The Mighty Return of Lard
Jeffrey Tucker at Lassez Faire Books - Lard, concentrated beef fat, is back, and it's healthier and works better in baking and frying than vegetable oils. Put that in your pie and bake it.
Finally, Gourmet Live, the cooking site with the highest traffic on the Web, announced:
“Not only does lard produce superior pie crusts, crispier fried chicken and crunchier cookies than vegetable shortenings like Crisco, which was introduced by Procter & Gamble in 1911, but its fat is mostly monounsaturated, like olive oil’s. Sourced properly (ideally, from a farmers’ market) or made from scratch, lard is the ultimate natural food.”
Lard is good food. But,
Lard is good food. But, it's not beef based. Lard is rendered pork fat and in most sources today is hydrogenated, for longer shelf life. Still tastes good, tho. A better sourced, non-hydrogenated, would be even better.
Thanks for the correction
Thanks for the correction.
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Lard Rocks
I snagged a tub of lard a couple of years ago for baking purposes. I started frying our scrambled eggs in it when I made breakfast on the weekends and my wife was rather liberal with the compliments, though she didn't know why it tasted better.
Did that for about 6 months. Then she figured it out and made me stop. Coincidentally my doctor also gave me a cholesterol test a week after I quit doing that. He was rather reluctant because he just knew it would come back high. I drink beer, I'd eat 6 hard boiled eggs for lunch once or twice a week, and I fried my eggs in lard on the weekends.
Yeah, it came back 115. I have the cholesterol of a vegan.
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