Pour the hot lard mixture into the well in the flour.
A flaky lard crust would probably have been the norm.
Still, the leaf lard crust was as gorgeous as I remembered.
Add the butter and lard, and blend to the consistency of fine breadcrumbs.
The cooking of salmon in lard seemed a bit barbaric, considering the price.
For the rough puff pastry, put the butter and lard in a bowl and briefly mix.
The manager, Key-Ray Adkins, shrugs: “People now say lard isn't good for you.
Roll out and repeat the out process twice more, to use up all the lard and fruit.
As the crust bakes, the butter or lard melts, leaving tiny threads of air, or flakiness.
A dozen or so pies down, it was finally time to pull out my hero, the rendered leaf lard.
The more adventurous had even tried ground brick dust mixed with Vaseline or lard to get a flesh-colored look.
Make sure to seek out rendered leaf lard from a good butcher or specialty market, or try your farmers’ market.
Or was my memory of the lard pie crust’s sublimity simply a hallucination caused by long hours of porcine toil?
But leaf lard is hard to track down (I special-ordered it from a friendly butcher) and a headache once you get it.
During the 1920s lard became less important as a source of fat because of increasing use of cheaper vegetable oils.
“The difference between lard and butter is that lard is made up of 50% monounsaturated fat whereas butter is around 32%.
Whether you use butter or lard here is up to you: the lard is arguably more traditional, but butter will be more familiar to modern palates.
Recipes often use butter or lard, which are easy to work with and add great texture and flavour (lard on its own can taste overpowering, so it's often combined with butter).
In the United States, the term hog is used for swine weighing more than 54 kg (120 pounds), and the animals, regardless of breed, are classified for marketing purposes as lard, bacon, or pork types, the lard types being the heaviest.
It’s a one-stop-shop for sweets like pouding chômeur (cake with a top layer of caramel or maple syrup) or what’s savory, like the tourtière (meat pie), fèves au lard (baked beans with lard), pâté chinois (similar to shepherd’s pie) or the minced-pork spread called cretons.
- prepare or cook with lard
Example: lard meat
- soft white semisolid fat obtained by rendering the fatty tissue of the hog
- add details to
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