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Lardons recipes 70 recipes Cookpad
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Master the Lardon. It's Actually Better Than Bacon Bon Appétit
Cut the bacon: Have a plate lined with paper towels ready for the cooked bacon. Take about 6 pieces of thick-cut bacon, and cut them crosswise into ¼ to ⅓-inch slices. You can also make cubed lardons, and then you'll want to cut the bacon into about ⅓-inch small dice. Cook the bacon lardons: Heat a large, heavy skillet over medium heat.
Lardons recipes 75 recipes Cookpad
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Here's how to make Bacon Lardons with thick-sliced bacon. (Scroll down for directions to make lardons with slab bacon.) Step 1: Cut bacon in 1/4- to 1/3-inch matchstick strips. I prefer to cut across the short side of the bacon strips so that each lardon has a mix of fat and leaner meat.
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Firstly, try to arrange the pieces in a skillet so that they are not touching, ensuring a more even frying process, and start with a cold frying pan, allowing the lardons to cook slowly. From.
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Lard is also a source of cholesterol. But as far as fats go, it's far from the worst. Lard boasts 20 percent less saturated fat than butter and a higher concentration of "healthy" monounsaturated fats, according to The Guardian. Pure lard also doesn't contain any trans fats—the thing the World Health Organization is working to eliminate.
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1. General Grocery Store. Most grocery stores have a small selection of lard products. Although there is not a huge variety, there are still some to choose from. Since lard is pork fat, this is typically placed in a refrigerated area because it can go bad when left at room temperature.
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Armour lard is one of the healthiest cooking fats you can buy. Lard has all the good stuff you want, like heart-healthy monounsaturated fats, which are said to lower LDL cholesterol. In fact, studies show lard is a better source of these fats than butter, coconut and corn oil. Lard also has less of the stuff you don't want, like saturated fat.
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This whole-animal butchery in Santa Monica sources their meat from independent farms, including American wagyu from Snake River Farms in Idaho, veal from Pennsylvania's Marcho Farms, and beef from Novy Ranches in Simi Valley. They also dry-age in-house, if you're looking for an extra tender and flavorful cut. To order, call (310) 998-8500.
How To Cook Lardons (Bacon Lardon)
The uses of lardons vs. bacon differ, too. Lardons are commonly used as an add-on in cooking, such as sautéing vegetables or larding meat. On the other hand, bacon is used primarily as an independent ingredient. That's because bacon isn't cured as long as lardons are and don't have a distinct salty flavor.
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Lard: Lard is pork fat (tallow is beef fat). It has a much higher melting point and is good for making flakey baked goods and for deep frying. Lard does have a slight flavor, but it's not a sweet flavor like butter. Crisco: Crisco is a hydrogenated vegetable oil. Crisco is a little more dense than margarine and has no flavor.
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To make them on your own, slice slab bacon into ¼" strips. Cook them slowly over medium heat until most of the fat has rendered out. Stay alert! Go too far and you'll end up with bacon bits. Then.
