Excellent Tutorial on Rendering Lard....
Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4335
Printed Date: 26 March 2026 at 21:11
Topic: Excellent Tutorial on Rendering Lard....
Posted By: TasunkaWitko
Subject: Excellent Tutorial on Rendering Lard....
Date Posted: 03 February 2015 at 18:59
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Worth checking out.... http://robbwolf.com/2013/02/21/render-lard-and-free/ - http://robbwolf.com/2013/02/21/render-lard-and-free/ Naturally, the same idea can be adapted and used for poultry fat, beef fat etc.... I've done this on a smaller scale, and it is definitely worth doing; our grandparents knew how to squeeze every bit of usable product from the limited resources that they had available - perhaps if we all learned from them, the world would be a better place!
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Replies:
Posted By: AK1
Date Posted: 04 February 2015 at 18:04
| I can buy pure lard, non hydrogenated, for 2.50 a pound in any supermarket or local store near me. I've tried making it myself... Never again. It stinks up the whole house. Having said that, I do save bacon, chicken, duck, goose... fat. Even pork fat, but to make lard from scratch... nope. |
Posted By: gonefishin
Date Posted: 15 June 2015 at 06:57
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Nice article Tas! Ak, if you try it again you may want to pick a suitable day, no rain, and do it outdoors. Also, as the article suggests, did you use back fat when you did it previously? I don't have any problems with back fat...but it does smell a bit more of the animal. ------------- Enjoy The Food! |
Posted By: AK1
Date Posted: 16 June 2015 at 08:23
| Actually, I did do it outside and did use back fat.. It still stank. |
Posted By: gonefishin
Date Posted: 16 June 2015 at 16:29
Have you done it with leaf lard, which smells less? ------------- Enjoy The Food! |
AK1 wrote:Posted By: AK1
Date Posted: 17 June 2015 at 15:17
| Not yet. But I will see if I can get some. |
Posted By: Effigy
Date Posted: 01 August 2015 at 21:23
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Now here is a thing In my quest for a sustainable lifestyle I render fat quite often. Nothing goes to waste. In my fridge I have beef dripping, bacon fat, duck fat, lard(when I can get it) and hogget dripping. The bones and scraps that do not get rendered go into the stockpot. I often wonder about why chefs don't use these tasty fats more, to me they are full of flavour. By comparison 'cooking oil' can give an unpleasant tasteless oiliness. I love EVO as much as the next person, but like these other fats, it is an ingredient with its own distinct flavour. I try to match up the flavour of the fat I am using with the ingredients of the dish when fat for frying or browning is required. I certainly would never consider to use dripping or lard for an Asian recipe, so why use oil in a recipe that has traditionally always been made with animal fat? I think we have enough history to know now that it isn't dripping that causes heart attacks - it is lifestyle choices, so why not get back to using them? Of course of you are using kilo's of fat to cook your food everyday -that could be different, but we don't, and we eat proper sized portions. Neither of us are overweight nor is our son and he has been raised on animal fats and preservative free home produce, he has no allergies or health issues. There is nothing like crispy roast potato from your garden - all hot and fluffy inside - that has been cooked in duck fat, but stop at just one or two small to medium, and not every day. ------------- Resident Peasant |
Posted By: gonefishin
Date Posted: 02 August 2015 at 20:17
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wise words, effigy! thanks for sharing ------------- Enjoy The Food! |
Posted By: HistoricFoodie
Date Posted: 03 August 2015 at 07:42
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I can't get back to them, Ann, cuz I never left them. Schmaltz of various kinds has always been a staple in my house. The evil rap given animal fats can be laid squarely at the feet of the "healthy eating" faddists. Somehow or other, fat, per se, became evil. And there's a knee-jerk reaction to it by those folks. Suddenly, with real nutritionists getting involved in the battle, there's been a change for the better. Butter and eggs, for instance, are now back on the "good" list. Hopefully, that trend will continue. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: Hoser
Date Posted: 04 August 2015 at 02:17
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Can't say I keep schmaltz hanging around, but there is always a mason jar full of bacon fat in my fridge. ------------- Go ahead...play with your food! |
Posted By: gonefishin
Date Posted: 04 August 2015 at 12:08
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chicken fat is one under rated fat...yum!
------------- Enjoy The Food! |