Lard
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Steeeve
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FOOD SCIENCE
Cooking Fats
Lard
Lard's culinary comeback challenges decades of dietary dogma about animal fats
6 hours ago
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Why is lard considered superior to many vegetable oils for baking flaky pastries?
Because it has a lower smoke point than vegetable oils
Because it contains trans fats that improve texture
Because its semi-solid texture and fat composition create tender, flaky layers
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