irtues of lard for certain types of cooking.[14][15][16][19]
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.[20][21]
Culinary use
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 taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy 3,765.6 kJ (900.0 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 39 g
- monounsaturated 45 g
- polyunsaturated 11 g
Protein 0 g
Cholesterol 95 mg
Zinc 0.1 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
Sunflower oil 100g 11g 20g (84g in high oleic variety[22]) 69g (4g in high oleic variety[22]) 225 °C (437 °F)[23]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[23]
Canola oil 100g 7g 63g 28g 205 °C (401 °F)[22][24]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[23]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[23]
Senin, 16 Desember 2013
latively 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 taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening becau
latively 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 taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening becau
irtues of lard for certain types of cooking.[14][15][16][19]
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.[20][21]
Culinary use
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 taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy 3,765.6 kJ (900.0 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 39 g
- monounsaturated 45 g
- polyunsaturated 11 g
Protein 0 g
Cholesterol 95 mg
Zinc 0.1 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
Sunflower oil 100g 11g 20g (84g in high oleic variety[22]) 69g (4g in high oleic variety[22]) 225 °C (437 °F)[23]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[23]
Canola oil 100g 7g 63g 28g 205 °C (401 °F)[22][24]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[23]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[23]
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.[20][21]
Culinary use
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 taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat over shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy 3,765.6 kJ (900.0 kcal)
Carbohydrates 0 g
Fat 100 g
- saturated 39 g
- monounsaturated 45 g
- polyunsaturated 11 g
Protein 0 g
Cholesterol 95 mg
Zinc 0.1 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are roughly approximated
using US recommendations for adults.
Source: USDA Nutrient Database
Comparative properties of common cooking fats (per 100g)
Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Smoke point
Sunflower oil 100g 11g 20g (84g in high oleic variety[22]) 69g (4g in high oleic variety[22]) 225 °C (437 °F)[23]
Soybean oil 100g 16g 23g 58g 257 °C (495 °F)[23]
Canola oil 100g 7g 63g 28g 205 °C (401 °F)[22][24]
Olive oil 100g 14g 73g 11g 190 °C (374 °F)[23]
Corn oil 100g 15g 30g 55g 230 °C (446 °F)[23]
Raw fatback 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] During the 19th century, lard
o oil. In general, lard is similar to tallow in its composition.[17] Pigs that have been fed different diets will have lard with a significantly different fatty acid content and iodine value. 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 farms that are fed corn.[2][18]
History and cultural use
Raw fatback 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]
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 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. Negative publicity was generated by the Upton Sinclar novel The Jungle which, though fictional, contained images of men falling into rendering vats and being sold as lard.
By the late 20th century, lard had begun to be considered 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. It has also been regarded 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 (Kashrut and Halal).
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 transfat content of the partially hydrogenated vegetable oils in vegetable shortening. Chef and food writer Rick Bayless is a prominent proponent of the v
History and cultural use
Raw fatback 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]
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 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. Negative publicity was generated by the Upton Sinclar novel The Jungle which, though fictional, contained images of men falling into rendering vats and being sold as lard.
By the late 20th century, lard had begun to be considered 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. It has also been regarded 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 (Kashrut and Halal).
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 transfat content of the partially hydrogenated vegetable oils in vegetable shortening. Chef and food writer Rick Bayless is a prominent proponent of the v
