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Post by zoetrope on Jan 7, 2012 3:37:44 GMT -5
I don't want to engage anyone on a quest to be a veggie or vegan DS'er, so please stop reading HERE if that's you.
Lard.
Sounds bad, right?
Not. It's really a decent fat to incorporate in your diet, as long as you have the right lard.
First of all, it's delish. Amazing mouthfeel and melt. Those are things, as humans, that we are hardwired for, I think.
Surprising part is that lard has a lot of monosaturated fat, and it is actually pretty healthy, but you have to get the right kind.
What is sold in the store has been processed by big old processors like Armor and others and has been hydrogenated (meaning that it's been through chemical processes) that has made it more unhealthy.
Get your lard from a local processor or online as "leaf lard" which is the best kind. Quality rendered leaf lard rivals butter. That's why real bakers (not the supermarket ones) use it as their "little secret."
You can also render lard yourself from the cuts. I've done that from quality cuts from heritage organically-raised breeds. Was not a smelly or problematic process. Kindof something that's been lost in a few generations, I think. I was nervous that my house would be smelly, but I bought from good people who raise good product; I had no problems and will do it again.
If you eat animal products, please do be fearless.
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Post by majormom on Jan 7, 2012 5:33:41 GMT -5
Oh my goodness. I remember sneaking biscuits made with farm fresh buttermilk and lard. The gluten would tear me up but they were so good.
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Post by abright0 on Jan 7, 2012 5:54:14 GMT -5
I applaud the use of LARD! But then again I am someone that would put bacon grease on just about anything.
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Post by zoetrope on Jan 7, 2012 9:23:24 GMT -5
for Majormom: Wow, I'm sure those were stellar biscuits. Ummmm. Better than butter.
I say "better than butter" because it is. The fat molecules for lard are bigger than butter ones, which makes for esp. flaky products, for those who can eat and tolerate them.
Eat more lard. Honest. It honors the animals. It's a good fat with a bad rap (of course, in some sort of moderation....an all fat diet will make anyone sick).
I will tell you of my own experience here out here in the sticks....
We have local farm to people producers (CSAs). I belong to one. One has pork products. I asked "Can you supply me with leaf lard (the best kind)?"
Took awhile, but they got back to me with the processor's reply.
"Sure!"
It was dirt cheap. Dirt cheap. Cheaper than the hydrogenated (bad for you) lard stuff sold in bricks in the grocery store.
So......either the processor was throwing this valuable resource away or blending it in with less worthy fats. I figure that I'm honoring the animal by really WANTING a part that nobody had ever asked this producer about before.
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Post by shann_ds on Jan 7, 2012 10:01:36 GMT -5
My grandmother used to make green beans with bacon & lard. Now there's a veggie I could get behind! Yummy.....now you made me curious about getting some somewhere.
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Post by lyndiain on Jan 7, 2012 10:35:22 GMT -5
My grandmother always cooked with lard and she was one of the best cooks around! I really miss the old style cooking. And back in the 40s and 50s you really didn't see the obesity problem that we have now, and I, personally, think it relates to all the processing and "fake" food we have now. Back in the "old days" people had fresh vegetables from their garden, fresh meat from their own livestock or from the local butcher, made their own breads, etc. It was a much healthier lifestyle.
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Post by Girlrocker on Jan 7, 2012 11:01:47 GMT -5
So true! And I just happened to learn this about lard recently while home recovering from my revision, and watching marathon Food Network :-) Alton Brown talked about it in his show Good Eats.
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Post by Deleted on Jan 7, 2012 11:23:45 GMT -5
for Majormom: Wow, I'm sure those were stellar biscuits. Ummmm. Better than butter. I say "better than butter" because it is. The fat molecules for lard are bigger than butter ones, which makes for esp. flaky products, for those who can eat and tolerate them. Eat more lard. Honest. It honors the animals. It's a good fat with a bad rap (of course, in some sort of moderation....an all fat diet will make anyone sick). I will tell you of my own experience here out here in the sticks.... We have local farm to people producers (CSAs). I belong to one. One has pork products. I asked "Can you supply me with leaf lard (the best kind)?" Took awhile, but they got back to me with the processor's reply. "Sure!" It was dirt cheap. Dirt cheap. Cheaper than the hydrogenated (bad for you) lard stuff sold in bricks in the grocery store. So......either the processor was throwing this valuable resource away or blending it in with less worthy fats. I figure that I'm honoring the animal by really WANTING a part that nobody had ever asked this producer about before. *swooning with jealousy* I have a couple of CSA options close by here, but they are just too pricey for us, and they are pretty much all produce, more than we could ever eat.
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Post by sinkim on Jan 7, 2012 11:48:45 GMT -5
We always had lard in the fridge when I was a kid and I was taught to bake with lard in Home Ec!
Funnily enough I didn't get fat until the years lard became a no no! I can remember when fish and chip shops started advertising they were "going healthier" by using vegetable oil instead of lard - around the time they started using frozen "chips" instead of handcut potatoes!
I agree that I think it is overprocessed food that is causing the obesity epidemic.
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Post by baileymouse on Jan 7, 2012 11:51:47 GMT -5
I see nothing wrong with lard! My friend fries her pierogies in it.
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Post by zoetrope on Jan 7, 2012 12:14:57 GMT -5
If you really need your lard, then I will hook you up, EN and anyone else. It's winter, and lard ships well. The producer is irregular, however, with processing. Lard from the couple who raises hogs (their own) comes in four pound tubs. It's not some kinda anonymous feedlot lard.
Like I said, I think I must have been their first person to request leaf lard from their hogs (again, veggies, avert eyes).
I'm happy to serve as a conduit for a good fat source from an honest couple raising hogs.
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Post by Gail R on Jan 7, 2012 12:29:36 GMT -5
Is there much of a difference between beef and pork lard? We have a huge Hispanic community here with the accompanying grocers and restaurants. My kids have always insisted that their food is better than mine because of the lard and they have won me over. Carnitas and refried beans with lard are heavenly. We have them on occasion. We also enjoyed lardo in Italy. I haven't been able to find it here. I see one huge problem though. High cholesterol runs in my family. My son has type one diabetes which sets him up for severe heart problems in the future. I think I will keep lard out of the house until I am cooking just for a DSer.
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Post by zoetrope on Jan 7, 2012 12:58:31 GMT -5
Yes, there is a difference.
Fat from pork is lard.
Fat from beef is tallow or suet.
Lard is lower in saturated fat (bad) than tallow/suet (beef fat) or butter.
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Post by Gail R on Jan 7, 2012 13:04:50 GMT -5
That is really good to know! I will have to do some research and see if I can use it more at home. Have you tried Lardo? I wish I could find it here.
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trxxyy
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Post by trxxyy on Jan 7, 2012 13:28:23 GMT -5
Yes, yes, yes! I love lard. I am trying to get my hands on some bison leaf lard but I am having a hard time finding it. Oh, some day I will be able to make some pate brisee with bison leaf lard.
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Post by Gail R on Jan 7, 2012 15:08:03 GMT -5
My post disappeared so sorry if this tuns up twice.. I am guessing that it would be bison tallow or suet that you should search for. I just learned that lard is pork fat.
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Post by bb212 on Jan 7, 2012 15:36:33 GMT -5
I see nothing wrong with lard! My friend fries her pierogies in it. YES! Another classic for steamed pierogies is to top them with a mixture of carmelized onions sauteed in lard with chopped bacon. That's how I like to roll ;D
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Post by bb212 on Jan 7, 2012 15:38:47 GMT -5
Yes, yes, yes! I love lard. I am trying to get my hands on some bison leaf lard but I am having a hard time finding it. Oh, some day I will be able to make some pate brisee with bison leaf lard. If you can get your hands on some beef marrow bones, you can roast them to render your own tallow. Some places carry beef bones cheap. Ask your butcher if he has any and if he'd cut them for you (you want pieces around 3-5 inches long, otherwise they're too big to fit in a roasting pan).
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Post by Gail R on Jan 7, 2012 15:54:04 GMT -5
I spent last weekend looking for marrow bones. They are hard to come by! Marrow is another whole subject. I spent hours searching for good recipes on line but then couldn't find the bones. I need to find a good butcher.
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Post by teachmid on Jan 7, 2012 16:00:19 GMT -5
I grew up with my mom cooking with lard all the time. Now it's almost a dirty word.
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Post by justelizabeth on Jan 7, 2012 16:24:12 GMT -5
Damn!!! I just went to the butcher's shop this morning. I could have asked them about this.
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Post by vanishingmom on Jan 7, 2012 16:28:07 GMT -5
Lard.... Now I'm hungry, thanks lol I've looked for it before around here but I couldn't find any good grade near by. My butcher said he would keep an eye out for me but that was months ago.
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trxxyy
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Post by trxxyy on Jan 7, 2012 16:28:28 GMT -5
I spent last weekend looking for marrow bones. They are hard to come by! Marrow is another whole subject. I spent hours searching for good recipes on line but then couldn't find the bones. I need to find a good butcher. Gail, I love marrow too! I have only had it a couple of times and didn't have much but man, is that stuff good. There are a couple of high end butchers in Orange County (Bristol Farms is a good source) but the more obscure the item the more pricey it is even if it is something most people wouldn't dream of eating like marrow bones. I would love to see the marrow recipes you found in case I come across them sometime and they don't break the bank. Thanks for the suggestion on searching for bison tallow, I will try that too. I did find a bison ranch up in Valencia (north of LA) who said they do produce bison leaf lard but they never know when they will have it and they send it to their farmer market stands. I wish I had the time to check out the farmer's market locations on a weekly basis.
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trxxyy
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Post by trxxyy on Jan 7, 2012 16:32:56 GMT -5
You can also render lard yourself from the cuts. I've done that from quality cuts from heritage organically-raised breeds. Was not a smelly or problematic process. Kindof something that's been lost in a few generations, I think. I was nervous that my house would be smelly, but I bought from good people who raise good product; I had no problems and will do it again. I think I might be willing to venture into rendering my own leaf lard. Have you always known how to do it or did somebody teach you how to do it? I love learning how to prepare food from the very basics. Last fall I created a sourdough started from just flour and water, with a little TLC and wild yeast I had a great starter in about 3 weeks. I now feed "the beast" weekly and give the sourdough loaves I make away to friends and family.
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Post by vanishingmom on Jan 7, 2012 16:34:10 GMT -5
I spent last weekend looking for marrow bones. They are hard to come by! Marrow is another whole subject. I spent hours searching for good recipes on line but then couldn't find the bones. I need to find a good butcher. Gail, I love marrow too! I have only had it a couple of times and didn't have much but man, is that stuff good. There are a couple of high end butchers in Orange County (Bristol Farms is a good source) but the more obscure the item the more pricey it is even if it is something most people wouldn't dream of eating like marrow bones. I would love to see the marrow recipes you found in case I come across them sometime and they don't break the bank. Thanks for the suggestion on searching for bison tallow, I will try that too. I did find a bison ranch up in Valencia (north of LA) who said they do produce bison leaf lard but they never know when they will have it and they send it to their farmer market stands. I wish I had the time to check out the farmer's market locations on a weekly basis. The local butcher here has marrow bones. What do you do with them? I've always seen them and wondered. My butcher must think I'm a stalker. I actually have the store number on speed dial.
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Post by zoetrope on Jan 7, 2012 16:40:03 GMT -5
No, I didn't know how to render leaf lard, but it was easy. I got that lard from a local vendor at the farmer's market who raises heritage breed hogs. The lard came frozen. I let it unfreeze partially on the counter, then cut into slightly smaller pieces. Low and slow on the stove was the key. Didn't stink up the house, but I'm pretty sure I got some nice, clean leaf lard to begin with. Basically, the fat renders out from any connective tissue. Connective tissue ends up looking like pork cracklins (which is what it is). Either salt and eat those or throw away. Easy.
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Post by bearmom on Jan 7, 2012 17:03:29 GMT -5
I've been using coconut oil for a while, which has been maligned for years, for much of the same reason as lard. The only studies on it were many years ago, and were on hydrogenated oil. It's otherwise a medium chain fat, which is good.
The problem with our foods, like lard (or coconut oil) is when man screws with them.
My grandparents, like many of our families, saved everything like lard and bacon fat, and if the cream from the cow soured, you didn't even think of tossing it.
And somehow, they didn't have the cholesterol and triglyceride issues that most of my family has now, that are vegan or constantly low fat dieting.
I find it interesting that I now avoid "fake"stuff but fat is fine. My normal gutted partner, who is usually stuck eating my post op diet with me, has had an improvement in blood fats and lost weight, now that we shun things like margarine or fat free substitutes with chemicals in lieu of the the real thing.
Hello butter lard bacon and cream.
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trxxyy
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Post by trxxyy on Jan 7, 2012 17:16:43 GMT -5
The local butcher here has marrow bones. What do you do with them? I've always seen them and wondered. My butcher must think I'm a stalker. I actually have the store number on speed dial. I wish I had a butcher that thought I was a stalker. Most of the supermarkets around my area have small meat sections and if they do have butchers they are younger guys who probably had more training on running the saws and packaging equipment instead of the actual cuts of meat. I lucked out one day at the grocery store (Stater Bros) and got an old school butcher who knew his shit. He was able to cut me a nice bone in pork loin roast and when he asked me if I would like him to the trim the fat I told him trimming the fat is an act of sacrilege. His eyes lit up and he started going off on the quality of meat these days and how most people are clueless when it comes to buying a good cut of meat. I guess I should start stalking him......
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Post by Gail R on Jan 7, 2012 17:27:07 GMT -5
This is not lard, but an equally yummy spread for toast, or what ever you can think to spread it on. This was the simplest recipe I found. Never found the bones though...
Roasted Marrow Bones
Time: 20 minutes
8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
1 Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.) To serve, scoop out marrow, spread on toast, sprinkle with salt
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Post by bb212 on Jan 7, 2012 17:28:29 GMT -5
You can do two things,
You can roast them part way until the marrow is cooked but not melted and eat that with some toast points and a parsley salad. It's like beef-butter-jelly, sooo good. But if you want to do that you have to soak the beef marrow for 24 hours in water, changing the water a few times along the way. I would have to look up the recipe for the oven temp and estimated length of baking- just let me know if you're interested and I'll post it here for u.
Or you can roast them until the marrow is all melted and the tallow rendered out. Just collect the delicious oil at the bottom of the pan (pour through strainer first).
There are some butchers who have tons of bones, and unless they make and sell beef stock chances are that they'd throw the bones out unless someone wants them.
*note: LOL! Gail beat me to it ;D
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