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That's funny, just the other day I needed some lard for a paté. I called around without luck and eventually bought suet from a specialty butcher and left it in
by pjungwir 7y ago
That's funny, just the other day I needed some lard for a paté. I called around without luck and eventually bought suet from a specialty butcher and left it in the crock pot on low overnight.
Then I needed another half-pound and tried calling up the butcher at our local grocery store. He said he could set aside some suet for me, and I picked it up later that day. It was less than a dollar a pound. He said as long as I called in the morning he should have some for me, but otherwise they just tossed it.
When I was Googling for how to render lard, the recipe I landed on had a long story about how it was Canadian canola farmers who killed lard. I guess it's always nice having someone to blame. :-)
Anyway I'm saving the paté for Sunday, so I can't yet tell you how it turned out. :-)
- zwieback 7y agoIs that from beef then? I wonder how the flavor is different from pork fat, which is probably milder tasting.
- ohiovr 7y ago(not op here) I have found that if lard has a flavor it is usually rancid.
- ohiovr 7y agohttps://www.southerncastiron.com/5-things-you-didnt-know-about-lard/ https://www.southerncastiron.com/5-things-you-didnt-know-abo... lard has no flavor
- dredmorbius 7y agoRancid fats are oxidised. Look for fresh, and well-packaged lard.
- jfk13 7y agoMost likely from beef, yes: suet is to beef as lard is to pork, according to my understanding. (Could also be from mutton, though.) I haven't tried a direct comparison; my local butcher saves me a big hunk of suet (at no charge) from time to time when he's been processing a beef animal, and it's lovely once rendered. Maybe I should ask him about lard next time I'm in there.
- deleted 7y ago[deleted]
- thenewwazoo 7y agoSuet is more like back fat (unrendered fat). Tallow is the rendered-fat beef equivalent to lard.
- munificent 7y agoSuet is raw fat. Lard (pork) and tallow (beef) have been rendered — cooked to liquid, strained, and then cooled back to solid.
- namdnay 7y agoSpecifically, I believe that Suet is raw fat from around the kidneys of a cow
- ohiovr 7y agoThe best lard is Armor brand. You can usually find it in the Mexican isle at walmart. Sure it is hydrogenated but pie isn't exactly health food to begin with. And strangely, lard crusts are better than butter. The only problem is I make pie a couple times a year when the tub is big enough to have a pie making factory. Then again it is so cheap its not a big deal.
- wnissen 7y agoThat's the brand I tried this Easter for a tart. It was very soft, too soft for a pie. Do you use all lard?
- ohiovr 7y agoI use the Armor brand lard for pie crusts or anything that requires lard. There is another brand of lard that is sold in one pound containers shaped like butter containers. I have found that brand (snow.. something or other) has had a rancid taste about every time I've bought it. The directions for making pie crusts using butter usually instruct the freezing of the butter cubes before working it into the dough so that it doesn't blend too much upon working with it.You might try spooning the lard into a bowl and putting it in the freezer for a few minutes to harden it a little. The trick with pie crusts and biscuits seems to be not over working the dough. Just work the ingredients enough to be the right stickiness and your good to go.
- wnissen 7y agoHmm, I always take the fat straight out of the fridge and cut it with a knife so my fingers don't warm it too much. I'm certain I didn't over-work it. If anything, maybe I should have worked it a bit longer to give it some structure.
- HeyLaughingBoy 7y agoI usually keep it refrigerated so it's the right consistency and blends well with flour. Remember to keep everything cool when making pastry crusts and make sure your hands don't warm the fat too much.
- jperras 7y agoWhenever I cook bacon, I always cook it in the oven. In addition to keeping things relatively clean (as opposed to cooking on the stove top), it also makes collecting the rendered pork fat much easier – you just tip the baking sheet and trickle into whatever container you use. In this way I accumulate lard with a mild smoke flavour and I use it for a variety of other things. It's not enough to deep fry of course, but it's enough to use a few spoonfuls here and there to add some flavoured fats that I would not be able to otherwise.
- newsoul2019 7y agoPut some in the frying pan until lightly coated - then add eggs for scrambled eggs. Throw in some shredded cheese, pepper, and seasoned salt. Top with either salsa or a mixture of 50% ketchup, 50% tapatio.
- vorpalhex 7y agoTake some fresh brussel sprouts, chop in half, toss in salt and pepper and throw in a frying pan with a heaping tablespoon of lard. Also works well with the sous vide.
- HeyLaughingBoy 7y agoAgreed. Also s/brussels sprouts/broccoli & crushed garlic/
- emgee_1 7y agoAnd add some crushed nuts like almonds
- HeyLaughingBoy 7y agoI usually have a jar of bacon lard in the fridge mainly because i love to fry hot dogs in it. For other things (mainly pastry crusts), I've never had trouble finding lard in 1-lb blocks at the supermarket.
- potta_coffee 7y ago
- newsoul2019 7y ago>> but otherwise they just tossed it. Is there any way it can be processed for biodiesel?
- anthony_doan 7y agoNow I know why those Vietnamese Banh Mi Paté is so tasty. I find fat give great flavors to most food I've cooked. Tried 1% fat lean ground beef for burger once... it was such a big mistake on my part.