Saturday, January 12, 2013

Today I rendered another batch of pork lard. This batch was somewhat special---it was made from kidney fat, which, according to The Joy of Cooking, is "definitely [a] superior type. It comes from the layered fat around the kidneys, rather than from trimmings and incidental fatty areas. Due to the more crystalline structure of this lard, it cuts into flour to create a flakier texture in biscuits and crusts." I probably won't make any biscuits with it, but I guess I could try.

Wikipedia also notes that "lard has less saturated fat, more unsaturated fat, and less cholesterol than an equal amount of butter by weight. Unlike many margarines and vegetable shortenings, unhydrogenated lard contains no trans fat." Margarines and vegetable shortenings! The thought. No self-respecting Southerner uses that stuff when he's frying his green tomatoes.

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