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The pieces of lard that you can buy (the supposedly unrendered type) at the supermarket at the meat section, how can you tell if it is hydrogenated? Is there any way pieces of (unrendered) pork fat/lard can be hydrogenated? —Preceding unsigned comment added by Jacktherrr (talk • contribs) 22:02, 21 January 2009 (UTC)
Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke point. [17] [18] 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 ...
Not all fat is “bad,” and there’s a time and place for every type of fat in a healthy diet, even when you’re prioritizing heart health. Like most things, it’s all about balance.
Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless. It has a high saturated fatty acid content and no trans fat. At retail, refined lard is usually sold as paper-wrapped blocks. (Full ...
The foods you eat play an important role in helping you lose visceral fat. Even those traditionally considered to be “bad”—like full-fat dairy, fruit and popcorn—can aid in fat loss. That ...
Only a handful of fat people have ever showed up; most of the time, thin folks sit around brainstorming about how to be better allies. I ask Harrop why she thinks the group has been such a bust. It’s simple, she says: “Fat people grow up in the same fat-hating culture that non-fat people do.”
This post is part of our series ranking the top 25 bygone products and trends we'd like to see return. Neither my husband nor my eldest son will eat pie crust. As I believe my talents in the pie ...
Vegetable shortening shares many properties with lard: both are semi-solid fats with a higher smoke point than butter and margarine. They contain less water and are thus less prone to splattering, making them safer for frying. Lard and shortening have a higher fat content compared to about 80% for butter and margarine.