Lard
Lard (from melt ), and pain (from Grease ), is further processed battle fat of animals, especially pigs and geese. The battle Fats of bovine animals has a higher melting point and is called sebum. In a broader sense also clarified butter is counted for lard.
In order to produce lard, are Unsmoked bacon or goose fat small cut and fry over a moderate temperature. In the industrial production, the fat parts of the slaughtered animals are crushed and won the lard according to one of the following two methods: In the dry melt the fat in pressure pots are melted under vacuum or in stirred vessels at low heat. During wet - melt the fat is liquefied under pressure of hot water steam. Then, the wax is filtered and clarified. Lard should not be bleached or refined.
Since the fat little spoiled by the withdrawal of water and protein, lard may, if stored in a cool and dark, are used by air conclusion also for preservation of cooked meat (like Pottsuse or rillettes ).
Because of its strong flavor lard is added especially hearty dishes like stews or roasts. It is popular as a spread for strong mixing bread ( bread and dripping, in some dialects also Fettbemme ). Traditional cake also added some grease to help improve the taste.
Composition
Lard is a mixture of triglycerides with saturated and unsaturated fatty acids. The proportion of unsaturated fatty acids predominates, with about 60 %, of which around 10 % polyunsaturated fatty acids.
Species
Pork or pork lard
Lard is pearl white, the melting point is 26-40 ° C. Since lard may contain small amounts of water, it is not suitable for deep frying.
Flomenschmalz
Flomenschmalz is prepared from the visceral fat of pigs, and is especially fine. Subcutaneous fat - in the singular Flom - called the fat of the peritoneum and the kidneys.
Greaves or lard
Lard is made from the bacon ( leather -and-fat - skin) of pigs and still contains the remains of fried bacon out parts, the " cracklings " or " cracklings " ( bavarian, Austrian). It is often omitted together with apple and onion cubes and seasoned with marjoram and thyme. Through these ingredients lard is faster pernicious than the other types. It is used mainly as a spread and for frying.
Lard onion / apple lard
Onion and apple lard lard lard are places with onions and / or apples with and without greaves / cracklings.
Goose fat
Goose fat is slightly yellower than lard and typical flavor. It is made from Gänseflomen, the subcutaneous fat of the goose. Since it already melts at 25 ° C, it is often mixed with some lard or beef tallow, to increase the melting point. The percentage must be specified on the package.
Goose fat is characterized by a relatively high content of unsaturated fatty acids. Thus, the proportion of monounsaturated fatty acids is 58.1 grams of polyunsaturated fatty acids at 10.5 grams, the proportion of saturated fatty acids is 28.4 grams (per 100 grams).
See also: Gänseflomen ( spreads)
Ghee
Clarified butter is made by gently cooking butter. It is also water and protein are removed, which increases the durability and greater heating than with butter allowed.
Vegetarian lard
Vegetarian lard is an imitation of spiced lard based on vegetable fats.