Yes, it certainly is. It will make the best doughnuts you have ever had. Use an "old fashion" doughnut recipe. The only problem is that the lard's frying capacity does not last long with doughnuts, even with filtering. It is also a bit costly because you have to use several big tubs of the stuff to fill the fryer vessel. But in the end it is all worth it, I tell you no lie.
yes
where is the expiring date on tender flake lard package
You can certainly fry french fries in hot, melted lard. For years McDonalds often used lard for cooking their french fries - giving them a flavor that most of their customers found superior to the fries their competitors cooked in vegetable oil. Frying French fries in beef tallow lard, or other animal fats adds saturated fat to them but gives them a flavor that is difficult to reproduce when they are fried in vegetable oil.
That is 2 cups.
The exact same ingredients that the Tenderflake lard recommends to use for their pie crust. The recipe is on the back of the container.
sugarThey fry them in animal fat (lard) for a certain amount of time
Non-hydrogenated Tenderflake the perfect recipe for pastry loversFirst product in Canadian lard and shortening category to carry non-hydrogenated claimMISSISSAUGA, ON, Sep. 22, 2005 (Canada NewsWire via COMTEX News Network) -- Maple Leaf Foods announced today that completely non-hydrogenated Tenderflake pure lard is now being shipped to grocery stores, offering consumers a smarter choice when baking because of the elimination of harmful, processed trans fats. Tenderflake is the first lard in the Canadian retail marketplace to carry the non-hydrogenated claim."Tenderflake lard is a pure animal product, not a processed shortening," says Colin Farnum, Director of Research and Development at Maple Leaf Foods, the company which owns the Tenderflake brand. "In the making of vegetable shortenings, liquid vegetable oils have to be partially hydrogenated in order to make them a solid, thereby creating unwanted trans fats in very high quantities. This is not the case with Tenderflake, a pure pork lard. Because of the way our Canadian pork is raised, it is exceptionally lean, so the naturally-occurring fat is solid. This results in a pure product that is excellent for baking - as generations have found before us. There is absolutely no need to fuss with Mother Nature," says Farnum.Tenderflake, sold in 454 gram bricks and 1.36 kg tubs, has only one per cent trans fat compared to vegetable shortenings which can have as much as thirty five per cent trans fat."Consumers today are looking for 'sophisticated quality'," says Lois Ferguson, Registered Dietitian, author and food trends analyst. "They want to know what they are eating and they love to savour high quality foods. Research shows that many food professionals believe it's important to get back to basics and treat ingredients with simplicity and honesty. Consumers value that too," she says.About Lard----------Pure lard is the secret ingredient to ensuring quality, perfect, tasty and flaky piecrusts. Pie crusts and baked goods made with lard have lighter, flakier crusts than those made with shortening, butter or margarine because of the type of lard's fat crystals. In the oven, lard resists melting as quickly as butter or margarine, so the dough has time to rise higher. Lard can have a very mild, nutlike flavour, making it a perfect complement to fruit and meat pies, and has a long shelf life. Tenderflake has been on the market since 1943.About Maple Leaf Foods----------------------Maple Leaf Foods Inc. is a leading Canadian food processing company committed to delivering quality food products to consumers around the world. Headquartered in Toronto, Canada, the company employs approximately 23,000 people at its operations across Canada and in the United States, Europe and Asia. The company had sales of $6.4 billion in 2004. Supported by its flagship consumer brands - Maple Leaf, Schneiders and Dempster's - and a family of strong regional brands, the company is a market leader across its businesses.Photograph availableSOURCE: Maple Leaf Foods Inc.please contact: Cathy Carter, CJC Communications, (905) 338-0825
sortofanswer 2:The real name in French is FRITES.Belgians based on a family manuscript of 1680 say that they already cut up potatoes and fried them. In France the fries (pommes frites or commonly Frites) were first seen on the bridges of Paris in 1789 in full French Revolution and became popular.In 1830, Paris (france) and Brussels (belgium) fond of Frites (Fries). Even if Thomas Jefferson mentioned already "fried potatoes in the French manner" following his stay in France from 1784 to 1789, the fries have been popularized in America after the return of soldiers from the First World War of France and Belgium (where French is the official language), hence the name "French Fries".What are served in the USA as french fries are similar to pommes allumettes, although just a little thicker. It is strange to discover that the best attempt there is found "Chez McDo"! Fries are rarely salted by the cook anywhere in the US.
Yes because they cook in lard grease they cook in pork grease
It tastes better
As to why, you would have to ask the manufacturer. Lard if stored properly and left unopened has a very long shelf life. It will eventually turn rancid once opened if left long enough.
fast food plces,most def outback steakhouse, fries fried with cheese, honey buns, everything that's junk duhhh
The word 'bacon' is used in French, but more usually it would be 'lard'.