/ck/ - Food & Cooking

>>19173946
I haven't done this yet myself, but I plan to. Go to a butcher and ask for their fat trimmings. For pork lard it's pretty easy and cheap to buy a pork belly and render the fat off. That should last quite a while.

>>19173946
just ask someone at your grocery store where they keep it, they have it

>>19173974
Yeh but the prices usually blow. Collecting your own off what you cook is a Waterfall Quest boost to your 2 Birds 1 Stove skill tree shit. Like repurposing egg shells into fertilizer.

why?

>>19173980
It'll be on the label what's in it

>>19173992
not really sure what youre getting at

>>19174001
>ingredients: beef fat
>ingredients: pork fat
If you don't see shortening, there's no shortening

>>19174005
so you believe all that horseshit

>>19173987
God is not real

>>19174008
Yeah, only one of the companies I ever worked for bribed the food inspectors, and he was desperate and obviously going out of business
Also if you can't taste the difference I don't know why you're asking, they taste different
Buy some and eat it, you should be able to tell, and if you can't, then all you can trust is the label
If you can't tell by the taste, what difference does it make if you process it yourself?

>>19173946
you can buy grass-fed tallow on amazon, and the bonus is not enough americans buy tallow for chinese ripoffs to have saturated the tallow market

>>19173946
they are in the mexican aisle

>be a butcher
>deal with hundreds of pounds of pork fat on a daily basis, much of which would otherwise go to waste
>no I shall scam customers by buying large amounts of shortening and meticulously repackaging and disguising it as lard because I enjoy jewish tricks
either way if you can't tell the difference on taste alone you should hurl yourself into a well

>>19174066
ty cold-eyed anon

butcher

>>19174066
>wants me to throw myself into well, likely poisoning it
another jewish trick

>>19174022
I'm done arguing with me you're pissing me off

>>19173946
If you can't tell the difference between vegetable shortening and lard why do you ever care?

>>19174059
that's hydrogenated lard, get the fuck away with that shit

Just save the grease when you cook meat. Bacon grease makes amazing Mac n cheese.

Due to the way our culture has villainized fat, we have an outrageous abundance of this stuff being sold for ultra cheap, because it's practically become a waste byproduct in the eyes of most. You might be struggling to find some, but you certainly shouldn't expect people to trick you nor pay that much for it.

>>19173946
You can render it out of fat trimmings if you get a cut with a lot of it.
>The local butcher has lard, but how can I tell if it's actually lard that he's selling and not vegetable shortening
you can tell, it smells very different

>>19173946
Literally the same thread 3 times a week.

I swear this is a bot making these threads.

>>19174337
It's Big Lard

Tallow here is double the cost of vegetable oil and you would have to get it from a butcher.
I doubt I could eat enough meat in a year to fill a deep fryer. Easier to just do gravy.

>>19173946
If you live somewhere with a Mexican market they will for sure have lard at a reasonable price.

>>19173946
If you're trying to use animal fat to avoid seed oils, specifically polyunsaturated fatty acids, then you don't want lard.

>>19174299
This is the average grug brain of the USAoid conservative. Given simple instructions to be able solve this simple problem and he reverts so
'UNGA CANNOT THINK BUNGA U ANNOYING REEEEE!!

>>19174346
yeah he would be

>>19173946
I tried lard, it was cheaper than coconut oil at $4/lb. I didn't like it.

I've been using clarified butter that I make myself and it's fucking awesome. It's about the same price after factoring in loss from removing the milk solids.

>>19173946
>I can't seem to find them
Really? They sell this shit in every grocery store I've ever been to.

>>19174299
>I'm done arguing with me
lmao

>>19174580
>Trim the fat off of factory pigs that got sold to mass consumers
>Apply heat
>Now sell it to the "advanced thinking" and "healthy" people for at least 3x the price
Anon, if you can't drag yourself to a local butcher, tell him you want the freshest pork fat, butchered within that same morning, then might as well switch to ghee.

look into suet. its like ground beef but its ground fat. you just have to render it and strain it to produce tallow

>>19174670
>it came from a factory so it's le bad!

>>19174670
I don't actually buy it, just that I see it everywhere. I don't like ghee, either. I make clarified butter.

>>19173946
Have you ever seen either? They look different. Why on earth would you not automatically trust your "local butcher". Hell, local butcher just sounds downright wholesome and trustworthy. He's not a guy in a smock at the supermarket, he's a small business owner who breaks down primal into sub-primal and knows the ins and outs of all the animals. He's not just a package man, he's a Butcher. And he's local, not some faceless corporation man.

Why would he sell vegetable shortening (which would have nothing to do with and no reason to be sold in a butchershop) in place of lard, which he naturally has as a byproduct of his hog butchering and needs to get rid of anyway so might as well sell?

Are you some sort of schitzo who thinks everything is suspicious and nothing should be taken at face value? Is it a joke? What's a butcher's motivation for losing money in this hypothetical switcheroo?

>>19173946
Shortening my post length I will not overembelish.
>joke. please engage giggles

Simmer high fat content ground beef until all fat rendered. Less lean the better.
Same with bacon. Quality bacon simmer medium heat til bacon is crisp and fat fills up pan pour fat into Mason jars.

Do to buy what you can do yourself
Fat does go rancid though so label and date. Avoid moisture, sunlight, seal appropriately. Ants love the stuff.

>>19174309
>he saved the grease
that's what's up

>>19173946
OP, if you can't taste or smell the difference between lard and vegetable shortening, you should consider just sticking to regular cooking oil

>>19173963
Rendered fat doesn't last all that well unless it is VERY clean. You can fairly easily get oil filters that will let you clean it up well enough to last a week with other good sanitary practices and good refrigeration, maybe two weeks if you're very careful. You can freeze it, but then the same goes for pretty much any low moisture fat. You can get into using pressure cookers and stupid long low temp cooking times, but that's generally not worth it for most people when anyone not completely retarded can find something like >>19174580

>>19175178
Do you live in a steaming tropical jungle or something? Fats last a long long time. Especially if it's in an airtight container

>>19175189
Most really does not. Fat is difficult to render completely clean. Unless you are using really pure fat to begin with, filtering it well, cooking it with a lot of care (long time on low temp to remove as much moisture as possible), it'll go rancid much faster than most mass produced butter. If you can nail down all that other stuff, go for it, but if you aren't posting your process and results, I'm saying you don't know what you're talking about.

>>19174826
heheheh, yeeeessss

>>19175199
I've been gathering fats in a container and scooping it out whenever. I don't know what the fuck is wrong with your kitchen but it shouldn't have so much moisture to begin with and shouldn't be going rancid.

>>19175217
You make it sound like you're adding batches to the same container. You're likely using rancid fat and just don't give a fuck. Good luck with your lack of taste and Indian level immune system, I guess.

>>19173980
What's waterfall quest

>>19175220
Old Runescape quest that gives a bunch of levels very quickly if done early.

>>19175199
You boil it and it separates as it cools. Similar to how they make essential oils.

>>19175219
seek help for your autsim

>be OP
>don't believe local brick and mortar butcher to sell you grease
>don't believe FDA to enforce it's rules
>don't believe traditional food preparation methods in nutrient extraction
>believe anonymous cock rating site, notorious for making shit up for amusement to provide sound health advice
>believe astroturfed fad diet marketing campaign

>>19175219
you make it sound like you're retarded. godspeed negro man.

>>19175278
Aye thank ya!

>>19175297
>>19175344
>people who've never rendered and stored fat
Read a goddamned book. Read a goddamned remedial article that isn't a complete bullshit blog, even. https://www.westonaprice.org/health-topics/rendering-animal-fats-made-easy/#gsc.tab=0
Seriously, fuck all you plagiarist blogger shitter types. There is a reason things like confit take for ever and are not recommended to most.

>>19175329
So you don't believe lard is a better option?

What do you use

You can make ghee pretty easily if you just simmer a bunch of butter and strain. Stays good for a long while and is great for dishes that require a lot of cooking.

>>19175457
there is no such thing as "best option"
as long as you are eating variety of food, in moderation, your body will sort it all out
provided you aren't eating lead chips and cigarette butts

>>19175451
>he can't keep his fat from going rancid on the counter
just how fucking dirty is your kitchen, you mud nigger?

>>19173946
>>19174337
the antichrist wants to know your location.

>>19173946
>but how can I tell if it's actually lard that he's selling and not vegetable shortening?
smell

>>19175201
TMDWU

>>19173946
https://www.amazon.com/100-Rendered-Grass-Tallow-Food-Grade/dp/B09J455ZS1/ref=sr_1_4?crid=UWP8FKYJXJON&keywords=Beef%2BTallow&qid=1681832737&s=grocery&sprefix=beef%2Btallow%2B%2Cgrocery%2C110&sr=1-4&th=1

If you can't tell the difference then just buy vegetable Shortening and eat it KEK.

>>19174008
unless you live in some weird shithole there is this thing called truth in advertising and the fda requires that what is listed is what is in it, independent labs test this stuff all the time, that's how they found that olive oils from italy often contained oils other than those from olives.

>>19174815
>Same with bacon
wrong the way to make lard is to boil uncured pork fat in water. you don't want to render pork fat higher than the boiling point of water because it drastically changes the taste.

then let the water cool and skim off the lard that floats to the top. maybe simmer that on low heat to remove residual water.

>>19175735
trump is too busy right now to care.

>>19175178
>>19175199
>>19175219
Just keep it in the fridge, bro. I use an old mayonnaise jar to store leftover bacon fat and it's been in my fridge for at least a year with no issues. When I transfer it from the skillet I am careful to keep burned bits from falling in but I don't strain it. The stuff on top gets used too fast to go rancid and the lard underneath it isn't exposed to enough oxygen to go rancid..

>>19176177
>checked
It used to be well known that to seal foods, a 1/4" layer of lard, tallow or bird fat should be poured on the recently boiled foods.
Crocks were the natural outgrowth of this.

>>19173946
Order it from the amish or make it yourself
t. made like 2lb of lard last weekend

>>19173946
2 points
In case any of this is serious... If you're just cooking with it, use the fat in place of the oil or butter you'd already use - unless your burner's set to murder, you'll probably stay below the smoke point. Baking can get a little iffy, as different lipids set up differently, have different moisture contents, etc. Just taking gluten setup into consideration - cakes will be more moist with oil than with butter or lard. Tortillas will have better stretch with lard than with oil.

Your butcher does not hack up vegetables. There is no reason he would be selling lard or tallow as vegetable shortening when a good part of his job is trimming fat as he turns pigs and cattle into cuts of meat.

>>19177376
I forgot how to English. You cunts get the gist.

>>19177386
Indeed...
And not that anyone cares, but I THINK you know your shit, ANon.
Thanks.

>>19174008
Nah the price is as close as you get to the trust. The prices per ingredients, relative to taste and consistency, even among Asian grocers or Mediterranean if you're getting $10 of frozen fish you should expect fish - bones, guts, scales. If you're buying $10 fish (say from Walmart) you can expect "fish". Maybe some skin. But fish.
It's all a favor deal, your inspectors and managers of this logistical semantic nightmare is what makes a city or state worker so susceptible to represent those values because they themselves have come to enjoy those same things that may otherwise, on a federal scale, go against a focused normality. The whole Chinese Honey theory isn't as prevalent even in the poorest states. Food hasn't been solved yet lol

>>19173946
Fatworks

>fat goes rancid
Maybe I should just buy ground pork fat, freeze it, and just process the amount that I need for a specific recipe, with or without the rinds.

>>19178257
That would work.
if clean and handled well, it really can last a LONG time just in the fridge.
I'd check out old 1920s recipe/homemaker's books--they'll give you the least pozzed info.

>>19173946
What fucking shithole do you live in where it's legal to sell vegetable shortening as lard or tallow?
Personally I just get trimmings from my butcher, but I also make clarified butter.

>>19173946
Go easy on liquid if you replace vegetable shorting with lard. I substituted lard for Crisco in a pie crust and it was way too moist. It hardly needed any water at all on the second try.

>>19175879
Thanks for the correction. I'm only a novice in this and am unfamiliar with specific terminology. I've been simply saving bacon grease and using it without much thought, except to use it for simple kitchen and skin care.
But as it is, the more you know.

How much more effective is it to boil it with the necessity to remove extra water, than to not expose the grease to water in the first place?

>>19175469
>there is no such thing as "best option"
I respect you for proudly displaying your 65IQ

>>19175457
lard has a taste to it, I only use it when making mexican food or some types of asian dishes. For italian food I mostly use olive oil. For everything else its canola or butter

>>19174066
I'd buy it from you assholes but you charge an outrageous amount, typically you guys ask for the processed lard prices

>>19177376
Why is it better than butter?

>>19179230
Why's what better than butter? Anything being better than anything else usually depends on how and why you're using it.

Lard and tallow can be better for cooking with than standard butter, because they have a higher smoke point. Ghee negates this entirely. If you're trying to impart a buttery flavour into something, not much is going to be better than butter.

>>19173963
I did it, it works
>>19175178
What I rendered lasted fine in the fridge, even the slightly burned bunch

>>19179166
I'm only suggesting the second simmer if you want to deep fry with it. otherwise the amount of water that might still be in it is negligible.

>>19178257
sorry the fat will still go rancid. you might get 1 year from freezing it.

>>19179746
What's going on that you'd be keeping rendered fat for a year? It's not increasing in value.

>>19175887
>Ac is a man the world will love
>no, it's Trump, a man through entire world loves to hate

Checks out

>>19174309
Should I be refrigerating my collected grease? I've just been keeping it in a sealed mason jar on the counter.
I need to start filtering out all the debris before I use it tho. Are coffee filters good enough or should I be using some kind of chemical reaction to bring contaminants out of solution as well?

The Mexican supermarket sells fresh lard in the meat section.

>>19173980
What are you talking about? Lard is like 1/3 the price of butter these days. Lad is like 50-70p while butter is over £2

>>19173946
Go to the Mexican section, or a Mexican market, and look for manteca.

>>19179166
skin care?

>>19180335
If you refrigerate fat it literally lasts longer than you can use it assuming that you cook relatively frequently