Lard Quotes

“In his left hand he was holding aloft the German flag; with his right he was shaking hands in smiling effusion with a bald-headed man whose face looked like a pot of lard that has boiled over and eventually congealed in white, flabby, unhealthy drifts and folds.”
― H.E. Bates, The Four Beauties

“Like flours, not all fats are created equal. Oil is fat that is liquid at room temperature but good pastry cannot be made with oil. Flour simply absorbs the oil and the resulting dough is mealy, not tender and flaky. The ideal fat for pastry-making is one with a high melting point because the longer it takes for the fat to melt, the longer it keeps the little parcels of dough separate, generating little packets of steam to puff and lighten the dough. Pig fat (lard) has a high melting point and very little water content, so is ideal on both counts.”
― Janet Clarkson, Pie: A Global History

“It starts with salad, but the notion soon spreads itself throughout my cooking. From today, never again will I leave any toasted remnants of meat or vegetables in the pan. That goo, that savory butterscotch, contains the soul of the meat, its juices, bubbled down to a sticky, golden nectar. Salty as Parmesan, as sweet as honey, it will never again remain unused. Never again will such goodness be left behind in the pan to be dissolved in the washing-up water.”
― Nigel Slater, A Thousand Feasts: Small Moments of Joy… A Memoir of Sorts