Do you use lard?

[Burt Blank]

[Mod.Edit: post moved to form new topic (MG)]

Lard is a "superfood" I can't understand why it's not trendy. Schmaltz is a Yiddish word for rendered chicken fat and in Jewish kitchens it is saved and prized. Being a heretic I save all rendered fats for re use.

View: https://www.youtube.com/watch?v=vk3MIWBnvt8

 

[Morning Glory]

I do use it sometimes. Its fantastic in hot water crust pastry (for pork pies). In Italy there is something called lardo which I think is closely related to lard. Also, there seems to be a long tradition in the USA of saving bacon 'drippings' which I suppose are more or less the same as lard.

 

[Burt Blank]

Its fantastic in hot water crust pastry (for pork pies)

Never leave your pan with the boiling water and lard on the heat to answer the door. The lard melts float to the surface and seals in the steam. It then goes wooooosh and splatters the ceiling.

 

[MypinchofItaly]

I do use it sometimes. Its fantastic in hot water crust pastry (for pork pies). In Italy there is something called lardo which I think is closely related to lard. Also, there seems to be a long tradition in the USA of saving bacon 'drippings' which I suppose are more or less the same as lard.

Correct. In Italy 'lardo' is quite used especially in sardinian seadas, piadina romagnola and pastries.
Sometimes is replaced by oil because lard is quite calorific

 

[CraigC]

Have 2 containers of Manteca in the fridge! Can't make good tamales with out it or some other Mexican foods for that matter! Good carnitas require it, just like duck confit requires duck fat.
Does anyone still use it for pie crusts, leaf lard that is?

 

[medtran49]

Lardo is also a cured/weighted/aged charcuterie product like prosciutto that is sliced thinly and eaten as is. It is traditionally made in marble boxes, using the top piece of marble as the weight.

 

[TastyReuben]

Yep.

 

[Mountain Cat]

Never leave your pan with the boiling water and lard on the heat to answer the door. The lard melts float to the surface and seals in the steam. It then goes wooooosh and splatters the ceiling.

Voice of experience??? Sorry...

 

[Morning Glory]

Does anyone still use it for pie crusts, leaf lard that is?

You can't make a decent hot water pie crust any other way IMHO. Is leaf lard the same as UK lard?

 

[Morning Glory]

Lardo is also a cured/weighted/aged charcuterie product like prosciutto that is sliced thinly and eaten as is. It is traditionally made in marble boxes, using the top piece of marble as the weight.

Well you certainly wouldn't want to eat British lard as a charcuterie product...

 

[caseydog]

Well you certainly wouldn't want to eat British lard as a charcuterie product...

In most of the US, lard is called lard. In Mexico, it is Manteca. In Texas, it is typically labeled both ways.

I have not used it in a long time. I made carnitas with it once, but really didn't think the taste was different enough to justify the mess. You can't just pour pure fat down the drain.

CD

 

[CraigC]

You can't make a decent hot water pie crust any other way IMHO. Is leaf lard the same as UK lard?

Leaf lard comes from around the kidneys, not sure what UK lard is.

 

[Morning Glory]

Leaf lard comes from around the kidneys, not sure what UK lard is.

A little more research shows that its the same here - I think the white blocks of lard for sale in supermarkets are from other parts of the pig (back) or maybe a mix of leaf lard and back.

The word larder (as in food cupboard) comes from the word lard.

 

[Burt Blank]

Voice of experience???

Yes mate!

 

[Burt Blank]

I like to wrap venison fillet and topside of beef in Caul