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How To Store Lard

by Bon Ap 11 years ago

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


JOSA commented 1 month ago

Tamales - Is lard necessary plus...

by JoLi 11 years ago

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

shanagain commented 2 months ago

How long will different fats last?

by bloodboy 4 months ago

I bought a pack of fats from Fatworks back in October of 2015. About a month after that purchase I had no choice but ...


ClaireS50 commented 4 months ago

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

by Snickety_Shnoine 6 months 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,...


Snickety_Shnoine commented 6 months ago

Shortening vs. Lard

by dimsumgirl 6 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 ...


sandylc commented 9 months ago

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

by grant.cook 10 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 11 months ago

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

Pork parts

by mrshalf 1 year 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...


andrewtree commented 12 months ago

Char Kuey Teow

by outRIAAge 1 year 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 1 year ago

Lard vs shortening vs butter

by lacoet 1 year 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 1 year 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 ...


montuori commented 1 year ago

Pie Crust

by raberbm 2 years ago

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


hamiltonm2 commented 2 years ago

Lard, how to can...

by Raffles 4 years ago

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


BrotherMo commented 2 years ago

Bakers? Lard for meat pie crust, Cornish Pasty

by zackly 4 years ago

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


kariin commented 2 years ago

Where to by decent lard

by random amblings 2 years ago

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


Tonality666 commented 2 years ago

Ham Collagen and lard

by San Antonio Sam 2 years 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 ...


Querencia commented 2 years 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...


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...


Madrid commented 2 years ago

Potato chips fried in LARD!

by algct 7 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

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