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| − | {{ingredient}} | [[Cookbook:Oil and fat|Oil and fat]] | + | {{wikipedia::Lard|Lard}} |
| − | [[Image:Chleb ze smalcem.jpg|right|thumb|Bread spread with lard]]
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| − | '''Lard''' is [[Cookbook:Fat|fat]] (the thick oil, not the fat tissue) from a pig.
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| − | Unlike normal [[Cookbook:Shortening|shortening]], which can be used as a lard substitute, lard is free of trans-fatty acids.
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| − | Lard is also lower in saturated fat than [[Cookbook:Butter|butter]], making lard one of the best of the well-known solid fats. Lard is slightly softer than '''Crisco''' shortening. | |
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| − | Lard is particularly important for traditional [[Cookbook:Pie|pie]] [[Cookbook:Pie Crust|crusts]], such as the one for [[Cookbook:Apple Pie|apple pie]]. Lard gives the desired flakey texture.
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| − | Substitution is not advised. Lard also makes for better [[Cookbook:Biscuit|biscuits]], and can be used in [[Cookbook:Roast Potatoes|roast potatoes]].
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| − | Lard does not last quite as long as shortening does. Refrigeration will help. Refrigeration is a good idea anyway, because the [[Cookbook:Pastry|pastry]]-like foods commonly made with lard will turn out best if everything ([[Cookbook:Ingredients|ingredients]], air, [[Cookbook:Rolling Pin|rolling pin]], work surface, bowls, etc.) is kept cold until [[Cookbook:Baking|baking]].
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| − | Larding is the process by which [[Cookbook:Lardon|lardons]] (bits of lard) are injected into meat. This is sometimes done before cooking a tough piece of meat.
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| − | Lard can be produced by [[Cookbook:Baking|baking]] a [[Cookbook:Pork|pork]] roast, preferably with some cuts in the fat tissue to let the lard drain out. If the drippings are allowed to sit in a tall glass container, lard will float to the top. Be sure to allow enough time for the non-lard content to settle out; reheating may be required. Once settled, the lard must be refrigerated. Home-made lard can have a bit of a roast pork flavor, which is very good for making [[Cookbook:Refried Beans|refried beans]].
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| − | [[Cookbook:Bacon|Bacon]] grease is essentially lard.
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| − | [[Category:Fats and oils||{{PAGENAME}}]]
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