What's the difference between lard & white shortening ? 

Lard and white shortening are both types of fat used in cooking and baking, but they have some differences in terms of their composition and characteristics.
Lard: Lard is a type of fat that comes from pigs. It is made by rendering the fat from the pig, typically the abdominal region or "leaf lard." Lard is typically solid at room temperature and has a distinctive flavor that is often described as rich and savory. It has been used in cooking and baking for centuries and is valued for its ability to add flavor and tenderness to dishes. Lard can withstand high cooking temperatures, making it suitable for frying and sautéing.
White Shortening: White shortening, also known as vegetable shortening or simply shortening, is a type of solid fat made from vegetable oils. It is typically made by hydrogenating vegetable oil, a process that involves adding hydrogen to the oil to make it more solid and stable at room temperature. The hydrogenation process also creates a more neutral flavor compared to lard. White shortening is often used in baking, especially for making pastries, cakes, and cookies. It is prized for its ability to create flaky textures in baked goods and its longer shelf life compared to butter.
Differences:
1. Source: Lard comes from pigs, while white shortening is derived from vegetable oils.
2. Flavor: Lard has a distinct savory flavor, while white shortening has a more neutral taste.
3. Consistency: Lard is solid at room temperature, while white shortening is typically a semi-solid or solid fat.
4. Cooking temperature: Lard has a higher smoke point, making it suitable for high-temperature cooking methods like frying. White shortening has a lower smoke point and is primarily used for baking.
5. Health considerations: Lard contains a higher amount of saturated fat compared to white shortening. While both fats should be consumed in moderation, some people prefer white shortening due to its lower saturated fat content.
When choosing between lard and white shortening, consider the flavor profile and the specific cooking or baking needs of your recipe.
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