lard!

[moominmolly]

Hi! Do you have any recipes that you really prefer to make with lard? Would you share them with me? Right now I plan to make fried eggs and maybe a pie crust, but then what?

Comments

[motive-nuance.livejournal.com]

I'm severely lactose intolerant, so I use it in all sorts of things. My fridge usually contains lard, suet, and schmaltz, and I use them as my go-to shortenings where most people would reach for the butter. Really good leaf lard has very little pig flavor, and can be used in things like banana bread or pancakes. The more strongly-flavored stuff that comes off of e.g., a shoulder is better for things like tamales where you want the pig flavor to show through.

In my opinion, the greatest application of lard (the one where nothing else will really do) is making tortillas. Contact me if you want a recipe.

[moominmolly.livejournal.com]

Secretly I'm actually talking about rendered duck fat, since I'm allergic to pigs for some reason. So, I'm looking for places that people tend to use lard and find it irreplaceable, since I found rendered duck fat for sale today, and thought, hey, why not?

So: I would LOVE a recipe for tortillas. Even if it's not the same with duck fat.

[motive-nuance.livejournal.com]

Duck fat can be profound when used in the base for sauces or soups. The basic trick for sauce is, (1) make your standard one to one mixture of flour and fat, cook it over low heat until you think you smell bread. (2) Add your liquids and cook until it's thickened up some. (3) Add whatever else (cheese or whatever it is you Earthlings eat). Traditionally you'd `mount' such a sauce with butter by quickly whisking in a chunk of cold butter immediately before serving, but of course I'd do this with duck fat too. For soup, duck fat is great for browning your aromatics (onions, peppers, celery, carrots, whatever).

I don't seem to have your email. Do you have mine?

[moominmolly.livejournal.com]

moominmolly@livejournal works, and always goes to the right place, whatever that may be.

I know it sounds odd, but I really am looking for things that people love to do with *lard*, not duck fat. I don't ever get to do those things, so I'd like to try an imitation version, just to see!

[harimad.livejournal.com]

Secretly I'm actually talking about rendered duck fat

Then it *must* be confit.

[pekmez.livejournal.com]

but rendered duck fat is totally differently delicious!

I would make matzoh balls with it, french fries with it, scrambled eggs with it, sauteed onions in it...

[moominmolly.livejournal.com]

I know it's different. What I want is not only delicious things to do with duck fat, but also a list of things that are normally forbidden that I might be able to try a mock-up of, you know?

[dreda.livejournal.com]

*poink* Rendered duck fat for sale? Where? Where?

[moominmolly.livejournal.com]

Savenor's in Cambridge!!

[dreda.livejournal.com]

But of course. ;)

(We have duck fat, goose fat, and lard in our fridge right now. I need to get cracking on that.)

[moominmolly.livejournal.com]

If I get this job I want, it would be on my bike ride home. DANGEROUS!

[dreda.livejournal.com]

CHHHHHEEEEEEEEEEEESSSSSSEE.

I understand your peril.

[moominmolly.livejournal.com]

My delicious, fatty peril!

[hitchhiker.livejournal.com]

i totally read that as 'i need to get crackling on that'

[dreda.livejournal.com]

Nom. ;)

[harimad.livejournal.com]

I was wondering if they sold unrendered duck fat as well. Moominmolly would get duck cracklings *and* duck fat if she rendered her own. Lucky woman.

[motive-nuance.livejournal.com]

Especially given that duck and goose fat only keep well for a few months in the fridge.

[intuition-ist.livejournal.com]

i did find that tortilla chips tasted different (and better) when made with lard... (this was in TX, none of that up here.)