Lard

[Shadows1]

Doesn't anyone use lard any more???

[QueenBea]

Oh yes, we use it often here. It's a wonderful natural fat. We use it whenever deep frying anything. Perfect for fish fries or wing dings. It can be re-used many times if you keep it clean after every use.
Do you use it Lee?

[Shadows1]

Oh yes makes the best home fries and wings, wonderful in pie crust!
They have a big hog butchering every fall near here and I get a large container every year.

[QueenBea]

Nice!

[RZ-Admin]

Is lard & shortening the same thing?

[Shadows1]

Lard is rendered hog fat and shorting is vegetable based.

[QueenBea]

Shortening will clog your arteries, lard won’t lol

[Sue]

Hydrogenated is the naughty word and is hard to avoid there.
We shouldn't fear it, but neither should we eat it with a spoon. ;)
Carbs also clog arteries, but by proxy, via the liver. And olive oil will get you if you eat enough.
#moderationineverything

Lard adds a specific flavor profile and offers different results in baking, in things such as short crust or cookies. And Mexican food.
I love it.

[RZ-Admin]

Very interesting. Thanks for the lessons & insights Lee, Bea, & Sue.