Cookaholics Bulletin Board

Cookaholics Bulletin Board

Shop, cook, eat, drink, post, repeat.
 
It is currently Mon Dec 17, 2018 4:06 am

All times are UTC - 7 hours [ DST ]




Post new topic Reply to topic  [ 29 posts ]  Go to page Previous  1, 2, 3
Author Message
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 1:17 am 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Alina,

See the link in my post about Dietrich's.

Amy


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 6:51 am 
Offline
User avatar

Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1162
Location: Chico, CA
Thanks Amy, I did go to that link, but I see nothing about ordering, cost, shipping etc. I remembered the name from the old bb so I Googled it and ended up in the same place as your link. So what am I not doing correctly?

_________________
Alina


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 7:04 am 
Offline
User avatar

Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
Alina,

You have to call them. I bought two ten pound tubs (the cost of shipping was minimally increased when buying two, so it made sense), and I think I paid about $60 in total. But two ten pound tubs last a couple of years in the freezer.

Amy


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 8:31 am 
Offline
User avatar

Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
Here's a question -- Anybody ever use lard for deep-frying? I know that more saturated fats can take more fryings before being spent, but how many batches of, say, doughnuts could I do before I had to throw out the lard?


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 10:19 am 
Offline

Joined: Thu Dec 18, 2008 7:18 pm
Posts: 1244
No, I haven't, but what a great idea! My guess is it will last for 4-6 fryings (I only get 2-3 out of canola/soybean oil). But that's just a guess. Of course it will depend on what you are frying and if you religiously strain the grease.


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Thu Oct 25, 2012 7:29 pm 
Offline
User avatar

Joined: Fri Jan 16, 2009 7:50 pm
Posts: 2062
Hmmmmm. I may have to try this.


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Mon Nov 19, 2012 11:05 pm 
Offline

Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Glorious leaf lard! Just made a chicken pot pie (from Pam Anderson cookbook) with butter/lard crust. It was reeealllly good!


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Tue Nov 20, 2012 10:34 am 
Offline
User avatar

Joined: Fri Jan 09, 2009 4:34 pm
Posts: 2010
BBC 4's Food Programme is all about lard (Nov 5). Very interesting, you can find it on iTunes.

Another question, I can get shelf stable lard, I realize it is not as healthy but how is it in actual usage?

Mary


Top
 Profile  
Reply with quote  
 Post subject: Re: Lard?
PostPosted: Tue Nov 20, 2012 12:54 pm 
Offline

Joined: Sun Dec 21, 2008 11:18 am
Posts: 288
Location: Seattle
Mary, I have used that when I don't have access to leaf lard and it works just fine. Much better than butter/shortening. My son always notices when I use some lard of either kind...he's my pie expert.


Top
 Profile  
Reply with quote  
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 29 posts ]  Go to page Previous  1, 2, 3

All times are UTC - 7 hours [ DST ]


Who is online

Users browsing this forum: No registered users and 3 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot post attachments in this forum

Jump to:  
cron
Powered by phpBB © 2000, 2002, 2005, 2007 phpBB Group
Template made by DEVPPL/ThatBigForum