When should one use lard instead of butter in a recipe?

- Lard's higher melting point compared to butter results in a flakier crust.

- It doesn't melt as easily, creating pockets of steam that puff up the crust.

2. Extra Crunch in Cookies:

- Lard contains more saturated fat, leading to crispier cookies.

3. Lighter-Textured Pastries:

- Lard has a lower water content, preventing pastries from becoming soggy.

4. Neutral Flavor Profile:

- Unlike butter, lard has a neutral taste, allowing other flavors to shine.

5. Heat Resistance:

- For high-temperature cooking, like frying, lard's high smoke point makes it suitable.

6. Affordable and Accessible:

- Lard may be more economical and readily available compared to butter.

7. Richer Flavor in Deep-Fried Foods:

- Fried goods, like doughnuts, have a more robust, savory taste when cooked in lard.

8. Shortening:

- Acting as a shortening agent, lard prevents gluten development, resulting in tender baked goods.

9. Versatile for Both Sweet and Savory Dishes:

- From biscuits to savory pie fillings, lard can enhance both types of recipes.

10. Enhanced Palatability:

- Certain baked goods, like tortillas, may have an improved taste when made with lard.

Note: While lard has specific advantages, it may not be suitable for all diets. Consider individual preferences and health restrictions before choosing between lard and butter.