Energy 3713 kJ (887 kcal) 44 %
Sugar 0 g 0 %
Fats 98.51 g 141 %
Saturates 0 g 0 %
Sodium 0.396 g 17 %
% recommended daily amount for adults (Everything about GDA)
New findings has not confirmed that the body fat increases cholesterol and act as cardiac and vascular disease.
- Cut lard into cubes of about 15 × 15 mm, put in a suitable pot and pour about 50 ml of water.
- Keep the temperature around 110 to 120°C and stir occasionally.
- When the lard dissolves, add 1/2 teaspoon salt.
- After some time, lard stops bubbling, but do not increase the temperature. It is the most common mistake when rendering. Above 130°C fat begins to burn, it will lose the delicious taste and greaves will harden.
- When bubbling almost stops, let it cool so that the jars will not crack.
- Put greaves into a jar and carefully pour off the clear lard into the second jar. The greaves in the jar slightly squeeze into a glass and pour lard.
- Leave at room temperature to solidify, close it and store in a cool place.
- Lard in the fridge can easily absorb different odors, so always put a lid on.
Comparing with other fats:
|Fat content||Saturated fat||Monounsaturated fat||Polyunsaturated fat||Smoke point|
|Sunflower oil||100 g||11 g||20 g||69 g||232 °C|
|Soybean oil||100 g||16 g||23 g||58 g||232 °C|
|Olive oil||100 g||14 g||73 g||11 g||216 °C|
|Corn oil||100 g||15 g||30 g||55 g||232 °C|
|Peanut oil||100 g||17 g||46 g||32 g||232 °C|
|Vegetable hydrogenated fat||71 g||23 g (34 %)||8 g (11 %)||37 g (52 %)||182 °C|
|Pork Lard||100 g||39 g||45 g||11 g||188 °C|
|Fats||94 g||52 g (55 %)||32 g (34 %)||3 g (3 %)||200 °C|
|Butter||81 g||51 g (63 %)||21 g (26 %)||3 g (4 %)||177 °C|
The chart was taken from cs.wikipedia.org
- cut 600 g of lard into cubes of about 15 × 15 mm and pour about 50 ml of water... (remove all the pieces of meat!!!)
- keep the temperature around 110 to 120°C and stir occasionally...
- when the lard almost dissolves, add 1/2 teaspoon salt...
- after some time, lard stops bubbling. The most common mistake is to increse the temperature... DO NOT INCREASE THE TEMPERATURE!!!
- when bubbling almost stops, turn it offf and let it cool... (so that you can touch the pot)
- first pour clear fat into a 375 ml jar...
- into another jar put greaves, squeeze them slightly and pour over with fat...
- which jars do you thing will solidify quicker??? clear fat or the one with greaves???
- store it closed, as it can asily absorb different odors...
- the salt in the lard makes spreading easier even at low temperature - temperature of lard on the video is 4°C... slow rendering ensures soft greaves...