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- Best grade of lard is leaf lard, from around the kidneys
- Cracklings are a by-product of lard rendering
- Has a high smoke point
- Hydrogenated lard has Trans fats
- Creates a flakier pie crust than butter
- One tablespoon has 13 grams of fat and 116 calories
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Lard is pork fat commonly used in pie crusts, deep frying, and traditional Mexican Food.
Lard is made by rendering pig fat and can be gotten from any part of the pig as long as it is high in fat content. The grade of the lard is based on where on the pig the lard came from.
Lard is used less commonly today compared to what it used to be do to health concerns and the fact that vegetable oil is more readily available.
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Lard Questions
What is the best substitute for lard if you are making homemade flour tortillas? 2 AnswersI just use crisco in mine. It is not quite as fattening and works just as well. read more
If cupcakes are going to be outside for awhile, what is the best kind of frosting to use that wont melt? 3 AnswersButtercream frosting is stable enough to stand up to heat, but fondant is recommend for outdoor cakes . The fondant will not melt or attract insects as much as ... read more -
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im eating a fucking meal..im such a lard!!
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Medicating being stuck in Dunedin airport with lard, carbs and bad literature. Its helping.
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#classicmoviequotes tina you fat lard come get your food.
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o lard lost another but its okay dont think the person was a jonas fan anyways haha
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Enjoyed being looked at in bafflement by her Korean step-grandmother this evening (multiple times). #LARd
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