Announcement

Collapse
No announcement yet.

Lets talk Lard!

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Lets talk Lard!

    So, Lard has a bad rap in the CW land, just mentioning actually using it to cook / eat makes people gag. BUT, i know better, right? I read mark's animal fat primer, but i'd like to go into more detail on selecting / buying / cooking with it.

    On a whim at publics I went to the meat department and asked if they have lard . . long story short they throw away all the animal fat when the butcher meat, but the guy said if i call in early in the day they'll save me some, and give it to me for free!

    So now i have as much beef and or pork fat / lard as i want. . but what do i do with it? Should i even take advantage of this and get it? How do i incorporate it into my cooking and my meals? How do i get my girlfriend to eat it without gaging at the thought?

    So yea . . tell me about lard, who uses it?
    Starting Weight : 338lbs 6/11/2010
    Current Weight: 266lbs
    High-school Weight: 235lbs
    Goal: ????

  • #2
    i save the fat from cooking bacon and throw it into stuff I'm making for flavor. I used it to flavor Quinoa... and it was delish!

    Comment


    • #3
      I don't think there's much you can do with it other than fry with it.

      You can add it to baked foods - for example, there's an old regional English speciality called "lardy cake". But then you've got flour in there, which you don't want.

      People often used to use it in place of butter for spreading on bread. I think in some countries, where lots of pigs are kept but they're not big on dairy farming, that's still done nowadays. But, again, not relevant to you.

      So, basically, use it as a frying medium. It would be good for frying potatoes, but they're probably off the menu, too. I guess use it for meat. Traditionally, people would tend to match the fat and the meat, so it might not be best for, say, a beefsteak. (You'd probably want olive oil or clarified butter or "beef dripping" for that.)

      It would certainly be good for frying eggs.

      Comment


      • #4
        Here you go http://www.cheeseslave.com/2009/07/0...r-lard-tallow/

        talks about rendering lard and tallow (tallow= cow)
        Stats: 5' 4 1/2"
        Been on an off PB.
        March 10th-- starting PB combined with WW (no comments from the peanut gallery!)
        Current weight (March 10): 169 lbs
        Goal weight: 135

        Planned 5Ks
        April 10th, May 29th

        Philly Tri (First time Tri!) June 25



        Journal

        Comment


        • #5
          I 've pretty much been using coconut oil for all those things . . is there a pro-con to lard vs. coconut oil? I have a gallon of the coconut oil, but i can get free pig/cow fat.
          Starting Weight : 338lbs 6/11/2010
          Current Weight: 266lbs
          High-school Weight: 235lbs
          Goal: ????

          Comment


          • #6
            Tell gf that lard has a similar fatty acid profile to olive oil. It's largely monounsaturated fat - really!

            Lard is best known for flaky pie crusts & Southern biscuits. All real chefs use real lard (although theirs is likely from buckets of hydrogenated lard sold in the baking aisle of the grocery store). Use it wherever you see Crisco called for, b/c my guess is that Crisco was invented for whatever lard was supposed to be used for, just like oleo/margarine was invented to replace butter.

            I use lard to brown pork and anything it seems like it would complement well. Potatoes are great pan-fried in lard, tallow, schmaltz (chicken fat), duck fat, goose fat ... I'm getting carried away with my newfound love of being able to use the fats that really taste best with traditional foods!

            I use tallow to brown beef, for example, brown my roast before putting it in the oven.

            I usually get my lard and tallow by skimming it off the top of my broth, since I make it from meat bones. That's not ideal for a pastry crust, but I'm not making that, lol - it is very good for a meat pie crust, like steak & kidney pie, but I'm not making that, either, right? Lol. Traditionally, you get it by taking the fatback or leaf lard (kidney fat) and just melting it in the oven in a nice cast iron skillet or some such. Some fatty gristle will be left, but the rest is your lard that will solidify when it cools again. Strain it if you like and you're good - freshly rendered lard/tallow!

            Tallow is also traditionally used for candles. Also for making pemmican - crumble ground beef (can't remember if it's raw or cooked) w/ tallow & some dried (but not sweetened) cranberries and you've got a food that will literally keep for *years*.
            Last edited by MamaGrok; 08-02-2010, 10:54 AM.
            5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
            Current Weight: 175lb__________________________________Goal: 135lb
            Deadlift: 240lb________________________________________Back Squat: 165lb
            Bench: 130lb__________________________________________Pre ss: 85lb
            ***Winning a 20-year war against binge eating disorder***

            Comment


            • #7
              Variety is important to your diet. I use CO for some things and lard, tallow, other animal fats for others. Depends on what seems like would complement the dish best, and what I've been having a lot of lately.
              5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
              Current Weight: 175lb__________________________________Goal: 135lb
              Deadlift: 240lb________________________________________Back Squat: 165lb
              Bench: 130lb__________________________________________Pre ss: 85lb
              ***Winning a 20-year war against binge eating disorder***

              Comment


              • #8
                They're both good.

                But coconut oil has some quite nice properties, including being anti-microbial. It's even used therapeutically - google "coconut HIV" for an example.

                And you can even use it for dressing salad. Mary Enig recommends an oil mix for dressing salads that's ⅓ oilve oil, ⅓ coconut oil, and ⅓ sesame oil. I haven't tried it, since I just use olive oil, but it supposedly works.

                Nice to have a choice, I guess.

                Comment


                • #9
                  You can also use tallow to make your own soap!
                  Son of Grok has a bit on rendering your own lard & getting cracklins as a bonus.
                  I have some fat in my freezer waiting to be rendered - to go with the pork liver for a pate.
                  As for cooking, I'm like the others & it depends on what flavours I'm looking for & what ingredients I'm cooking with. I like to blend them periodically like bacon fat & coconut oil...
                  How fortunate that you are able to gather some goodies for free! (one man's trash, etc) I'd say hoard n store! and share with any other primal type friends

                  Comment


                  • #10
                    Can you use Coconut oil in a deep fryer for wings?
                    "Guess what?! I got a fever, and the only prescription...is more cowtongue!!"

                    Started my PB Journey April 15th 2010
                    Stats: 6', 258 lbs
                    Total weight lost: 30 lbs
                    Current weight: 228 lbs
                    Goal 200 lbs

                    Comment


                    • #11
                      I'm having trouble with food sticking to the pan when I use coconut oil. Lard tends to have far better non-stick qualities than coconut oil.

                      Comment


                      • #12
                        I've used it for deep frying tortilla chips & popcorn (sorry, post-RealFood but pre-primal), so I would imagine you could. It's hard for me to decide to use so much of it to deep fry anything, though, b/c it's so expensive. We still use peanut oil for wings & such. I wonder what the traditional perspective on deep frying is?
                        5'4" 39yo mother to five sweeties & married to their AMAZING DaddyGrok
                        Current Weight: 175lb__________________________________Goal: 135lb
                        Deadlift: 240lb________________________________________Back Squat: 165lb
                        Bench: 130lb__________________________________________Pre ss: 85lb
                        ***Winning a 20-year war against binge eating disorder***

                        Comment


                        • #13
                          Interesting, i might just get a crap-load of the fat from publics and just store it if nothing else .. maybe i can get crazy and do soap / candles with it!

                          The only hesitation is i doubt its fat from grass fed cows . . but at least it's not process / hydrogenated
                          Starting Weight : 338lbs 6/11/2010
                          Current Weight: 266lbs
                          High-school Weight: 235lbs
                          Goal: ????

                          Comment

                          Working...
                          X