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Lard in the kitchen: baking and frying
Learn how lard is used as a spread, in baking for a crisper crust, and for high-temperature frying, plus what it contains.
In shortLard was a staple in our grandmothers’ kitchens, and this article looks at its many uses.
Besides the traditional way of spreading it on bread, you can use it instead of vegetable shortening in baking for a more attractive, crisper crust. It is popular for frying because it withstands high temperatures and meat does not scorch as easily. The article also covers its composition.
When baking, use lard instead of vegetable shortening for a more attractive, crisper crust.
Lard contains both saturated and unsaturated fatty acids, including oleic acid.
Lard is almost pure fat: it contains no carbohydrates and only trace amounts of protein.
Lard has long been used for frying because it is heat-stable and meat does not scorch in it.
This article was translated from the Slovak original: Bravčová masť v kuchyni – prečo ju používali naše babičky
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