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Lard

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What in the world do I use premixed Bread Crumbs "Bulka Tarta" and lard for?

by Snickety_Shnoine 8 days ago

My GF's mom gave me a 32 oz deli container with a label on it that only says "Bread Crumbs Bulka Tarta". From Google,...

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Snickety_Shnoine commented 7 days ago

Shortening vs. Lard

by dimsumgirl 5 years ago

I have a recipe that calls for shortening. I have lard but no shortening. Should I use the lard or just wait until ...

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sandylc commented 3 months ago

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Good's Potato chips (Blue, for me)... anyplace in Boston

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by grant.cook 4 months ago

Is there any vendor or connection in Boston that can channel Good's Potato chips up to the city? https://www.go...

Markets & Stores Be the first to comment

Fresh Lard @ Mi Pueblo Foods

by Melanie Wong 5 months ago

Freshly rendered, non-hydrogenated lard is a traditional ingredient in some Chinese pastries. For Chinese New Year ba...

Tamales - Is lard necessary plus...

by JoLi 10 years ago

I am going to venture and making this tamale recipe: http://allrecipes.com/recipe/beef-tamales/detail.aspx Questio...

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pavlova commented 5 months ago

Pork parts

by mrshalf 8 months ago

I just received our pig from the processor and have some cuts I'm unsure of how to use. They are jowl, liver, ham in...

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andrewtree commented 6 months ago

How To Store Lard

by Bon Ap 10 years ago

I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experiment...

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anm commented 7 months ago

Char Kuey Teow

by outRIAAge 8 months ago

This is pure Malaysian food, which is always a good thing if life is looking dull. To quote Lucky Peach, the dish is:...

outRIAAge commented 8 months ago

Lard vs shortening vs butter

by lacoet 11 months ago

I'm confused. I thought I had read somewhere that butter and lard weight the same but shortening weights less than bu...

paulj commented 11 months ago

Help to find fatback or fresh lard

by tallblond 1 year ago

Looking for a place in NOLA or greater NOLA area with REASONABLY priced fresh lard, or fatback in order to render my ...

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montuori commented 1 year ago

Pie Crust

by raberbm 1 year ago

Does anyone know of a "ready-made" pie crust made with lard?

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hamiltonm2 commented 1 year ago

Lard, how to can...

by Raffles 3 years ago

We recently went to our local Mennonite butcher to get a pound of un-hydrogenated lard for making pie crust. Accordi...

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BrotherMo commented 1 year ago

Bakers? Lard for meat pie crust, Cornish Pasty

by zackly 3 years ago

I want to make for a British friend a "proper Cornish Pasty". The recipes online are pretty straightforward and rigid...

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kariin commented 1 year ago

Where to by decent lard

by random amblings 1 year ago

Where can I find a local source for lard...not the supermarket kind, but the fresher, higher quality kind. And does ...

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Tonality666 commented 1 year ago

Ham Collagen and lard

by San Antonio Sam 1 year ago

I cooked a bone-in, smoked ham to slice for lunch meat yesteday. I got short on time and also ran out of tinfoil so ...

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Querencia commented 1 year ago

Is lard traditional in corn tortillas?

by Aromatherapy 2 years ago

There's a lively thread on the Boston board about a new Mexican restaurant that brags about using lard in its corn to...

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LorenzoGA commented 2 years ago

When seasoning cast iron with lard, does it make a difference what type you use?

by VongolaDecimo 4 years ago

After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless...

Pheelicks commented 2 years ago

Where to buy lard- Waltham

by rscolao 2 years ago

i have a new sad dairy allergy. Great excuse to try cooking with lard. But from where? The thread I found here on thi...

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Madrid commented 2 years ago

Potato chips fried in LARD!

by algct 6 years ago

A few years ago I purchased a bag of chips which were fried in lard. I think they were Gibbles out of Pennsylvania...

Karl S commented 2 years ago

Why Must Pork Fat Be Rendered for Pie Dough?

by opinionatedchef 2 years ago

After reading many recent raves for including real, fresh, untreated lard (not canned w/ additives) in pastry dough, ...

opinionatedchef commented 2 years ago

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