ZTC
02-08-2006, 03:27 PM
Lard is an animal fat produced from rendering the fat portions of the pig. Lard was a commonly used cooking oil though its use in contemporary cuisine has been diminished due to the health concerns posed by saturated fat and cholesterol. Lard is still commonly used to manufacture soap by small scale artisanal soapcrafters and large industries alike.
During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century, and was widely used as a substitute for the butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper and more flavourful than most vegetable oils and featured prominently in many people's diet until the industrial revolution made vegetable oils more common and more affordable.
Toward the late 20th century lard began to be regarded as less healthy than vegetable oils such as olive and sunflower due to its high saturated fatty acid and cholesterol content.
Despite its similar chemical constituency and lower saturated fat content than butter, lard typically incites much consternation and disapproval from many North Americans. This is possibly due to attitudes and the perceived nature of the source animal for lard, or the methods required to obtain the fat from its source. Many restaurants in the western nations have eliminated the use of lard in their kitchens due to the religious or health related dietary restrictions of many of their clients. Many industrial confectioners substitute lard with beef tallow in order to compensated for the lack of mouthfeel in many baked goods and free their food products from pork based dietary restrictions.
Rendered lard has also been used to produce cakes of soap.
Lard is one of the few edible oils with a relatively high smoking point due to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces very little smoke when heated and has a distinct and pleasant taste when combined with other foods. Many chefs in fact agree that lard is a superior culinary fat in terms of its possible applications and its taste. Lard also does not contain any trans fats.
Due to its higher melting point than butter, pie crusts made with lard tends to be more flaky than those made with butter. Many cooks now employ both types of fats in their pastries to improve the product's texture and flavour.
Even today, lard still plays a significant role in British, German, Polish, Mexican, Norwegian and Chinese cuisines. Lard was the commonly used solid fat in the United States prior to the introduction and popularization of Crisco, which is made from cottonseed oil.
Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue.
Lard may be rendered from the fatty tissue just above the tenderloin or under the skin of the pig. The highest grade of lard, known as "leaf lard", is obtained from the leaf fat that surrounds the kidneys. The lowest grade is obtained from around the small intestines.
I found this on another board, and I'm a little disturbed by the facts.
Commets, questions?
During the 19th century, lard was used in a similar fashion as butter in North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century, and was widely used as a substitute for the butter during World War II. As a readily available by-product of modern pork production, lard had been cheaper and more flavourful than most vegetable oils and featured prominently in many people's diet until the industrial revolution made vegetable oils more common and more affordable.
Toward the late 20th century lard began to be regarded as less healthy than vegetable oils such as olive and sunflower due to its high saturated fatty acid and cholesterol content.
Despite its similar chemical constituency and lower saturated fat content than butter, lard typically incites much consternation and disapproval from many North Americans. This is possibly due to attitudes and the perceived nature of the source animal for lard, or the methods required to obtain the fat from its source. Many restaurants in the western nations have eliminated the use of lard in their kitchens due to the religious or health related dietary restrictions of many of their clients. Many industrial confectioners substitute lard with beef tallow in order to compensated for the lack of mouthfeel in many baked goods and free their food products from pork based dietary restrictions.
Rendered lard has also been used to produce cakes of soap.
Lard is one of the few edible oils with a relatively high smoking point due to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces very little smoke when heated and has a distinct and pleasant taste when combined with other foods. Many chefs in fact agree that lard is a superior culinary fat in terms of its possible applications and its taste. Lard also does not contain any trans fats.
Due to its higher melting point than butter, pie crusts made with lard tends to be more flaky than those made with butter. Many cooks now employ both types of fats in their pastries to improve the product's texture and flavour.
Even today, lard still plays a significant role in British, German, Polish, Mexican, Norwegian and Chinese cuisines. Lard was the commonly used solid fat in the United States prior to the introduction and popularization of Crisco, which is made from cottonseed oil.
Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue.
Lard may be rendered from the fatty tissue just above the tenderloin or under the skin of the pig. The highest grade of lard, known as "leaf lard", is obtained from the leaf fat that surrounds the kidneys. The lowest grade is obtained from around the small intestines.
I found this on another board, and I'm a little disturbed by the facts.
Commets, questions?