General Discussion

Question about lard


General Discussion 17

Question about lard

Puddle | Sep 23, 2003 11:24 AM

I'm making a Scottish shortbread recipe, which calls for lard. It was really hard to find lard in the stores (none at Fairway, none at Citarella), but I did find it at my local Associated at 96th and Lex. It's Armor brand and I noticed it's partially hydrogenated. I also notice that refrigeration is not required, which seems a little scary. Does anyone know whether there's a non-hydrogenated version available? Does it make a difference for how it behaves in recipes?

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