THE FUNCTION OF FAT IN BAKING | butter, shortening, lard, oil
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Welcome back to baking school day 11! Today we are tackling the subject of the function of fat in baking! Fat is essential in keeping baked goods tender and moist but it also helps to leaven our baked goods. There are different types of fat: solid fats and liquid fats. The two types of fat function slightly differently in baking so let’s review each type! The recipe for the homework is in the written post.
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A WHOLE YEARS worth of LARD in 1 DAY
It's not that difficult to render your own lard! Come watch as Carolyn and the girls render a year's worth of lard in ONE day!
For a full step-by-step tutorial, information on the types of fat, and answers to frequently asked questions, visit the blog post here:
LEM Big Bite Meat Grinder:
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WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
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Homemade frosting with Mangalitsa LARD-Farmstead Kitchen Series
Jill shows a novel use for Mangalitsa lard! It's kid approved!
Mangalitsa leaf lard renders clean and light tasting enough for any baking use, even frosting, apparently! Only pure Manga leaf lard will whip up light and fluffy as in the video. BakersGreenAcres.com
Recipe:
1/2 c. butter
1/2 c. Mangalitsa leaf lard
1 c. raw cane sugar
2-4 Tbsp. maple syrup (depending on your taste)
1 egg yolk
1/2 c. milk
1 tsp. vanilla
dash of salt
Beat together for 15 minutes. Can freeze.
Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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What's the difference between lard & white shortening ?
Lard and white shortening are both types of fat used in cooking and baking, but they have some differences in terms of their composition and characteristics.
Lard: Lard is a type of fat that comes from pigs. It is made by rendering the fat from the pig, typically the abdominal region or leaf lard. Lard is typically solid at room temperature and has a distinctive flavor that is often described as rich and savory. It has been used in cooking and baking for centuries and is valued for its ability to add flavor and tenderness to dishes. Lard can withstand high cooking temperatures, making it suitable for frying and sautéing.
White Shortening: White shortening, also known as vegetable shortening or simply shortening, is a type of solid fat made from vegetable oils. It is typically made by hydrogenating vegetable oil, a process that involves adding hydrogen to the oil to make it more solid and stable at room temperature. The hydrogenation process also creates a more neutral flavor compared to lard. White shortening is often used in baking, especially for making pastries, cakes, and cookies. It is prized for its ability to create flaky textures in baked goods and its longer shelf life compared to butter.
Differences:
1. Source: Lard comes from pigs, while white shortening is derived from vegetable oils.
2. Flavor: Lard has a distinct savory flavor, while white shortening has a more neutral taste.
3. Consistency: Lard is solid at room temperature, while white shortening is typically a semi-solid or solid fat.
4. Cooking temperature: Lard has a higher smoke point, making it suitable for high-temperature cooking methods like frying. White shortening has a lower smoke point and is primarily used for baking.
5. Health considerations: Lard contains a higher amount of saturated fat compared to white shortening. While both fats should be consumed in moderation, some people prefer white shortening due to its lower saturated fat content.
When choosing between lard and white shortening, consider the flavor profile and the specific cooking or baking needs of your recipe.
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