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Anyone tried lard?? - Page 3

post #31 of 158
Oh I forgot to add that poutine might kill you faster than eating buckets of bacon and I am being paid back every day for calling my brother "lardbottom" when he was younger by having to haul one around of my own every day. icon_razz.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #32 of 158
mmm nothing like eggs cooked in bacon grease! Anyways, I have used lard in my pie crusts and like another poster said it makes THE BEST crust and there is no "lardy" aftertaste or whatever you wanna call it.
post #33 of 158
POUTINE!!! Now you're talking! L-O-V-E it!
post #34 of 158
I'd be willing but I don't have any lard or a kitchen right now and won't for 10 days. I'd love to know how it turns out. It would a cheap experiment.
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #35 of 158
So is anyone going to try this?

I highly doubt bacon grease or lard drippings are going to be good in icing, but I'm curious about the pure white stuff from the grocery store.
post #36 of 158
Quote:
Originally Posted by woodthi32

hmm, well I guess butter (IMBC, Swiss buttercream, or any TRUE buttercream) is a no go since its made from animal (beef) fat. Taste mighty darn good to me.


Well, actually milkfat is not at all like the body fat of an animal.......I thought of that initially too, though........
Although, I love cooking with bacon grease so much, I might just eat icing made with it!! icon_biggrin.gif[/quote]

fat is fat no matter where it comes from it's still fat. Milk,butter, and cream are all cow products with varying amounts of animal fat with butter having the most fat content of the three.
post #37 of 158
Uh, what is Poutine?
post #38 of 158
Oh boy, frying eggs in bacon grease....takes me WAY back! Mom use to make them, we called them "Lacy Eggs" because they were so crisp and lacy around the edges. YUM!
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post #39 of 158
I don't know what lard will do as far as icing is concerned, but health issues aside, it makes the best biscuits you'll ever taste.

My grandmother made biscuits using lard and OMG, they were out of this world. Back in her time, no one worried about all the things we worry about today.

She kept a bowl of flour sitting out on her cabinet 24 hours a day. When she wanted to make biscuits, she made a well in the center of the bowl, threw in some lard, mixed it around and added buttermilk until she got the amount of dough she wanted. Afterwards, she just threw more flour in the same bowl and left it sitting until the next time. I've never been able to match her biscuits, but it sure isn't for a lack of trying.

I have a recipe for orange refrigerator cookies that I've been using for well over 30 years that make the most outrageously delicious cookies you could ask for and it calls for lard. I tried butter and shortening, but they tasted like garbage.

Lard also gives baked goods like cookies and biscuits a crispy outer texture you can't get any other way.

I have no idea what the odd taste would be from using lard unless it's from using lard that has gone rancid. The only reason I don't use it on a regular basis is simply the fact that it's so darn bad for you. But I still keep it on hand and every once in a great while say what the heck!

And nope, we didn't grow up poor. lol
post #40 of 158
missmersh, poutine is french fries smothered in cheese curds and gravy. That's the original French Canadian way to make it. You buy them out of chip wagons on the side of the road usually. I've seen them more and more places these days and my son saw them in NYC. They cost a whole lot more though! icon_surprised.gif
Every fight is a food fight when you're a cannibal. -- Demetri Martin
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post #41 of 158
Hello icon_smile.gif

I recently tried a BC icing recipe from another site that called for "pre-creamed shortening". I finally found it at the grocery store, and turns out pre-creamed shortening is a mixture of animal and vegetable fats. It is VERY stiff and bright white. The icing tasted delicious, and was light and fluffy, but the mouth feel wasn't for me (I don't like all shortening icing). So this might be an alternative to just using straight lard...maybe mix reg shortening with pre-creamed to get the trans fats? Just a suggestion! I was kinda weirded out about the lard idea too, until my mom reminded me that until 2 years ago, our favorite local bakery used lard in their icing!
post #42 of 158
My grandma's cookies are made with Lard. No one have even tried to sub it with anything.... If it ain't broke don't fix it..... Gram had 9 kids and at least 45 grandkids and those cookies were rationed out..... MMMMMM.... I did have lard for one of my attempts and ended up tossing it and buying fresh when it had gotten really warm and then solidified again. It had a strong bacon smell then but I think as long as you don't try and use it in too warm of weather it might not be too bad.

Judi
post #43 of 158
Quote:
Originally Posted by lorrieg

missmersh, poutine is french fries smothered in cheese curds and gravy.



Oh my goodness, I've never heard of these but they sound delicious!!
post #44 of 158
Hate to admit this...I already tried the lard. icon_eek.gif I was going for a fluffier, stiffer, whiter, all-around taste-out-of-this-world icing. It was downright nasty. I threw it out. However, I'm not sure if I didn't just try to get it better by throwing more & more PS into it. So if someone did 1/2 Crisco and 1/2 lard, then perhaps they could post.

I grew up in handme-downs and sack lunches. We lived on a farm. Ate tons of our own home-grown food. But my mother always used Crisco for baking cakes and cookies. Lard was for the hashbrowns, gravy, frying, bisquits, and such.

edited to add: HTH (Now don't get me started on the health factor, because I won't go there. But there is just nothing that beats biscuits & gravy made with lard, cooked in cast-iron on an old wood-stove, on a cold winter Saturday morning! icon_biggrin.gif )
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post #45 of 158
Quote:
Originally Posted by lorrieg

I make my sugar cookies with butter, butter/margarine or margarine depending on what they will be used for.



What is the difference and what are the different uses? I'm wondering if butter or margarine or whatever makes a more tender cookie, etc...

What is Poutine?

As far as using lard in cooking, yes, lard makes the best pie crust and biscuits. I did not grow up poor/am not poor now, but bacon grease is always what I fry my eggs in. Is there anything else to fry them in? LOL. Top chefs use bacon grease in their cooking as well (as seen on Top Chef). It's just an unbeatable flavor that you can't get from anything else.

As far as your lard having a bacony smell/flavor... perhaps it is the brand/kind that you are buying? It should be odorless and pretty much flavorless in your baking. It should be refrigerated, or it will go rancid. Sort of like butter, you can leave it out for a while, but then it gets that rancid flavor if it is out too long.
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