Danil54grl
Top Poster
I know that lard does make some very tasty flakey pie crust, but I have also used it for frying. Just not what you would consider "deep" frying. Frying up chicken though is wonderful.
Rendering Lard
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I remember grandma frying chicken in lard. Yummy
bigpaul
A True Doomsday Prepper
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Beef Dripping was the thing in our house growing up, great on toast.
poltiregist
A True Doomsday Prepper
Years ago I spotted an old antique looking , cast-iron contraption in a pawn shop that likely had come out of grandpa's barn . Obviously it was some sort of press . Figuring I might could use it to press fruit for making jelly bought it . Later I found out it was a lard press . I have used it only once , but can say it increased our lard yield about 70% .-- Likely though some of you guys know more efficient ways to render lard without using a lard press than I . --- As tasty as lard fried food is we don't us it much as it is my understanding lard will clog up your arteries like a clogged up sewer pipe . The key to surviving a diet including lard is being very physically active . What some these days pass off as being physically active is " not " what our forefathers called being active .
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Yes, I use my lard for tasty flaky pie crusts. Fried chicken, fried eggs, fried taters and such in lard also. For deep frying, I get special sunflower based deepfrying oil. BUT, I think I might try the lard too once...
My father in law said they always used bacon drippings on baked potatoes. I tried it and it is yummy.
mogie 366
Active Member
the jelly at the bottom was the best on the bread
Lard (per Tablespoon)
- Saturated Fat: 41%
- Monounsaturated Fat: 47.5%
- Omega-3: 128 mg
- Omega-6: 1300 mg
- Saturated Fat: 49.8%
- Monounsaturated Fat: 41.8%
- Omega-3: 77 mg
- Omega-6: 397 mg
- Saturated Fat: 32.8%
- Monounsaturated Fat: 49.2%
- Omega-3: 128 mg
- Omega-6: 1539 mg
