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Wet-rendered lard has a more neutral flavor, a lighter color, and a high smoke point. Dry-rendered lard is somewhat browner and has a caramelized flavor and has a lower smoke point. [17] [18] 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 ...
Lard: 190 °C: 374 °F [5] Mustard oil: 250 °C: 480 °F [11] Olive oil: Refined: 199–243 °C: 390–470 °F [12] Olive oil: Virgin: 210 °C: 410 °F Olive oil:
I haven't added a comparable infobox on the Butter article yet, but if you saw the breakdown of butterfat vs. lard, lard contains about half the saturated fat and and one-third the cholesterol that butter does. Butterfat is approximately 2/3 saturated fat by weight, whereas lard is about 1/3; whole butter has about 2.4 mg/g cholesterol, while ...
Since the product looked like lard, Procter & Gamble instead began selling it as a vegetable fat for cooking purposes in June 1911, calling it "Crisco", a modification of the phrase "crystallized cottonseed oil". [4] A triglyceride molecule, the main constituent of shortening. While similar to lard, vegetable shortening was much cheaper to produce.
Armour & Company was an American company and was one of the five leading firms in the meat packing industry. It was founded in Chicago, in 1863, ...
Cracklings (American English), crackling (British English), [1] also known as scratchings, are the solid material that remains after rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.
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 ...
Philip Danforth Armour Sr. (16 May 1832 – 6 January 1901) was an American meatpacking industrialist who founded the Chicago-based firm of Armour & Company.Born on a farm in upstate New York, he initially gained financial success when he made $8,000 during the California gold rush from 1852 to 1856.