1. When boiling lard, if you directly pour fat meat or lard, part of the meat at the bottom of the pot will burn and blacken too quickly, resulting in the overall color of the subsequent cooking oil is not white. If you add a ladle of water first and then pour fat meat or lard, the meat will be heated with water insulation, and the water temperature up to 100 degrees is not enough to burn black fat meat or lard, so adding water to boil lard can stabilize the lard, The lard is finally white without blackening.
The temperature of lard is very high throughout the whole process. If the lard is directly boiled without adding water, even if the bottom of the pan is not burnt, the temperature of the oil during the whole process is very high. If a little water is accidentally dropped or there is water on the lid of the pan, the splash of oil droplets generated in the moment will be very harmful. If the lard is boiled with water, the oil will be boiled at the bottom throughout the whole process because of the high water density, The fat on the upper layer is not easy to overheat because of the heat insulation and heat conduction of water. The risk of boiling lard is lower, and the water on the bottom of the pot will slowly evaporate into steam, so the lard can be boiled well in the end, making the whole process safer and more reassuring.
The aroma in lard mainly comes from the volatile gas in fat or suet, which is easy to volatilize and dissipate when exposed to high temperature. Therefore, if the fat or suet is directly boiled without adding water at the beginning, the heating speed of fat or suet is too fast, and the aroma gas carried inside will dissipate faster, resulting in the final boiled lard being less fragrant than that boiled with water.
