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Template: Smoke point of ... Download as PDF; Printable version; In other projects Wikidata item; Appearance. ... Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 ...
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]
The Food Safety (Temperature Control) Regulations 1995 Description English: These Regulations implement paragraphs 4 and 5 of Chapter IX of the Annex to Council Directive 93-43-EEC of 14th June 1993 on the hygiene of foodstuffs, as well as containing certain national provisions relating to food temperature control.
The representation is made on a temperature-relative humidity, instead of a standard psychrometric chart. The comfort zone in blue represents the 90% of acceptability, which means the conditions between -0.5 and +0.5 PMV, or PPD < 10%.
Shortening is any fat that is a solid at room temperature and is used to make crumbly pastry and other food products. The idea of shortening dates back to at least the 18th century, well before the invention of modern, shelf-stable vegetable shortening. [1] In the earlier centuries, lard was the primary ingredient used to shorten dough. [2]
Much of the time, a recipe will provide certain cues and reminders of the places where these details of ingredient chemistry really matter, like when a recipe calls for a select number of "large ...
In colder larders (4°C/40°F or lower), larded meat could last for months, while in warmer conditions, the fat turned rancid within weeks. By the 18th century, the term had expanded: at that point, a dry larder was where bread, pastry, milk, butter, or cooked meats were stored. [ 2 ]
At room temperature, pemmican can generally last anywhere from one to five years, [17] but there are anecdotal stories of pemmican stored in cool cellars being safely consumed after a decade or more. A bag of bison pemmican weighing approximately 90 lb (41 kg) was called a taureau (French for "bull") by the Métis of Red River .