What is your lipid of choice most often when cooking?

[Chefnot]

Guess no one uses lard any more?

[bakerman]

Originally Posted by Chefnot

Guess no one uses lard any more?

My mom used to use lard in all of her pie crusts, lard is the absolute best for this. She also fried homemade cake donuts in lard. Living in Maine the French Canadian influence lard was very popular, and could be bought in manageable 2 lb. blocks, here in the south, the smallest that I have seen is a 5 lb. bucket!

MAC

[Food Network Fan]

I use it for biscuits.

[BerryBaby]

I have never used it.

[bakerman]

It seems that even though lard is far from healthy, it is better for you than the hydrogenated shortening out there, I guess a more natural product is easier for your body to process.

MAC

[bluejeanz]

Originally Posted by bakerman

My mom used to use lard in all of her pie crusts, lard is the absolute best for this. She also fried homemade cake donuts in lard. Living in Maine the French Canadian influence lard was very popular, and could be bought in manageable 2 lb. blocks, here in the south, the smallest that I have seen is a 5 lb. bucket!

My mom used to use lard in her pie crusts, too. What a difference the taste was. I use Crisco and sometimes a combination of that and butter for my pie crusts. I honestly don't know which is worse in the area of artery-clogging; Crisco, butter or lard. I do know they're supposed to be making Crisco with less saturated fat than butter and, I think, less trans fats as well.


I don't care for cake, cookies or candy but pie is my all-time favorite sweet. In fact, sometimes I can't sleep at night knowing there are a few pieces left, LOL, which is why I only make it occasionally.


They do sell 1lb. packages of lard at our supermarket.

[bluejeanz]

Emeril's motto is "pork fat rules". I guess he doesn't know the unhealthy side effects from it. But then, years ago farmers used to eat those huge breakfasts with fried potatoes, eggs, bacon and sausage and they say it never hurt them. Eh. I guess when your time's up...your time's up.

[isilzha]

But I guess those big farmers got a lot more exercise than we do now.

[Food Network Fan]

People had to work harder back then. They worked off what they ate.

[bakerman]

Originally Posted by bluejeanz

My mom used to use lard in her pie crusts, too. What a difference the taste was. I use Crisco and sometimes a combination of that and butter for my pie crusts. I honestly don't know which is worse in the area of artery-clogging; Crisco, butter or lard. I do know they're supposed to be making Crisco with less saturated fat than butter and, I think, less trans fats as well.


I don't care for cake, cookies or candy but pie is my all-time favorite sweet. In fact, sometimes I can't sleep at night knowing there are a few pieces left, LOL, which is why I only make it occasionally.


They do sell 1lb. packages of lard at our supermarket.

From what I have read lard and butter are better for you than traditional shortening, since it is more of an unaltered product, your body can process it better. Even though these fats should be eaten in moderation, the hydrogenated fats in shortening and many margarines, is far worse the more we learn about trans fats. Crisco has reformulated their shortening to limit trans fats for a healthier product, their product still contains trans fats, but far less than before so in moderation this would be OK to use.

MAC