Lard refers to 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.
Lard recipes
1. Hungarian Goulash
For Hungarian Goulash you will need shank of beef, potatoes peeled, lard, large onion finely chopped, whole sweet paprika, parsnip cut into quarters, carrot cut into quarters, clove garlic crushed, bay leaf, ...
Lard
Related Category: Food and Cooking
hog's fat melted and strained from the tissues, an important byproduct of the meatpacking industry.
rendered lard Recipe
Tip of the Week:
Whipping Cream with More Volume ...
Lard is the rendered fat of a pig, and it can be used in cooking and baking. Historically, lard has been a popular cooking ingredient, although it acquired a stigma in parts of the West in the twentieth century.
lard = pork lard Notes: Lard is rendered pork fat. It's high in saturated fat, and quite bad for you. Still, it's the fat of choice for making flaky pie crusts, though it's not as flavorful as butter.
Lard
Rendered and clarified pork fat, lard is a fine white fat which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
Lardons ...
Lard is rendered pork fat. Use real lard rather than a processed hydrogenated product. The best-quality lard is sold in specialty butcher shops, although packaged varieties are available in some food stores. Vegetable oil may be substituted.
Lard - Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.
Lard - tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
Larding needle - a long needle with a large eye, used to insert strips of fat into lean meats.
Lard - The fat separated from the fatty tissue of pork. It has a characteristic nutty flavor, and is usually white in color. Often used in pie crusts, biscuits and other baked goods. The mainstay of AmeriMex cooking. Used in making tamales.
Lard: Rendered and clarified, white pork fat, used for cooking.
Leek: Resembles a large scallion yet has a mild flavor. Used mainly in soups and stews.
Lemon Grass: A herb with a lemon flavor and odor, used as flavoring.
Lard
The fat from pork, used to fry foods and as a substitute for margarine or butter.
LDL ...
lard: To insert strips of bacon or fat into meats
Larder: The cold preparation section of a kitchen : see also Garde Manger
lardon: Baton of thick streaky bacon ...
Lard - To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.
Lard - Lard is the layer of fat located along the back and underneath the skin of the hog. Hog-butchers prepare it during the slaughtering process and preserve it in salt.
Lard
The best is called "leaf lard," and is made from rendered (melted and clarified) pork fat found around the pork kidneys. Used to make very flaky pastries and for frying "sopaipillas."
Lean ...
Lard - To place or insert match-like strips of fat, called lardoons, to insert them in gashes on sides of meat, to insert them into lean meat by means of a larding needle or skewer, or on top of meat.
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Lard
A product made from pork fat that is sometimes used for baking. It's especially noted for producing light, flaky piecrusts. Today, shortening is commonly used instead of lard.
Leavenings ...
lard: bacon
lardon: cube of bacon
larme: (teardrop); a very small portion of liquid ...
Pour the lard and water over the flour mixture and stir to form a dough. Tip the dough onto a floured work surface and work into a smooth ball (you must work quickly or the dough will become too firm to handle).
[Spanish] lard; fat; probably the most frequently used ingredient in traditional Mexican cooking; has approximately half the cholesterol of butter; fresh rendered lard is best; ...
Oil, Fat or Lard.
Minyak Biau : Sesame Oil, Gingelly. Ma Yeow [Chinese], Nallennai [Tamil].
Minyak Bunga Matahari : Sunflower Oil.
Minyak Jagung : Corn Oil.
Minyak Kacang Soya : Soy Bean Oil.
Minyak Kelapa : Coconut Oil.
Manteca
Lard
Maracuya
Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, parcha and passion fruit ...
black pepper lard bread
low salt zucchini bread
spinach dip with water chestnuts and artichokes ...
STRUTTO - Lard. Lard, strutto, or butter are generally used for most Italian baking. Shortening is solid, white fat made from hydrogenated vegetable oil, and is more commonly found in North America.
First, melt the lard. Oh, you said low fat? We'll get to that in a minute.
Fried beans are mashed and then refried in lard. Refried beans can be purchased in supermarkets in a can.Galletas Cookies. GallinaHen Garbanzo Chickpea Gazpacho Cold, spicy tomato and vegetable soup.
Barde De Lard A thin slice of salted and fatty bacon.
Barista A person employed to operate an espresso machine in a coffee shop. An Italian word, barista translates as 'worker in' or 'owner of' a bar.
Baron Legs with the loins attached.
Lard
A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.
Larding ...
Lard: Pork fat that has been rendered. Used in baking as a shortening, sometimes used to make piecrusts and other dessert items. Some old fashion recipes may call for lard rather than shortening.
Edible rendering processes are basically meat processing operations and produce lard or edible tallow for use in food products.
This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture.
History: Poor housewives of Italy had only flour, olive oil, lard, cheese, and herbs with which to feed their families, so combining them in a tasty and delicious manner became the goal.
The fat can be lard, shortening, butter or full-fat margarine, but not low fat margarine as it has too much water in it and makes the pastry leaden and flat.
In the fourteenth century and up until the beginning of the eighteenth century, animal fats such as butter, bacon, lard, mutton fat (perhaps a vestige of the Arab presence), and beef suet were the fats used in Sicilian cooking.
Then, chunks of cold, solid fat (butter, lard, shortening or a mixture) is cut into the dry ingredients) with either forks or another mechanical helper or by hand), until the fat is about the size of peas.
When buying fresh masa, be sure to check the label as sometimes the dough is already mixed for you (usually with lard). I like to mix my own dough, so when buying fresh masa I avoid the "prepared masa" which is already a mixed dough.
Ingredients: 3/4 cup Butter 1/4 cup Lard 1 cup White Sugar 1 cup Brown Sugar 2 Eggs 1 tsp Vanilla 2 cup Unbleached Flour 2 1/2 cups Oatmeal (thoroughly blended) 1 tsp Baking Soda 1 tsp Salt 1 tsp Baking Powder 12 oz Milk Chocolate Chips (one bag) ...
After soaking, the chiles are then ground and fried in oil or lard till they form a thick, dark brown paste with intensive flavour.
It can be made with butter, vegetable shortening or lard, but most often a combination of butter and shortening is used. Whatever fat is used, it is rubbed or cut into the flour and then moistened with water to form the dough.
An vegetarian alternative to lard often used in baking and when basting meat.
Velvet
A term used in Chinese cookery: meat strips to be stir-fried are coated first in cornflour, or egg white and cornflour, to protect them while frying.
Hájaskifli (Crescent Rolls Made with Lard )
Házi Kenyér Burgonyával (Homemade Bread with Potato Dough)
Lángos (Fried Dough)
Mazsolás Ánizsos Kenyér (Raisin and Anise Seed Bread)
Méheskenyér ("Bee" Bread ) ...
Cut In - To work a solid fat, such as butter, shortening or lard, into dry ingredients. This is accomplished by using a pastry blender, 2 knives, a fork, or even the fingers.
Lard is the preferred "shortening" and closest to the "original" recipe. But regular shortening will work, too. Although butter would make it very rich, I've NEVER used butter in this. The crust is very light and flakey--but sturdy enough to hold...
Mixing a solid fat (such as lard or butter) with a dry ingredient (such as flour). This can be done with a pastry blender or by simply using a fork.
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Glossary 2.64 is technology by Guru PHP ...
Vegetable Oils are better for frying than lard or other animal fats, as they do not burn at as low a temperature and are not as readily absorbed by the food.
Batters and Doughs are the usual forms in which flour is used.
Render- To separate solid fat such as suet or lard from meat tissue by melting.
Roast- To cook a meat, uncovered, in the oven. Pot-roasting refers to braising a meat roast.
Saute- To brown or cook food in a small amount of hot fat.
Carnitas Pork, usually simmered in enough lard to cover it, often with the addition of garlic and sometimes fruit juices, until tender and crisp, then used as a filling for tacos. A specialty of Michoacán.
Cebolla Onion ...
Saturated. Butter, ghee, suet, tallow, lard, coconut oil, cottonseed oil, and palm kernel oil, dairy products (especially cream and cheese), meat, chocolate, and some prepared foods.
Gulyas: a stew made with cubed beef or pork and a base of gently simmered onions, lard, and paprika. Only cubed potatoes are added and the final result is a hearty dish with plenty of gravy to enjoy with Galuska or Csipetke.
When you're making the dough, be aware that all ingredients combine better when they're cold, especially the fats (whether you're using shortening, butter or lard) and the water (which should be ice cold).
Red chile is made from flour and lard. Once the roux is made, red chilies are added, along with water. It is cooked until the sauce thickens.
A heavy dough pastry made of flour, water and lard, bound together by heating. It can be moulded, when still warm, for pork, ham and raised game pies.
Hummus ...
carnitas: In Mexican cuisine, pork or beef chunks simmered in lard and then braised or roasted. Notable for being tender and succulent on the inside and crispy on the outside.
When making pastry, solid shortening, lard, or butter is cut in to a flour mixture until the particles are the size of small peas. This creates a flaky texture by coating the flour proteins with shortening, interrupting the gluten formation.
The chef's timesaving secret? He had blended lard, baking powder and salt in advance, and stored the mixture in an ice chest.
Shortening can be made from animal fat (lard), but is more commonly a hydrogenated vegetable oil that is solid at room temperature.
Frikadeller (Danish): Meatballs fried in lard
Frites And Mayo (Holland): French fries and mayonnaise
Fritter (Argentina): Fried pastries with sugar ...
Fatback is often confused with salt pork, which comes from the belly or sides of a pig. Fatback may be used to make lard or cracklings, as well as for seasoning. Fresh fatback may be refrigerated for up to a week, or up to a month if cured.
 See also: Cooking, Water, Butter, Vegetable, Flavor
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