when baking/cooking is there anything you can substitute lard with?

Question

i am trying to make empanada dough

Answer 1

For frying or sauteing

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clarified butter (This is less perishable and it's better for frying since it can be heated to a higher temperature without burning.) OR
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olive oil (For frying only) OR
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vegetable oil (Less flavorful but more nutritious.) OR
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cooking spray (For low-fat frying) OR
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beer (for sauteing) (Use three tablespoon of flat beer for every tablespoon of butter called for in recipe.)
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wine (for sauteing) (Use three tablespoon of wine for every tablespoon of butter called for in recipe.)

For baking

General notes: Reducing fat will give baked goods a denser texture; to correct for this, try increasing the sugar in the recipe and/or beating the egg whites and folding them into the batter. Also try using a softer flour, like pastry or cake flour.

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applesauce (Applesauce can replace up to ¾ of the shortening in many recipes. Add with the liquid ingredients and reduce sugar in recipe if the applesauce is sweetened.) OR
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pureed prunes (Pureed prunes can replace up to ¾ of the shortening in many recipes; it works especially well with chocolate. Add with the liquid ingredients.) OR
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apple butter (Apple butter can replace up to ¾ of the shortening in many recipes, also reduce sugar in recipe if the apple butter is sweetened. Add with the liquid ingredients.) OR
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fruit-based fat substitutes (Especially good when baking with chocolate; add with the liquid ingredients. For best results, substitute only 3/4 of the fat with this.)OR
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ricotta cheese (This works well in many yeast breads that call for solid fat. Substitute measure for measure. For best results, substitute no more than 3/4 of the fat with this.) OR
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bananas (mashed) (Substitute measure for measure.) OR
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omit or reduce (In many recipes for quick breads, muffins, and cookies, you can reduce the amount of fat in the recipe by about a third without seriously compromising the quality.
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oil (Avoid substituting oils for solid fats when baking cookies, cakes, and pastries; it will make the dish greasy and dense. If you must do so, substitute 3 parts oil for every 4 parts solid fat and consider increasing the amount of sugar and eggs in the recipe. Pie crusts made with oil aren't as flaky as those made with solid fat.)

For spreading on bread and muffins

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diet speads (Great substitute when used as a spread, but doesn't work very well as a substitute in baking. Substituting diet spreads for butter tends to make cookies flat and thin.)
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cream cheese (This is a good substitute spread for toast or muffins.)

As a flavoring

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nutritional yeast This is a nutritious and surprisingly tasty topping for popcorn.
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butter powder

Answer 2

Oil Pie Crust 1 1/2 c.w.w. flour 1/4 c. sugar 1/3 c. safflower oil 3 tbsp. cold water In a med. bowl place all dry ingredients ; mix together . Pour liquid ingredients over top . With 2 forks or pastry knife work the dough . If too dry add a few drops of water at a time until moistened . Shape into a ball and place between 2 sheets of wax paper . Roll into a circle . Carefully remove the wax paper and gently place into pie pan . Work and arrange just like you do any other pie dough after this . Leave the bottom wax paper on until you get it into the pan then remove ; it makes it easier to transfer as this dough is more fragile to work with . There you go ! Lard and butter , there is not much difference in fat content , but they are different fats . Now you can use any of the fake shortenings and butters . However they are hydrolised fatty acids ( transfats ) . These fake fats have had a proven correlation in the rise of heart disease since there introduction . Fake is fake ! Safflower is the healthiest oil there is . But to tell you the honest truth , ther is no better pie crust than one made with lard !

Answer 3

Crisco Shortening is a traditional substitute for lard made from vegetable oil (hydrogenated). You could use butter, too, unless you want to stay away from animal products completely, or margarine.

Answer 4

Usually just plain vegetable shortening will do the trick. Of course, biscuits baked with shortening instead of lard won't taste the same but they'll be fine.

Answer 5

Yes but it depends on what you are cooking. You can use butter or marjarine. But most of all the best to use is shortening like nobodyimpor said in the first answer.

Answer 6

It depends on what you are trying to make you may use butter (sweet or salted) or margarine. Just make sure you use the same amount that is asked for in the recipe

Answer 7

Butter! Higher quality, or more fat in butters from France taste better. Don't get into the Crisco stuff it is not good for your body.

Answer 8

Canola oil, shortening, margarine will work for any recipe unless you are deep frying then you definitely need oil (preferably Canola due to health concerns),

Hope this helps!

Answer 9

If you mean is there anything you can substitute for lard, i usually use unsalted butter.

Answer 10

shortening, like Crisco