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Thread: Sweet Lard?

  1. #1
    maxine in ri Guest

    Default Sweet Lard?

    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

  2. #2
    Victor Sack Guest

    Default Re: 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

  3. #3
    maxine Guest

    Default Re: Sweet Lard?

    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

  4. #4
    Arri London Guest

    Default Re: Sweet Lard?



    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.

  5. #5
    =?ISO-8859-1?Q?Bobo_Bonobo=AE?= Guest

    Default Re: Sweet Lard?

    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

  6. #6
    Arri London Guest

    Default Re: Sweet Lard?



    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.

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