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Yes. Lard can become rancid. Store tightly sealed, away from light and in a cool place.
After long storage the fat molecules in the lard develop cross-links. This spoils the taste, but doesn't change the nutritive value. It won't harm you.
To quote Willy Wonka, "anything is edible"
But would you really want to.
Also you would most likely become ill or die.
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Where is the best before date on the tenderflake lard package?
where is the expiring date on tender flake lard package
How many cups in 1 lb of Tenderflake lard?
Well, honey, there are approximately 4 cups in 1 pound of Tenderflake lard. So, if you're looking to measure out a pound of that glorious grease, just remember you'll need four cups of it. Now go on and get cookin'!
What is in store made tenderflake pie crust?
The exact same ingredients that the Tenderflake lard recommends to use for their pie crust. The recipe is on the back of the container.
You go to the store and buy some lard for cooking You notice when you get home that the lard is solid at room temperature What does this tell you about the fats in lard?
That it's all saturated fat. Bad fat.
Is lard bad for the human body?
yea lard is pure fat
What is tenderflake lard made of?
Non-hydrogenated Tenderflake the perfect recipe for pastry loversFirst product in Canadian lard and shortening category to carry non-hydrogenated claimMISSISSAUGA, ON, Sep. 22, 2005 (Canada NewsWire via COMTEX News Network) -- Maple Leaf Foods announced today that completely non-hydrogenated Tenderflake pure lard is now being shipped to grocery stores, offering consumers a smarter choice when baking because of the elimination of harmful, processed trans fats. Tenderflake is the first lard in the Canadian retail marketplace to carry the non-hydrogenated claim."Tenderflake lard is a pure animal product, not a processed shortening," says Colin Farnum, Director of Research and Development at Maple Leaf Foods, the company which owns the Tenderflake brand. "In the making of vegetable shortenings, liquid vegetable oils have to be partially hydrogenated in order to make them a solid, thereby creating unwanted trans fats in very high quantities. This is not the case with Tenderflake, a pure pork lard. Because of the way our Canadian pork is raised, it is exceptionally lean, so the naturally-occurring fat is solid. This results in a pure product that is excellent for baking - as generations have found before us. There is absolutely no need to fuss with Mother Nature," says Farnum.Tenderflake, sold in 454 gram bricks and 1.36 kg tubs, has only one per cent trans fat compared to vegetable shortenings which can have as much as thirty five per cent trans fat."Consumers today are looking for 'sophisticated quality'," says Lois Ferguson, Registered Dietitian, author and food trends analyst. "They want to know what they are eating and they love to savour high quality foods. Research shows that many food professionals believe it's important to get back to basics and treat ingredients with simplicity and honesty. Consumers value that too," she says.About Lard----------Pure lard is the secret ingredient to ensuring quality, perfect, tasty and flaky piecrusts. Pie crusts and baked goods made with lard have lighter, flakier crusts than those made with shortening, butter or margarine because of the type of lard's fat crystals. In the oven, lard resists melting as quickly as butter or margarine, so the dough has time to rise higher. Lard can have a very mild, nutlike flavour, making it a perfect complement to fruit and meat pies, and has a long shelf life. Tenderflake has been on the market since 1943.About Maple Leaf Foods----------------------Maple Leaf Foods Inc. is a leading Canadian food processing company committed to delivering quality food products to consumers around the world. Headquartered in Toronto, Canada, the company employs approximately 23,000 people at its operations across Canada and in the United States, Europe and Asia. The company had sales of $6.4 billion in 2004. Supported by its flagship consumer brands - Maple Leaf, Schneiders and Dempster's - and a family of strong regional brands, the company is a market leader across its businesses.Photograph availableSOURCE: Maple Leaf Foods Inc.please contact: Cathy Carter, CJC Communications, (905) 338-0825
Why is there no best before date on the packaging of Tenderflake lard and some canned goods How do you know how long the product has been on the store shelf otherwise?
As to why, you would have to ask the manufacturer. Lard if stored properly and left unopened has a very long shelf life. It will eventually turn rancid once opened if left long enough.
Can you use tenderflake lard to cook french fries?
Yes, it certainly is. It will make the best doughnuts you have ever had. Use an "old fashion" doughnut recipe. The only problem is that the lard's frying capacity does not last long with doughnuts, even with filtering. It is also a bit costly because you have to use several big tubs of the stuff to fill the fryer vessel. But in the end it is all worth it, I tell you no lie.
Is there dairy in tenderflake pie crust?
51/2 cups all-purpose flour 2 tsp. salt 1 lb. Tenderflake lard 1 tbsp. vinegar 1 egg, lightly beaten Water Mix together flour and salt. Cut in lard with pastry blender until mixture resembles coarse oatmeal. In a 1-cup measure, combine vinegar and egg. Add water to make one cup. Gradually stir liquid into flour mixture. Add only enough liquid to make dough cling together. Gather into a ball and make six portions. Each is one shell. Freeze portions seperately if not required immediately. Thaw at room temperature to use.
Is animal lard heathier than vegetable lard?
Vegetable lard does not exist, its an oxymoron. So animal lard;)
Is the word lard a bad word?
The word 'lard' itself is not a bad word. There are some people who use it to insult others, so actually it's the intent of those people to insult and hurt others that is bad, not the word. Lard is a solid shortening made from pork fat; what you have left in the pan after cooking bacon. Until related health problems came to the attention of the public, it was the most common frying fat and baking shortening used in any culture that consumed pork. For taste, anything fried in lard has a much richer flavor than fried in a vegetable product.
Does lard have double bonds?
lard
