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40 C is indeed over 100 F, so you didn't butcher the conversion. But amorphous solids like lard and butter don't really have a melting point, they have a range of temperature in which they transition from solid to liquid. So anybody talking about a melting "point" is simply picking one point out of that range and randomly declaring it to be "the" point. So ...


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The melting point of lard can vary quite a bit: Wikipedia claims as low as 86F, depending on the type of pork fat used. (I don't know what their source is, but that sounds about right to me.) That number will also vary depending on the exact rendering and processing method, particularly cooling which will affect crystalline structure of the solid. Rapid ...



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