Cooking with Lard

[Danek]

This evening I made yorkshire puddings cooked in a little duck fat. They were fantastic.

Mmm... things cooked in fat... :rockin:

 

[Schlenkerla]

This evening I made yorkshire puddings cooked in a little duck fat. They were fantastic.

Mmm... things cooked in fat... :rockin:

I made my first yorkshire pudding at Christmas. Used roast beast! It was damned tasty. SWMBO insisted in lathering it with butter but she enjoyed it none the less.

I will make it again. :rockin:

 

[Danek]

I made my first yorkshire pudding at Christmas. Used roast beast! It was damned tasty. SWMBO insisted in lathering it with butter but she enjoyed it none the less.

I will make it again. :rockin:

Excellent! Nothing goes better with a roast than some yorkshire puddings. For the batch I made last night, I used beer instead of water in the batter. TBH I couldn't taste the beer at all, but they were still great.

 

[zoebisch01]

I made my first yorkshire pudding at Christmas. Used roast beast! It was damned tasty. SWMBO insisted in lathering it with butter but she enjoyed it none the less.

I will make it again. :rockin:

I make a standing rib roast for Christmas dinner every year, and the Yorkshire is always on the menu. Key to a perfect Yorkshire is a really hot pan (and oven) with a good layer of Tallow, and all the batter to be at room temperature.


Manteca is key for Tamales. I make those on New Years eve every year. It's really not a big deal if you use animal fats for cooking on occasion. The McDonalds fries actually contain a flavoring additive that tastes like Tallow.

 

[Schlenkerla]

OK - I'm redoing my sausage, potato, onion and lard dish tonight!!! Yum!

 

[StunnedMonkey]

Lard. I make Carnitas every month or so, and the traditional method calls for using lard, as in completely submerging the whole pork shoulder in a vat of lard and cooking for hours. I've never had the guts to do it that way, and I use the alternate method of water, orange juice, and spices.

Someday I'll actually do it with lard though. Really.

 

[Jolly McStanson]

OK - I'm redoing my sausage, potato, onion and lard dish tonight!!! Yum!

What kind of sausage are you using? Is that Chirico which is a Portuguese Sausage. Most if it is made in Fall River Mass. I grew up on it. Its great on pizza. I want to try your recipe

 

[nosmatt]

my mom is from fall river, she has Chourico shipped out to the west coast now and then.
cannot get it anywhere but maine and mass for it to taste right.
we have linguica out here, but it does not compare, especially in a clam bake!

 

[nosmatt]

Lard. I make Carnitas every month or so, and the traditional method calls for using lard, as in completely submerging the whole pork shoulder in a vat of lard and cooking for hours. I've never had the guts to do it that way, and I use the alternate method of water, orange juice, and spices.

Someday I'll actually do it with lard though. Really.

your missing out!

do it pretty much the same with the orange juice, lime juice, lemon juice (juice from one of each) and zest all three (all of the lime, half the lemon and orange) drop it all in the lard with a cup of water, and 5-10 garlic cloves, paper still on and boil it for about 2 hours till the water evaporates and then it will get crunchy on the outside.
so f'n good!
i do not do a whole roast, i cut up to big chucks....

 

[StunnedMonkey]

your missing out!

do it pretty much the same with the orange juice, lime juice, lemon juice (juice from one of each) and zest all three (all of the lime, half the lemon and orange) drop it all in the lard with a cup of water, and 5-10 garlic cloves, paper still on and boil it for about 2 hours till the water evaporates and then it will get crunchy on the outside.
so f'n good!
i do not do a whole roast, i cut up to big chucks....

I don't do the thing whole either. I cut it up into two inch (or so) hunks. Yeah, I've got to try it with lard sometime. I won't be able to tell the wife though, because she'd probably not eat it then.

 

[nosmatt]

ya know, it comes out kinda dry, so much so that i add back a couple table spoons of the still hot lard after it's shredded. not greasy at all

 

[thataintchicken]

Lard is a culinary gift from the heavens.

I use it in pie crusts, chocolate cakes, frying buffalo wings at home -- and so much more.

I have plenty on hand in case of zombie apocalypse.