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Why does my lard smoke when cooking?

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  • Why does my lard smoke when cooking?



    I get noticable black smoke when cooking with lard. I've tried using a lower temperature. Is this normal?


  • #2
    1



    All I can tell you is your pan is getting too hot. It really shouldn't smoke otherwise.

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    • #3
      1



      Diana you are like my personal adviser on all things primal lol. I did try turning the flame right down, obviously i need to go further. I was thinking it was maybe because it is cheap lard but then I thought fat is fat at the end of the day. My parents think I'm mad using lard and having cream in my coffee. Even though my mum dropped a bottle of wine I handed to her because of her arthritis. It's funny how deep CW goes- I've more or less cured my psoriasis that I'd had for 7 years and she still won't listen!

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      • #4
        1



        Cheap lard could also be the problem. I render my own from a boar I bought a while back. Never used the store-bought stuff.


        When you heat your pan, heat it slowly. Once you scorch your fat it's scorched. You can always add a little more heat if you need it.


        One way to know if you have the right temperature is to drip a bit of your food (egg, batter, whatever) into the fat and see if it cooks right up, or if it takes a couple seconds. If it doesn't cook right up, it's not hot enough yet. Eventually you can tell by sight.


        And do get some better quality fat. I don't know about where you are, but the lard in my grocery is partially hydrogenated. What a shame.

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        • #5
          1



          Thanks for the advice Diana. I'll definitely get some decent lard at the farmers market on sunday. I always used to just put my pan on the highest temperature to "melt" the fat then turn it down to cook with. Obviously I got carried away with Mark saying that lard is the most stable fat at higher temperatures.

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          • #6
            1



            Diana...you are friggin' hardcore! You render it from a bore? That's awesome. How long does that take to do and where do you get it? Why boar vs. something else?


            Just curious...

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