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/ck/ - Food & Cooking

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18934237 No.18934237 [Reply] [Original]

Has else started cooking with lard? Other than with pastries, that is. I'm tempted to make an omelette with it.

>> No.18934247

>>18934237
nope. nobody has ever done that before. please don't you may break the economy.

>> No.18934253

people who cook with lard are generally low-IQ because they were gullible enough to be scared into using it. little bitches are afraid of butter and olive oil kek.

>> No.18934268

>>18934253
You need to be 18 to post here.

>> No.18934282
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18934282

>>18934237
I use beef tallow for cooking high temp and butter or mid to low. Wont change. Dont care about your feelings. Take care

>> No.18934289

>>18934237
>tempted
its just grease, anything will have the usual result with lard

>> No.18934296

>>18934282
beef tallow is quite expensive in my country and I can only find small jars from the artisanal stuff

>> No.18934321

don't be loud about lard. it's insanely cheap because nobody else uses it but me and cheap latin americans. most others are too smallbrain to use lard to its maximum

>> No.18934336

Been cooking with rendered animal fats for years, though I fried a bullseye egg in beef tallow for the first time a few weeks ago. Did it because I didn't feel like using any of the butter. Surprisingly nice.

>> No.18934347

>>18934296
... make it yourself? That's what I (>>18934336) do, though I don't make white tallow. It's brown. Fatty beef mince is super fucking cheap where I live so I crumble cook it, drain the tallow off for use and use the crumbles in whatever I was going to use them for.

>> No.18934407

Ever wonder where the term "lardass" came from? It comes from the fact that fat people eat lard.
I don't take advice from fat people, sorry lardass.

>> No.18934429

>>18934237
I got some from my bacon. I cut and slow-fry my bacon in rather thick slices and give them at least 40 minutes in total.
I have dabbled a bit lately with pork, and pork really takes time to taste well, and I far from eat it every week, yet I still save up the lard for perhaps some beef casseroles, like one with chili, beans, celery, onion and and green pepper. Chili casseroles with well-sizzled bacon is okay, but honestly, beef is better.The lard is well spent, however, with some tomato sauce, cumin, garlic and crushed black pepper.
So far it goes well with eggs, too, but mostly I use coconut, olive, sesame or butter for different stuff. I guess if I could keep the amount of lard down under one tenth in total I wouldn't mind it at all.

I had a feeling I would stick with bacon in regards to pork in general but lately I had to try the classics just to be sure I could make them.
Italian sausages with pork are tastty, but I can't really vibe that much with the usual nordic pork products besides perhaps the annual oktoberfest würst or another annual rib sandwich. It's so damn hard to digest, really.
Just a tiny bit lard in some recipes is delicious I think, but it's one fat I'd rather not overuse, just like sesame or cheap sunflower/rapeseed oil.

>> No.18934437

>>18934429
Anon discovered bacon grease

>> No.18934963

>>18934253
I've seen my fair share of bad takes in my day... but wow lad.

>> No.18934970

Its probably the most tasty fat, and fine if you limit your intake of fried food, which you should anyway.

>> No.18934972

>>18934253
Nah, I just like that everything tastes better with lard. It's cheaper than cooking oils too.

>> No.18934973
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18934973

>>18934253
Retard.

>> No.18935049
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18935049

>>18934253

>> No.18935070

what does lard taste/smell like? is it subtle? meaty?

>> No.18935086

>>18934253
what the fuck, this post really stinks

>> No.18935220

>>18934437
Leave her alone. She's obviously... what's the PC phrase we're supposed to use for them now... persons living with intellectual disabilities?
Well, fuck PC for now and just call it like it is: she's retarded and proud that she "discovered" something new. Let her have this. You wouldn't want to make her angry, with her retard strength and all.

>> No.18935233

>>18935070
Depends on the lard and how its made (and further processed, if at all). Some will taste and smell strongly porky. Others will be more muted/subtle. Yet others will barely have any taste of their own. Some will be deodourised and be completely neutral, but those tend to be hydrogenated as well.

>> No.18936080

https://youtu.be/n4p2Ct56Be4

>> No.18936090
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18936090

lard makes a good pie crust

>> No.18936866

>>18934253
I believe most people were scared out of using it
>high cholesterol
>saturated
>not-kosher
keep using sneed oils

>> No.18936966

>>18934282
Clarify the butter and you can even deep try in it.

>> No.18937168

Worst thing about lard is when heated it's very runny and my frying pan is shit and bows up in the middle so the lard all runs to the outside maybe I just need a new frying pan hahaha

>> No.18937171

>>18934253
If you were afraid of butter why would you use lard, which is basically giga-condensed butter in terms of composition?

>> No.18937299

>>18934253
10/10 bait, here's a (you).

>> No.18937302

>>18934407
No it's because fat people literally have asses full of lard. Retard.

>> No.18937317

>>18934237
Enjoy your first heart problems at forties

>> No.18937348

>>18934237
I almost bought some lard the other day when I noticed, walking past it at the grocery store, it was only $3 a pound. I'm already well-stocked with coconut oil, but that is currently costing me $5 a pound. Thinking about making a switch.

>> No.18937359

I can't buy lard in Finland
I can't buy offal or any 'waste' product either
>you WILL eat the expensive stuff only
I suffer here

>> No.18937445

>>18937359
do people not eat pastry in finland?

>> No.18937570

>>18937302
Wrong lardasd

>> No.18937632

>>18937359
Don't you have pork belly? Render down the fat yourself.

>> No.18937823

>>18934237
I use lard and duck fat 9/10 times. Fry an egg in some duck fat and get back to me.
I don't ever use seed oils or synthetic garbage. I do use grass fed butter sometimes.

>> No.18937844

>>18937570
>lardasd
Too much seed oil interfering with your brain function, retard?

>> No.18937848
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18937848

>>18937359
Yes you can you dummy. You just have to venture beyond the microwave meal section of your favorite store to find them. You can even get cooking lard in a fucking tube at most hardware stores.

>> No.18937945

>>18934237
Yeah, I use it when I have it. I have tallow and butter right now. Though lard is more mellow a flavor than tallow.

>> No.18937963

>>18937359
You definitely can. Find a good butcher. There's few of them but more and more are starting. Call the nearest abattoir's customer's service. That's no guarantee at all though. I've been writing about exclusive food for the past 2 decades and only last year I found a company that specializes in offal. Via a random butcher on my home town's weekly market.

>> No.18938017

>>18937445
Pastry dough is usually made with butter in non-Bong Europe.

>> No.18938019
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18938019

>has else

>> No.18938050

>>18934237
I buy chicken
I take skin away
I fry skin on lowest until all fat is reduced
I store the fat and I cut the fried skin into pieces to have as a snack later

>> No.18938233
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18938233

>>18934237

>> No.18938238
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18938238

>>18938233
fried potatoes tiem tomorrow

>> No.18938248

>>18937848
>hardware stores

What the fugggggggg? Why is there lard at the hardware store?

>> No.18938250

>>18934253
You're a moron, if you eat bacon you basically get free lard unless you throw it away. You don't have to use lard exclusively and only a retarded faggot would think so. Lard also makes the flakiest pie crusts, more so than butter.

>> No.18938253

>>18938250
Great for biscuits as well.

>> No.18938358

>>18938248

Used for greasing pans, in case you are a finnfag, muurikka has tubes of them. K-rauta, Tokmanni etc sell them. And just make your own, literally buy fatty pork belly and render it down

>> No.18938511

>>18934237
I tried making pie crust with lard. It be didn't work out that well.

>> No.18939115

>>18938250
This. Every so often I'll make bacon, and the grease goes into a jar. Next time I'm making eggs (or frying/sauteing anything) I pour some out. Adds an extra "breakfasty" flavor to the eggs. I've had no problems with rancidity or other spoilage.

>> No.18939118

>>18937844
>lardasd gets asdmad for being called out
Newfag lardass, go eat another tub fatboi

>> No.18939819

>>18934237
Apparently lard is good for making refried beans

>> No.18939936

>>18937168
Have you tried hitting with a mallet? It can work in a pinch. A meat tenderizer will also do
Source: done this to shitty pans at work

>> No.18940497

>>18934237
i use plain pork lard from the chain grocery store for conditioning my leather boots and goat leather work gloves. For cooking I use beef tallow.

>> No.18940599

>>18934237
I bought some lard. Not sure WHEN to use. Like, what meats do you cook it with over olive oil. Should I use lard instead of butter for eggs?

>> No.18940604

I use lard to make a dark roux for gumbo

Really beats what people normally use which is vegetable oil

>> No.18940620

>>18934237
If I'm cooking beef or burgers I only use lard

I still use sunflower oil for most other things like chicken though

>> No.18940641

>>18937848
That seed oil in tubes is usually mixed with canola oil so it kind of defeats it's purpose

>> No.18940647

>>18940620
Pozzed

>> No.18940657

>>18934237

If you AREN'T using lard to cook pretty much everything you are an idiot, especially with all we now know about fats and effect on our bodies.

>>18934253
I smell a disgusting cuckboi who doesn't know anything about anything.

>> No.18940665

>>18935070

As someone replied to you, some do have taste, some don't. Mostly it depends if the male pig was neutered or not.

Also, lard with pork rinds in it is insanely good.

>> No.18940677

>>18937317

Hahahahhahahahahahahahhahahahahahahaa

Keep on using seed and vegetable oils, we need people like you to die before leeching on pension funds.

>> No.18940678

>>18937359

This is either a lie, or you have no idea what lard is.

>> No.18940679

>>18934237
Fucking idiot you make an ommelte with eggs

>> No.18940685

>>18938253
Bacon grease ain't lard. Morekme a smoked lard with pan fond. You wouldn't want to make pastry with it. I keep both on hand.

You can actually just throw fat trimmings from the pork you buy in a Ziploc in the freezer and render it into lard in a saucepan over low heat for "free" lard, though.