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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]
Template: Smoke point of cooking oils. ... Printable version; In other projects Wikidata item; ... Lard: 190 °C: 374 °F [5] Mustard oil:
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]
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 ]
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 ...
Due to risk of bacteria growth and salmonella, don't leave store-bought eggs out of the refrigerator for more than 2 hours. Any bacteria present in an egg can multiply quickly at room temperature ...
Temperature conversion forumulae infobox Template parameters [Edit template data] Parameter Description Type Status 1 1 Unknown optional The above documentation is transcluded from Template:Temperature/doc. (edit | history) Editors can experiment in this template's sandbox (create | mirror) and testcases (create) pages. Add categories to the /doc subpage. Subpages of this template.
Marshall Scarborough, vice president of menu and culinary innovation at Bojangles, tells Yahoo Life that buttermilk biscuits got their start in farmhouse kitchens in the 19th century.