Vegetable Shortening vs. Lard: Which Is Better for Cooking and Baking?
When it comes to cooking and baking, both vegetable shortening and lard are popular fats, but they have distinct properties that make them suitable for different purposes.
Texture and Performance
Vegetable shortening is made from hydrogenated vegetable oils, giving it a high melting point. This makes it ideal for creating flaky pie crusts and soft cookies. Since it has no water content, it produces a more tender texture in baked goods. Lard, on the other hand, is rendered pork fat and has a lower melting point. It results in extra-flaky pastries and adds a richer flavor to dishes off
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