Baking with lard?

by tweetie 2 years ago

I come to you with yet another quarantine related/pantry restricted question, this time looking for recipes and advice about baking with lard. I've got butter but also lots of lard that I scored m...

Butter, Lard & Tallow... Yum, Yum!

by kelvin_of_ranard 2 years ago

How many Hounders have switched from margarine/veggie oil to animal-fat cooking, and found substantial taste improvement in your food? Are you following a ketogenic or LCHF diet and thriving, or n...

Tallow vs Lard

by borisabrams 2 years ago

Hey! So i saw Epic's Grass Fed Tallow in a store and was intrigued by it. Online it seems that neither tallow nor lard have any real taste and can be used interchangeable. Does the same rin...

Is lard traditional in corn tortillas?

by Aromatherapy 6 years ago

There's a lively thread on the Boston board about a new Mexican restaurant that brags about using lard in its corn tortillas, with a lot of comments that lard is traditional. I'd always thought tha...

How long will different fats last?

by bloodboy 4 years 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 to leave the country. I have just returned last week and have a ton of bottles o...

Why does lard...

by Chandler114 2 years ago

I buy fischers lard. When I buy it its creamy and white, and although soft, can hold it's shape. After I fry in it it's runny. Like it never fully regains it ability to keep solid form. Why?

Shortening vs. Lard

by dimsumgirl 10 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 I can go out and buy the shortening? How different are they? I'm making ginger...

Tamales - Is lard necessary plus...

by JoLi 15 years ago

I am going to venture and making this tamale recipe: http://allrecipes.com/recipe/beef-tamales/detail.aspx Question is, is 3 cups of lard really necessary? Do you have other healthier alternativ...

How To Store Lard

by Bon Ap 15 years ago

I traditionally use Crisco in my pie crust, but wanted to avoid hydrogenated oil this Thanksgiving, and so experimented with lard. I was somewhat nervous about it, but was pleasantly surprised by ...

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

by Snickety_Shnoine 4 years 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, Bulka Tarta just means bread crumbs in polish. However, the ingredients are: ...

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

by grant.cook 5 years ago

Is there any vendor or connection in Boston that can channel Good's Potato chips up to the city? https://www.goodschips.com/ (Adamstown, PA) I have on rare occasion picked up a few bags w...

Fresh Lard @ Mi Pueblo Foods

Melanie Wong
by Melanie Wong 5 years ago

Freshly rendered, non-hydrogenated lard is a traditional ingredient in some Chinese pastries. For Chinese New Year baking, I was able to find what I needed at Mi Pueblo in Salinas. Two cups of lard...

Pork parts

by mrshalf 5 years 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 roast and a slab of pork fat which is easy - I'm going to render in the crock ...

Char Kuey Teow

by outRIAAge 5 years ago

This is pure Malaysian food, which is always a good thing if life is looking dull. To quote Lucky Peach, the dish is: "heaps of noodles, random proteins, cooked in lard." There is no way to make it...

Lard vs shortening vs butter

by lacoet 5 years ago

I'm confused. I thought I had read somewhere that butter and lard weight the same but shortening weights less than butter. Now I found a site that equals lard and shortening in weight, and says bu...

Help to find fatback or fresh lard

by tallblond 5 years ago

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

Pie Crust

by raberbm 6 years ago

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

Lard, how to can...

by Raffles 8 years ago

We recently went to our local Mennonite butcher to get a pound of un-hydrogenated lard for making pie crust. According to the 10 year old young lady working the counter that afternoon, all they h...

Bakers? Lard for meat pie crust, Cornish Pasty

by zackly 8 years ago

I want to make for a British friend a "proper Cornish Pasty". The recipes online are pretty straightforward and rigid but I'm wondering about the fat for the dough. Lard, Crisco, butter, beef fat a...

Where to by decent lard

by random amblings 6 years ago

Where can I find a local source for lard...not the supermarket kind, but the fresher, higher quality kind. And does anyone have experience substituting solid shortening for lard. I suspect the fl...