Difference between revisions of "Lard"
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Pepperlynn (talk | contribs) (Removed error about cow's fat. Tidied up.) |
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| − | '''Lard''' is the [[fat]] of a [[pig]] | + | '''Lard''' is the rendered [[fat]] of a [[pig]]. At room temperature, it is pale white in color and solid. It is sold in blocks similar to [[butter]]. |
==WWII Rationing== | ==WWII Rationing== | ||
| − | In [[Britain]] during [[WWII]], [[rationing]] | + | In [[Britain]] during [[WWII]], butter was in very short supply and severely [[rationing|rationed]], so lard (which keeps well even at room temperature) started to be used in its place. |
==Traditional Recipes== | ==Traditional Recipes== | ||
| − | Although lard was originally used as | + | Although lard was originally used as a frying medium, over the years many recipes have been created using lard as an ingredient. Traditional British delicacies made from lard include lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried. |
==External Links== | ==External Links== | ||
Revision as of 00:26, February 12, 2009
Lard is the rendered fat of a pig. At room temperature, it is pale white in color and solid. It is sold in blocks similar to butter.
WWII Rationing
In Britain during WWII, butter was in very short supply and severely rationed, so lard (which keeps well even at room temperature) started to be used in its place.
Traditional Recipes
Although lard was originally used as a frying medium, over the years many recipes have been created using lard as an ingredient. Traditional British delicacies made from lard include lardy cakes and "lardy bombers", pastry cases filled with seasoned lard and deep fried.
External Links
http://www.foodandwine.com/articles/lard-the-new-health-food