Look for these three types for making lard: kidney fat, which has the cleanest flavor, but is hard to find; neutral-tasting back fat, which you can order from a butcher shop; and pork belly, which produces lard with
a distinctly porky flavor.
Recently, when discussing rendering lard with
a friend (one I met through COUNTRYSIDE, by the way), she suggested readers might appreciate some information on rendering their own lard.
The biggest antiwear efficiency was reached by modifying rapeseed oil and lard with monoglycerides (20%) and stearic acid (2%).
The modification of the lard with 20% monoglycerides and 2% oleic acid reduces the microhardness up to 5.
They demonstrate that modification of rapeseed oil and lard with monoglycerides (MG) and stearic acid (SA) considerably (1.
Mexican scientists determined what impact replacing pork lard with
emulsified oil would have on the yield, texture, spreadability, color and oxidative rancidity of pate.
Of course the Holy Family, being Jewish, wouldn't touch lard with
a 10-foot pole, it being a pork product and all.
Our primary objective was involved investigating the conditions for removal of cholesterol from lard with crosslinked [beta]-CD.
Yen and Tsai (1995) reported that tempeature was also important for removing cholesterol from lard with [beta]-CD.
About 90 to 95% cholesterol was removed from lard with 10% [beta]-CD after 30 min of mixing.
Warwick-based Silbury Marketing, a supplier of raw ingredients to the UK and Irish food industries, is now marketing a fully refined additive-free Italian lard with
a low slip point of just 30[degrees] to 32[degrees]C.
For the sweetbreads, place the sweetbreads on a cutting board and, using a thin larding needle, lard with