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/ck/ Food & Cooking

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Anonymous 2013-10-27 23:21:22 No.4902239

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What's the best use for this?


>>
Anonymous 2013-10-27 23:24:31 No.4902248
cooking fat
also not a bad fish bait

>>
Anonymous 2013-10-27 23:25:47 No.4902254
>>4902239
Refried beans.

>>
Anonymous 2013-10-27 23:28:06 No.4902258
>>4902239
>What's the best use for this?
It's intended for making tamales or tortillas. It's a traditional piecrust ingredient too, before shortening replaced lard due to the food police.

You could deep fry a boston butt roast in it, if you were doing something crazy traditional like vaca frita or certain mexican dishes. Zero need to render out fat when you can slow roast instead, though.

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Anonymous 2013-10-27 23:46:28 No.4902315

[Missing image file: Chleb_ze_smalcem.jpg]
Lard (or lard & sugar) sandwiches were extremely popular in the US, but I haven't seen anyone eat one since the 1970s.

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Anonymous 2013-10-27 23:52:43 No.4902323
Pie crust only. I've never used it on anything else. But I never use anything else in my pie crusts. I win pie baking competitions almost yearly.

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Anonymous 2013-10-27 23:53:55 No.4902325
>>4902239
Lube.

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Anonymous 2013-10-27 23:54:54 No.4902326
>>4902323

Yeah, lard really is the best for pastry.

It's a good general-purpose cooking fat as well.

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Anonymous 2013-10-28 00:03:19 No.4902337

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>>4902325

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Anonymous 2013-10-28 00:04:34 No.4902341
I fried chicken in it before I switched to canola oil.

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Anonymous 2013-10-28 00:10:41 No.4902349
Mexican food, refried beans, carnitas
or general deep frying

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Anonymous 2013-10-28 01:31:32 No.4902547
Pie crust all day erry day. You can also use it on roast potatoes to make them crispier if you don't have goose fat.

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Anonymous 2013-10-28 03:05:58 No.4902767
fried potatoes

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Anonymous 2013-10-28 03:09:56 No.4902772
Southern US biscuits, though I honestly prefer vegetable shortening for those.

I'm also weirded out by shelf-stable lard - plus since those are hydrogenated they're exponentially worse for you.

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Anonymous 2013-10-28 03:26:45 No.4902814
>>4902772
I've never seen any non-shelf-stable lard, though I haven't looked very hard.

I live in the South, so I'm sure that every coonass family grocery has it or knows where to get it.

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Anonymous 2013-10-28 03:42:58 No.4902853
>>4902772
I just buy the fat in the refrigerated section, grate and clarify it, then use it.

Seconding pies, tea cookies, biscuits, and general cooking purposes. Find a nice smoked tea and salt it lightly, then eat with some tea cookies made with lard. You'll swear you were king for a few brief moments.

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Anonymous 2013-10-28 03:45:51 No.4902862
To season your cast iron skillet.

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Anonymous 2013-10-28 03:51:40 No.4902877

[Missing image file: 74_b[1].jpg]
Motherfucking chocolate crackles.

They're nominally for kids but if you don't tell anyone that you made them then you

a) won't have to share and
b) won't be ridiculed

>dat delicious chocolate and coconut flavour mixed with the crunchiness
>dat gloooorious little disc of chocolate on the bottom where some of the lard and chocolate has settled to the bottom of the paper

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Anonymous 2013-10-28 04:01:14 No.4902899
Tortillas.

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Anonymous 2013-10-28 04:59:23 No.4903018
>>4902239
motherfucking fried chicken and pastry crusts. Those two are the god tier applications.

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Anonymous 2013-10-28 05:05:42 No.4903030
>>4902239
cornbread

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Anonymous 2013-10-28 05:08:30 No.4903038
I can't even find non-hydrogenated lard anywhere but I can find non-hydrogenated shortening.

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Anonymous 2013-10-28 16:04:15 No.4903576
>>4902239
Take some rye bread, some smelly foot cheese, and onions.
Spread a layer of lard onto the bread, apply cheese, cut up onions into like circles or whatever and put this on top of the cheese, and then consume.
And top with some jelly, you know, the gravy kind.







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