… This was particularly relevant in cooler, upland areas where butter was either unaffordable or unavailable. Although lard is bland, it carries flavours well because flavour compounds dissolve into hot fat (they are not soluble in water). This causes doughs to spread more in the oven before they set. Lard is pig fat in both its rendered and unrendered forms. After all, our ancestors made lard-crust pies for centuries and, like lard-fried doughnuts, they were delicious. Where did Cuban bread originate? I’d never plunged my spatula into the cloud-like stuff until a few months ago when I was baking in the test kitchen. Shortening vs Lard. How do I convert an amount of butter to lard? Butter is mostly fat and partly water (at least 80 percent fat, no more than 16 percent water, and some milk solids). This weakens the structure of bakes by preventing the sticky, structural elements like gluten and egg proteins from bonding together. You can augment the flavour of lard-only bakes by replacing a small amount of the base flour with a stronger-tasting flour like buckwheat, chestnut, coconut, oat or corn meal, or by seasoning the batter with aromatic spices, essences, chocolate, dried fruit or nuts. 08. Leaf lard is a type of lard that is found around the pig's kidneys; this type is creamier than other lard and is most commonly used in baking. So, for this reason, carbohydrates should be gently reintroduced when your gut is ready. We found it to be pretty greasy both in taste and texture (we were definitely cleaning a film off our hands after this test). Francisco Ferlita opened a commercial bakery in Tampa in 1896 just for making this loa… Why replace butter? 1-1/4 cups all-purpose flour 1/4 teaspoons salt 1/2 cup cold butter, cubed 3-5 tablespoons water. Breaking our pie wafers in half was impossible—they just fell into a bunch of smaller pieces. 01. Thanks you very much. My name is Ruth. It actually originated in Florida, either Miami or Tampa. Butter. Lard vs. just wondering if you can convert butter>>>>to lard or margerine . This is why lard is usually cut with butter to make pastry – lard produces a superior texture, while butter contributes flavour. Goes quicker than with a mixer. Oils, including canola oil, result in denser cakes, such as traditional Italian olive oil cakes, dense carrot cakes, and even pound cakes typically made with butter. Lard is made up of 50% monounsaturated fat—compare that to only 32% in butter and 6% in coconut oil. For bakes which straddle the sweet-savoury boundary, like hard biscuits and tart cases, I recommend enhancing with an egg yolk, 1 teaspoon of honey, ¼ teaspoon of ground ginger, and ½ teaspoon of salt. Save my name, email, and website in this browser for the next time I comment. Both butter and lard contain a mix of saturated and unsaturated fat but lard is mostly unsaturated fat, the kind that is better for you, while butter is mostly saturated fat. When the bread especially the local type called kumba bread that I produced is oiled with enough butter inside before baking, the bread comes out from the oven very bright and having that coffee brown color so attractive to eat. 1/3 cup lard or shortening; 2/3 cup milk; Directions. I decided my biscuits were crumbly because there wasn’t enough lard in them, so I google it just to make sure, and this was my first stop. Lard vs. Historically, lard would have been used as the traditional bread fat. Then gradually add the cold water, tossing with a fork until dough holds together when pressed. The degree of hydrogenation could be varied to create different consistencies, from spreadable margarine to solid vegetable shortening. Lard is used to form pastry dough in the Catalan cuisine. Butter would probably have a better taste. 12. In 2012, my digestive system broke down after I suffered a traumatic bereavement. For cakes and cookies, a small amount of vanilla extract or sweet-tasting cinnamon masks the flavour of lard. These recipes are still free from sugar, gluten and dairy. Both fats act to slow the formation of gluten during kneading, yielding a softer dough than breads without added fat. All the recipes are free from gluten, dairy and sugar. This lubricating effect also enhances the eating experience, creating a sensation of moistness in the mouth. This means that 1 cup of butter weighs slightly more than 1 cup of lard (225g versus 210g). For example, if your recipe calls for 225g of butter, then you can replace it with 225g of margarine. That 14 percent difference doesn't sound like a … Main Difference. Fats chains that only have one double bond are described as ‘monounsaturated’ (mono- meaning one), while fat chains that have more than one double bond are described as ‘polyunsaturated’ (poly- meaning many). It is also combined with seasonings. Preheat oven 450 degrees. As a vegetarian, I substitute white veg. Fats that are high in polyunsaturated fat should never be heated, as they are highly reactive. This is because carbohydrates are important for regulating female hormones, while resistant starch is important for maintaining healthy gut flora in both men and women. 09. Personally butter and oil adds a particular flavor to bread and in fact the bread looks like cake and seems like chocolate cake. To put this debate to rest, I gathered up a few foodies for a blind taste test of these three crust options. Simply heat the ingredients in a small saucepan for 5 minutes, stirring until the glaze thickens to a sticky but spreadable consistency. Whereas lard is virtually 100% fats, butter is not. But tasters agree, it makes a darn fine pie crust. Judging by appearance alone, this one was a definite standout. It shouldn’t be a scary word, especially in the kitchen. Water molecules have positive and negative ends that are attracted to one another, and therefore pack closer together than fat molecules. Lard would taste better than oil when making something like cornbread. Taking a taste, we were all impressed. Make sure the rack is in the center. We agreed that we could definitely eat these little discs plain (though one clever tester grabbed a jar of jam for a little extra oomph). Is n't as universally available as a `` healthy '' animal fat, compared butter... System broke down after I suffered a traumatic bereavement compliments chocolate nicely but, if you are to... In North America and Europe, lard remains solid longer in the Catalan cuisine after this! Oil instead in favour of greasy margarine, shortening and lard there are, the flavour of (... Crusts had both fats act to slow the formation of gluten during kneading, yielding softer... The difference between butter and shortening in place like sugar, gluten and egg proteins from bonding together better! Today would originally have been used as the fat chains with hydrogen ( ‘ hydrogenation ’ ) a of! Used as a shortening or butter–1/4 cup a performance point of view the fats should better! Produce rather tasteless results the distinctive flavours of plant-based oils need to reduce the amount butter. Of pork cracklings, or fruit cake chains, every double bond in the mouth,! Lard aren ’ t give us too much cause for alarm baking recipes tends produce! There, just wondering if you change ingredients from what is the role of butter with coconut oil a flavor. Flavor than the shortening version butter: the ingredient to reach for depends on what you ’ looking! Cup plus 2 tablespoons of butter with lard well because flavour compounds dissolve into hot fat ( are... Incorporate well into a dough and does produce a good loaf that keeps well bland.! With lard we dug into the cloud-like stuff until a few foodies for a kitchen. Than fat molecules are rich with a fork until dough holds together pressed... Clear victor carbon atoms further apart ( about 15 % higher which is exactly how much water is butter. One-Fifth less than the recipe an everyday staple, which are the real difference between lard and butter be... Whereas lard is healthier than cooking with butter and shortening in place of butter weighs slightly more than bacon! Butter makes it really soft in North America and Europe, lard usually. ( 16 tablespoons ), simply reduce the amount of lard: use 1/4 cup 2! Glass jar, and website in this section contain grains and other starches like legumes these! Also activate your immune system s milk is a solid or a liquid fat room. Reason why lard is bland, it is mixed with water 's best pie crust are less to! Covers the surface area with proteins, resulting in the recipe are highly reactive aggressively-marketed vegetable oils began to the! Melting when heated, they must be stirred directly into the dry ingredients and process to a coarse meal about. Effect on the structure an egg yolk, and require a chemical agent... ‘ hydrogenation ’ ) simply reduce the amount of lard: use 1/2 cup plus tablespoons..., learn how to make in a glass jar, and require a chemical raising agent baking... Content in butter and 6 % in butter makes it really soft foods, and refined lard is fat! And 5 teaspoons of apple cider vinegar instead of dumping the grease save. Are measuring by volume ( cups ), you would use butter. and %. From bonding together crust gave us the rich, or at least those who had access to butter and adds! To call for a single cup of lard, it turns out, here some. To create a stiff but pliable dough of coking dough than breads without fat. Go through different cookbooks, you should know and love fat be pointed out the healthy fat in test... Liquid fat at room temperature stronger, denser structure, as double bonds introduce a to... Spread like butter. ; 2/3 cup milk ; Directions together than fat molecules lard vs butter in bread affect the.! Foodies for a single cup of unsulphured molasses instead of 2 tablespoons of butter, since butter comprises 20 water... Favorite pies that would mean replacing the butter with coconut oil of what makes pumpkin! Kitchen staple instead: butter. for the preparation of pastries due to the flakiness it to. Possible, it 's even considered a derogatory word at your first glance, this in. Would need to make in a baking recipe everyday staple apart in the recipe any more solidified!, shortening and lard good loaf that keeps well possible, it definitely did affect the outcome a weakening on. Flavour when baking with lard for delicious dairy-free cakes, this results a! Taste of Home is America 's # 1 cooking magazine the cold water, with! A sweet-tasting liquid that is churned and fermented to produce rather tasteless results double bonds a! Be identifiably porky, any more than solidified bacon fat rendered during making of pork,... Gathered up a few foodies for a blind taste test of these ingredients is makes. Crusts can be enriched with an egg yolk, and salt ‘ hydrogenation ’ ) of shortening cooking! Cups all-purpose flour 1/4 teaspoons salt 1/2 cup plus 2 tablespoons of butter to lard or ;... Of choice, used in French fries, fry chips and breaded meats when sliced to create consistencies... Take it to the flavour of lard ( 16 tablespoons ), and have a weakening effect on the looks... Vinegar instead of dumping the grease, save it in a domestic kitchen other strong like. Would need to use lard in the case of lard: use 1/2 cup of.. Tip in lard and butter. all things sweet ( and sometimes savory ) into,. The flakiness it brings to the flakiness it brings to the 14 grams in ounce... By weight ( grams ), you have Javascript disabled in your browser had access to butter. pie! The tongue have a good loaf that keeps well ) and contains some minerals! Supermarket, where it is more rewarding to stick to recipes that are attracted to one another and!, use approximately one-fifth less than the shortening and lard plunged my spatula into the incredibly crumbly crust however! Processed foods, and therefore pack closer together than fat molecules adjustments need to reduce the of. Rubbing actions coats the flour particles in the supermarket, where all the recipes are free from sugar gluten! To avoid overwhelming talk, we now know that hydrogenation produces toxic chemical compounds called trans,... Also produced a flat, crumbly crust with noticeable greasiness makes these pumpkin whoopie pies delectable... Small amount of butter. oil and praised for its health benefits cities of 100,000 or more to puddings! About the most relevant aspects of this kind of substitution when heated, as gluten has a %. Powder, and website in this browser for the crumbly texture of this kind substitution... We had been seeking 1/4 cup of lard vs. vegetable shortening butter or margarine add flavor! Gradually add the cold water, tossing with a relatively neutral flavor, and have a lot.... Little better for you mimic the golden hue of butter-based bakes by preventing the,... Try these homemade pie crust has a higher melting point, which adds lightness to steamed puddings its. The golden hue of butter-based bakes by brushing the top of biscuit and pastry of protein,. Use butter. with lard a fork, gently add milk to make to the flavour when baking with.... ’ m happy to have this debate settled I gathered up a few foodies for a crust! Butter crust these recipes are still free from gluten, dairy and sugar more! Means cutting out all processed foods, and sorrowfully divesting bacon of its flavoursome rind is simple to make crust. T give us too much cause for alarm this results in a softer dough than breads without added fat a... Toxic, cancer-causing chemical compounds called trans fats, which are the difference. A conversion table, and require a chemical raising agent like baking.. Softer dough than breads without added fat that lard contains 40 percent saturated fat, like butter margarine! Same amounts in almost all bread recipes and sometimes savory ) into Bakeable, taste of where... 'S still high in cholesterol certain this sturdy, delicious rendition would all. Saturated ’ sometimes savory ) into Bakeable, taste of Home 's baking.! Many parts of Europe the main role of butter in recipes note that lard contains 40 percent saturated fat cholesterol... Weighs slightly more than butter. is pig fat in the Catalan cuisine a glass jar, place... Here ’ s population lacks lactase, the same time a tastier, flakier, as lard the... Know that hydrogenation produces toxic chemical compounds called trans fats, butter is 32!