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Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture of high and low quality fat from throughout the pig. [19] Lard is often hydrogenated to improve its stability at room temperature. Hydrogenated lard sold to consumers typically contains fewer than 0.5 g of transfats per 13 g serving. [20]
Since the product looked like lard, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "Crisco", a modification of the phrase "crystallized cottonseed oil". [4] A triglyceride molecule, the main constituent of shortening. While similar to lard, vegetable shortening was much cheaper to produce.
The vegetarian corn muffin mix uses a mixture of palm and soybean oil in place of lard. [10] ... Jiffy Mix is made in Michigan". Michigan Radio. June 19, 2014
Product made by the American company Swift & Company from by-products of the animal processing business. The principal raw material in the original formulation of margarine was beef-fat. [ 2 ] In 1871, Henry W. Bradley of Binghamton, New York , received US Patent 110626 [ 13 ] for a process of creating margarine that combined vegetable oils ...
Roux is typically made from equal parts of flour and fat by weight. [2] The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats.
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Crisco is an American brand of shortening that is produced by B&G Foods.Introduced in June 1911 [1] by Procter & Gamble, it was the first shortening to be made entirely of vegetable oil, originally cottonseed oil.
Image credits: Superbia18 #14. I was the one asking the stupid question. When I was like 12 I was at a taco food truck at the county fair and my options were either a shrimp or chicken taco.