I haven’t needed to buy lard since I started buying large cuts and rendering the trim to make tallow and lard. I chop the trim render it in a dutch oven in my oven at 300. Fish out the cracklings regularly for a clean flavor, leave them in longer for more pronounced flavor. I grind the cracklings and the fat that’s trapped in them into a peanut butter like paste that use to add depth to legumes, soups and stews. It gives a nice roasted meat flavor to things.
I have friends that raise heritage breed Red Wattle pigs. They render their own lard that is fabulous! It doesn’t taste porky, just light and clean. It makes the best empanadas! Feel like a lucky friend when they gift me a jar of their lard🥰
My Dad lived through the great depression. He told stories about living on lard sandwiches. I’m sure his Mom made the lard in the farm’s kitchen on a wood fired stove/oven (I wish I still had that stove, fond memories of Christmas Eve feasts cooked on that beautiful centerpiece of the kitchen. ❤️
In my hometown down south of the border we always always used lard for everything from frying to cooking there weren't such a thing called vegetable oil olive oil or coconut oil just lard and butter that's it.
I use half lard/half butter for the fat in my biscuits. I feel it gives the best of both worlds-the butter gives good taste but the lard helps with the workability.
I have always used Armour because that pretty much is all the grocery store sells. However, i regularly shop at our Hispanic grocery store where i can also purchase fresh lard....and there's nothing like it! I don't see Morell here in the SF Bay Area.
I absolutely agree. It makes a real (tastable) difference in cooking any Latin or Caribbean food. I don't make carnitas the traditional way, but I do the final fry in fresh lard and it's just great.
@@unclesugslooseboootyhole2075 You can freeze lard, but I make sure it is in a more air tight bag. We render home grown lard & I use canning jars filled about 1.5" from the top, canning lid and ring. Lasts at about 2 years in a cold freezer (packaged well).
They actually zoomed in on the wrong armour lard. The green packaging is their hydrogenated version. On the card it said "armour premium" which is 100% lard and comes in a black package.
My grandparents used lard and lived to their high 90s. My parents used margarine and vegetable oil and didn't make it to 70 and had very poor heath. I'm going back to the old ways, beef and green veggies cooked in lard!
My inlaws used margarine and cooking oil and lived into their 90s. My mother-in-law was 98. There are many other factors involved in longevity than what fats and oils we eat.
My grandparents used lard and died in their 50s, and had very poor health. My parents use margarine and vegetable oil, and are still alive and kicking. Anecdotes are a very shaky foundation to base your opinions on.
Grandma always said that lard made the very best pie crust. However, it got so she couldn't get it everywhere so she replaced it with shortening (and then taught me how to get the most out of that)
Crisco was originally derived from Crystallized Cottonseed Oil. Hence the name: Crisco. They changed the ingredients years ago and now it’s just a combination of manmade laboratory chemicals. Lard is 100% fat from pigs. Lard is a better choice if you want something closer to natural. If you use lard to fry anything it does have a very farm like odor to it which actually smells like a pig pen. Not sure if that’s a selling point or not. I don’t personally care for the smell but the smell isn’t imparted into the food.
@@HH-le1vi Yes, but which oils? Not to mention that partially hydrogenated anything is extremely bad for you.over time. And it seems as though all pre-packaged foods use it to preserve shelf life.
I use lard and I've only ever found the Armour brand. Even still it's very hard to find any lard. I have 2 major chain grocery stores within walking distance of my home and only 1 carries lard. I like the Armour brand though. I've made baked goods with it and it didn't leave a porky flavor in my opinion.
@@joanwood9480 I live in New York City and there are no Walmart's within the borders of the city. I might be able to find a larger selection of lard if I went to an ethnic grocer but alas there are none near me and quite frankly it's more of pain the get to one than just get the 1 pound block I can find at the supermarket about a 5 minute walk away.
Make your own it is really easy. I have done it for years. Just find a local small scale pig farmer most will almost give the fat away. Cut it in small pieces and cook at low temp in a slow cooker for hours. Don’t try to rush it. Strain through cheese cloth into canning jars keep in a cool dark place it will last for months.
@@tbillyjoeroth Pork fat and beef fat is inexpensive and easy to render. Available at any local meat processer or quality butcher shop. We always take the fat and soup bones when we order a half or whole animal. Best rendered in oven. Mary's Nest on UA-cam is an excellent source of information.
I have actually just been pondering on what brand to buy for my quiche crust. Thanks!!!! I’d love to know how pie crust recipes act differently with lard, butter, coconut oil, crisco, or combinations.
An experience: many years ago my aunt asked my mother why the family would always eat moms pie and not hers. Mom asked her what she used to make her crust. Crisco. Mom always used lard. Her pie crusts were so good, so flaky. Aunts crusts were kind of pasty, and they tasted different
Or, if you live in the Phoenix Az area, you can go to Ranch market, and get the fat rendered out of pork cracklings, that has also been used to make Carnitas. Second best to Bacon Grease, (notice the Capitalization) the best flavor of the whole bunch. (Well, not for a cherry pie crust, but KILLER in an Apple Pie Crust!) steve
Grew up deprived looks like. Never got to eat "real" store bought lard. My mom and Grandma always had a magical can of lard kept by the stove. I say magical, in that it never seemed to empty, since you put in (fried grease drippings) as much as you took out (solid lard). Just an amazingly simple, never talked about, self sufficient process for everyday use in the kitchen. I love simple things that work great and are free.
My dad's mother kept a grease can on her wood cook stove containing both pork and beef fat. She used a wooden handle wrapped with a piece of flannel to apply the fat to the smooth area of the cooktop for making pancakes. My dad says he never had pancakes any better because of the grease made with beef and pork. Good eating if you grew up during the depression. My dad lived to a ripe old age of 90 and was never overweight!
I just cooked some prime ny steak strips both in medium rare and… lord forgive me… well done temperatures 😭 …. and after trying both I have to say both were amazing and flavorful. Snow cap lard went in with a spoon full of diced garlic and few shakes of rosemary. Steak was pre seasoned with fresh crushed sea salt and white pepper rubbed in and sides were sautéed asparagus and French onions and whole skin mashed potatoes NO gravy just extra ghee butter
@@wildkeith no dear. Do your research. Saturated animal fat is healthy and beneficial. We have all been lied to by big pharma. Look up weston a price, paul saladino...etc. sat fat and cholesterol are needed for good health.
So... just a couple of months ago, lard (Morrell) was selling around $2 per pound. The price has suddenly skyrocketed to over $10 per pound for this brand and ALL brands are at least that much and more! I've done online search to try to determine the reason for this... no luck. Do you have any clues as to this price rise? Thanks in advance for any info you can share on this!
Also make sure if it's regular lard or leaf lard. That can make a big difference in price as leaf lard is twice as high but has zero pork smell or taste. Best used for pastries and the regular for cooking since it's cheaper
I have found that Armor from the grocery store is already on the verge of turning rancid when I get it home, pot porky, but rancid. You may have better luck in your area.
Thank you to ATK for posting this video three years ago. Her favorite choice, The Armor brand, is sold at Walmart for a good price. i just bought some. Depending on the experiences i get, I will definitely be buying more. All the vegetable oil ( what a complete lie of a name) is gone out of my life forever.
Sooooooo... Lard... I have not used it, but my mother did. Crisco was the brand she used as well as their veg oil. I love Crisco for their oils, especially their canola and their tri-blend of veg, canola and corn oil. I have not looked to see or try to f8nd their lard. Based on this test, I guess now that for the price, the
Nah. Nothing can beat TENDERFLAKE. I've been using that my entire life, and my mother used it before me. I will never use anything else. Not to mention that none of the others in this test are available in Canada, whereas we can get Tenderflake in any grocery store at any time. LOL
Years ago, Alton Brown said that lard doesn't make food taste like pork. Then I went out and bought some lard, used it for something, and in the end it was definitely porky. But I do remember it was Armour. And here I just thought I had a particularly sensitive palate.
That brand smells like a cafo farm when I tried to cook with it. But I have a sensitive palette. Sometimes called super taster. American lard is adulterated garbage. It can be blended with vegetable fats and not be required to list on the ingredient list. UK pork/lard is far superior.
Shortening was marketed as a "healthy" replacement for lard, at least until trans fatty acids became widely known. I've used coconut oil in pie crusts before, which sort of works but slumps a bit.
@@Rhaspun No, this is a review of supermarket lard, so they don't compare them with the old recommended. Just wondering if I should stop going to Dietrich's. I guess I could try the new pick, but I've been happy with the old, so I don't know if I will bother.
When we moved to the country, 40 years ago, we tried raising pigs for a few years. Rendered my own lard back then and 'discovered' it made the best pie crust ever. Old timers already knew this. Even used it for some cookies. Then it got a bad reputation ~ so it was 'better' to use the veggie brands. Then we learned hydrogenated was awful for us. Full circle again.
This happens every year about this time; I have to suffer from lard haters comments about 'the flavor'. Well I don't care- a little 'essence of pork' makes sweet pies taste better!🙄
Maybe lard needs re-branding! When the kiwi first came on the scene in America, it was entitled "Chinese Gooseberry." After they renamed the little brown fuzzy fruits, people started buying!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
I haven’t needed to buy lard since I started buying large cuts and rendering the trim to make tallow and lard. I chop the trim render it in a dutch oven in my oven at 300. Fish out the cracklings regularly for a clean flavor, leave them in longer for more pronounced flavor.
I grind the cracklings and the fat that’s trapped in them into a peanut butter like paste that use to add depth to legumes, soups and stews. It gives a nice roasted meat flavor to things.
DROOL! Call me over.
steve
Great tips Mark…thanks for sharing!
Wow. That sounds great.
I confess!!! Just ordered lard from Amazon. Now I can make some REAL southern biscuits!
I have friends that raise heritage breed Red Wattle pigs. They render their own lard that is fabulous! It doesn’t taste porky, just light and clean. It makes the best empanadas! Feel like a lucky friend when they gift me a jar of their lard🥰
I have read about pig milk cheese. Very, very expensive and supposedly quite delicious.
Love lard! Now also beef tallow - time for you to do a taste test on tallow.
I’d love to learn more about beef tallow
Also suet (unrendered tallow)!
@@brokenroadhomestead609 broken rose spear
Beef tallow is awesome but very expensive
Yes!
My Dad lived through the great depression. He told stories about living on lard sandwiches. I’m sure his Mom made the lard in the farm’s kitchen on a wood fired stove/oven (I wish I still had that stove, fond memories of Christmas Eve feasts cooked on that beautiful centerpiece of the kitchen. ❤️
Tenderflake is the best! It makes the most delicious pastry for pies and tarts. Especially butter tarts!
In my hometown down south of the border we always always used lard for everything from frying to cooking there weren't such a thing called vegetable oil olive oil or coconut oil just lard and butter that's it.
I use half lard/half butter for the fat in my biscuits. I feel it gives the best of both worlds-the butter gives good taste but the lard helps with the workability.
Yummy 😋
I buy leaf lard and render it slowly in the oven with a cup of water. The downside is the amount of time, the upside is all the cracklings.
I have always used Armour because that pretty much is all the grocery store sells. However, i regularly shop at our Hispanic grocery store where i can also purchase fresh lard....and there's nothing like it! I don't see Morell here in the SF Bay Area.
I absolutely agree. It makes a real (tastable) difference in cooking any Latin or Caribbean food. I don't make carnitas the traditional way, but I do the final fry in fresh lard and it's just great.
how long does fresh lard last?
how do you store it?
thanks!
@@unclesugslooseboootyhole2075 You can freeze lard, but I make sure it is in a more air tight bag. We render home grown lard & I use canning jars filled about 1.5" from the top, canning lid and ring. Lasts at about 2 years in a cold freezer (packaged well).
America's test kitchen is in Boston so they tend to use what's available in New England/east coast.
I keep my fresh lard in the fridge along with my commercial lard. When making tamales lard is a must for that authentic taste and of course smell!
They actually zoomed in on the wrong armour lard. The green packaging is their hydrogenated version. On the card it said "armour premium" which is 100% lard and comes in a black package.
thanks for pointing that out as I only want unhydrogenated lard. Otherwise what's the point?
My grandparents used lard and lived to their high 90s. My parents used margarine and vegetable oil and didn't make it to 70 and had very poor heath. I'm going back to the old ways, beef and green veggies cooked in lard!
Exactly.
My inlaws used margarine and cooking oil and lived into their 90s. My mother-in-law was 98. There are many other factors involved in longevity than what fats and oils we eat.
My grandparents used lard and died in their 50s, and had very poor health. My parents use margarine and vegetable oil, and are still alive and kicking.
Anecdotes are a very shaky foundation to base your opinions on.
@@kathleenstoin671 True, but vegetable and seed oils aren't that good for you.
@@trickvrolol ya right buddy
Grandma always said that lard made the very best pie crust. However, it got so she couldn't get it everywhere so she replaced it with shortening (and then taught me how to get the most out of that)
We used to have a restaurant in Winnipeg called Pure Lard.
I wish they'd also included Pure Leaf Lard, available from most butcher shops. Also available in its already-rendered form online.
Yes, they didn't cover the difference in taste between leaf lard and lard from other parts of the body.
LOOK AGAIN-THEY DID!!!
Gonna have to try Morrell. Lots of Navajos use for our fry bread. Thanks for sharing.
Mmmm...fry bread 🤤
I can feel my arteries hardening already. I always have fry bread when traveling through New Mexico.
@@bobs8831 Yes, Fry bread, and sopapillas! YUM 😋
I love watching your best of's. They're fun and informative.
Crisco was originally derived from Crystallized Cottonseed Oil. Hence the name: Crisco. They changed the ingredients years ago and now it’s just a combination of manmade laboratory chemicals. Lard is 100% fat from pigs. Lard is a better choice if you want something closer to natural. If you use lard to fry anything it does have a very farm like odor to it which actually smells like a pig pen. Not sure if that’s a selling point or not. I don’t personally care for the smell but the smell isn’t imparted into the food.
Crisco these days is hydrogenated oils, no chemicals involved.
@@HH-le1vi Yes, but which oils? Not to mention that partially hydrogenated anything is extremely bad for you.over time. And it seems as though all pre-packaged foods use it to preserve shelf life.
@@marthahoushar5428 Soybean and palm oils.
@@HH-le1vi They are still highly inflammatory for your body. Lard is saturated fat, and saturated fat is HEALTHY.
@@titiung never said they were healthy or anything. Hydrogenated oils are never good for you
I use lard and I've only ever found the Armour brand. Even still it's very hard to find any lard. I have 2 major chain grocery stores within walking distance of my home and only 1 carries lard. I like the Armour brand though. I've made baked goods with it and it didn't leave a porky flavor in my opinion.
I live in the rural south. Wal-Mart carries gallon buckets of lard.
@@joanwood9480 I live in New York City and there are no Walmart's within the borders of the city. I might be able to find a larger selection of lard if I went to an ethnic grocer but alas there are none near me and quite frankly it's more of pain the get to one than just get the 1 pound block I can find at the supermarket about a 5 minute walk away.
You can order it from Amazon or Walmart.
@@wendydarling5790 thanks for the info.
@@PandaBear62573 so sorry.
Make your own it is really easy. I have done it for years. Just find a local small scale pig farmer most will almost give the fat away. Cut it in small pieces and cook at low temp in a slow cooker for hours. Don’t try to rush it. Strain through cheese cloth into canning jars keep in a cool dark place it will last for months.
totally impractical for most people
@@tbillyjoeroth Pork fat and beef fat is inexpensive and easy to render. Available at any local meat processer or quality butcher shop. We always take the fat and soup bones when we order a half or whole animal. Best rendered in oven. Mary's Nest on UA-cam is an excellent source of information.
I have actually just been pondering on what brand to buy for my quiche crust. Thanks!!!! I’d love to know how pie crust recipes act differently with lard, butter, coconut oil, crisco, or combinations.
So, when do we get to taste your quiche?
An experience: many years ago my aunt asked my mother why the family would always eat moms pie and not hers. Mom asked her what she used to make her crust. Crisco. Mom always used lard. Her pie crusts were so good, so flaky. Aunts crusts were kind of pasty, and they tasted different
My “go to” is Cooks County. Love the instructions, demonstrations and recipes. Very inspiring and inclusive!
Hi! Crisco move over now! Thank you for sharing and be safe.
Crisco is horrible
I absolutely love this channel! Ya’ll should do a video on butter
those biscuits look incredible
Or, if you live in the Phoenix Az area, you can go to
Ranch market, and get the fat rendered out of pork
cracklings, that has also been used to make Carnitas.
Second best to Bacon Grease, (notice the Capitalization)
the best flavor of the whole bunch. (Well, not for a cherry
pie crust, but KILLER in an Apple Pie Crust!)
steve
How did Tenderflake do on the taste test? How did it rate compared to those other brands?
Looks really nice and tasty. Happy to watch
Grew up deprived looks like. Never got to eat "real" store bought lard. My mom and Grandma always had a magical can of lard kept by the stove. I say magical, in that it never seemed to empty, since you put in (fried grease drippings) as much as you took out (solid lard). Just an amazingly simple, never talked about, self sufficient process for everyday use in the kitchen. I love simple things that work great and are free.
OURS GOT SMELLY AND RANCID
IT'S BEST JUST FRESH
My dad's mother kept a grease can on her wood cook stove containing both pork and beef fat. She used a wooden handle wrapped with a piece of flannel to apply the fat to the smooth area of the cooktop for making pancakes. My dad says he never had pancakes any better because of the grease made with beef and pork. Good eating if you grew up during the depression. My dad lived to a ripe old age of 90 and was never overweight!
Ahhh the amazing bottomless can of lard! Reminds me of my grandma’s kitchen with her avocado green appliances. Great memories…thanks for sharing!
The best !!! Gram rendered her own ! HOMEMADE BREAD FROM HEAVEN!!!
Crisco was developed lubricate military machines and guns. Same goes with Canola oil..... We have been told to eat industrial lubricants.
primarily also as a frying alternative for certain religious.
Lard was also used as an industrial lubricant
My sister bought lard the other day and the cashier asked her what she used it for.
My grandparents in NC raised their own hogs, cured hams, made sausage and rendered lard. Best biscuits I've ever had were my grandma's.
Why am I suddenly very tempted to add bacon to my next apple pie? 🤔😋
Bacon pert'ner is delish on anything.
Manteca!
12 dollars for a pound of fat?!?!? no way in hell.
I just cooked some prime ny steak strips both in medium rare and… lord forgive me… well done temperatures 😭 …. and after trying both I have to say both were amazing and flavorful.
Snow cap lard went in with a spoon full of diced garlic and few shakes of rosemary.
Steak was pre seasoned with fresh crushed sea salt and white pepper rubbed in and sides were sautéed asparagus and French onions and whole skin mashed potatoes NO gravy just extra ghee butter
the US Dream lard was $11 vs $1.69 for the supermarket, i doubt it can be worth 10x the price
I think in general the whole “fat is bad” is starting to calm down.
It depends on the fat. Some is good, some is bad.
Animal fat specifically
It's about time. It was never fat and cholesterol causing issues - it was sugar.
Saturated fat is the one that’s bad for you.
@@wildkeith no dear. Do your research. Saturated animal fat is healthy and beneficial. We have all been lied to by big pharma. Look up weston a price, paul saladino...etc. sat fat and cholesterol are needed for good health.
So... just a couple of months ago, lard (Morrell) was selling around $2 per pound. The price has suddenly skyrocketed to over $10 per pound for this brand and ALL brands are at least that much and more! I've done online search to try to determine the reason for this... no luck. Do you have any clues as to this price rise? Thanks in advance for any info you can share on this!
my guess is demand for lard has skyrocketed so the price has gone up accordingly. supply and demand.
Also make sure if it's regular lard or leaf lard. That can make a big difference in price as leaf lard is twice as high but has zero pork smell or taste. Best used for pastries and the regular for cooking since it's cheaper
All cooking oils, mayo have gone up in price insanely high here in nor Cal.
I have found that Armor from the grocery store is already on the verge of turning rancid when I get it home, pot porky, but rancid. You may have better luck in your area.
Thank you to ATK for posting this video three years ago. Her favorite choice, The Armor brand, is sold at Walmart for a good price. i just bought some. Depending on the experiences i get, I will definitely be buying more. All the vegetable oil ( what a complete lie of a name) is gone out of my life forever.
snow cap is the og
The best lard is the local freshly rendered lard you buy at your local butcher shop.
Vitamin D crisis in part due to not eating lard and tallow, both super high in it and bioavailable complete molecule. Food is medicine!
We use Morrell in making tortillas. This is great info
Lard for stir-fry/baking, butter for saute', and olive oil for salads and where its taste is expected.
Bridgette is so fun. Would it be great to live in a neighborhood where Bridgette lives next door on one side and Julia lived next door on the other?!
..and Paula Deen and Martha Stewart across the street. I would gladly gobble up all their mistakes.
I would like to know which lard is not hydrogenated and where to buy it. I know morrel is so that one is out for me.
I can't find a lard pie crust recipe on the ATK website.
No hydrogenation. The water in butter can be rendered out to make butter oil or ghee. Just remember that water makes your food moister.
Thanks for this video, but you mentioned cathead biscuits. I can't find a reference to this. Please enlighten me.
It was in one of their monthly magazines that I subscribed to. I have the recipe
Sooooooo... Lard... I have not used it, but my mother did. Crisco was the brand she used as well as their veg oil. I love Crisco for their oils, especially their canola and their tri-blend of veg, canola and corn oil. I have not looked to see or try to f8nd their lard. Based on this test, I guess now that for the price, the
Nah. Nothing can beat TENDERFLAKE. I've been using that my entire life, and my mother used it before me. I will never use anything else. Not to mention that none of the others in this test are available in Canada, whereas we can get Tenderflake in any grocery store at any time. LOL
Isn't that a southern brand? Feel like I've heard the name but never seen it in stores in the northeast.
@@sandrah7512 thank's for letting me know.
NEVER TOO OLD TO TRY SOMETHING NEW!!!! OR ARE YOU???
@@LindaSueWalrath There is nothing 'new' that can compete with Tenderflake lard. When perfection has been achieved, why continue looking?
Tenderflake is definitely the best.
the easiest for me to obtain is Armour. And since I don't bake. it is great.
Years ago, Alton Brown said that lard doesn't make food taste like pork. Then I went out and bought some lard, used it for something, and in the end it was definitely porky. But I do remember it was Armour. And here I just thought I had a particularly sensitive palate.
That brand smells like a cafo farm when I tried to cook with it. But I have a sensitive palette. Sometimes called super taster. American lard is adulterated garbage. It can be blended with vegetable fats and not be required to list on the ingredient list. UK pork/lard is far superior.
Pay attention!!!
In 60 years we (the family) have never had the porky taste. Pillsbury still uses it in their frozen pie crust.
@@wmpetroff2307 but can I assume it isn't Armor brand?
@@tom_something we still use Armour, White Cap and local Mexican fresh made lard.
I thought the FDA banned hydrogenated oils in food for good in 2021, yet I still see hydroginated lard listed as an ingredient in 2023.
religious aspect
Snow lard is the best as the brontosaurus back curl can't get away now 👽
low key disappointed that she’s not tasting spoonfuls of lard
Shortening was marketed as a "healthy" replacement for lard, at least until trans fatty acids became widely known.
I've used coconut oil in pie crusts before, which sort of works but slumps a bit.
It is good but lard is best.
Have you ever put butter on a poptart? It's so frickin' good.
Have you ever put butter on a poptart?
If you haven't then I think you should.
Always have! Delicious!
That's the only way to eat a Pop tart.
Good old Manteca. Use to Colin a red pack❤
Lordy Lordy! Or is that Lardy Lardy! Lol
Here in SoCal, it's got to be Farmer John in the red box.
I thought that ATK had recommended Dietrich's Meats and Country Store for lard in the past.
Is there a problem with picking a new favorite.
@@Rhaspun No, this is a review of supermarket lard, so they don't compare them with the old recommended. Just wondering if I should stop going to Dietrich's. I guess I could try the new pick, but I've been happy with the old, so I don't know if I will bother.
My problem with lard is the horrible preservatives used in almost all of them, and I make a damn good all butter pie crust.
You can make Your own lard at home, its simple.
In my neighborhood people make their own Manteca.
When we moved to the country, 40 years ago, we tried raising pigs for a few years. Rendered my own lard back then and 'discovered' it made the best pie crust ever. Old timers already knew this. Even used it for some cookies. Then it got a bad reputation ~ so it was 'better' to use the veggie brands. Then we learned hydrogenated was awful for us. Full circle again.
My grandmother always used REX, I don’t think it’s around anymore though
Can you recommend a good nonstick bunt pan please .
Lard does not soak into donuts. Its only cooking ingredient that becomes an oil after heated. I won't use any other for donuts & bisquits.
The one you can get with the butcher: dirt cheap and just as good as the best in the supermarket.
Carnitas, which is the right Lard to fry them in?
Live in Los Angeles, except for Armour, never heard of any of these brands. Mostly find Farmer John here. Or fresh lard at the Mexican markets.
Fresh lard can't be beat! We get ours at Cardenas here on the West Coast!
Same here in OC. Only ever see Farner John or Mexican Market fresh lard.
Best lard is one you get from your own PIG
I’ve started saving the grease from my hamburger. After it chills I scrape away anything that isn’t the solid fat. It makes a tasty biscuit..
i would like test kitchen to make a video on old fashioned buttermilk biscuits with lard/iam in hopes that you can ill be watching GKL
Where is the recipe for these biscuits??? I want these so bad!
cathead biscuits. probably on their website that you have to pay for. It was printed in one of their magazines that I subscribe to. I have the recipe
A porky lard would be good for a savory pie or pastry, like a Cornish pasty or chicken and biscuits.
Wow I had no idea about lard vs Crisco. I feel guilty about vetoes my mother in law about buying lard for our biscuits in 1986
You should!! LOL!!
I've been dying to make homemade tortillas and finally bought Goya lard.
Does anyone like or dislike the Goya lard?
I looked it up as I love that brand for other things, but it is hydrogenated and that's a huge reason to not use it.
At least in the video, it seems like the supermarket brands are always hydrogenated
Are these all leaf lard??
good question. I wish they would have said. There is a difference.
What do the best tasting refried beans have in common? Lard!
How about Tenderflake in Canada?
Hi!
My 90 year old mother and I used lard.
Super
Quite a huge difference in price.
I’d prefer to know Lan’s favorite lard.
The melting point for flakiness is a point to remember
That tastes like grandma's cooking!
Interesting that leaf lard and from what part of the porcine that it’s taken failed to be mentioned
Kidneys
lard isnt as bad as people thought it was however I would think hydrogenated would be worse for you
Im glad my family never stopped using Lard, butter and other more natural things.
Can anyone with a Cook's Country subscription tell me if they tested "US Wellness" lard? I am looking for lard from pastured pigs.
They didn’t test that one.
Taste test should have been straight from the bucket.
Just jam a bare hand in there and pull out a bolus of grease to lick off your fingers
Lard is excellent for frying chicken.
This happens every year about this time; I have to suffer from lard haters comments about 'the flavor'. Well I don't care- a little 'essence of pork' makes sweet pies taste better!🙄
people always gotta gripe about something. No essence whatsoever.
Render my own. Tallow too
Maybe lard needs re-branding! When the kiwi first came on the scene in America, it was entitled "Chinese Gooseberry." After they renamed the little brown fuzzy fruits, people started buying!