Which is worse crisco or lard

In previous times, lard, which is pig fat, was a prime ingredient in cooking. As with all cooking fats, eventually, lard can go bad. By contrast, lard stored in the refrigerator will have a shelf life of up to a year. Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap.

Lard is made from percent animal fat usually pork that has been separated from the meat. Most lard is made through a process called rendering, whereby the fatty parts of the pig such as the belly, butt, and shoulder are cooked slowly until the fat is melted.

This fat is then separated from the meat. Site web. Enregistrer mon nom, mon e-mail et mon site dans le navigateur pour mon prochain commentaire. Identifiant ou adresse e-mail.

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The main difference between the two is what they're made of. Lard is traditionally made from pig fat, and can be rendered from any fatty part of the animal, including pork belly and butt. According to MyRecipes , you can even make your own lard at home! It's as simple as straining and saving the rendered fat left behind when you fry a few strips of bacon in a skillet or slow-cook a pork shoulder.

Crisco, on the other hand, isn't made from animal products at all. As its classic blue container proclaims, Crisco is made from all-vegetable shortening — though that doesn't mean it's made with any vegetables. According to NPR , Crisco is made from partially hydrogenated vegetable oil. The process for making Crisco is a little more complicated than saving your leftover bacon fat, but basically it's made with soybeans.

The "hydrogenated" part of its name means it has gone through a process that turns liquid fats into solids, with the end result looking a lot like lard. Despite their differences, Crisco and lard are mostly interchangeable when it comes to cooking and baking, though if you want to bake with lard , we don't recommend using the fat leftover from cooking bacon or pork shoulder.