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Food Cooked In Lard |
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#1 |
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Food Cooked In Lard
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
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#2 |
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Forum Member
Join Date: Jun 2007
Posts: 3,511
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Quote:
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
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#3 |
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Inactive Member
Join Date: Feb 2007
Posts: 10,128
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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.
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#4 |
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Forum Member
Join Date: Oct 2007
Posts: 531
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Quote:
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
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#5 |
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Forum Member
Join Date: Nov 2006
Posts: 3,151
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Can't stand the stuff, although chips did taste better in the old days (assuming they were cooked using lard
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#6 |
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Forum Member
Join Date: Dec 2000
Posts: 24,065
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I always cook with olive oil
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#7 |
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Forum Member
Join Date: Nov 2006
Posts: 3,151
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#8 |
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Forum Member
Join Date: Oct 2007
Posts: 531
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Quote:
Can't stand the stuff, although chips did taste better in the old days (assuming they were cooked using lard
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#9 |
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Banned User
Join Date: Dec 2007
Location: in my bubble of light!
Posts: 11,201
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Quote:
I always cook with olive oil
i dont actually know anyone who uses lard anymore, dosnt it clog all your arteries up?
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#10 |
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Forum Member
Join Date: Nov 2006
Posts: 3,151
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Quote:
They used beef dripping in the good old days, you can still get it or make your own.
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#11 |
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Forum Member
Join Date: Jul 2007
Posts: 3,566
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Quote:
me too.
i dont actually know anyone who uses lard anymore, dosnt it clog all your arteries up? ![]() ![]() (Seriously kids, chips cooked in lard are fine. OCCASIONALLY. Please eat a balanced diet and take exercise. )
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#12 |
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Forum Member
Join Date: Oct 2007
Posts: 531
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Quote:
Thanks, my memory was failing in old age
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#13 |
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Forum Member
Join Date: Sep 2005
Posts: 477
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In West Yorkshire chips were or are cooked in beef dripping and taste nice.
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#14 |
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Forum Member
Join Date: Jun 2003
Location: By the sea, plagued with gulls
Posts: 16,928
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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 |
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#15 |
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Forum Member
Join Date: Jul 2007
Posts: 3,566
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Quote:
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 Get it on Gateaux?
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#16 |
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Forum Member
Join Date: Jul 2005
Posts: 17,127
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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. |
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#17 |
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Forum Member
Join Date: Nov 2002
Location: Hampshire
Posts: 37,041
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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. |
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#18 |
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Forum Member
Join Date: Oct 2005
Location: London
Posts: 3,980
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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.
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#19 |
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Forum Member
Join Date: Jun 2002
Posts: 52,176
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Use it for pastry, also top up meat fat and juices to roast potatoes if I haven't duck/goose fat or beef dripping.
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#20 |
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Forum Member
Join Date: Nov 2006
Posts: 3,151
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Quote:
Don't worry, plenty of fat is good for the brain.
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#21 |
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Forum Member
Join Date: Oct 2005
Location: West Midlands
Posts: 1,618
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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. |
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#22 |
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Banned User
Join Date: Aug 2006
Location: Worcestershire ♀
Posts: 4,128
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I always fry eggs in about a half-inch of sizzling lard - lovely
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#23 |
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Forum Member
Join Date: Sep 2007
Location: London
Posts: 1,292
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Quote:
I always cook my meat first then add lard to the juices & roast my tatties in it. YUM.
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.
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#24 |
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Forum Member
Join Date: Oct 2005
Location: West Midlands
Posts: 1,618
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I can't stand skimmed milk. If you don't want milk as it is don't drink milk at all.
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#25 |
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Forum Member
Join Date: May 2006
Posts: 3,508
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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
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