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Lard
Lard is the rendered fat from a pig, commonly the internal fat of the abdomen. It is used in cooking and baking, although due to its high fat content, it isn't as commonly used as in the past.
281 Questions
There is really no such thing as vegetable lard. Lard refers to a fat coming from an animal.
There is such thing as vegetable fats, like oil and shortening. Shortening is often called (incorrectly) vegetable lard because its look and consistency is similar to animal lard.
What is the difference between butter and lard?
From Wikipedia:
"Shortening is a semisolid fat ... or lard from an animal or vegetable. ... Shortening often has a higher smoke point than ... margarine, and it has 100% fat content, compared to about 80% for ... margarine."
"Margarine ... consist[s] of a water-in-oil emulsion, with tiny droplets of water (minimum 16% of total emulsion content by weight) measuring 10-80 microns in diameter, dispersed uniformly throughout a fat phase which is in a stable crystalline form."
No, lard is a liquid.And Taylor Lautner eats it to keep his fake blubber flabs he calles muscles, moist and hydrated.
What is the cost of 1kg of lard?
Two hundred grams of butter is equivalent to and seven eighths of a cup. It is also equal to 14 tablespoons.
Will adding more lard make the siopao dough softer?
have it rest for 2 times after mixing ang make it double in size just tested its softer than having it rest for one time
same as butter really' makes the pastry flaky and holds the mixture together
I am sure that lard can be purchased at your local grocery store.
its because it has fat and liquid held together in a suspension, in this case a stable suspension
How much does a pound of lard cost in 2009?
It depends. Usually lard is cheaper, because there's an easy way to obtain it. You find a really fat animal, and find it's blubber. Then put a needle into the blubber and suck out all the lard. Easy as pie! Ready to put on toast. But actually GOING to the STORE and walking AROUND to BUY butter, it takes too long and it's far too expensive. Who has $3 for butter? Not me. So Yeah. :)
In glass or plastic containers with an air-tight seal. As extra protection against rancidity, fresh hydrogenated vegetable fat can be added at the ratio of 2-3 pounds of vegetable fat to 50 pounds of lard. Combine while hot and pour into air tight containers.
Does Bakers Square pie crust contain lard?
According to one of the discussions on vegguide.org, Baker's Square pies, "...are never made with lard and the crust is made with shortening."
What type fryer do you use for lard?
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.
Can lard be used for dry skin?
Yes it can, as long as it it is naturally rendered lard, leaf lard being the best. This lard is free of damaging preservatives, and hydrogenated oils that can seep into your skin.
But this lard you can ask for from any local meat shops or butcheries. You can apply to any dry areas and rub in. For hands and feet, rub in and then put on gloves or socks.
I also use it on my face at night after my normal routine, and I ske up with incredibly soft and moisturized skin.
Can you use Crisco instead of lard?
Unfortunately, Crisco is a terrible lard substitute. It doesn't taste as good; it doesn't perform as well in pastry-making; and it turns out to be less healthy than lard because of its trans fat content. (Crisco did introduce trans-fat-free shortening in 2004.)
Why do people like to eat pig fat?
Maybe because they think it tastes good. have you ever thought about that? It is also not a bad source of protein and a good source of dietary iron.
Poor people frequently used just about every part of a pig, including using the tail to grease pans. Many different nationalities used or use animal blood to prepare a variety of dishes, including a soup.
What is tenderflake lard made of?
Non-hydrogenated Tenderflake the perfect recipe for pastry lovers
First product in Canadian lard and shortening category to carry non-hydrogenated claim
MISSISSAUGA, 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
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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
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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.
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SOURCE: Maple Leaf Foods Inc.
please contact: Cathy Carter, CJC Communications, (905) 338-0825
In the game by Blizzard, Starcraft, cracklings are zerglings with both movement speed and attack speed upgraded, making them extremely fast and deadly.
What actors and actresses appeared in Lard - 2004?
The cast of Lard - 2004 includes: Minnie as Dog Rosie Fellner as Mum Jayne Harper as Lady in Window Pete Malon as Man with Dog Roxanne Spenceley as Baby Jake Spenceley as Jake Polly Woollard as School Girl
Are emulsifiers free from pork and lard?
An emulsifier binds oil and water in food to prevent them from separating.
The most frequently used raw materials for emulsifiers include palm oil, rapeseed oil, soy bean oil, sunflower oil or lard/tallow. You need to read the ingredients on a food product to see if it contains pork or lard, or look for the Kosher symbol which guarantees that the food is free of pork products.
Why does olive oil create white globules and then up looking like lard?
Olives, like most fruit, have a wax coating on their skin. This comes out in the pressing and deposits in the olive oil. As long as the oil is stored above 50 degrees, the wax stays dissolved and you'll never see it. But get the oil cold enough, and the wax will precipitate out and form globules. They'll go away if you put the oil in a warmer place. Formation of the globules is an indication that the oil has not been winterized by the manufacturer and actually will have better flavor. In any case, smell the oil when you open it. If it DOES smell "off" or rancid, return it. Always use your common sense around food. That's why God gave you a nose!
