Q: Is lard pig fat in both its rendered and unrendered forms? ¶
Q: Is lard traditionally one of the main ingredients in the Scandinavian pâté leverpostej? ¶
Q: Is lard one of the few edible oils with a relatively high smoke point? ¶
A: Yes, and attributable to its high saturated fatty acids content.
Q: Is lard used to make the dough for the pastry known as coca? ¶
Q: Is lard commonly used in many cuisines around the world as a cooking fat or shortening? ¶
A: Yes, or as a spread similar to butter.
Q: Is lard extensively used in Asian cooking as a general-purpose cooking oil? ¶
A: Yes, and esp.
Q: Is lard especially useful for cooking since it produces little smoke when heated and has a distinct flavor when combined with other foods? ¶
Q: Was lard processed? ¶
Q: Is lard also useful as a cutting fluid in machining? ¶
Q: Is lard deep-fried meat? ¶
A: Yes, and skin and membrane tissue known as cracklings.
Q: Is lard rediscovered by chefs and bakers, leading to a partial rehabilitation of this fat among "foodies"? ¶
A: Yes, This trend has been partially driven by negative publicity about the transfat content of the partially hydrogenated vegetable oils in vegetable shortening.
Q: Is lard called Schweineschmalz and has been a longtime favorite as a spread? ¶
Q: Is lard usually sold as paper-wrapped blocks? ¶
Q: Was lard used similarly to butter in North America and many European nations? ¶
Q: Is lard often hydrogenated to improve its stability at room temperature? ¶
Q: Is lard somewhat more browned in color and flavor and has a lower smoke point? ¶
Q: Is lard a traditional ingredient in mince pies and Christmas puddings? ¶
A: Yes, and lardy cake and for frying fish and chips as well as many other uses.
Q: Was lard once widely used in the cuisines of Europe? ¶
A: Yes, and China and the New World and still plays a significant role in British, Central European, Mexican and Chinese cuisines.
Q: Is lard also often treated with bleaching and deodorizing agents? ¶
A: Yes, and emulsifiers, and antioxidants such as BHT.
Q: Is lard similar to tallow in its composition? ¶
Q: Was lard often consumed mixed into cooked rice along with soy sauce to make "lard rice"? ¶
A: Yes, And in Japan, back loin lard is frequently used for ramen, creating a thick, nutty, slightly sweet and very hearty dish.
Q: Is lard often served as a starter? ¶