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Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig. [3] [4] 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.
The original recipe used only flour, sugar, and lard (now vegetable oil can be used instead), similar to the ingredients of a shortbread dough. When being made, kleeb lamduan must have six petals in total, three petals on the outside and three petals on the inside.
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.
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Frybread (also spelled fry bread) is a dish of the indigenous people of North America that is a flat dough bread, fried or deep-fried in oil, shortening, or lard.. Made with simple ingredients, generally wheat flour, water, salt, and sometimes baking powder, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef.
Remove the Dutch oven from the oven, lift off the lid, and stir in a glug of white wine, 1 more cup chicken stock, some freshly-grated Parmesan cheese, a couple pats of butter, plus a pinch of ...
Central European cuisine often uses rendered lard or, more recently, vegetable oil instead of butter for the preparation of roux. [citation needed] Japanese curry karē (カレー) is made from a roux made by frying yellow curry powder and flour together with butter or oil; this is called karērū (カレールー, curry roux). [citation needed]