Lard is unable to do that. Lard is also animal-based so it is not an option for vegan and vegetarian lifestyles. Lard may also be a poor choice for those who do not consume pork products. Margarine and shortening are both made from hydrogenated vegetable oils. This typically includes water and milk solids and could potentially have additional ingredients for flavoring purposes. One of the biggest things you might notice if you decide to use margarine as a replacement is flavor.
Remember that shortening has little to no flavor. Shortening is used primarily for what it can do to the product and not because it adds any flavor to the product. Margarine is not quite as thick as shortening but is thicker than butter. Margarine also tastes more like butter so the flavor may have more buttery goodness to it than with shortening.
This is a fairly minuscule difference and you may not notice it at all when you use margarine as a substitute for shortening. One thing you may notice though is that your pie crust will not be quite as flaky as it is with shortening. Margarine is a great substitute in baking —you will hardly notice a difference. However, when it comes to frying foods you could notice a difference if you use margarine rather than shortening.
Your food will still taste fine most likely but with margarine, fried foods are more likely to have a burnt flavor because the non-fat additives in the margarine are likely to burn when cooked at such high heat. As we said previously, margarine is an optimal substitute for shortening when it comes to baking. You may notice a slight difference in pie crusts but nothing that will ruin them or make them not taste right.
There is a small trick to using margarine as a substitute: You should add some extra margarine when you are using it rather than shortening. The rule of thumb is to use 2 extra tablespoons of margarine for every cup of shortening that is called for. Here is an example, if your recipe calls for I cup of shortening, you use should use 1 cup and 2 tablespoons of margarine.
You can do this in any cup increment. Shortening has an extra-high melting temperature. You will notice some differences if you choose to use butter rather than shortening. For starters, your cookies will most likely be flatter than if you used shortening. However, they will still taste delicious and even may taste more scrumptious because of the flavor of butter.
As a reminder, shortening has little to no flavor. However, butter has a buttery flavor — if that even makes sense. Butter definitely has a flavor and the flavor could potentially make a difference in the end result of whatever you substitute it for. If you think about it, you can pop butter in the microwave for a matter of a few seconds and have fully-melted butter. It takes much longer for shortening to melt because it requires much higher heat.
This mostly affects the end texture of the product because, in the cooking process, the butter melts almost right away. Butter is also commonly all-natural. Baking with butter can be more challenging to perfect whatever you are making simply because you have the added side effect of butter melting much more easily. As with margarine, if you choose to substitute with butter, we recommend that you add an extra 2 tablespoons of butter for every cup of shortening called for in the recipe.
If a recipe calls for melted shortening, vegetable oil is a good swap. Just don't use vegetable oil as a shortening substitute in recipes like pie dough, biscuits, or scones—you won't get pockets of fat, so the dough won't puff up properly. There are so many vegan butters on the market now, so feel free to reach for one when you need a substitute for shortening in a recipe.
Just add one to two extra tablespoons per cup of shortening so you get the right fat-to-water ratio. Ree's Life. Food and Cooking. The Pioneer Woman Products. Type keyword s to search. Advertisement - Continue Reading Below. YelenaYemchuk Getty Images.
Ruta Lipskija Getty Images. Joerg Beuge Getty Images. Lard is a perfectly acceptable substitute for shortening in most recipes. Know that lard is an animal product and if you want to eliminate animal fats from your diet, avoid lard. Deep-frying is fine with lard.
It has a higher smoke point than butter and will spatter less because it contains less water. Ask the doctor: Coconut oil and health. Harvard Health. Published August 22, Actively scan device characteristics for identification. Use precise geolocation data.
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