Lard is actually healthier than coconut oil as lard contains more vitamins such as Vitamin E and Choline than coconut oil.
Lard is actually healthier than vegetable oil especially if the vegetable oil is hydrogenated vegetable oil.
The naturally occurring saturated fats found in animal fat are the healthier, more natural option unlike the artificial trans fats that are in vegetable oils.
You can deep fry fish in lard or even butter if you don't have other cooking oils such as Canola Oil.
Canola oil is the best cooking oil to deep fry fish in but you can use butter or lard instead if you prefer to cook or deep fry the fish with.
Lard tastes similar to regular pork although some people barely taste anything and it kinda in my opinion tastes a bit similar to pork along with bacon grease.
Since lard is rendered pork fat it means it can have a pork taste to it.
Tenderflake is lard.
Canadians know Tenderflake lard in an instant: It's a square pound of snow-white lard in a bright yellow box in the local grocery store's baking aisle.
Moms and grandmas have been stockpiling this lard rendered pig fat, the highest grade from near the loin and kidneys in pantries for generations.
Bacon grease is a lard as bacon grease is rendered pork fat.
Beef tallow is not the same as lard as lard is rendered pork fat while beef tallow is rendered beef fat.
Suet and lard are not the same thing as lard is rendered pork fat while suet comes from cows.
Suet and lard are two types of animal fats that have many similarities and are often used interchangeably.
Both have several interesting culinary uses.
Pork fat and lard are the same thing since lard is rendered pork fat.
Crisco is not the same as lard since Crisco is just a type of vegetable shortening.
Lard on the other hand is actually rendered and clarified pork fat.
Cooking with lard is healthy as lard helps support a healthy heart as lard is a good source of healthy fats.
Because lard contains more saturated fat than veggie oils, it doesn't go rancid as quickly and has a higher smoke point, making it better for frying and high-heat cooking.
Lard for baking and cooking purposes is a type of grease and fat which is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.
The lard is distinguished from tallow, a similar product derived from fat of cattle or sheep.
Lard can be rendered by steaming, boiling, or dry heat.
With an unusual chemical composition, pure lard contains no trans fats.
And in terms of its fatty acids, it's better than butter: Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease.
Lard is actually rendered and clarified pork fat.
Crisco®, which is a brand name and part of the Smucker's family of brands, is a vegetable shortening
Lard is a good source of fats that support a healthy heart
These fats help to lower blood cholesterol levels and maintain healthy cells.
Consumption of the primary monounsaturated fat in lard – oleic acid – is linked to a decreased risk of depression.
All lard comes from pig fat, but the type of lard is dependent on what part of the pig that fat is from, and how it is extracted.
That is to say, not all lard is created equal.
Bacon grease is functionally the same thing as lard.
It's rendered pork fat and you can use it in so many different ways.
The main difference between lard and rendered bacon fat is the taste.
Some healthy substitutes for lard include.
Butter. Butter may be the simplest substitute for lard.
Coconut oil. Coconut oil is a tropical oil that has been linked to some health benefits.
Vegetable oils. Vegetable oils are often used in cooking and baking.
Olive oil.
Avocado.
Beef tallow.
Mashed banana.