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cooking with lard/animal fat

Discussion in 'Food Forum' started by hotlunch, Sep 13, 2006.

  1. hotlunch

    hotlunch

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    Does anyone cook with lard or animal fat? I mean like in a Crisco type of way. You know, way back when McDonalds cooked their fries in animal fat and they tasted really good; that's the flavor I'm trying to recreate.

    I just realized I don't know where to buy lard and truthfully, as someone with a cooking background, I know where to find most ingredients. But on this I'm stumped. Is it in the dairy section? Is it canned like Crisco? What recipes can I use it in? What is it a substitute for?

    And yes, I know it isn't the healthiest type of fat to ingest but I don't intend to make it a huge part of my diet either.

    Thanks for the feedback folks.
     
  2. rhikdavis

    rhikdavis U.S. Veteran

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    I usually find it by the flour...
     

  3. hotlunch

    hotlunch

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    How is it packaged and what do you use it for?
     
  4. General Sherman

    General Sherman

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    Variety of packages and makes the biscuts better than butter.

    Near the Crisco in the grocery store.
     
  5. Michael Dean

    Michael Dean

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    As the others have said, it is usually on the baking aisle. Some stores may have it in the meat department however. Just remember to get out the cholesterol meter. :)
     
  6. Mild Bill

    Mild Bill Millennium Member

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    That white solid Crisco stuff is 'vegetable shortening'...
    It's clean and nice, but it ain't animal fat...

    Yagotta look for those tubs of 'LARD', usually in the fridge section...

    Some authentic Mexican groceries sell rendered toasty animal fat in a solid form... 'Manteca'...
    Dat's da poop!

    The best stuff for making the various Masa creations or whatever...

    Otherwise, I dunno...

    :thumbsup:
     
  7. lethal tupperwa

    lethal tupperwa

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    Is says TRANS-FAT!!!!

    The Crisco green can says no trans-fat.
     
  8. jawjaboy

    jawjaboy Casual lead ho

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    In the Southeast, it can be bought in plastic tubs, 3 pounders to 5 gallons....or in one pound wax paper and cardboard wrapped rectangles. Usually found in the cooking oil/baking/flour sections. Eat all you want, I did growing up.....I don't want any more! :yuck: There is a world of better stuff out there!
     
  9. tavo

    tavo

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  10. Mild Bill

    Mild Bill Millennium Member

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    Good to know... I almost never use anything other than Olive oil or butter,
    but sometimes when I make quesadillas I use the Crisco...

    'Clean and nice' is its results on the tortillas, is all...

    :beer:
     
  11. MrsKitty

    MrsKitty

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    Tamales! :faint:
     
  12. Cali-Glock

    Cali-Glock Mountain Man

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    We save our bacon fat.

    Hell who cares about the bacon, I want the bacon fat to use in cooking! :hearts: :drool:

    For example when making fried breakfast potatoes - I ALWAYS use bacon fat.

    I would not be able to make my Grandmother's pancakes without bacon fat; her recipe calls for two heaping tablespoons of bacon fat (assuming measuring it cold from the refrigerator) which is then melted and put into the pancake batter.

    :thumbsup:
     
  13. MrsKitty

    MrsKitty

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    Got my own bowl of bacon grease in the fridge too :supergrin:
     
  14. rhikdavis

    rhikdavis U.S. Veteran

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    I buy it by the can and use it to make biscuits.

    Cat head biscuits, Bill!!
     
  15. MrsKitty

    MrsKitty

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    So long as I can buy frozen buscuits that taste good when finished, I will not be making a biscuit.

    On the other hand, I love making homemade bread and can turn out some yummy foccocia (sp?) but I just cannot get a biscuit or a tortilla to turn out right :rofl:

    I got a lot closer with tortillas the last time tho :)
     
  16. rhikdavis

    rhikdavis U.S. Veteran

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    By frozen, I don't suppose you're talking about canned?
     
  17. MrsKitty

    MrsKitty

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  18. oscarswanson

    oscarswanson

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    FYI,
    French frying is truly a french thing and can only be done with rendered beef fat. Also use a screen basket, not one of those metal ones with holes punched in it.
    Anything else is deep frying.
    This is accroding Herters bull cook and othentic historical recipes book.
    ps.
    Rendered beef fat with last a long time if you refridgerate it it will last longer than you. Just keep it clean.
    Oscar