Bacon; the flesh of swine.
The fat of swine, esp. the internal fat of the abdomen; also, this fat melted and strained.
To stuff with bacon; to dress or enrich with lard; esp., to insert lardons of bacon or pork in the surface of, before roasting; as, to lard poultry.
To fatten; to enrich.
To smear with lard or fat.
To grow fat.
For Chinese cooking, lard had better be made from leaf lard at the market. It is much better than ready lard in boxes. You cut it into two inch pieces and heat them in a dry pan. When all melted, press on the pieces gently to squeeze out the liquid. The 'leafing' then shrinks into fried pieces and becomes lard leavings. They are good to eat when hot and crisp, and usable to cook with stir fries dishes and particularly yummy with vegetables. When the leavings are brown, the lard is done. Pour into a heat-resisting container and let cool. Scoop as needed..
to insert strips or pieces of fat into uncooked lean meat for added flavor and moisture; or, slices of fat may be spread on top of uncooked lean meat, meatloaf or fish for the same purpose.
Rendered and clarified, white pork fat, used for cooking.
To dress for roasting with threads of pork fat sewn into the meat.
Fat, often pork fat which is totally haram.
soft white semisolid fat obtained by rendering the fatty tissue of the hog
prepare or cook with lard; "lard meat"
To place fat on top or insert strips of fat in uncooked lean meat or fish to give flavor and prevent drying of the surface.
Traditionally, lard is rendered pork fat which comes from various parts of the animal. The best, called leaf lard, comes from around the animal's kidneys. In the days when cholesterol and fat were not a concern, lard was used instead of butter and other oils for everything from frying to pie crusts and biscuits. It produces a lighter, flakier crust and more flavorful fried food. You can still find lard in some supermarkets and butchers. Carole Walters in Great Pies and Tarts, suggests when substituting for butter use 20%-25% less lard than you would use butter. .
While health concerns may have curtailed the use of lard in the West it is still used widely in Asia, especially in the Szechuan province in China. Lard is rendered pork fat and can be used in frying and baking. Many bakers use lard to produce light and flakey pastry crusts.
To insert strips of fat in gashes made in meat; or to place slices of fat on top of uncooked lean meat or fish for flavor or to prevent dryness.
Lard is a fine white fat, which is less used these days because of its high animal-fat content. It is used particularly for slow cooking but also for deep-frying and for making pastry.
The fat separated from the fatty tissue of pork. It has a characteristic nutty flavor, and is usually white in color. Often used in pie crusts, biscuits and other baked goods. The mainstay of AmeriMex cooking. Used in making tamales. Also, to cover with strips of fat, or to insert fat strips into meat with a larding needle.
To insert strips of fat (lardons) or bacon into a dry cut of meat using a utensil called a larding needle. Larding makes the cooked meat more succulent and tender.
Rendered and clarified pork fat. The best lard is called "leaf lard," and it comes from around the pig's kidneys.
tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
Rendered and clarified pork fat, lard is a fine white...
Lard is an animal fat produced from rendering the fat portions of the pig. Lard was a commonly used cooking oil though its use in contemporary cuisine has diminished because of health concerns posed by saturated fat and cholesterol. Lard is still commonly used to manufacture soap.