In savory applications, it's fine to use unrefined lard that still has a porky flavor. But if you're wanting to use it for sweet dishes, you'll need to seek out rendered leaf lard , a particular fat found around the kidneys, which has a neutral taste. Lard gained a bad reputation in the late 20th century for being particularly unhealthy, but in reality it's not that different from other solid fats.
Lard actually has less trans fat than shortening and less saturated fat than butter. While it will never have a health food halo, it certainly doesn't live up to its bad reputation. Made from vegetable oils — often soybean, cottonseed, or palm oils — vegetable shortening is a vegetarian alternative to lard. Introduced as Crisco to consumers in , it became a popular "healthy" choice, though research now shows there isn't too much difference between the two when it comes to nutrition.
Crisco can be bought plain or with a buttery flavor added. However, lard and Crisco are both great for roasting crispy veggies via Taste of Home. One other consideration when choosing between the two fats is health. According to NPR , when it was first introduced in , Crisco was touted as being more digestible, which led to lard somewhat falling out of favor.
However, this changed in the s , when scientific studies found that vegetable oils, including Crisco, contain trans fats that contribute to unhealthy cholesterol levels and clogged arteries. According to MyRecipes , homemade lard that hasn't been hydrogenated to turn it into a solid doesn't contain any trans fats, but the flipside is lard has higher levels of saturated fat compared to vegetable oils via NPR.
Overall, as one really isn't much better for you than the other, it's fine to use both in moderation — there's no need to bring back old-fashioned buckets of lard or start slathering everything in Crisco. How to choose between Crisco and lard Instagram. We can also use it as a spread, just like butter or dripping. In addition, lard has industrial uses in the production of cosmetics, as well as in the creation of bio-fuel. Suet is the hard white fat from the kidneys and loins of animals, mostly from cows and mutton, while lard is a semi-solid fat obtained from pigs.
Suet is obtained from cows and sheep, mostly from their kidneys and loins, while lard is obtained from pigs, mostly from their belly area. Suet has not undergone rendering while lard has undergone rendering. Once suet goes through rendering, we call it tallow, not suet. Moreover, suet is used in traditional steamed British puddings and pastries, pies and mincemeat dishes, while lard is used as a spread like butter, and as a shortening for pastries and pie crusts.
In addition, suet is not shelf-stable at room temperature while lard is shelf-stable at room temperature. The main difference between suet and lard is that suet is the hard white fat we obtain from cows and mutton while lard is the semi-solid we obtain from pigs. Lemm, Elaine. She is currently reading for a Masters degree in English. Her areas of interests include literature, language, linguistics and also food.
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