the refrigerator in a sealed, airtight container.
Rendered Lard
This key in of lard is made by heating animal fat until it melts.
The processing makes this fat shelf stable and solid.
This throw in has a slightly porky flavor and scent and is best for savory preparations.
Leaf Lard
Take the traditional route and bake your biscuits with leaf lard.
With a neutral flavor and scent, leaf lard is favored for creating a flaky and delicate dough.
Made from the visceral fat around the pigs kidneys, it has an ultra-creamy texture and neutral flavor.
Considered the highest grade of lard, its often more expensive and less easy to find.
Is Bacon Grease Lard?
However, bacon grease is not actually lard.
What Is Shortening?
It was popularized by Procter & Gamble in 1911 with the creation of Crisco.
Shortening is made from hydrogenated vegetable oils, making this fat solid at room temperature.
Look for shortening in the baking section as it doesnt require refrigeration and is shelf-stable.
Additionally, it has no distinguishable taste, making it a utilitarian choice for baking.
Choosing between shortening and lard comes down to personal preference.
Both create a flaky, tender crust, are semi-solid, and are 100% fat.
Swap one for the other in recipes.
If you want to add additional flavor to the dish, lard is the right choice.
Shortening is ideal for its neutral flavor, many professional bakers use it for icing.
What Is Butter?
Butter has a special place in the kitchen.
For baking, useunsalted butterunless otherwise stated.
What Is Margarine?
It is typically made from soybean, canola, or palm oil and combined with water and emulsifiers.
Baked goods made with margarine might be drier or less flavorful than creamy butter.
Is Butter Better Than Lard And Shortening?
Many home cooks (myself included!)
Really, which you should use depends on the recipe.
Here are a few recipes for each of these three fats.
