Lard

No, they used to grind down soft rocks into a paste for paint and red soil.

Lard is not needed to make yeast bread. You can make excellent bread with just yeast, flour, water, and salt for flavoring.

If your recipe calls for shortening or butter, substitute the same amount of lard for each. (Except for brushing the tops of the dough; butter or egg wash still works best for that.)

Traditionally, lard was added a drop at a time to reduce foaming while the syrup boiled. Now most producers use a vegetable oil.

Yes they used 2lb of lard in every 40lb of beans

[do not answer with maybe]

Ones that have cream bases might have some.

u don't defeat lard lad, you just have to keep running until u get to the power lines and then he dies. (i know this because i have finshed the game)

Yes, a long chains of single bonded carbons the are saturated with a full complement of hydrogens.

all of the above

No. Checkers, like many food processors, uses solid canola shortening.

Recent studies suggest that lard is actually better for health than shortening. Shortening consists primarily of partially hydrogenated vegetable oil, which has proven to be very unhealthy for the human body.

1 cup of lard

It's possible they used to, but most restaurants don't use lard anymore, thank goodness!

If you are using an already prepared masa mix (masa preparada) then there should already be a sufficient amount of fat (either vegetable shortening or lard (manteca)) in the mix. However, if you're preparing your masa from a dry meal then you will need to mix it with one of the previous ingredients to get the corn meal to hold together during the preparation and cooking process.

Many say that lard adds a flavor that can't be replicated with shortening. However, because of concerns with the amount of saturated fats in lard, using shortening can be beneficial and make the density of the masa easier to work with. If using shortening it's probably best to "season" your masa by adding roasted chiles (poblano for flavor and chipotle for heat) or other seasonings (like cumin, garlic, lime juice and salt, for example).

Margarine is typically a hydrogenated oil whereas lard is a solid animal fat. In my experience, pastries made from margarine tend not to puff as high, be quite as flakey or tender, and not have as rich a flavor as those made with real butter or lard. Think of how your recipes would turn out if you used say, canola oil instead of the solid fats. Oil can't hold air well, and it's 100% fat, whereas butter might have 80% fat, some water, some milk solids... That other stuff gives it the ability to do all the cool stuff it does. Vegetable shortening behaves very much like lard and butter if you want the same properties but not the "meaty" flavor. If you're reformulating a recipe with lard to be vegetarian or vegan, I'd recommend starting with a vegetable shortening. Many margarines still have milk ingredients and those that don't, don't really give you the same results. Hope this helps!

Yes, you can melt shortening and use in a cake recipe. It will change the texture and possibly add heaviness to the cake, but it will still be good.

Mold in lard typically occurs due to improper storage and exposure to moisture, air, and temperature fluctuations. When lard is not kept in a sealed, airtight container or is stored in a warm, humid environment, it becomes susceptible to mold growth. Additionally, if the lard is contaminated with mold spores during production or handling, it can lead to mold development. To prevent mold, it's essential to store lard in a cool, dry place and ensure it is kept tightly sealed.

No, Raising Cane's does not fry their chicken in lard. They use a proprietary blend of oils for frying, which is typically a combination of canola oil and soybean oil. This ensures that their chicken is suitable for a wider range of dietary preferences, including those who do not consume pork products.