And even as a quick breakfast, eaten smeared on a piece of bread.

There’s a simple lard substitute right there in. Lard is rendered pig fat that's most commonly used in pastry crusts. Lard is used for cooking and baking.

Lard is a traditional cooking fat that offers several benefits, great taste, and excellent versatility.

No wonder we still sort of shiver when we see lard in a recipe. While it won't make your baked goods taste like smoky bacon, people swear by the delicate, neutral flavor it adds to things like biscuits and pie crust. Lard is rendered pork fat.

Traditionally, lardo was cured in boxes made from carrara marble, the valuable local stone quarried in colonnata.

However, the most crucial aspect of any cooking fat is how it performs when exposed to high temperatures. Shortening is best for a dough that needs to be easier to model. So lard is ideal for high heat cooking (i.e., anything above a light sauté).

It’s used in latin cuisine to give foods like refried beans, tamales, and empanadas a.

That means it doesn’t oxidize when you heat it (oxidization = cancer). This fat is then separated from the meat. Used as a cooking fat for centuries, lard fell out of favor when hydrogenated vegetable shortening was invented in the early 20th century.

Lard is a star ingredient in some regional and cultural cuisines.

Dry rendering and wet rendering. Since it can be harder to come by than other fats, it can be helpful to know there's an easy way to swap out the lard in your recipe. Lard is not only out of favor, it's even considered a derogatory word.