We looked in the baking aisle and in the refrigerated section and
couldn't find any lard at my local grocery store, just shortening. I
wanted the lard, since that's what the tortilla recipes call for, and
because I want it to be as close to the real deal as possible.
Will be testing out pie crust and tortillas this weekend.
More Later,
Dani
On 4/20/17, Jonathan Rawlings <twosocks76@xxxxxxxxxxxxxxx> wrote:
Couldn't agree more!
----- Original Message -----
From: "Rob" <captinlogic@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, April 20, 2017 10:22 PM
Subject: [blindcooks] Re: Best Way to Store Commercially Bought Lard
They used to cook french fries in lard too. Much better than those
hydrogenated oils restaurants use now.
----- Original Message -----
From: "Jonathan Rawlings" <twosocks76@xxxxxxxxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Date: Thu, 20 Apr 2017 22:20:27 -0700
Subject: [blindcooks] Re: Best Way to Store Commercially Bought Lard
Dani:
How you store your lard really depends on how quickly you intend to
use
it. I don't know why you would order lard on Amazon when it's readily
available in most grocery stores, but to each their own I guess. The big
issue with any type of fat, whether it's shortening or lard or butter or
oil, is how quickly it goes rancid. In general, liquid fats go rancid
much
faster than solid fats do. All fats have a tendency to absorb other
odors
and flavors when stored in the refrigerator, especially butter, which is
why
butter is always tightly wrapped to keep the air away from it. If you
think
you'll use all your lard in a month or two, it's probably going to be
just
fine at room temperature. If you're making pie crust with it, it may be
best to use it chilled as it will be easier to cut into the flour and
melt
more slowly while you work the dough. As far as lard versus shortening,
I
think lard is actually more healthy because it is more natural. My
grandma
always preferred lard when she made pie crusts. My "Professional Baking"
book has an entire chapter on the most common baking ingredients, and one
of
the things it says about lard is that it was once highly-valued for
making
certain pastries, but has fallen out of favor in recent years due to the
development of solid shortenings. I personally don't get exactly why it
is
less popular, unless we've become so hyper sensative to the word lard
that
we want nothing to do with it. Anyway, hope this helps.
Jon
----- Original Message -----
From: "Dani Pagador" <axs.brl@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Thursday, April 20, 2017 1:14 PM
Subject: [blindcooks] Re: Best Way to Store Commercially Bought Lard
Thanks, Cindy.
I've moved the lard to the fridge. I was reading online that mice are
fond of lard, so thought it best to keep it in the fridge. The lard is
still in its plastic packaging, and in the three cardboard boxes the
blocks came in. The paper wrapping the lard looks in tact, so I don't
think any mice have discovered my stash yet. But better to be safe
than sorry, especially with the rat lung disease thing that's been
popping up in HI so in my face over the past month.
I've got pie crust and attempts at homemade tortillas in my near
future, so being sure the lard is safe is really helpful
Is lard interchangeable with shortening?
Thanks,
Dani
On 4/20/17, Cindy Ray <cindyray@xxxxxxxxx> wrote:
I always refrigerate it, partly to keep it harder and partly because
it
is
animal fat. Not sure it is required though.
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Thursday, April 20, 2017 1:43 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Best Way to Store Commercially Bought Lard
Hi, Everyone.
I bought some lard from Amazon--I think a pound's worth that comes in
blocks. What's the best way to store it? At this point, it sits on my
pantry
shelf unopened; I assumed I could put it there because it just came in
a
regular cardboard box, unrefrigerated.
Once I open a block, how should it be stored?
Thanks,
Dani
