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What are the chances that lard will make a comeback in cooking?
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32 comments:
Already has.
A big chance. We use bacon fat all the time in our kitchen. Fake crap vs. real fat? I'll take the real deal.
My friends would kill me if they knew but I only use lard when I am frying chicken. My Southern godmother taught me that lil secret and I swear it makes a world of difference. Then again it's not like I fry chicken often maybe 4x a year if that.
Enty, no just no. Thats artery clogging. Don't you want to live to 103?
Am with Carla - not only is it "back," it never really left.
Slim and next to none. And Slim's outta town. You can sneak it in, but if people know they wont eat it. I personally have digestive issues, wld end up in er if i ate that. But oh man, i used to and bacon fat on anything rocks!!
Did somebody say lard?
Montana, same here (except I soak my chicken in buttermilk overnight.) NOTHING beats lard for frying chicken!
NOT SAFE FOR WORK!!!!!!!!!!!!!
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I think old people in my family still collect it from the Sunday roast, pop it in a pudding bowl & call it "shortening". *gag* I know you can buy it here, and it's not dissimilar to copha *gags again*
Real fat is better than processed fat.
Ow! Ah dust buned mah tongue on sthcalding hot cothee! It huts like a bitth!
My mother-in-law used lard to cook & I ended up living on the toilet. Really upsets my system.
It's been making a comeback for a while. You should google it. It's much better for you than shortening and lard from non-commercially raised pigs is better for you than butter and many of the vegetable oils. It has something to do with animal fat being closer to what our bodies already have in them.
Glad to see the love for saturated fats. They've gotten a bad rap.
Why? Every day there are KTrash posts. Every day posters comment that they hate these posts. Why? If nobody ever commented it would all go away. Blog content might jump up a notch or two. But people continue to comment on KTrash posts. Why?
My grandma always collected the drippings --she had a little covered bowl on her stove--and she used them all the time.
French fries in duck fat are heavenly.
I have recently stopped buying frozen chips ( french fries, but fatter ) and cooking them in sunflower oil because it's just not the same. I am now cutting my own chips from Maris Piper potatoes and frying them in lard. It takes a little longer but there is no comparison in taste. Just like momma used to make.
I still use olive oil for all other cooking that requires fat. Apart from pastry ( yes ladies, I bake when I need to ) where I have started to use full fat butter again.
If food is going to kill me then I'm going to damn well enjoy it.
@Craig. They have not full fat butter? Ewww. What's the point?
I use what's appropriate for the recipe I'm making (or my current level of laziness.)
I have all kinds of oils in my pantry and use whichever one I need for the recipe I am making or what mood I am in. Between having some of the best cooks in the world teach me (my grandma's and mom) and the restaurants I was blessed to work at I have some recipes I love to cook, especially at this time of the year. I have Corn, Coconut, Olive,Peanut,Sesame and avocado oils. I also have Crisco and lard. In my refrigerator you will find real butter and none of that fake margarine crap!!
It's been back. Any bakery w/ amazingly rich treats is prolly using it. The Amish around here use it, and the improvement in taste is significant.
Wait, are we talking about Paula Deen or lard lard?
Comeback? It never left.
Ugh. Canadians generally tend to use shortening, not lard, in my experience, and personally I feel ill every time I do ingest lard. Hubby grew up on lard sandwiches and has a visceral reaction to lard now. No thanks.
It never left. I am not ashamed to say that I eat breakfast burritos that have lard in them. Bean and cheese. Potato and chorizo. Yuh Meeeee.
It's not fat that's the bad guy it's fucking sugar. It's the WHITE DEATH!
Back? it never left. We have something in the UK called Lardy cake. It's like a fruit bread, layered with lard and covered in sugar. It's amazing, it shouldn't be, but it is.
I have been switching to lard from shortening when making pie crusts since alls the nutritionists told me it is relatively healthier. They also advocate for margarine instead of butter, though, so I don't follow everything, cause nothing browns like butter
Italians do. Put me outside, working in the sun, I brown up pretty good.
Count Jerky, then?
@L: Nah, I'm not tough to chew, I'm more melt in your mouth ;)
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