Re: Lard: Fat of the future


"Bubbabob" <rnorton@xxxxxxxxxxxxxxxxxxxxxxxx> wrote in message
news:Xns96B3B4E481DB3dilfjelfoiwepofujsdk@xxxxxxxxxxxxxxx
> axlq@xxxxxxxxxxx (axlq) wrote:
>
>>
>> You don't need lard when palm oil is available (NOT palm kernel oil,
>> but palm oil). Spectrum Naturals makes organic vegetable shortening
>> from organic palm oil. It's available at Whole Foods Market. Palm
>> oil is naturally solid at room temperature without hydrogenation, it
>> has NO trans fats, no cholesterol, has 40% less saturated fat than
>> palm kernel oil, and it cooks and bakes just like real shortening.
>> On the other hand, it's nearly half saturated fats.
>>
>
> Palm Oil also has a profoundly strong flavor and aroma that tends to
> overwhelm other ingredients. It's a necessity for African and Brazilian
> cooking but it's out of place in most other cuisines.

I hadn't thought of the strong flavor because of the nature of palm oil.
But I do use palm sugar occasionally and it is quite strong. Strong
connection. I missed it. Thanks for your information.
Dee Dee


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