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Lard consists mainly of fats, which in the context of chemistry are known as triglycerides. Triglycerides contain three fatty acids, varying from one triglyceride to another. In general lard is similar to tallow in its composition. About 20% of lard is the achiral triglyceride with palmitic acid on carbon 2 and oleic acid on carbons 1 and 3. [7]
The use of tallow or lard to lubricate rifles was the spark that started the Indian Mutiny of 1857. To load the new Pattern 1853 Enfield Rifle , the sepoys had to bite the cartridge open. It was believed that the paper cartridges that were standard issue with the rifle were greased with lard (pork fat), which was regarded as unclean by Muslims ...
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. It is distinguished from tallow , a similar product derived from fat of cattle or sheep . Lard can be rendered by steaming, boiling, or dry heat.
Suet has a melting point of between 45 and 50 °C (113 and 122 °F) and congelation between 37 and 40 °C (99 and 104 °F). Its high smoke point makes it ideal for deep frying and pastry production. Tallow after rendering
Avocado oil, coconut oil, olive oil and animal fats, like tallow or lard, are emphasized. Bone broth. ... What’s the difference between the AIP diet and the anti-inflammatory diet?
Beef tallow: 250 °C: 480 °F Butter: 150 °C: 302 °F [5] Butter: Clarified: 250 °C: 482 °F [6] Castor oil: Refined: 200 °C [7] 392 °F Coconut oil: Refined, dry: 204 °C: 400 °F [8] Coconut oil: Unrefined, dry expeller pressed, virgin: 177 °C: 350 °F [8] Corn oil: 230–238 °C [9] 446–460 °F Corn oil: Unrefined: 178 °C [7] 352 °F ...
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There were some holdouts: McDonald's didn't stop using beef tallow until around 1990, but as vegetarianism and veganism became more popular, "seed" oils became the default inoffensive, dirt-cheap ...