Lard

Well, honey, turn that package of Tenderflake lard around and take a good look at the back. You'll find that sneaky little best before date hiding out near the bottom. Don't worry, you won't need a magnifying glass to spot it, just use those peepers of yours and you'll be good to go.

Well, isn't that a lovely question! Lard is a type of fat made from pig fat, and it is mostly composed of covalent bonds. These bonds involve sharing of electrons between atoms, creating a stable structure that gives lard its unique properties. Keep exploring the wonderful world of chemistry, and remember, there are no mistakes, just happy little accidents!

The lard sample will require more KOH for complete saponification. This is because lard is a saturated fat, and therefore the molecules are more closely packed together. This means that there are more bonds that need to be broken in order to saponify the fat.

1 pound of anything = 16 ounces of it

Lard can be used to replace butter in shortcrust pastry recipes and gives good results. The most effective method is to substitute half the specified butter quantity with lard, rather than use lard entirely.

Yes, in fact, scientists in many parts of Ethiopia have found out that eating lard, in the place of vegetables, can reduce your body weight by as much as 30 pounds. Studies have also shown that consuming a high amount of pure mercury can also make you live forever.

High quality pure lard has little or no pork flavor, bacon grease has a strong pork flavor.

1 tbsp of water is 15 grams.

About 0.454 kilos per pound.

This is a joke, right? Yes, Gluten comes from wheat. Lard is pure animal fat. No joke.

It makes the bread tender and moist, and gives it more flavor.

No, lard is not inherently trans fat. Trans fat generally refers to hydrogenated fats developed by man-made processes to keep foodstuffs moist and tender through abnormal temperatures. Fried, processed, and some baked goods contain hydrogenated (trans) fat. Though trans fat do occur naturally in some degree (such as in dairy), the anti-trans fat push is for heavily manufactured foods.

You could probably substitute a solid white shortening such as Crisco for lard, although I would be concerned about unhealthy aspects of partially hydrogenated oil.

Yes but it gets very messy

In baking you can use shortening, in an equal amount. Some folks don't like this texture of pie crusts without lard, but shortening is a bit healthier.

It really depends on what you are using it for. I use the following rule of thumb I got from a cooking show (sorry I can't remember which)

* Equal amount of vegetable shortening * 25 percent more butter or margarine (for baking) * Equal amount vegetable oil (for frying)

If it is still being made the stores in the Riverside County, California area are not carrying it. I have been searching.

The cup of water is slightly heavier.

Lard is like 90% fat and 10% something.

No one uses lard for soap; it would indeed clog the pores. Soap can be made using lard, but you certainly don't end up with lard when it is made.

Lard is the fat obtained by pigs.

Perfume or other fragrances does not contain lard as an ingredient. Perfume is a mixture of essential oils, solvents and fixatives to give people an aromatic scent on their bodies.

30 degrees celcious

ingre dients

If you are using it to fry meat or veggies, you may use either one but oil is better healthwise for your arteries.

If you are making cakes, melt the lard before mixing into the batter.

Lard is better to use for making cookies than oil. Oil will make a rather flat cookie.

Merci chocolates are German made each pack of bars has its own flavor. The box and company website does not state they are halal certified.