Does anyone have experience frying and baking with LARD?

What Is Lard?

Lard is the melted fat of a pig, which is used as a fat in cooking, baking, and deep-frying. It has a creamy white color, and a flavor that ranges from mildly porky to neutral, flavorless, and odorless, depending on the variety, brand, and how it's been made. 

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What oil/fat should I use in a deep fat fryer?

Despite being so well loved, lard isn’t the only option of oil or fat that can be used to fry food in a deep fat fryer. There is an array of different oil and fat to choose from. It is best to select one according to your taste and preferences.

  • Canola oil
  • Peanut oil
  • Sunflower oil
  • Vegetable oil
  • Corn oil
  • Safflower oil
  • Rice bran oil
  • Tallow
  • Shortening
  • Butter

Why can’t you use lard in a deep fat fryer?

Despite its many benefits, some people still avoid using lard in their deep fat fryer. This is due to the fact that lard turns into oil only when heated but goes back to its original, solid form as it cools down completely. 

This can be messy and difficult to handle. The aftercare such as transferring the oil and cleaning can sometimes be hard, especially for first time users if they don’t know the right way.

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Why lard is bad for you?

Lard has about half as much saturated fat as butter, but about double the saturated fat found in olive oil. Saturated fat raises LDLs, the bad cholesterol, and lowers HDLs, the good cholesterol. … Lard is fattening. Like any fat, it boasts about nine calories per gram.

What is the healthiest lard?

Fresh lard is usually just the rendered pork fat, while shelf-stable lard usually contains some amount of hydrogenated fat to preserve freshness. The fresh, refrigerated lard is the healthiest option.

What is a fat Lar?

LAR Process Analysers offers factory acceptance testing (FAT) to ensure the products meet the needs of the end users’ applications and projects. Acceptance tests are conducted to ensure that the requirements of a specification or a contract are met.

Does frying in lard taste better? Why does food taste better when it is cooked with lard? – Quora. This is really a question of personal taste, but real lard has definitively a few advantages over any cooking oil or fat: * Neutral taste. Lard will not add any aftertaste to your food at all.

Does lard go in the fridge?

In general, as long as you keep your Lard in a tightly sealed, airtight container, in a temperature-controlled environment, and away from direct sunlight, your Lard should keep four to six months in the pantry at room temperature and up to one year in the fridge.

Can you fry steak in lard? Butter can often burn before your steak is seared. That’s why it’s recommended to cook it with a fat that has a high smoke point, like lard (or clarified butter or tallow). The benefit of using a rendered fat from the animal is more meaty flavor!

8. Lard is great for baking

You may not think that lard pairs well with sweet foods, but traditionally lard was used for deep frying donuts and making flaky pie crusts. If you haven’t made a pie crust with lard, you are in for a beautiful surprise! In baked goods, lard lends tenderness and moisture without a discernible flavor.

I love using it in my Sweet Spiced Coconut Flour Biscuits. Substitute lard for coconut oil, vegetable oil, shortening or butter in your baking recipes. 

Nutrition Facts

Here is the full nutrition profile for lard per tablespoon (13 grams) (1).

Lard: Basic Nutrition Profile
Calories/Nutrient Per 1 tbsp
Calories 115 kcal
Carbohydrate 0 g
Fat 12.8 g
  Saturated Fat 5.0 g
  Monounsaturated Fat 5.8 g
  Polyunsaturated Fat 1.4 g
   Omega-3 128 mg
   Omega-6 1300 mg
Protein 0 g

As shown in the table, lard is an isolated fat which is primarily a source of unsaturated fatty acids.

Vitamins and Minerals

Lard is not a significant source of vitamins or minerals.

However, lard from pigs raised on pasture can be high in fat-soluble vitamins D and K2.

There is more information on this later.

Key Point: Lard is a source of dietary fat, and it may also provide vitamins D and K2.

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6. Lard is sustainable

Pigs are easily adaptable animals that can thrive nearly everywhere. Raising pastured hogs is a practice that produces a sustainable source of meat while improving the health of the environment. By rooting and foraging, hogs help to turn over topsoil and naturally fertilize the ground.

You know what’s not sustainable? A bagillion acres of genetically modified, pesticide-drowned, synthetic-fertilizer-laden corn used to produce corn oil. Just saying…

What Are the Differences Between Shortening and Lard?

Shortening and lard may look alike and they certainly have many similarities. But what makes them different? We have considered all aspects of these fats to see what features set them apart. 

Manufacturing 

As mentioned, the key difference between shortening and lard is that the former is made from vegetable oils. Lard, on the other hand, comes from animal fat. 

While these two products are both fats, the manufacturing processes differ as the sources of these products are very different.

Vegetable shortening is produced as a result of adding hydrogen to common vegetable oils. These oils are fully hydrogenated and turned into fully saturated fats. 

The lard that you can now buy in stores is processed lard. The fat from the meat is first melted through steaming or boiling.

There is also a method of melting fat called dry-rendering. This is when the fat is melted in big vats without any liquid. 

Once melted, the lard is bleached. Hydrogen and preservatives are added to it to produce what we call a properly rendered lard. Lard produced this way has a very faint flavor and remains solid at room temperature. 

If you don’t want hydrogenated lard and any added ingredients in your food, go for naturally processed lard. But keep in mind that it will have a stronger odor and taste. 

Flavor

The flavor of lard largely depends on how it has been processed. Lard is almost flavorless if it has been processed properly. Well-processed lard also doesn’t smell like anything. 

There is a belief that lard that has been rendered from fatty tissues of pig smells and tastes like bacon grease. This is not true.

Shortening doesn’t have a distinct flavor either. It was originally made to mimic butter in terms of its uses in baking, not to flavor dishes. 

Today, however, you can find quality vegetable oils that taste somewhat like butter. 

A common problem with shortening can be that it tastes greasy, especially in baked goods. This has a very logical explanation. 

Although shortening was made to substitute butter in cooking tasks, these two products are not similar in all aspects.

The melting point of butter is lower than that of shortening. When you bite into a pie made with butter, it melts right away and you don’t have the feeling of greasiness. 

Shortening, on the other hand, softens under the effect of body temperature but it doesn’t melt completely. This is what makes some people think that shortening tastes greasy.

Luckily, this is something most people either don’t notice or don’t mind, which makes shortening a great butter substitute to bake with. 

Consistency 

Shortening comes in two ways – solid or liquid. You can buy solid shortening in bricks or cans. Liquid shortening comes in plastic jars and is convenient for frying. 

Lard is sold in either a solid or semi-solid state. 

The consistency of shortening and lard when both are solid is very similar. They are both creamy and spreadable. The texture of both lard and shortening resembles that of softened butter.

Lard and shortening in tubs look very similar. Not only are they similar in texture but also color. The color of both lard and shortening can range from pure white to buttery yellow. 

Variety

When talking about the varieties of vegetable shorting, one can differentiate between shortenings derived from different kinds of oils.

However, in cases where shortening is derived from multiple vegetable oils at once, it would be more useful to classify it according to its purpose. 

You can buy all-purpose and cake shortening. The latter contains emulsifiers, while all-purpose shortening doesn’t. 

Lard can be classified according to the animal fat it is rendered from. While it’s typically pig fat that lard is made from, it can also be rendered from duck or goose fat. 

There are also different types of lard depending on what kind of fat it is obtained from. It can be extracted from leaf fat, backfat, and mixed fat. 

Leaf lard is the most commonly used lard variety, as it has a clean flavor and very delicate texture. 

Uses

When it comes to their uses, shortening and lard are quite similar and can even be interchangeable in certain cooking tasks. So, if you are vegan, a carefully chosen shortening can be a great alternative to lard. 

Uses for Shortening 

Shortening is used in cooking and is very popular in baking.  Baking with shortening has many benefits. 

Initially, people came up with shortening to replace butter. However, this is not the only reason why many peopleprefer baking with shortening. 

Firstly, shortening has no flavor and won’t affect the taste of the baked goods. Secondly, it prevents the formation of gluten in doughs.

While gluten helps baked goods hold their form, it also makes them firm. This can be a good thing when baking bread. However, when it comes to short doughs, i.e. doughs with a high amount of fat and less amount flour, shortening works perfectly.

All you need your pie crusts and shortbread to be is crumbly and flaky. And this is exactly what baking with shortening does.

Shortening is also great for puff pastry. Puff pastry made with shortening turns out beautifully layered, light, and fluffy. 

As shortening inhibits the formation of gluten, it is a staple baking ingredient for people who have a gluten intolerance. 

Aside from being used in baking, shortening can also be used for other cooking tasks. It’s used to coat pans and baking sheets to prevent sticking. It is also heat-stable and works well for frying and deep-frying

Uses of Lard 

Lard is a multipurpose cooking fat. Like shortening, you can use it in baking to produce very flaky pie crusts and shortbreads.

However, we do recommend using lard in baking only when you are sure it’s pure lard and doesn’t taste or smell like pork. As for its uses in cooking, lard seems to be more versatile than vegetable shortening.

Here are some of the uses of lard in cooking:

  • Frying and deep-frying
  • Sautéing
  • Spreading over toasted bread as an alternative to butter
  • Roasting
  • Grilling 

Many cooks state that lard gives food richness that vegetable shortening cannot give. Especially for not fully processed lard with hints of pork flavor, the aroma it adds to fried food is desired by many.

Melting and Smoke Point

Melting point and smoke point are two of the most important characteristics of fats. 

The melting point of lard can be different depending on what kind of fat it has been rendered from. Lard produced from back fat, leaf fat, and mixed fat has a melting point of 86-104°F, 109-118°F, and 97-113°F, respectively. 

The melting point of shortening falls within the same range as lard. It has a melting point of 117°F

As the melting points of both lard and shortening are higher than room temperature, they soften only slightly when left out. 

As for the smoke point, both lard and shortening can take very high heat. The smoke point of lard ranges from 250-424°F, while vegetable shortening will start to burn if the temperature is higher than 360-410°F

Which One Is Healthier?

This may be surprising, but if you’re health-conscious, go with lard. Natural fats are always better than processed vegetable oils. 

With this being said, if you are looking for a plant-based substitute for butter or lard, buy non-hydrogenated vegetable shortening.

As hydrogenation increases the level of trans fats, hydrogenated shortening has a negative impact on cholesterol levels. 

Lard, on the other hand, doesn’t contain trans fats. 

Storage and Shelf Life

Shortening is more shelf-stable than lard. As vegetable oils become solid as a result of hydrogenation, they don’t usually soften at room temperature. It’s not necessary to store shortening in the fridge. 

If stored in a cool and dark place, an unopened tub of shortening will have a shelf life of 24 months. Once opened, it will be good for around 12 months

As for lard, it is best to keep it in the fridge to avoid spoilage. If you store lard in the fridge, it will have a shelf life of up to 12 months

In case you have no room in your fridge and want to keep lard in your pantry, make sure the temperature is stable. This way, it will last 4-6 months

Substitutes 

The best substitute for both lard and shortening is butter. 

However, note that when used instead of shortening for baking purposes, butter leads to a denser dough. You can use coconut oil as a 1:1 substitute for shortening in baking recipes. 

Also, while unsalted butter is the closest substitute for lard, it is not an option for those with a dairy-free diet. In such cases, oils, including olive oil and various vegetable oils, are the next best option. 

Is pork fat and lard the same?

At its simplest, lard is rendered pork fat. Leaf lard, specifically, is a fine, soft, white fat rendered from the fat in the kidney region of pigs and hogs. It is mild in flavor, soft in texture, and particularly well-suited to pastry making. Lard that hasn’t been rendered is simply raw fat.

Which is healthier lard or tallow? Both tallow and lard are healthy, especially if you can get them from pastured (pigs) grass-fed and finished (cows) sources. Pastured lard is rich in vitamin D (something more than half all Americans are lacking), while tallow is rich in a slew of pro-metabolic fatty acids and vitamins.

Can you fry eggs in lard?

For frying an egg a non-stick frying pan is best for two reasons. … However, butter may also be used, although the egg should be cooked at a lower heat so that the butter does not burn. You might also like to try another type of oil, lard or bacon fat, which actually works extremely well.

Is Tenderflake lard hydrogenated? Tenderflake is the first lard in the Canadian retail marketplace to carry the non-hydrogenated claim. … Because of the way our Canadian pork is raised, it is exceptionally lean, so the naturally-occurring fat is solid. This results in a pure product that is excellent for baking – as generations have found before us.

Can bacon grease be substituted for lard?

So how does it compare to lard? Overall I’d have to say yes, you can substitute bacon fat for lard and still get a good result. … Bacon is brined and sometimes smoked, so the leftover drippings are going to have a slight bacony flavor to them. This can work well in some dishes, but in others you may not want that flavor.

How can you tell if lard is bad? Signs That Lard Has Spoiled

Smell is the best indicator in determining whether or not lard has spoiled. If the lard has an unpleasant, sour or otherwise “off” smell, it has likely gone rancid and should not be consumed. This will be more noticeable when the lard is kept at room temperature.

Can lard Be Canned?

You home-canned lard will last for years and years so long as you store it in a cool, dry place. If you have any water remaining in your lard batch it will cause it to go rancid. Rancid lard can still be used to make soap, but I wouldn’t recommend using it otherwise.

What is the difference between shortening and lard? The main difference between lard and shortening is what they’re made from—lard is made out of animal fat while shortening is made from hydrogenated vegetable oil. Lard: Lard is a semi-solid cooking fat made from pork fat.

Storage

Technically, shelf-stable lard that is sold on supermarket shelves can be stored at room temperature in your pantry or cupboard. But in practice, this largely depends on the temperature of your cupboard or pantry. If it gets above 75 degrees in your kitchen, your lard is more likely to become rancid. So you're better off storing it tightly sealed in the refrigerator or even the freezer. This is also true for freshly rendered lard that you purchase from a butcher.

Shortening vs. Butter in Baking

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