ermm.. back again.. i too much time to spare..
anyway amanda, i did not pon choir.. just saw the soccer ball there and totally forget bout choir.. anyway, ming jun, john, me ,desheng pon together! we had so much fun playing soccer!
nvrmind.. lets get back to buisness( mind my spelling)
can i suggest a change of blog skin.. the class blog skin gettin boring leh...
and gd luck for our class rehearsal tommorow again..
nothing else to post..
sooo..
i goin to put up an article about lard..
the reflection about the cockroaches will come at a latter date..
so make do with lard first thank you.
Lard
Wet-rendered lard, from pork fatback.Fat composition
Saturated fats38–43 %:
Palmitic acid: 25–28 %
Stearic acid: 12–14 %
Myristic acid: 1 %
Unsaturated fats56–62 %
Monounsaturated fats47–50%:
Oleic acid: 44–47 %
Palmitoleic acid: 3 %
Polyunsaturated fatsLinoleic acid: 6–10 %
[1] [2]Properties
Food energy per 100g3770 kJ (900 kcal)
Melting pointbackfat: 30–40 °C (86–104 °F)leaf fat: 43–48 °C (110–118 °F)mixed fat: 36–45 °C (97–113 °F)
Smoke point121-218 °C (250–425 °F)
Specific gravity at 20 °C0.917–0.938
Iodine value45–75
Acid value3.4
Saponification value190–205
Unsaponifiable0.8 %
[2]Lard refers to
pig fat in both its
rendered and unrendered forms. Lard was commonly used in many cuisines as a
cooking fat or
shortening, or as a
spread similar to
butter. Its use in contemporary cuisine has diminished because of health concerns posed by its
saturated fat content and its often negative image; however, many contemporary cooks and bakers favor it over other fats for select uses. The culinary qualities of lard vary somewhat depending on the part of the pig the fat was taken from and how the lard was processed. Lard is still commonly used to manufacture
soap. //
[
edit] Lard productionLard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" fat deposit surrounding the
kidneys and inside the
loin. The next highest grade of lard is obtained from
fatback, the hard fat between the back skin and flesh of the pig. The lowest grade (for purposes of rendering into lard) is obtained from the soft
caul fat surrounding digestive organs, such as
small intestines, though caul fat is often used directly as a wrapping for roasting lean meats or in the manufacture of
pâtés.
[3] [4] [5]Lard may be
rendered by either of two processes, wet rendering or dry rendering. In wet rendering, pig fat is boiled in water or steamed at a high temperature and the lard, which is insoluble in water, is skimmed off of the surface of the mixture, or it is separated in an industrial
centrifuge. In dry rendering, the fat is exposed to high heat in a pan or oven without the presence of water (a process similar to frying bacon). The two processes yield somewhat differing products. Wet-rendered lard has a more neutral flavor, a lighter color, and a high
smoke point. Dry-rendered lard is somewhat more browned in color and flavor and has relatively lower smoke point.
[6] [7]Industrially-produced lard, including much of the lard sold in supermarkets, is rendered from a mixture high- and low-quality fat sources from throughout the pig.
[8] It is typically hydrogenated (which produces
trans fats as a byproduct), and often treated with bleaching and deodorizing agents,
emulsifiers, and
antioxidants, such as
BHT.
[4] [9] Such treatment makes lard
shelf stable. (Untreated lard must be refrigerated or frozen to prevent rancidity.)
[10] [11]Consumers seeking a higher-quality source of lard typically seek out artisanal producers of rendered lard, or render it themselves from leaf lard or fatback.
[8] [11] [12] [13] [14]A byproduct of dry-rendering lard is
deep-fried meat, skin, and membrane tissue known as
cracklings.
[4][
edit] History and cultural use
Unrendered lard, being diced to prepare
tourtière.Lard has always been an important cooking and baking staple in cultures where
pork is an important dietary item, the fat of pigs often being as valuable a product as their meat.
[4] Similarly, it is also prohibited by
dietary laws that
forbid the consumption of pork, such as
kosher and
halal.During the 19th century, lard was used in a similar fashion as
butter in
North America and many European nations. Lard was also held at the same level of popularity as butter in the early 20th century and was widely used as a substitute for butter during
World War II. As a readily available
by-product of modern pork production, lard had been cheaper and more flavorful than most vegetable oils, and it was common in many people's diet until the
industrial revolution made vegetable oils more common and more affordable.
Vegetable shortenings were developed in the early 1900s, which made it possible to use vegetable-based fats in baking and in other uses where solid fats were called for.Toward the late 20th century, lard began to be regarded as less healthy than
vegetable oils (such as
olive and
sunflower oil) because of its high saturated fatty acid and cholesterol content. However, despite its reputation, lard has less saturated fat, more
unsaturated fat, and less cholesterol than an equal amount of
butter by weight.
[2] Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no
trans fat. Despite its similar chemical constituency and lower saturated fat content than butter, lard typically incites much consternation and disapproval from many North Americans. This may stem from attitudes and the perceived nature of the source animal for lard, or the methods required to obtain the fat from its source.
[citation needed] It is also based on the image of lard as a "poverty food".
[4]Many restaurants in the western nations have eliminated the use of lard in their kitchens because of the religious and health-related dietary restrictions of many of their customers. Many industrial bakers substitute beef
tallow for lard in order to compensate for the lack of
mouthfeel in many baked goods and free their food products from pork-based dietary restrictions.However, in the 1990s and early 2000s, the unique culinary properties of lard became widely recognized by chefs and bakers, leading to a partial rehabilitation of this fat among "
foodies". This trend has been partially driven by negative publicity about the trans fat content of the
partially hydrogenated vegetable oils in vegetable shortening. Chef and food writer
Rick Bayless is a prominent proponent of the virtues of lard for certain types of cooking.
[12] [13] [14] [15]It is also again becoming popular in the
United Kingdom among aficionados of traditional British cuisine. This led to a "lard crisis" in early 2006 in which British demand for lard was not met due to demand by Poland and Hungary (who had recently joined the
European Union) for fatty cuts of pork that had served as an important source of lard.
[16] [17]Rendered lard can also be used to produce soap.
[
edit] Culinary use
A slice of bread spread with lard was a typical staple in traditional rural cuisine of many countries.Lard is one of the few edible oils with a relatively high
smoke point, attributable to its high
saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct and pleasant taste when combined with other foods. Many
chefs and
bakers deem lard a superior cooking fat or shortening because of lard's range of applications and taste.LardNutritional value per 100 g (3.5 oz)Energy 900 kcal 3770 kJ
Carbohydrates 0 g
Fat100 g- saturated 39 g - monrounsaturated 45 g - polyunsaturated 11 g
Protein0 g
Cholesterol95 mg
Zinc0.1 mg
Selenium0.2 mg Fat percentage can vary.Percentages are relative to US
recommendations for adults.Source:
USDA Nutrient database Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in
baking.
Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their
pastries to combine the shortening properties of lard with the flavor of butter.
[4] [18] [19]Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in
British,
Central European,
Mexican, and
Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings and for frying
fish and chips, as well as many other uses.
[16] [17]Lard consumed as a
spread on
bread was once very common in Europe and North America, especially those areas where dairy fats and vegetable oils were rare.
[4] Lard sandwiches are still popular in several European countries - in Hungary they're known as "Zsíroskenyér" or "Zsírosdeszka", and in German "Schmalzbrot". They are generally topped with onions, served with salt and paprika, and eaten as a side-dish with beer.
[20] [21] In
Taiwan,
Hong Kong as well as many parts of
China, lard was often consumed mixed into cooked
rice along with
soy sauce to make "lard rice" (豬油拌飯 or 豬油撈飯). This is less commonly served in modern times due to concerns with saturated fats.
[citation needed][
edit] Nutritional and chemical properties(See infoboxes for exact values.)Pigs that have been fed different diets will have lard with a significantly different
fatty acid content and
iodine number. Peanut-fed hogs or the acorn-fed pigs raised for
Jamón ibérico therefore produce a somewhat different kind of lard compared to pigs raised in North American factory farms that are fed corn.
[2] [22][
edit] Similar fatsCooking fat obtained from
cattle or
sheep is known as
suet or
tallow. The fat of
chickens,
ducks, or
geese has no special English name, except in
Jewish cuisine, where it is known as
schmaltz.
Bacon grease is sometimes also used in a culinary capacity.
lol.
i too much time to spare...
byebye
greenriver
Escaped
{9:45 pm}
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