| lard |
prepare or cook with lard; "lard meat" embroider: add details to soft white semisolid fat obtained by rendering the fatty tissue of the hog
출처: wordnet.princeton.edu/perl/webwn
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| lard |
(Abbr) Laryngeal Reflux Disease, manifestations of gastro-oesophageal reflux disease in the laryngeal region.
출처: www.gastrolab.net/dictel.htm
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| lard |
tenderized hog fat used in pie crusts and for deep-frying. Also, to insert strips of fat into meat to keep it moist and add flavor.
출처: www.cooksrecipes.com/cooking-dictionary/L-search-r...
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| lard |
The fat separated from the fatty tissue of pork. It has a characteristic nutty flavor, and is usually white in color. Often used in pie crusts, biscuits and other baked goods. The mainstay of AmeriMex cooking. Used in making tamales. Also, to cover with strips of fat, or to insert fat strips into meat with a larding needle.
출처: www.recipegoldmine.com/glossary/glossaryL.html
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| lard |
To insert strips of fatback into a piece of meat to be braised, using a special cutter with a hollow blade called a lardoir. Also, to wrap a tenderloin of beef in a thin sheet of fatback before roasting it.
출처: www.newitalianrecipes.com/cooking-terms.html
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