Tallow vs. Lard: Why Your Fries or Pie Crust Always Feels Off | The Secret Only Master Chefs Know

Описание: Tallow vs. Lard: Why Your Fries or Pie Crust Always Feels Off | The Secret Only Master Chefs Know
Tallow and lard are often mentioned together, but they’re not the same thing. Both are traditional animal fats that humans have used for centuries, long before modern cooking oils became common. In this video, we break down where tallow and lard come from, how they’re made, how they behave in cooking, and why those differences still matter today. From texture and flavor to heat stability and historical use, this is a clear, straightforward explanation of two fats that shaped everyday life for generations.

If you’ve ever wondered why recipes specify one over the other—or why these fats are making a comeback—this video explains it simply, without hype or confusion.
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Timestamp:
00:00: Intro - Animal Fat
01:15: When Cooking Fat Came From the Backyard
02:26: The First Split: Not Just Fat, but the Animal Behind It
03:41: The Touch Test: One Stays Firm, One Stays Soft
04:40: Flavor: One Speaks, One Disappears
05:43: Heat: Where the Pan Tells the Truth
06:48: Dough: Why Lard Creates Flake and Tenderness
07:55: Nutrition: Similar Foundations, Subtle Differences
08:59: Beyond Food: One Lit Rooms, One Fed Homes
09:51: The Five-Second Rule: Choose the Right Fat Instantly
10:38: Conclusion - A Small Lesson About How Humans Choose
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