what is a lard
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Lard 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, but many contemporary cooks and bakers still favor it over other fats for select uses.
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Fatback 1: fatback. Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue (subcutaneous fat) under the skin of the back, with or without the skin (pork rind).Fatback is  hard fat , distinct from the visceral fat that occurs in the abdominal cavity and is called soft fat and leaf lard.Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork.atback is  hard fat , distinct from the visceral fat that occurs in the abdominal cavity and is called soft fat and leaf lard. Like other types of pig fat, fatback may be rendered to make a high quality lard, and is one source of salt pork.
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Lard 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, but many contemporary cooks and bakers still favor it over other fats for select uses.he highest grade of lard, known as leaf lard, is obtained from the flare visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.
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Render The technique that uses a low heat to melt fat away from any connective tissues. The connective tissues (meat) that are separated from the fat turn brown and crispy to become what is known as lardons. The fat can then be clarified by straining it so the fat can be used for sautéing vegetables or other food items, adding a flavor from the meat being rendered.
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Lard: The New Health Food? Next I cooked beer-battered scrod in a pint or so of virgin lard. (It is whispered that in some Southern towns, far off the main highways, weekend-night fish fries still center on vats of roiling hog grease.) Hardly any fat remained for my french fries.
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- Several breeds became extinct by the early 1900s. Pig breeds were traditionally classified as one of two types, lard or bacon. Lard breeds were used to produce lard, a cooking fat and mechanical lubricant. These pigs were compact and thick, with short legs and deep bodies.They fattened quickly on corn, and their meat had large amounts of fat in it.This was considered desirable for improved taste and keeping qualities of the pork.igs were traditionally raised with little direct management, allowed to forage for their own food, fed by-products from dairies, bakeries, and breweries, and used to glean fields after harvest. Pigs' ability to utilize spoiled food and other waste made them a valuable sanitation service even in urban settings.
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What's the Deal with Lardo? We've seen this product cropping up lately in food articles and classy recipes, so we thought we'd do a little research to find out more about it... Although it shares some similarities with salt pork and lardons (cubes of fatty bacon), it sounds like lardo is it's own distinct entity.Lardo is made from the thick layer of fat on the back of a pig (that is to say, fatback!), which is cured with a mixture of salt, herbs, and spices.It's Italian in origin and some of the best is said to come from northern Tuscany where lardo was a primary source of calories during lean times.According to Ed Behr from The Art of Eating, the only spices traditionally used to make lardo were sea salt, ground black pepper, fresh rosemary, and chopped garlic.uring curing, the salt draws moisture from the fat and creates a brine that protects it from air and spoilage. Behr says that lardo can be aged for anywhere from six months to two years, always improving with age. Lardo cured and sold in great slabs like you see in the picture above.
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lard the soft, white solid made by melting down and clarifying the fat of hogs, esp. the inner abdominal fat. Informal excess fat on the human body.
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Food & Drinks Curds are the solids obtained from the cheesemaking process before the actual cheese is formed into blocks or rounds. The curds are firm like cheese, but a little spongier in texture. The process of making cheese curds is very similar to that of making queso fresco.
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9 Choices of August Birthstone Ruby is the birthstone for August in the Hindu calendar. This August birthstone is the red variety of corundum, which would be otherwise called sapphire if occurring in another color. The August gemstone is believed to boost courage and mental power.
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Difference Between Lard And Shortening Suet is beef or lamb fat, ie lard, found around the animals' loins and kidneys. Kidney suet is more common - pure white with little flavour. Tallow is a rendered or melted-down suet. Many cultures eat horse: just like others eat dog, cat, cavy [guinea pig], rat, possum, moose, buffalo, elephant, etc...
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Substitutes for Shortening Healthy Eating. Shortening is a solid fat that is derived either from plant or animal sources. Shortening derived from animals comes from lard, while those derived from plants undergo a process known as hydrogenation that changes the chemical composition and allows a normally liquid oil to remain a solid.
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- You won't believe these 10 facts about people. A lardon is a cube of meat which is usually high in fat and used to add flavor to many dishes. Generally, bacon is used to make lardons, but general pork lardons are also common.
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- A clast is a piece of rock broken off of another rock. Clasts of rock are eroded from larger rocks, transported (moved) by wind or water and deposited in a basin.After some period of time, the clasts are lithified (lithos is the Greek word for stone). The sedimentary rocks we see today were once gravel, sand, silt, mud, or living things. We decide what to name sedimentary rocks based on the size of the clasts that make up the rock. For most sedimentary rocks, this is easy. Sandstone is made of sand, siltstone is made of silt, mudstone is made of mud and so on.
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Definitions &Translations Lardon. Lardon is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.ardon. Lardon is a small strip or cube of pork fat used in a wide variety of cuisines to flavor savory foods and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted.
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- : a long and thin piece of wood that is used in walls and ceilings to support plaster, tiles, etc. plural laths or lath. a long and thin piece of wood that is used in walls and ceilings to support plaster, tiles, etc. plural laths or lath.
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Making Fat: How to Render Lard Learning how to render lard needn’t be a difficult task; it requires clean fat, clean water, a good stock pot and a quiet afternoon in the kitchen. The reward of a beautiful, creamy white jar full of freshly rendered, pastured lard is worth the minimal effort.
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- In simple terms, cheese is a concentrated form of milk. It's made by treating the milk so that it coagulates into curd (a thick, custard-like solid) and, at the same time, releases a thin, watery liquid called whey.. The curd is then prepared and ripened, becoming the basis for the cheese.
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- Look for these three types for making lard: kidney fat, which has the cleanest flavor, but is hard to find; neutral-tasting back fat, which you can order from a butcher shop; and pork belly, which produces lard with a distinctly porky flavor.
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- curd. Also known as creampie, a curd is a contraction of cum and turd; such as the residual from anal sex. WARNING: Curds can make a time-delayed exit, usually when trying to sneak a fart later. Pass with caution!
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Lath A lath or slat is a thin, narrow strip of straight-grained wood used under roof shingles or tiles, on lath and plaster walls and ceilings to hold plaster, and in lattice and trellis work.
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What is Larding? A larding needle with a wooden handle. Image courtesy of Pricegrabber The word larding is a culinary technique for preparing large cuts of meat in which long strips of fat are woven through the meat using a needle called a larding needle.
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- 1 FoodOften,curds. a substance consisting mainly of casein and the like, obtained from milk by coagulation, and used as food or made into cheese. 2  any substance resembling this. 3  Dialect TermsAlso called curd′ cheese′. [Chiefly Northeastern and Southern U.S.]cottage cheese.
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What is Lard? Lard is the rendered fat of a pig, and it can be used in cooking and baking. Historically, it has been a popular cooking ingredient, although it acquired a stigma in parts of the West in the 20th century.
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Latte A latte (/ˈlɑːteɪ/ or  /ˈlæteɪ/) is a coffee drink made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte [kafˈfɛ ˈlatte], caffelatte [kaffeˈlatte] or caffellatte [kaffelˈlatte], which means milk coffee.
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Lard Lard has clearly won the health debate. Shortening, the synthetic substitute foisted on this country over the last century, has proven to be a much bigger health hazard because it contains trans fats, the bugaboo du jour.