Rendered pork fat vs lard vs bacon fat?

Marcus Leon
  • Rendered pork fat vs lard vs bacon fat? Marcus Leon

    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

pork fats bacon
Related questions and answers
  • What's the theory on using water vs oil for chicken marinades? I ask because of this recipe: After multiplying the recipe by a lot, it makes a good marinade, but almost all of the other marinades I've seen online involve oil. Why does this one use water? (In case the link goes bad, the recipe is: 1 Tbsp Honey 1 Tsp Yellow Mustard 1 Tsp Sriracha 1 Tbsp Water)

  • When I look for the calorie count of ground beef, for example, I see 480 for 8oz 85% lean ground beef. Fair enough. But this site shows 34g of fat, precisely 15% of the 8oz I started with. Seeing how much liquid is left in the pan, I imagine some of the fat had to have melted out. Yet, I'm unable to find a site that will at least hint at a better estimate based on the cooked product. Another site shows cooked calorie/fat count but the fat calories are actually higher for 8oz than with the uncooked from the first site. Clearly, I'm missing something. I was expecting to find a pre-cooked count

  • of it coagulated into a gooey, stretchy mass. What is the difference between Romano and Parmesan, that would make them behave so differently when mixed with hot, starchy water? Are there other similar

  • Recently I made a simple tomato sauce using canned tomatoes. In the recipe it said to first put the tomatoes in the pan, then the juice. I followed this advice and the sauce was great, but will the sauce turn out great again even if I put tomatoes & juice in the pan at the same time? Does it make a difference putting the juice into the pan after the tomatoes? If you need more information, this is the recipe I used.

  • So I know that one should never substitute chocolate chips for chocolate in a recipe, but I'm new to the game and don't really know what the deal with these callets is. Are they essentially the same as chocolate chips, or can I buy a massive bag of them and use interchangeable with chocolate chips as well as bar chocolate? Sorry if this is a rookie question.

  • I've never understood why water found in the wild should reach a temperature of about 200 to be safe, but food leftovers only need to reach 165 to be considered safe. Does someone know the reason for this difference?

  • What is the difference among the vanilla extract and the powdered vanilla? When I'm making a certain recipe if it required vanilla extract, is it ok to replace it with powder, and what is the proportion among them? I am intending to use powdered vanilla in a buttercream recipe from Martha Stewart's recipes, is it recommended to substitute?

  • Pi day is coming up quickly! What are the technical differences between pie, tart and quiche? Tarts are sweet. Here are my observation so far: Pies can be either sweet or savoury. Quiches must be savoury. A pie can be with and without a lid. Tarts and quiches don't have lids. (See “Pie” vs “Tart”?) Tarts can be small. Quiches and pies are cut up and shared. Both pies and tarts can contain fruits. All have a pastry bottom. All may be served hot or cold, depending on the filling. All are rounded. Please feel free to correct me. Sorry to be too technical. I'd like to avoid

  • Cast Iron vs Steel JustRightMenus

    1. What is the advantage of a steel skillet over a cast iron one? I currently use cast iron for most everything and am curious what I might be missing. 2. If there's an advantage to getting a steel skillet as well, what would be recommended? 3. Is a steel skillet good for cooking omelettes? Here's my current cast iron skillet arsenal, measured inside bottom: Wagner Size #3 - about 5...... and they are losing the nonstick surface. I've killed 6 nonstick pans in 5 years, and I'm done with them. I'm looking to get a new egg pan, thinking about an enamel-inside pan, as that's what my mom used

Data information