Grainy Compound Lard
Ingredients
Directions
Prepare
Combine the cottonseed oil, oleo stearine, tallow, and prime steam lard in a mixing container, then mix thoroughly until well combined.
Filter the mixture if a very white product is desired.
Finish
Work the mixture with paddles or agitators to achieve a smooth consistency.
Draw the product cold to maintain its quality.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cottonseed oil
- Makes up most of the blend, giving the lard its soft, spreadable fluidity at room temperature.
- Oleo stearine
- Adds firmness by contributing solid fats that help the blend hold its shape.
- Tallow
- Provides solid fat that adds body and structure to the finished blend.
- Prime steam lard
- Contributes animal fat that adds richness and flavour to the blend.
The step that matters
Working the mixture to a smooth consistency. Fats crystallise as they cool, and mechanical working with paddles or agitators breaks up large crystals so the product sets smooth rather than grainy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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