Lard can be made by steaming, boiling or dry heat. The culinary qualities of lard vary somewhat depending on its origin and method of processing; When rendered correctly, it can be almost odorless and tasteless. [5] It is high in saturated fat and no trans fat. In retail, refined lard is usually sold as blocks wrapped in paper. lard m (oblique plural larz or lartz, nominative singular larz or lartz, nominative plural larz) Molten lard can be used to produce biofuel[49] and soap. Lard is also useful as a cutting fluid in machining. Its use in machining has declined since the mid-20th century as other specially designed cutting fluids appeared. However, it is still a viable option. Lard and other animal fats were previously used as defoaming agents in industrial fermentation processes such as brewing; There, animal fats were replaced by polyethers. [50] Many cuisines use lard as a cooking fat or shortening, or as a spread in the same way as butter. It is an ingredient in various savory dishes such as sausages, pies and toppings.
As a replacement for butter, it gives the dough a flaky appearance. In Western cuisine, it has lost its popularity in favor of vegetable oils, but many cooks and bakers still prefer it to other fats for certain purposes. By the end of the 20th century, lard was considered less healthy than vegetable oils (such as olive and sunflower oil) due to its high saturated fat and cholesterol content. Despite its reputation, lard contains less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. [2] Unhardened lard does not contain trans fats. It was also considered a “food of poverty”. [6] A by-product of dry lard is fried meat, skin, and membrane tissues known as crackles. [6] The same fragrances can also be used for pomatum, which must be made from lard or perfectly pure marrow. Lard (simple present lard in the third person singular, sard from the present participle in the present, simple past participle and peppered past participle) Lard is one of the few edible oils with a relatively high smoke point, which is due to its high content of saturated fatty acids.
Pure lard is especially useful for cooking because it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers place more importance on lard than other types of shortening because of its taste and range of applications. [25] When used without restriction, the word “bacon” in English generally refers to wet lard, which has a very mild and neutral taste, as opposed to the more distinct pork lard with dry lard or drops. Drip sandwiches are still popular in several European countries – Hungarian zsíroskenyér (“larden bread”) or zsírosdeszka (“lard board”) and German “fettemma”, spicy pork fat. Similar snacks are sometimes served with beer in Poland, the Czech Republic and Slovakia. They are usually topped with onions, served with salt and peppers, and eaten with beer as a side dish. All of this is often translated on menus as “lard” sandwiches, perhaps due to the lack of familiarity of most contemporary English speakers with drops. Attempts to use Hungarian zsír or Polish smalec (both meaning “fat/lard”) when British recipes call for lard will reveal the difference between wet squared lard and drops. [47] [48] In Taiwan, Hong Kong and Macau, as well as in many parts of China, lard was often eaten mixed with rice boiled with soy sauce to make “lard rice” (豬油拌飯 or 豬油撈飯).
And in Japan, loin lard is often used for ramen, creating a thick, hazelnut, slightly sweet and very tasty dish. Lard was once widely used in the cuisines of Europe, China and the New World and still plays an important role in British, Central European, Mexican and Chinese cuisine. In British cuisine, lard is a traditional ingredient in chopped pies and Christmas puddings, bacon cake and for frying fish and chips and many other uses. [12] [13] Can be removed by boiling the bark of the bittersweet root in lard until it becomes very yellow. However, in the 1990s and early 2000s, chefs and bakers rediscovered the unique culinary values of lard, leading to a partial rehabilitation of this fat in “gourmets”. Negative publicity about the trans fat content of partially hydrogenated vegetable oils in plant shortenings has partly fuelled this trend. Chef and food writer Rick Bayless is a prominent proponent of lard`s virtues for certain types of cuisine. [8] [9] [10] [11] Traditionally, lard, along with peanut oil, is widely used in Asian cuisine as an all-purpose cooking oil, especially in stir-fries and frying. In this process, great care is taken not to break the leaf, and oil or lard is freely used in the work. It is also becoming popular again in the UK among lovers of traditional British cuisine.
This led to a “lard crisis” in late 2004. [12] [13] Lard is a melted animal fat used for cooking. Although many bakers use butter or vegetable shortening in their cake crust, others swear by the rich taste of lard. Lard can be produced by two processes: wet or dry. In wet plastering, pork fat is boiled in water or steamed at high temperatures, and lard, which is insoluble in water, is skimmed from the surface of the mixture or separated in an industrial centrifuge. Dry cleaning involves exposing fat to high heat in a pot or oven without water (a process similar to frying bacon). The two processes result in slightly different products. Wet lard has a more neutral taste, lighter color and high smoke point.
Dry-educated lard is slightly browner and has a caramelized flavor and lower smoke point. [17] [18] On the dessert menu of a new hotel a “Mondae” – frozen lard covered with borscht with a turnip on top. These sample phrases are automatically selected from various online information sources to reflect the current use of the word “lard.” The views expressed in the examples do not represent the views of Merriam-Webster or its editors. Send us your feedback. Borrowed from the old French lard, from the Latin lāridum, lārdum. In Spain, one of the most popular versions of Andalusian breakfast includes several types of mantecas, seasoned with different flavors and spread on toast. Among other variations, Manteca colorá (lard with paprika)[44] and zurrapa de lomo (lard with pork flakes)[45] are the favorites. In Catalan cuisine, lard is used to make the dough of the pastry known as coca. Especially in the Balearic Islands, Ensaimades paste also contains lard.
When a friend tells her about her rival`s living room, she exclaims: “Makes a lot of noise for a bacon omelet. Industrially produced lard, including much of the lard sold in supermarkets, is made from a high-quality, low-fat blend from whole pork. [19] Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains less than 0.5 g of trans fat per 13 g serving. [20] Lard is also often treated with bleaching and deodorizing agents, emulsifiers and antioxidants such as BHT. [6] [21] These treatments make it more consistent and prevent deterioration. (Untreated lard should be refrigerated or frozen to avoid rancidity.) [22] [23] Lard is a white fat derived from pigs. In some places, it`s not uncommon to spread lard on bread instead of butter, and many chefs appreciate its ability to get extremely hot without burning and its savory taste. Lard is also commonly used as a verb to mean “fill in with unnecessary details,” just as a student might pepper an essay with impressive vocabulary to mask the fact that it was hastily written just before class. Consumers who want a source of higher quality lard usually look for artisanal producers or make it themselves from lard or back fat.
[19] [23] [8] [9] [10] Lard consists mainly of fats, known in the language of chemistry as triglycerides. These triglycerides consist of three fatty acids and the distribution of fatty acids varies from oil to oil. In general, the composition of lard is similar to that of sebum. [7] Pigs fed different diets have lard with significantly different fatty acid content and iodine levels. Pigs fed peanuts, or pigs fed for Jamón ibérico, therefore produce a slightly different type of lard than pigs raised on North American farms fed corn. [2] [24] Vegetarian greaves made from onions or apples, which began as a makeshift way to dilute lard when needed, have become very popular in themselves because they allow for a specific taste and lower fat content. Even completely vegetarian spreads resembling lard made from vegetable fats use these ingredients. In Germany, it is forbidden to use the term lard for products other than lard.
What should doctors advise – stick to low fat or start cooking with lard? So when I knocked my third wife over, I took a stab in time and told her about camphor and Ker`sene an` lard. During the 19th century, lard was used in the same way as butter in North America and many European countries. [7] Lard remained about as popular as butter in the early 20th century and was widely used as a substitute for butter during World War II. A readily available by-product of modern pork production, lard was cheaper than most vegetable oils, and it was common in many people`s diets until the Industrial Revolution made vegetable oils more common and affordable. In the early 1900s, vegetable shortenings were developed that allowed the use of vegetable fats in cooking and other applications where solid fats were needed.