lard

Back in the days when we were kids, we used to fry chicken with shortening or lard. This was in the '60's, "70's & maybe in the '80's. We thought nothing of it! The chicken was good & it tasted great!! There were no concerns about health or anything of that nature. Now today, there is a strong...

Piadina Romagnola, aka “piada“, is a specialty from Emilia Romagna, in particular from the seaside city of Rimini. Piadina is actually made of simple, easy ingredients to source, thus feasible at home as well. There are of course many variations in terms of how the dough should be prepared but...

Serves: 2 | Preparation time: < 5 mins | Cooking time: 5 mins Lard slices: 6 (about 200 g) Scallops: 8 (about 200 g) Extra virgin olive oil (EVOO): 1 tbsp A sprig of fresh thyme Black pepper: to taste Method Detach the scallops from their shell and rinse them thoroughly under cold running...

Serves 2, Preparation time 15 mins, Cooking time 45-50 mins Carnaroli rice, 180 g a tablespoon of lard (keep a little aside to grease the baking tin) 6 or 7 leaves of savoy cabbage salt and black pepper to taste 60 g mozzarella Method Bring a saucepan full of salted water to the boil, pour...

Simple question - does anybody still use it ? We melt it in a pan , add seeds and pour in a coconut shell for the birds in winter. This is pure lard of course not dripping :rolleyes:

I was creating some tags for some of the threads in the fats and oils forum and realised that I'm not certain I know the distinction between a fat and a lard. Is it simply that one can be of vegetable or animal origins (fat) and the other only ever of animal origin (lard)?

Hi, it's me again, with all my questions. sigh By the way you all rock with answering them, too! Okay. I know this might sound unhealthy, and I actually do not eat bacon, but my hubby and kids do. We have not done this for years, but we use to and I remember my grandmother use to save her...

There are a lot of different kinds of cooking oil out there. Some of them evaporate at different temperatures (called a flash point), some of them burn easily or turn into smoke, some clump into solids, some are runny, others still are cloying... some carry on unmistakable flavors into the food...

I just recently picked up a bottle of Goya "Achiotina" which is basically fat infused with Annatto seed, in this case the fat is lard. However I've also seen recipes to make this stuff yourself by simmering whole Annatto seeds in a vegetable oil of choice. I'm curious now, what is this...

When I grew up, most grocery stores sold Crisco. Crisco was the white solid goo (lard) my mother used to fry chicken and make pie crusts. As for me, I cannot remember ever buying a bucket of Crisco. I use liquid oil. Does anyone use solid shortening anymore?

My wife mentioned she had it when she was younger and that it cold and solidified fat from cooked meat. Is it eaten just like that or mixed with something? I can't imagine it's very appetising? <:yuck:>