3 ms·
Discovered by accident that really low end pork from the supermarket, which I throw in the slow cooker for various uses, yields a great nearly solid stock. I wa
by zwieback 3y ago
Discovered by accident that really low end pork from the supermarket, which I throw in the slow cooker for various uses, yields a great nearly solid stock. I was going to just use the lard swimming on the top but when I tasted the stuff that solidifies underneath it was delicious.
- giantg2 3y agoThere's a technical name for that stuff. That's one on the main ingredients of Spam.
- dekhn 3y agoMost stock recipes have a "degreasing step" where you're splitting the lard from the stock (because fatty stock is kind of ... gross?)
- zwieback 3y agoRight, I use both. I degrease the stock but the lard is also fantastic. For chicken or turkey I would just throw the fat away but lard is great.