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I started using lard and stopped wanting restaurant fried rice. Ingredients go a long way in taste. In fact, lard makes almost everything taste amazing.

by wincy 7y ago

ilamont 7y ago
We render lard from bacon and chicken fat and refrigerate them in jars for later use. Both work nicely with Chinese dishes, and this reduces the need to buy cooking oil.
protomyth 7y ago
True, frybread (which uses lard) is really good but really not healthy for you.
- basch 7y ago
  The only non sea creature derived animal product to make the list is Pork fat. https://www.bbc.com/future/article/20180126-the-100-most-nutritious-foods https://www.bbc.com/future/article/20180126-the-100-most-nut...
- jjeaff 7y ago
  Not healthy, but likely healthier than many vegetable oils or other unholy substitutes.
pfranz 7y ago
Do you use store bought lard or do you render it yourself? I picked up store bought lard one time and felt it was as bland as Crisco. I figured it was just modern processing techniques or low quality sourcing. The stuff I rendered myself was leaf lard from a heritage pig, which was really really good and I'm not sure if it's a fair comparison.
- davidgould 7y ago
  You can often find freshly rendered lard in Mexican markets especially if they sell carnitas. Ask for manteca. You can also render chicken fat and skin. Pork lard is more versatile, but chicken fat is a delicious substitute for vegetable oils for sautéing or stir frying. Instead of buying skinned chicken parts get them with skin on. Freeze the skin and extra fat until you have a cup or more. Place fat and skin in a saucepan, cover with water and simmer until all the water is gone. Continue simmering until all the embedded water is also gone and the bubbling stops. The goal is completely dry fat and a pale straw to light gold color. Be careful near the end, once the water is gone the temperature will rise quickly. You now have liquid chicken fat and crispy chicken skin cracklings. Remove cracklings and salt lightly to snack on or use as garnish. Strain fat into container and refrigerate. If you got it completely dry it will keep for months and won’t spatter when cooking. This procedure works with duck, pork or beef fat as well, except no chicken cracklings.
  - bitxbitxbitcoin 7y ago
    I like buying a whole duck and trimming the fat and skin off so I get duck fat (lard) and duck cracklings!
- steerablesafe 7y ago
  In Hungary stores have many different brands of lard one can choose from and one can easily find tasty ones. Meat shops also sell lard. I recently moved to the UK and I didn't find decent lard yet, typically each store sells a single brand and they are pretty horrible. Good lard should taste good on its own.

I started using lard and stopped wanting restaurant fried rice. Ingredients go a long way in taste. In fact, lard makes almost everything taste amazing.

by wincy 7y ago

I started using lard and stopped wanting restaurant fried rice. Ingredients go a long way in taste. In fact, lard makes almost everything taste amazing.

ilamont 7y ago

We render lard from bacon and chicken fat and refrigerate them in jars for later use. Both work nicely with Chinese dishes, and this reduces the need to buy cooking oil.

protomyth 7y ago

True, frybread (which uses lard) is really good but really not healthy for you.

basch 7y ago
The only non sea creature derived animal product to make the list is Pork fat. https://www.bbc.com/future/article/20180126-the-100-most-nutritious-foods https://www.bbc.com/future/article/20180126-the-100-most-nut...
jjeaff 7y ago
Not healthy, but likely healthier than many vegetable oils or other unholy substitutes.

pfranz 7y ago

Do you use store bought lard or do you render it yourself? I picked up store bought lard one time and felt it was as bland as Crisco. I figured it was just modern processing techniques or low quality sourcing. The stuff I rendered myself was leaf lard from a heritage pig, which was really really good and I'm not sure if it's a fair comparison.

davidgould 7y ago
You can often find freshly rendered lard in Mexican markets especially if they sell carnitas. Ask for manteca. You can also render chicken fat and skin. Pork lard is more versatile, but chicken fat is a delicious substitute for vegetable oils for sautéing or stir frying. Instead of buying skinned chicken parts get them with skin on. Freeze the skin and extra fat until you have a cup or more. Place fat and skin in a saucepan, cover with water and simmer until all the water is gone. Continue simmering until all the embedded water is also gone and the bubbling stops. The goal is completely dry fat and a pale straw to light gold color. Be careful near the end, once the water is gone the temperature will rise quickly. You now have liquid chicken fat and crispy chicken skin cracklings. Remove cracklings and salt lightly to snack on or use as garnish. Strain fat into container and refrigerate. If you got it completely dry it will keep for months and won’t spatter when cooking. This procedure works with duck, pork or beef fat as well, except no chicken cracklings.
- bitxbitxbitcoin 7y ago
  I like buying a whole duck and trimming the fat and skin off so I get duck fat (lard) and duck cracklings!
steerablesafe 7y ago
In Hungary stores have many different brands of lard one can choose from and one can easily find tasty ones. Meat shops also sell lard. I recently moved to the UK and I didn't find decent lard yet, typically each store sells a single brand and they are pretty horrible. Good lard should taste good on its own.