November 04, 2009
Other Names: Pig Fat, 猪油 (Chinese), شحم الخنزير (Arabic), Banha (Portuguese), Saindoux (French), Manteca de cerdo (Spanish) All Translations
Related Content
Wikipedia
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative image; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig from which the fat was taken and how the lard was processed. Lard is still commonly used to manufacture soap.
Substitutes: Butter, Shortening
[edit] About Lard
Lard is a type of fat which is derived from pigs specially bred for this purpose. The fat is obtained from the fatty tissues under the skin. The Lard is removed from the fatty tissues by a process known as Rendering.
The quality of Lard varies according to which part of the pig it comes from. To prevent rancidity, Antioxidants are usually added, and the lard can also be modified to improve its baking qualities.
Lard is very bland to taste and is quite frequently used as a shortener in the making of pastries, and in its pure form is also used for deep and shallow frying.
Recipes With Lard
Homemade Soap
Lard, Water
Lard, Water
Pickle Soup
Ham, Lard, Oil, Onion, Pepper
Ham, Lard, Oil, Onion, Pepper
Master Pie Shell
Flour, Lard, Salt, Shortening, Water
Flour, Lard, Salt, Shortening, Water
Masa Dough
Baking Soda, Lard, Masa, Salt, Vegetable Shortening
Baking Soda, Lard, Masa, Salt, Vegetable Shortening
Hoecake
Lard, Salt, Water, White Corn
Lard, Salt, Water, White Corn
