Tag: Baking fats

According to the American Heart Association, replacing bad fats with good ones is a smart choice for heart health. This is why the question of is oil or shortening healthier is so important, as each fat impacts your body differently. Liquid vegetable oils are generally a more heart-healthy choice than solid fats like shortening.

According to the American Heart Association, replacing unhealthy fats (saturated and trans) with 'good' fats (monounsaturated and polyunsaturated) is essential for heart health. The question, 'is shortening healthier than oil?', pits a processed solid fat against a liquid one, each with distinct nutritional impacts.

Suet is a specific type of hard, raw fat from the internal cavity of beef and mutton, primarily found around the kidneys and loins. So, while all suet is technically a form of animal fat, not all fat is suet, making the distinction crucial for culinary purposes.

In the early 1900s, shortening was introduced as a cheap and shelf-stable alternative to animal fats like lard. However, the key question, "what is wrong with shortening?" has lingered for decades, evolving from trans fat fears to modern concerns about highly processed vegetable oils.

According to the USDA, butter is a dairy product consisting of at least 80% milkfat, while shortening is typically a 100% vegetable-based fat. This fundamental difference in origin and composition means that butter is not hydrogenated shortening, contrary to a common misconception.

While lard was the primary shortening for centuries, Crisco emerged in 1911 and quickly dethroned it with clever marketing. The question of which solid fat is better, lard or Crisco, for your cooking and baking needs often comes down to desired flavor, texture, and ingredients.

McDonald's famously once used beef tallow for its signature French fries, demonstrating its value for achieving a unique flavor and crispy texture. However, home cooks, bakers, and product creators may need alternatives for dietary, cost, or availability reasons. So, what is a good substitute for beef tallow for your specific culinary needs?

Recent nutritional data reveals that pure, non-hydrogenated lard contains less saturated fat and more monounsaturated fat than butter. This surprising fact challenges the long-held assumption that is lard worse than butter and prompts a closer look at the benefits and drawbacks of these classic kitchen fats.

For decades, lard was demonized by health experts, yet recent nutritional research has prompted a reevaluation of this once-staple fat. Understanding which is healthier, butter or lard, requires looking beyond saturated fat content to consider monounsaturated fats, vitamins, and cooking applications.

Margarine was originally developed in France in 1869 as a cheaper, butter-like alternative for Napoleon III's military and the lower classes. While both are yellow, spreadable fats, they differ fundamentally in their source, production, and nutritional content.