01
Shortening
6.7best for marinade1 cup : 7/8 cup
Swap 1:1 for frying and pastry; lard adds flakier texture to pie crusts but shortening is flavor-neutral
6.7
lard substitute
for marinade.
Marinade use for lard centers on oil-based rubs and infusions where the fat carries spices deep into meat surfaces over 4-24 hours at 38°F refrigeration. Lard's saturated structure holds fat-soluble aromatics (paprika, garlic, cumin) better than unsaturated oils because oxidation runs slower. Substitutes here are scored by fat-soluble flavor-carrier ability, whether they stay fluid enough to coat protein at 38°F, and how their release from the meat surface during sear affects Maillard development at 400°F pan contact.
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adjustment for marinade
Use 1:0.875 cup softened shortening at 70°F for rub-style marinades where the fat coats dry spices and clings to meat surfaces. Hold 4-8 hours at 38°F. Unlike lard, shortening lacks flavor, so build the marinade's character from spice, herb, and acid elements rather than expecting the fat itself to contribute savoriness.
02
Palm Oil
5.0best for marinade1 tbsp : 1 tbsp
Solid saturated fat; fries well at high heat, flavor-neutral but controversial sourcing
5.0
adjustment for marinade
Use 1:1 tbsp melted palm oil blended with spices at 85°F for West African-style marinades on goat, chicken, or fish. Hold 4-12 hours at 38°F. The neutral-to-slightly-nutty flavor carries berbere, suya, or jerk spice blends effectively without competing. Pat protein dry before grilling at 400°F for clean char development.
03
Ghee
10.01 tbsp : 1 tbsp
Clarified butter with high smoke point; nutty aroma, swaps 1:1 for frying and roasting
10.0
adjustment for marinade
Warm ghee to 85°F, blend with Indian spice mix (garam masala, ginger-garlic paste, yogurt) for a tandoori-style marinade; hold 6-24 hours at 38°F. The clarified-butter fat carries spices deep into chicken or lamb at roughly 3 mm penetration over 12 hours. Higher smoke point allows aggressive 450°F grill cook without burning the marinade surface.
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04
Coconut Oil
5.01 cup : 1 cup
Solid at room temp, dairy-free option for baking
5.0
adjustment for this dish
Warm coconut oil to 80°F to melt, blend with Caribbean or Thai spice mixes for fish or chicken marinades; hold 4-12 hours at 38°F. Coconut oil solidifies below 76°F so the marinade coats meat as a paste in the fridge. Faint tropical note reads appropriate for jerk, tikka, or Thai preparations; clashes with Italian or Tex-Mex styles.
05
Duck Fat
5.01 cup : 1 cup
Rich savory flavor, excellent for roasting
5.0
adjustment for this dish
Warm duck fat to 90°F, blend with thyme, garlic, and black pepper for a duck-confit-style marinade on duck legs or pork belly. Hold 8-24 hours at 38°F. The fat carries French-cuisine aromatics effectively and melts into the pan during low-temperature cook at 200°F for 3 hours — a classic confit technique paralleling lard-based confit.
06
Avocado Oil
5.01 cup : 1 cup
Neutral high smoke point, heart-healthy swap
5.0
07
Vegetable Oil
2.57/8 cup : 1 cup
Use slightly less, works for frying but not pastry
2.5
08
Butter
8.01 cup : 7/8 cup
Adds dairy richness and salt; use 1:1 but expect softer pastry crusts since butter has more water
8.0