Thread: Sweet Lard?

maxine in ri <[email protected]> wrote:

> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?

From what I gather, it is unsalted lard. It can probably be substituted
by some vegetable fat.

Victor

On Apr 4, 10:12*pm, Arri London <biot...@ic.ac.uk> wrote:
> maxine in ri wrote:
>
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
>
> > What is it? *Is it still sold today? *What would be a tolerable
> > substitute for a vegetarian dish?
>
> > maxine in ri
>
> Most of the time 'sweet' means either fresh (as in not rancid) or
> unsmoked. What is it meant to be used for? If it's just for frying, then
> any solid veg fat will work. If it's meant to be wrapped around
> something than they mean caul fat, which is a sheet. Can't think of a
> veg substitute for that.

It was for frying and for the sauce, so unsalted solid fat should
work.

Thank you and Victor.

maxine

maxine in ri wrote:
>
> I was scanning through a Chinese cookbook on line and one of the
> ingredients I never heard of was Sweet Lard.
>
> What is it? Is it still sold today? What would be a tolerable
> substitute for a vegetarian dish?
>
> maxine in ri

Most of the time 'sweet' means either fresh (as in not rancid) or
unsmoked. What is it meant to be used for? If it's just for frying, then
any solid veg fat will work. If it's meant to be wrapped around
something than they mean caul fat, which is a sheet. Can't think of a
veg substitute for that.

On Apr 4, 4:59*pm, azaze...@koroviev.de (Victor Sack) wrote:
> maxine in ri <weed...@gmail.com> wrote:
>
> > I was scanning through a Chinese cookbook on line and one of the
> > ingredients I never heard of was Sweet Lard.
>
> > What is it? *Is it still sold today? *What would be a tolerable
> > substitute for a vegetarian dish?
>
> From what I gather, it is unsalted lard. *It can probably be substituted
> by some vegetable fat.

Palm oil.
>
> Victor

--Bryan

maxine wrote:
>
> On Apr 4, 10:12 pm, Arri London <biot...@ic.ac.uk> wrote:
> > maxine in ri wrote:
> >
> > > I was scanning through a Chinese cookbook on line and one of the
> > > ingredients I never heard of was Sweet Lard.
> >
> > > What is it? Is it still sold today? What would be a tolerable
> > > substitute for a vegetarian dish?
> >
> > > maxine in ri
> >
> > Most of the time 'sweet' means either fresh (as in not rancid) or
> > unsmoked. What is it meant to be used for? If it's just for frying, then
> > any solid veg fat will work. If it's meant to be wrapped around
> > something than they mean caul fat, which is a sheet. Can't think of a
> > veg substitute for that.
>
> It was for frying and for the sauce, so unsalted solid fat should
> work.
>
> Thank you and Victor.
>
> maxine


YVW. Lard is indeed common for frying in Chinese cooking.