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Lard is a delightful replacement for Crisco (or should I say, Crisco attempted to replace lard!).
#CHICKEN BONE FLOATING FOUNDATION ARK SKIN#
Plus, since beef hangs much longer than pork after slaughter, the skin fat is usually left in place to protect the underlying meat from oxygen and moisture loss. A very fat cow will have fat under the skin, but it’s not thick like on a pig, therefore it will tend to be more difficult to harvest. Either one from a pig tends to be much more unsaturated than Tallow, meaning it is softer and more pliable.īeef fat principally comes from the kidney area. The other area pigs store fat is around the kidneys (like all mammals), and kidney fat tends to be higher in saturated fat, and therefore will be stiffer and harder at a given temperature. Back fat produces a lard that is much lower in saturated fat, and I hypothesize that it’s this area that would tend to be richer in Vitamin D if the pigs are raised on pasture, since the skin is where vitamin D is manufactured. Pigs are fat factories, after all! Depending on how the pigs are raised and what breed they are, much of the fat can be found under the skin, and would be called Back Fat. Lard can actually come from two different places on the pig. What is the functional difference between Lard and Tallow? Source Raw beef fat is called suet, but even then… some people use the word suet when they mean rendered tallow and vice-versa. In fact, I don’t even know what raw pig fat is called. You don’t really need to include the “rendered” part because the names of those products imply that the extraction has already taken place, but it can eliminate ambiguity that can come with those super-old words. Crackling is a bonus, but the liquid oil is what we’re really after. This process is called Rendering, and it ends with the two byproducts: Crackling and liquid Rendered _ (Lard, Tallow, Schmaltz).
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The fibrous (for lack of a better word) tissue left behind is “crackling,” and makes a very hearty snack when you crisp it up in a skillet. All you have to do is warm the connective tissue up gently, and out melts the liquid fat. That’s a very simple process (UNLIKE the extraction of seed oils from tiny, non-oily, non-mammalian seeds and grains like cottonseed or corn). The raw fat from a cow or pig or chicken must be removed from its surrounding connective tissue before it can be useful as a cooking oil.
#CHICKEN BONE FLOATING FOUNDATION ARK FREE#
What that fat is NOT is free liquid oil, floating around in the body. What does “rendered” mean?Įvery healthy mammal’s body contains fat in two areas: under the skin, and around the kidneys. Lard, Tallow, and Schmaltz are all rendered fats. You see it in the pan after you’ve roasted a nice plump chicken.
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(Tallow may also include lamb or other ruminant fat, and even if that’s true, the following would still be generally true.)Ī fun fact for you is that rendered Chicken Fat is called Schmaltz. The basic difference is what animal these fats come from. However, I want to try to shed some light on what I know about the subject. All that to say, not everyone who reads this will agree with my explanations of these ancient foods. I’ve observed that very old words often have multiple meanings, or maybe the current meaning has shifted slightly away from the original meaning. They are both types of rendered fat, and both have been around for a VERY long time. What’s the Difference Between Lard and Tallow?Ī very common question I get about our products is, What is the difference between lard and tallow?