Does anyone here cook with lard? Could you explain how? Do you have to store it in the freezer? Does it taste alot different than crisco in the baked goods? I would like to not use hydrogenated oils anymore as much as possible. Thanks~Diane

-- Diane (river_roost@lycos.com), April 11, 2002

Answers

Diane:

If you go up to the top where it says Lusenet and click there and then go down the list until you get to the Cooking/Craft site they just had a big discussion not too long ago regarding the use of lard. I have rendered ours from our own hogs and stored it in 3 lb. coffee cans in the freezer. However, I am switching over to olive oil and so I have yet to use it. It looks like Crisco in color and texture.

-- Marie in Central WA (Mamafila@aol.com), April 11, 2002.

I used lard in pie crust once, when I was housekeeping for someone- the lard was their request-and the crust was very flaky. Used the same amount as would have been used of Crisco. I would think that olive oil would be better for you than the lard.....hardening of the arteries and all that.

-- cindy palmer (jandcpalmer@sierratel.com), April 11, 2002.

Lard does make the best pie crusts. And french fries have a great flavor cooked in lard. We don't use it as much as we used to. It does not have to be refrigerated and you find it on the store shelfs. But we usually kept it in the fridge.

-- Irene Burt (renienorm@aol.com), April 11, 2002.

If my lard supply is limited, I save it for biscuits. Nothing makes better biscuits. You use it just like shortening in equal amounts. I have never refrigerated my lard or frozen it. It doesn't last long as I use it all the time if I have it. My husband sometimes puts a little salt in the fat when he renders it, but we keep it in 5-gallon plastic buckets. Of course, we put it in large kettles until it cools enough for the bucket. If cooked to the proper stage, it won't go rancid for quite a while. I have had some to last years.

-- Robin Downing (Southpawrobin1@aol.com), April 11, 2002.

Interesting that you would ask that, it's rendering time for me today. Use it the same way you would use the crisco. It's pretty much tastless if it's been rendered properly, but seems to make the texture of baked goods a lot nicer than the hydrogenated junk. If all of the water is cooked out, and you keep the air from getting to it, it keeps indefinetly. I pour it hot into wide mouthed canning jars, and let it seal as it cools.

-- Connie (Connie@lunehaven.com), April 12, 2002.

Thanks, I did look in the archives last night but I still had more questions. I know some think it is unhealthy to use lard but I think it is better than all processing and the soy. I will give it a try this week. We do not raise pigs, only goats, guinea hens, and chickens so I will have to buy it at the store. Thanks Again! ~Diane

-- Diane (river_roost@lycos.com), April 12, 2002.

Diane, store-bought lard has been hydrogenated just as Crisco has, and is just as bad for your health. You want to cook with home rendered lard only, since current research has determined that it is nearly as good as olive oil.

-- Julia (charmer24@juno.com), April 12, 2002.

Can you get some from the butcher? ~Diane

-- Diane (river_roost@lycos.com), April 12, 2002.

Lard? From the butchers? I've never know any custom butchers to render lard. They might be able to sell you pork fat so you can render it, but that depends on the butcher. Call and ask.

-- Julia (charmer24@juno.com), April 12, 2002.

We always cooked with lard when I was growing up. My mother and her parents and grandparents always used it. Nobody in mom's family ever had any clogged arteries. They mostly lived into their late 90's. It is the pesticides and insecticides and preservatives and chemicals in the air and water that are killing people, not lard. Margerine and canola oil are two of the worse things that have been put over on the American people.

-- kim in CO (kimk61252@hotmail.com), April 12, 2002.

You are so right! I believe that over eating is the cause of alot of this. If you don't eat to much your body will use up everything. Most of us could eat about a third less and we would be much healthier.

-- Diane (river_roost@lycos.com), April 12, 2002.

I don't do much baking anymore, but I fry a lot and anything fried is fried in lard. Sure makes food taste delicious! Better than when I used oils. I've never used Crisco, so I can't comment on a comparison. I purchase lard in the store. They sell it here in various sizes from 2 pound bricks up to 25 pound buckets. It states on the bucket that refrigeration is NOT required.

There's a recipe for pie crust on the bucket. Most everyone around here uses lard for pie crusts.

Lard is what makes a difference in the mexican restaurants. The places with the best tasting food use lard....in my opinion!

I use lard like I would use the oils or butter. Hmmmm, this is making me hungry. I think I'll go make some french toast!

-- ~Rogo (rogo2222@hotmail.com), April 13, 2002.

Thanks so much for all your replies. I would like to stay away from so much soy bean oil. If it is true that soy can affect your estrogen level then I would say it would be wise not to get to much of it. I am sure I get enough through the pre packaged foods we eat. We try to cook from scratch as much as possible. ~Diane

-- Diane (river_roost@lycos.com), April 13, 2002.

Cindy: Don't try making those pie crusts with olive oil! Well, I suppose if your making some kind of meat pasty, like a chicken pot pie, it might not taste too weird, but I hate to think of....let's say a lemon chiffon pie with an overtaste of olive....brrorororo0000h!

Also, those of you who use Crisco - and I do, on occasion: I've come to the conclusion the stuff is highly indigestible. Experiment a bit and keep notes of your eating - and alimentary - habits, and perhaps you'll agree with me. I usually cut the Crisco to no more than 50% of the solid fat ingredient, with the other portion being either butter or lard.

High quality lard does, indeed, make flakiest crusts and, in my opinion, the tastiest.

If you think the LDL oils are better for your health, you can make an oil-based crust (rather than a solid-fat one). It can make an acceptable crust, but it always will be more mealy than the high- flake that butter, lard or Crisco can create.

-- Audie (paxtours@alaska.net), April 13, 2002.