lard


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Related to lard: leaf lard
See: meliorate
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But it's the lowest grade caul fat, surrounding organs, which renders into lard.
Using pastry blender or fork, cut in lard until mixture resembles coarse crumbs.
With mixer on low speed, beat one-third of masa mixture into lard until fully incorporated (scrape beater and bowl at least once), then beat in one-third more.
To render lard or tallow, first procure the highest-quality fat you can find; check with local farmers raising heritage breeds or with a nearby butcher.
Lard Friese currently is member of the Management Board Insurance EurAsia and in that role responsible for the European Insurance and Investment Management businesses.
However, the scientists sought a more sustainable alternative source of olefins and in their report described use of "UV-C" light-used in sanitizing wands to kill bacteria and viruses around the house-to change lard, tallow, olive oil, canola oil and waste canola cooking oil into olefins.
A German pensioner has eaten a tin of lard he received as part of an aid package in 1948.
Refined rapeseed oil (RO) and lard (L) and mixtures obtained by modifying with monoglycerols (MG), stearin (SA) and olein acids (OA) were tested.
In pate formulations containing 30% pork liver, 15% pork and 40% lard, pork lard was replaced in different proportions--100%, 75%, 50%, 25% and 0%--with emulsified oil.
The presence of lard and chocolate sets off alarm bells, endowing the whole dessert with a wicked glow.
I'm hoping that by the time I'm back from my 'glamping' holiday (in a to-die-for Cath Kidston yurt, darling) lard will be the new cupcakes.
If the food terrorists have given you inhibitions about melted down back fat or lard, forget the whole thing.