I don't know where you live, Dani, but if your town is big enough for a
Latin foods market, there's a good chance you'll find lard there if your
major grocery store chains don't.
Jon
----- Original Message -----
From: "Cindy Ray" <cindyray@xxxxxxxxx>
To: <blindcooks@xxxxxxxxxxxxx>
Sent: Friday, April 21, 2017 1:38 PM
Subject: [blindcooks] Re: Best Way to Store Commercially Bought Lard
I don't think I have ever not been able to get lard. Sometimes I was able to
get it in a box that resembles a box of butter; other times I've gotten it
in a pail, which is how I would prefer. Tell your grocer you want to buy
lard. They can get it for you. So long as there are pigs, there is lard.
Cindy
-----Original Message-----
From: blindcooks-bounce@xxxxxxxxxxxxx
[mailto:blindcooks-bounce@xxxxxxxxxxxxx] On Behalf Of Dani Pagador
Sent: Friday, April 21, 2017 3:33 PM
To: blindcooks@xxxxxxxxxxxxx
Subject: [blindcooks] Re: Best Way to Store Commercially Bought Lard
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
>>
>>
>>
>>
>
