lard


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Related to lard: leaf lard

lard,

hog's fat melted and strained from the tissues, an important byproduct of the meatpacking industry. The highest grade, leaf lard, is from the fat around the kidneys; the next best is from the back, and the poorest from the small intestines. Lard is classed by method of preparation as prime steam, rendered in a closed vessel into which steam is injected; neutral, melted at low temperature; kettle-rendered, heated with added water in steam-jacketed kettles; and dry-rendered, hashed, then heated in cookers equipped with agitators. Good lard melts quickly and is free from disagreeable odor. Pure lard (99% fat) is highly valued as a cooking oil because it smokes very little when heated.

Lard

 

the subcutaneous fatty tissue of hogs. The protein content of lard amounts to as much as 1.4 percent, and the fat content, to more than 92 percent. The proteins are primarily incomplete proteins, such as elastin and collagen. Most of the fatty acids making up the fat are unsaturated, for example, oleinic and linoleic acids. The principal saturated fatty acids are palmatic and stearic acids. Lard is used as part of sausage stuffings; it is also eaten in salted or salted and smoked form, for example, Hungarian bacon.

lard

[lärd]
(food engineering)
A solid fat prepared by rendering the fatty tissue from hogs.
References in periodicals archive ?
At the Safeway store in Alvis Retail Park, Holyhead Road, Coventry, general manager Peter Dowe said lard stocks remained normal.
One home-baker is Barbara Campbell, a mum-of-three from Stokesley, who said she has noticed the shortage: "My pastry wouldn't be the same without lard. You can't get crispy shortcrust pastry without lard.
2 tablespoons lard 1 pound ground pork 1 tablespoon ground sage 1 teaspoon garlic powder 1/2 teaspoon salt 1/8 teaspoon cayenne pepper 1 pound apples or butternut squash, peeled and cubed 1.
After a few hours, lard melts into clear fat and brownish "cracklins," which are crunchy and often eaten as a high-calorie snack.
Very few respondents, less than five per cent, use butter and lard.
This created a massive increase in available carbohydrates and linoleic acid, which were cheaper than animal fats, such as lard and butter.
For the pastry 225g plain flour (use 50:50 strong:plain if you have it) 75g lard 65ml water pinch of salt half a medium free range egg (use the rest for "egg washing" the pastry during cooking).
SERVES 8-10 FOR THE PASTRY | 450g plain flour, plus extra for dusting | 100g strong white bread flour | 75g chilled butter, cut into cubes | 150g lard, cut into cubes, plus extra for greasing | 1 egg, beaten, to glaze FOR THE FILLING | 400g leftover stuffing | 500g cooked turkey, both white and brown meat, roughly chopped | 200g fresh or frozen cranberries, defrosted | 150g cranberries METHOD 1 Grease a 23cm round springform cake tin or raised pie mould with melted lard.
I have never cooked with lard. Shoot, I've never been under the same roof with lard.
In the last few years, revelations related to pork and lard being mixed in food and food products have surfaced.