Cookbook:Lard
| Lard | |
|---|---|
 | |
| Category | Fats and oils |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Oil and fat
Lard is the fat rendered from pork.[1][2][3] A lardon is either a piece of the solid fat or a small cube of fatty pork.
Production
[edit | edit source]Like other rendered animal fats, lard is make by slowly and gently cooking the fatty tissue until the fat melts out.[2][4] To prevent scorching and prevent excessive flavor from making its way into the fat, it's important to keep the temperature as low as possible.[5] It's also a good idea to spoon off the rendered fat as it melts.[5] Once all the fat is melted, it is strained to remove residual solids.[4]
Some commercially produced lard is further treated to change its properties. For example, the lard may be hydrogenated, bleached, deodorized, or treated with antioxidants.[2][3][6] It may also be seasoned with ingredients such as paprika.[2]
Characteristics
[edit | edit source]Lard is almost entirely fat, with only a tiny bit of residual water.[3][7][8] When solid, lard is opaque and white in color,[2][4][7] becoming clear to light golden when melted.[4][5] When properly prepared, it has a fairly neutral flavor.[2][8] Its melting point of 89–98°F (32–36°C)[7] prevents it from feeling overly greasy in the mouth, and the high smoke point of 370–375°F (188–190°C) makes it good for frying.[4][5][9] Compared to a fat like butter, lard has what's called a good "plastic range"—this means that it remains solid but workable at lower temperatures.[8][10][11] The large crystals make it unsuitable for creaming but excellent as a shortener.[2][3][10]
Origin
[edit | edit source]Fatty tissues from different parts of the animal will yield lard with different properties.[2] The tissue surrounding the kidneys produces leaf lard, which is generally considered as the highest-quality variety.[3][4][12] It has a soft and smooth texture.[4] Lard can also be rendered from the hard back fat, fat around muscles, and caul fat from the stomach/intestines.[2][3]
Selection and storage
[edit | edit source]Lard can usually be sourced from a butcher or grocery store.[4] Fresh lard should be kept in the refrigerator, wrapped to avoid rancidity and absorption of odors.[4][9] It will keep on the order of months, and the main loss of quality comes from rancidity.[7]
Use
[edit | edit source]Because of its workability, shortening power, and fairly neutral flavor, lard is excellent for flaky pastries.[7][9][13] However, it has largely been replaced by butter and shortening in modern pastry-making.[3][11] Still, it continues to be used in various doughs, as well as in frying and meat products like sausages.[2][4][8][9][13] Lard and its precursor fatty tissue is also used to keep lean meat moist when cooking, in a process called larding.[1][2]
Substitution
[edit | edit source]Lard can often be substituted for butter[4] and shortening. When doing so, reduce the amount of lard by 20–25% of the original butter quantity.[9]
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d e f g h i j k Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d e f g h i j k "What Is Lard?". Food Network. Retrieved 2025-01-08.
- ↑ a b c d Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c d e Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b "3.3: Major Fats and Oils Used in Bakeries". Chemistry LibreTexts. 2017-10-04. Retrieved 2025-01-08.
- ↑ a b Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.