What is the difference between "rendered pork fat", lard, and bacon fat?
I've seen lots of references to rendered pork fat in the Momofuku cookbook, references to lard in one of my Schezuan cookbooks, and well everyone knows bacon fat... so what is the difference ? Can you substitute them ?
Not a lot, bacon is basically brined and smoked pork (the process/recipe depends on where you live)
Fat does not actually change in flavour as much as the flesh does when smoked
"Rendered fat" is just the fat that has run off when heating meat. It should be pure fat, with all the impurity left behind, or skimmed off
Depending on where you live, lard is either just pork fat, or a common word for animal fat
In Asian cooking if it specifies pork fat I would use that. Most Schezuan recipes are not smokey flavour based, so it may be noticeable, and appear unusual
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