I've always saw it in the supermarket but never bought it as it isn't really the in thing these days, but does food cooked in lard taste any nicer than food cooked in say sunflower oil

Depends on the quality of said 'lard' but if you are looking for a cheap alternative to veggie/sunflower oil, be prepared to see the lard solidify as the food cools down...it tends not to drain from food too readily and you would be well advised to pat food dry with kitchen roll to avoid the lard rink on your plate!

It depends on the food. Some food doesn't take well to being cooked in lard. In fact, some food doesn't need to be cooked at all and can be eaten raw/cold.

Get a good quality lard, one that has not been hydrogenated. The lard will be stable at high temperatures and you can flash fry food. The flavour of the food is unaffected. Sunflower oil becomes toxic when heated and has no place in a kitchen only in a car.

Can't stand the stuff, although chips did taste better in the old days (assuming they were cooked using lard )

I always cook with olive oil

No Popeye?

They used beef dripping in the good old days, you can still get it or make your own.

me too.

i dont actually know anyone who uses lard anymore, dosnt it clog all your arteries up?

Thanks, my memory was failing in old age

No. Keeps them warm in winter. Insulation.





(Seriously kids, chips cooked in lard are fine. OCCASIONALLY.
Please eat a balanced diet and take exercise. )

Don't worry, plenty of fat is good for the brain.

In West Yorkshire chips were or are cooked in beef dripping and taste nice.

I always cook my meat first then add lard to the juices & roast my tatties in it. YUM.

Also use lard to make my Yorkshires.

Fry eggs & chips in vegatable oil otherwise its olive oil here.

Funny enough today I was looking through an old cookbook of my mothers "TREX" Cookery LOL

Bolan Biscuits?

Get it on Gateaux?

There's lard in my house at the moment - I bought it to make shortcrust pastry, because half lard and half butter makes the best shortcrust pastry.
I've never fried anything in it, though. But I know I must have eaten stuff fried in it because my Granny used it and so did my Mum, when I was a kid.
Granny's chips were awsome, too.

I remember 35 odd years ago, everything that was fried in our house was done in lard. I can remember the blocks of lard in the fridge and it being used with margarine to make pastry. Not forgetting homemade Lardy cake.

I use sunflower or vegetable oil now, on the rare occasion I fry anything. I seem to steam, grill or bake everything these days.

Lard is perfect for making roast potatoes and Yorkshire pudding. There's no noticeable taste. If you're making shortcrust pastry, the best recipe is half butter/half lard.

Use it for pastry, also top up meat fat and juices to roast potatoes if I haven't duck/goose fat or beef dripping.

I eat very little fat - maybe that explains my memory lapse

I use olive oil a lot. I never ever use sunflower oil or vegetable oil though.

Only lard will do for fried eggs, nothing else works quite as well.

I always fry eggs in about a half-inch of sizzling lard - lovely

Yep, Lard is the best for roast spuds. That or Goose fat, if you can get it.

Any health consideration always comes second to taste in my house. If there's a healthy alternative that tastes as good, I'll eat it. Trouble is, they never do. Skimmed milk and low fat spreads should be banned IMO. They are an assault on our tastebuds.

I can't stand skimmed milk. If you don't want milk as it is don't drink milk at all.

I used to enjoy my food cooked in lard. Chips were lovely, and Beef, Lamb etc. Not forgetting the roast potatoes, and dripping on Bread

Bring back those days