Lard

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...

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...

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...

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 ...

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: ...

by mrshalf 2 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 ...

by outRIAAge 2 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...

by lacoet 3 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...

by tallblond 3 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

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

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...

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 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...

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 I just put it in the fridge still wrapped in the foil it cooked in. The outs...

by Aromatherapy 4 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...

After much frustration, I gave up on seasoning my pan with flaxseed oil (the Sheryl Canter technique). Like countless others, i've concluded that this method is just prone to flaking. My next attem...

i have a new sad dairy allergy. Great excuse to try cooking with lard. But from where? The thread I found here on this topic was 6 years old so I thought I'd ask for an update before heading out...