High quality pure lard has little or no pork flavor, bacon grease has a strong pork flavor.
Yes, but to be more precise it is called Beef Tallow. Lard is a term used for pigs
Sure, it is just rendered beef or mutton fat. However tallow really doesn't taste all that great. Lard is also safe to eat, it is just rendered pork fat. Its has a much better taste than tallow!!!
Lard is made from the pork leaf fat or pork back fat that is rendered.Tallow is made from beef suet that has been rendered.
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Palm oil is considered a hard oil. You can substitute Lard, Tallow, Coconut oil, or Vegetable shortening.
Fat from animals is known as lard. Lard is used in cooking a variety of fried foods and desserts. It is almost never used in low calorie, or low fat foods.
The amount of butter or lard in any yeast bread is going to depend on the specific recipe being followed. Lard and butter can be exchanged in the same amount in most recipes. Melted lard is the equivalent of melted butter, although technically melted butter may include some percentage of water. But that difference is not likely to affect the outcome of the bread. The main difference between lard and butter is in the taste.
Tallow is rendered fat from beef or mutton, while suet is raw fat found around the kidneys of these animals. Tallow is often used for frying and making candles, while suet is commonly used in traditional British puddings and pastries for its rich flavor and texture.
Lard is made from rendered and processed pig fat. Drippings are fat from any meat (including pork), which collect in the bottom of a roasting pan. Drippings are predominantly used as a flavor component, or as a starter for a roux, whereas lard is primarily used for frying.
The specific gravity of beef tallow is around 0.90-0.95. This means that it is slightly less dense than water, which has a specific gravity of 1.00.
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.
i have no freaking clue! go find out somewhere else! you fat lard.