/ck/ - Food & Cooking

[Anonymous No.13739214]

Has anyone here cooked anything in lard or beef tallow? Did you notice a difference?

[Anonymous No.13739235]

I use it for pan frying green vegetables and steaks.
Ive used lard in cakes instead of butter, it makes the cake texture a bit dryer and crumblier and gives a great crust. You can use lard and suet in pastry too.

[Anonymous No.13739256]

>>13739214
Yes I’ve used lard and yes it makes a difference, albeit it’s the same as the difference between something like olive oil and butter.
Unless you’re like the other (baking) anon, it’s a bit difficult to say what objective differences there are. It’s just a different kind of cooking fat.

[Anonymous No.13739264]

It's worth it for refried beans. You can't get the same creamy texture if you're not using lard.

[Anonymous No.13739342]

Lard. Lard is healthy. Lard gang represent. Start using lard. Lard.

[Anonymous No.13739348]

essential for hot water crust pastry

[Anonymous No.13739357]

>>13739235
>lard in cakes
BASED

[Anonymous No.13739365]

It has a weird aftertaste.

[Anonymous No.13739390]

>>13739214
Wait, you don't keep your fat? Roasted chicken, bacon renderings, etc. I hope you don't throw out your fatty steak pieces when you eat out.

[Anonymous No.13739401]

>>13739214
Lard on a good slice of bread with some pepper, salt and a pickle on the side is godly, but heated up lard has horrid smell.
After that I had a ptsd for a day where I'd randomly recall the smell and almost throw up

[Anonymous No.13739485]

>>13739264
This is true

[Anonymous No.13739492]

[Anonymous No.13739969]

>>13739390
Bacon grease is wonderful, imparts that smoky meaty flavor to anything you use it in.

[Anonymous No.13739979]

>>13739214
i use it in my roux when making gumbo