Lard Making A Comeback. With the current cooking oil crisis, it’s time for a rethink. We delve into the basics and help explain how lard is really made. Did we become too sophisticated for lard and dripping? Lard is making a comeback in cooking, especially among those following keto or paleo diets. A fat lot of good: Lard makes a comeback as trends play to the maligned fat’s strengths. The once out of favor ingredient is finding its way into more. In fact, lard was the primary cooking fat in homes prior to the invention of crisco in 1918. The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. Lard's high smoke point makes it ideal. Why lard has made a comeback. Why the fine, white fat is making a culinary comeback. Now, after years in culinary exile, lard is staging a comeback. Nonetheless, over recent years lard has made a comeback in many restaurant and home kitchens. If you are attending culinary academy, you should know about lard’s place.
from bbc.co.uk
The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. Lard is making a comeback in cooking, especially among those following keto or paleo diets. The once out of favor ingredient is finding its way into more. A fat lot of good: With the current cooking oil crisis, it’s time for a rethink. Nonetheless, over recent years lard has made a comeback in many restaurant and home kitchens. Lard's high smoke point makes it ideal. We delve into the basics and help explain how lard is really made. Lard makes a comeback as trends play to the maligned fat’s strengths. Now, after years in culinary exile, lard is staging a comeback.
BBC Radio 4 Food Programme, Lard , Making lard at home.
Lard Making A Comeback The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. Lard makes a comeback as trends play to the maligned fat’s strengths. Did we become too sophisticated for lard and dripping? The best lard is considered to be minimally processed “leaf lard” from the area around the pig’s abdomen and kidneys or fatback lard from the pig’s back. Lard is making a comeback in cooking, especially among those following keto or paleo diets. Nonetheless, over recent years lard has made a comeback in many restaurant and home kitchens. Why the fine, white fat is making a culinary comeback. Lard's high smoke point makes it ideal. The once out of favor ingredient is finding its way into more. Now, after years in culinary exile, lard is staging a comeback. We delve into the basics and help explain how lard is really made. If you are attending culinary academy, you should know about lard’s place. Why lard has made a comeback. In fact, lard was the primary cooking fat in homes prior to the invention of crisco in 1918. With the current cooking oil crisis, it’s time for a rethink. A fat lot of good:
