Difference between revisions of "Lard"
From Conservapedia
(Lard is always pork, beef is sometimes dripping) |
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| − | '''Lard''' is the fat of a pig, melted and strained from the tissue | + | '''Lard''' is the fat of a pig or cow, melted and strained from the tissue while cooking. Once cooled, it is pale white in color and solid. It is sold in blocks similar to [[butter]]. |
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==WWII Rationing== | ==WWII Rationing== | ||
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In [[Britain]] during WWII, [[rationing]] meant that butter was unavailable for many and lard (which keeps well even at room temperature) started to be used in its place. | In [[Britain]] during WWII, [[rationing]] meant that butter was unavailable for many and lard (which keeps well even at room temperature) started to be used in its place. | ||
Revision as of 06:19, August 29, 2007
Lard is the fat of a pig or cow, melted and strained from the tissue while cooking. Once cooled, it is pale white in color and solid. It is sold in blocks similar to butter.
WWII Rationing
In Britain during WWII, rationing meant that butter was unavailable for many and lard (which keeps well even at room temperature) started to be used in its place.
Traditional Recipes
Although lard was originally used as an oil for the frying of other foods, over the years many recipes have been created using lard as an ingredient. Traditional British delicacies made from lard include lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried.
Links
http://www.foodandwine.com/articles/lard-the-new-health-food
