Proper Food's - 100% Pure Leaf Lard - Non-Hydrogenated - for Cooking, Baking and Frying - 16 oz
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Hello Beamer, thank you for your questions and for your interest in lard. On behalf of the website, we would like to share some information with you regarding refrigeration so that it is available to What is the reason that some foods need refrigeration while others do not? Every lard you see in any grocery store is sitting on a shelf without refrigeration in an aisle with the other oils and fats. Because pure fats and oils are not ruined by bacteria or mold, they can stay pure for a long time. In contrast, with the fat in butter, the place where it's stored in the grocery store is the refrigerated section because it contains animal proteins that can make the butter prone As a result, refrigeration is needed. During the rendering of fats, the following two functions are carried out You should be able to remove any animal or vegetable matter from the fat so that it can be preserved and yet further purified. An example of basic cooking can be seen by examining a piece of bacon Bacon, in its raw state, is about half fat, half The meat becomes crispy after it has been heated, as the fat melts. It is possible to separate the liquid fat from the solids so that it solidifies as pure fat, free from any particles. The end result is that we started with bacon that had to be refrigerated because it was embedded in meat and meat requires refrigeration, and we ended with pure fat without You don't need to refrigerate it if you don't have meat. It is not meat, fat doesn't rot, does not get under the influence of bacteria or mold, and does not require refrigeration to be safe to eat. Shipment of fat in cooled packaging would dramatically increase the cost of shipping for our customers, without really providing any extra benefit to justify the additional price, so we don't ship this way. You should, however, be aware that pure fat deteriorates over time and then In the process of oxidation, unsaturated parts of the fat molecule are destroyed. When fats contain saturated fats, such as animal fats, the oxidation rate is very slow, but when fats contain unsaturated fats, it is very fast This is a saturated and poly-saturated mixture The unsaturated fats and oils that constitute vegetable oils, seed oils, fish oils, omega oils, and polyunsaturated fatty acids Typically, unsaturated oils are used in cooking. By keeping lard in the fridge, you can slow down the oxidation rate, extending the life of the fat. For this reason alone, it is a good idea for lard to All of our products are refrigerated and are kept cold until they are picked up for delivery to the post office. Thank you for taking the time to ask these questions and allow us to share information with everyone about I, Heather, send you warm regards. Eat well for a long life In advance
The lard has no pronounced meat flavor, so this is ideal for baking goods that do not need a strong meat Leaf Lard is a fat taken from the kidneys, which is shaped like a leaf. Because it is the right fat source rendered in the right way, that's also why it is so expensive There are only a few that can compete.
Yes, pork is on the menu. Apparently the leaf lard comes from the rib section of the animal, according to my mother's memory of her Mother. A delicate process is made even more so. Pie crusts, etc., that are delicious and tender.
From their website, it appears they are from the south west of
Selected User Reviews For Proper Food's - 100% Pure Leaf Lard - Non-Hydrogenated - for Cooking, Baking and Frying - 16 oz
Based on my research of different lards, I chose this one because the food did not taste bitter, nor did it have a greasy mouth feel. Even though it is most certainly not a bargain, (price-wise), I believe you get what you pay for in this case. My apple dumplings and fried rice tasted just as good using this product as they did with a different brand. My dumplings did not have a bacon or pork taste, and there was no greasy after taste. I bake twice a year, and these come out perfectly every time. It's really worth the extra cost for me but I would prefer it if it were cheaper, since the results are worth it. I'm excited to use it for baking this Holiday season, and for Tamales as well.
It is extremely high quality snow white leaf lard. I use it to make the best tortillas you'll ever taste!.
Expensive? Of course. Do you think it's worthwhile? I totally agree! Furthermore, it is a healthy fat that contains the right proportion and balance of Omega 3 & 6 fatty acids. It is just yummy to eat lard from this leaf. If you make your own biscuits or pie crust, please let me know. It will become impossible for you to ever eat any other type of fat after using this leaf lard. Additionally, simply substitute this for butter when you're frying up a steak or cut of pork. For a nice sear, it takes a high temperature, but what makes it even better is the taste. Neither the leaf lard nor its flavor have any smell or taste of their However, you can taste the difference in the taste of the meat you cooked when you bite into it! I would guess that a half teaspoon would be enough, if not In my case, I use modern ceramics that are non-porous I prefer to cook with nonstick pans, but find that a bit of fat has a better effect on the final product. Furthermore, there is the sense of satisfaction that comes from eating traditional, wholesome food, as well as the feeling of being nourished.
It is important to understand that not all lard is You can add some flavors to your baking and some do not. Fortunately, with this one, it wasn't like that. It was easy to make three pies with this pot and none of them had soggy bottoms. I compared the One from Proper Foods to the One from the grocery store and the one made with Proper Foods definitely had a better flavor. While the price is ofttimes high for what it is, some people find it worth the cost. There is only one complaint I have The product itself is not important, but the price is.
Those who bake and cook for larger audiences rely on leaf lard. I like using it for baking just because it's great. You can get great pastry crusts here. This is definitely something I'll buy in the future. There is a hard time finding it consistently off the shelf. It's a bit pricey, but you won't regret It tastes just like grandma's cooking, which I remember from my childhood. It is extremely healthy to consume good quality lard, either regular or leaf. The label of the pork should state it is 100% free from hormones and antibiotics - The range is just like it used to be generations ago.
They all told me that lard and vegetable shortening were the same. Thank you for the lard! I'm so glad I found it. I fry everything with it because it lends a good flavor. Again, thank you for your kindness.
The catchphrase that Emeril Lagasse is known for is There's no such thing as bad pork fat! That would be an example of the kind of pork fat he was likely to have in mind. During my childhood I was served leaf lard – one of the cleanest fats around a pig's organs – in most of my dishes A kidney is a similar organ. The pork loin trimmings here are not the heavy, greasy stuff found in pork loins. Fat like this is made for making fluffy biscuits and pie crusts that are light and fluffy. This is something I keep ordering over and over. This wonderful product continues to be processed and marketed by some farm families, and I am grateful for that.
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