Milk varies naturally due to differences between cows, living conditions, food, etc. Whereas ghee and butter start with a cow, lard starts with a pig.
Lard is the fat of a pig. It is made by gently heating the skins and other fats rich parts of a pig to extract the fat out. The final product is purely fat. The fat of a pig is not identical throughout the whole pig.
As a result, the melting point of lard will depend on where in the pig the lard comes from. Lard, ghee and butter all have in common that they can only be tuned in their behaviour to some extent. This is not the case for shortening and margarine at all.
On the contrary, these two products are man-made and can be tuned to those properties a user might be looking for. Both shortening and margarine start out as plant oils. Oils are also made up of triglycerides, but they have a larger number of unsaturated fatty acids.
This makes them more liquid like. However, processors can get rid of these unsaturated bonds through a process called hydrogenation. By controlling just exactly how much is hydrogenated, the properties of these fats can be modified quite precisely. Manufacturers process the plant oils well before they are transformed into shortening or margarine. For one thing, they remove all odours and flavours from the oil. As such, shortening and margarine should be flavourless.
Margarine was developed to imitate butter? As such, it also contains water, just like butter. Shortening on the other hand does not contain any water. The initial margarine was developed to replace butter. However, since margarine can be tweaked by manufacturers in a lot of different ways, by now there exist a lot of different margarines. So how do you go about substituting one for the other? All of the fats work perfectly fine here. The others may have slightly different flavours, but they all work pretty much the same.
When it comes to deep frying you want to look at the smoke point of the different fats. A higher smoke point will make it more stable and better suited for deep frying. Also, the presence of water is detrimental.
Your best choice here is ghee, or using an oil which is a liquid fat. You can go a lot of different ways with pie crust and all of our five fats will work. When looking for a substitute for your recipe, ideally use one with the same moisture content. So butter and margarine can be exchanged with very little problems and so can shortening, ghee and lard.
You want your cake to be soft and silky and easily melt in your mouth. Butter and margarine can be replaced for one another quite easily again.
Learn more. Does ghee make a good substitution for lard? Ask Question. Asked 8 years, 3 months ago. Active 8 years, 3 months ago. Viewed 12k times. So does ghee work as a substitution for lard specifically pig lard? Improve this question.
Mien Muz Muz 3 3 gold badges 6 6 silver badges 14 14 bronze badges. Add a comment. Active Oldest Votes. Yes, you can use ghee or oil for sauteing instead of lard. Posted by Christina Boyes on 15th Jan Good, yummy, flavorful fat. Butter was my best friend for years. We had a great relationship — in fact, we were so close I once made whipped butter with honey as a dessert…more on that in the future sometime.
In fact, you could say our relationship was a little abusive. I treated my butter well. Cooked carefully with it, and shared only the finest ingredients. In return, butter gave me an upset tummy. Not a good trade. So I needed a new, flavorful friend that could deliver the same benefits as butter, without the after-effects. But what could replace butter? I had a brief love affair with olive oil, flirted with coconut oil, and finally found ghee.
And tallow. And a few friends who joined me in the journey found leaf lard. His descriptions leave me craving a little lard in my life. And ghee can be kept at room temperature without going rancid. And has a higher smoke point. And is nice to lactose-intolerant folks. But the thing I love best about tallow and ghee…the thing that Pete Wells raves about with lard?
Sustainability is one of those buzzwords everyone wants a piece of. The amount of meat consumed on a daily basis in the United States is shocking. Think about how many pigs, cows, ducks, chickens, and turkeys it takes to make all of the fast food, restaurant dishes, and home-cooked meals for an entire country. The average cow weighs about lbs, of which lbs is usable meat thanks to Chicama Run Farm for that stat!
So the average cow has the maximum potential to produce hamburgers. Every year, over 23,,, lbs. Use tallow. Animal fats and ghee provide a nearly perfect ratio of omega 3s and 6s.
Ghee, lard, and tallow are three of the top fats for individuals following the Paleo and Primal diets, but also number among the top fats our recent ancestors cooked with.
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