Lemak babi

Cithakan:Infobox oils Cithakan:Infobox oils Lemak babi iku putih semi-ngalangi lemak produk dijupuk dening Rendering ing lemak saka babi . ^[1] Punika bentenaken saking tallow, produk padha asalé saka lemak saka sapi utawa wedhus .

lemak babi bisa diwenehake kanthi kukus, nggodhok, utawa panas garing. Kualitas kuliner lard beda-beda gumantung saka asal lan cara pangolahan; yen digawe kanthi bener, bisa uga meh ora ambu lan tanpa rasa. ^[2] Kandhungan asam lemak jenuh sing dhuwur lan ora ana lemak trans . Ing ritel, daging babi sing ditapis biasane didol minangka blok sing dibungkus kertas.

Akeh masakan nggunakake lemak babi minangka lemak masak utawa nyuda, utawa nyebar kanthi cara sing padha karo butter . Iki minangka bahan kanggo maneka panganan gurih kayata sosis, pätés, lan isi . Minangka pengganti butter, nyedhiyakake flakiness kanggo jajanan . Ing masakan kulon, iki menehi popularitas kanggo leng nabati, nanging akeh juru masak lan tukang roti sing isih seneng lemak liyane kanggo panggunaan tartamtu.

Rujukan

↑ "Lard" entry in the online Merriam-Webster Dictionary. Accessed on 2020-07-05.
↑ E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.

[merriam-1] "Lard" entry in the online Merriam-Webster Dictionary. Accessed on 2020-07-05.

[clif1955-2] E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture.

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