Using lard instead of shortening

[WriterofWords]

Here is a helpful bit of info for you and for anyone else:

Shortening, solid (used in baking) 1 cup = f cup lard, or 1c cups butter or margarine (decrease salt in recipe
by ½

This link is great for substitutions of all kinds:

http://extension.usu.edu/files/publications/publication/FN_255.pdf

 

[EweSheep]

Now you guys are talking!

I love Crisco but they taste "plastic-ky" but the crust and crumbs are great textured. I guess I never tasted my grandma's pies. However I do remember HOW good McD's fries were in their taste but when they switched it, it tasted funny and the entire family gets the "trots" about an half an hour to an hour AFTER eating the fries. Every time!

Since lard does not have any hydrogenated fats, what should I look for in the package of lard. I know Kroger's carry it. I will ask if my fav meat butcher market has them too.

Does it make the cookies have a "bacon or pork" flavor? Lard--I think of bacon fat. Correct me if I am wrong!

I do not like some of the shortening "film" on my iron skillets and it gets sticky when it sits after two days. Would lard be a good treatment for the skillets and Dutch Oven?

when the recipe ask for veg. oil, should I melt the lard to make oil for waffles, cakes out of boxes? (yeah I am LAZY about making it from scratch but pressed for time sometimes).

 

[trilyn]

Awesome-lard it is! I am always looking for reasons to go natural, now I just need a rockin' pie crust recipe made with lard. Anyone want to share?!! Pleeeeaaasseeee!!!

(we need a begging smilie)

 

[EweSheep]

I will ask my mom how her own mom made some pies with lard by Thanksgiving.

 

[ScoobyRoo]

I did the biscuit recipe with lard and it was noticeably different than using crisco. It tasted wonderful and it had a more golden look to it where crisco was a dry brown look. (make sense?) But the bucket does say that it is 'partially hydrogenated' Sooooo, I still got the bad stuff , huh?!?!

 

[ChickenToes]

Henry'schickens :

I did the biscuit recipe with lard and it was noticeably different than using crisco. It tasted wonderful and it had a more golden look to it where crisco was a dry brown look. (make sense?) But the bucket does say that it is 'partially hydrogenated' Sooooo, I still got the bad stuff , huh?!?!

You can usually find non-hydrogenated lard in the refrigerated section of the store. If it's not refrigerated, it's usually hydrogenated.​

 

[#1California Chick]

Henry'schickens :

Quote:
I have a wonderful bisquit recipe that my family and I love. The best part is it can be frozen. I thought I would share.

3 c. of flour 3/4 tsp. salt
1/4 c. of sugar 1/2 c. shortening
1 Tbs. + 1 tsp baking powder 1 egg, beaten
1/2 tsp. cream of tartar 1c. + 2 Tbs. milk

Mix dry ingredients in bowl. Cut in shortening until mixture forms coarse crumbs. Add milk and egg at once and mix until dough forms. Knead dough on floured surface 10-12 times. Roll out to 3/4 inch thickness, cut with 2-1/2'' bisquit cutter. Place on an ungreased baking sheet and freeze. When frozen then store in a bag. To bake, place bisquits on lightly greased pan and bake @ 475 degrees for 15 min. My oven I do 415 degrees for 15 min. I double the recipe. There is no waste compared to the canned bisquits and they taste sooo much better! I may try the butter flavored crisco someday. Those ought to be great too!
MP, sorry I don't know how to do the links. I'll teach myself some day.

WOW Thanks for the recipe!! I just asked all my kids (adults) what their "Special" request was for Thanksgiving. One wanted Bisquits (not Rolls). But they are so hard to do at the last minute. I am SO going to use this this recipe!!​

 

[EweSheep]

The Kroger's brand in hydrogenated form. So its still the BAD stuff LOL! Will have to look elsewhere for refigerated lard.

 

[ScoobyRoo]

'partially' hydrogenated is only half bad, right?

 

[Livinzoo]

I made my own lard from two pastured feeder pigs. I'll have to check that biscuit recipe out.