| lard |
For Chinese cooking, lard had better be made from leaf lard at the market. It is much better than ready lard in boxes. You cut it into two inch pieces and heat them in a dry pan. When all melted, press on the pieces gently to squeeze out the liquid. The 'leafing' then shrinks into fried pieces and becomes lard leavings. They are good to eat when hot and crisp, and usable to cook with stir fries dishes and particularly yummy with vegetables. When the leavings are brown, the lard is done. ...
출처: www.chinesefood-recipes.com/glossary_of_ingredient...
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| lardaceous |
resembling lard, waxy, fatty.
출처: homeoinfo.com/05_repertory/language/skin_eruption_...
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| lard |
Rendered and clarified pork fat. As a verb, to lard is to insert strips of fat into uncooked lean meat (such as venison) to tenderize and add flavor.
출처: southernfood.about.com/library/info/bld_l.htm
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| lard |
A cooking fat heat-rendered from pork and sometimes fuurther modified by bleaching, hydrogenation, addition of emulsifiers and antioxidants.
출처: www.chowbaby.com/10_2000/glossary/glossary.asp
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| lard |
Rendered and clarified, white pork fat, used for cooking.
출처: thefoody.com/glossary/glossaryl.html
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