What is Lard used for?

thriftlady_2

Lard is actually higher in monounsaturated fats (the kind in olive oil) than in saturated fat. Lard is a much more natural food than any margarine and of course it makes brilliant pastry.

I've come to the conclusion that we shouldn't worry about what we eat (as long as we eat lots of fruit and veg and keep our diets varied), but we should keep an eye on how much we eat.

Debt_Free_Chick

thriftlady wrote: »

I've come to the conclusion that we shouldn't worry about what we eat (as long as we eat lots of fruit and veg and keep our diets varied), but we should keep an eye on how much we eat.

:T :T :T :T

Yep - and let's have a vote for pure butter over a "low fat spread". Ingredients in the spread? Endless - about a dozen or more :mad: Ingredients in butter? One - cream from full fat milk (and possibly salt, if you buy salted butter).

As big supermarket suggests ...... "Taste the Difference"!

larmy16

Just been told I have high cholesterol, so I guess I had better not develop a taste for lard!!!! I certainly believe you in how good it tastes though.:D

Becles

I always use lard in pastry - normally half lard and half marg. My pastry is one of the things guests always compliment me on.

I bake Yorkshire puddings in lard too, and sometimes fry bread in lard or beef dripping :drool:

foreverskint

When I did my catering course we were always taught to start of meat stews/casseroles etc, by frying the veg in dripping/lard and the meat.

The flavour is totally different and totally yummy:rolleyes:

As I don't have stew every day and probably only eat pastry a couple of times a month I don't think a bit of lard will make a huge difference to my waistline After all I can't remember when I had a 'waistline' :rotfl: :rotfl:

angelavdavis

Debt_Free_Chick wrote: »

:T :T :T :T

Yep - and let's have a vote for pure butter over a "low fat spread". Ingredients in the spread? Endless - about a dozen or more :mad: Ingredients in butter? One - cream from full fat milk (and possibly salt, if you buy salted butter).

As big supermarket suggests ...... "Taste the Difference"!

I'm with you on this one.

I DETEST manufactured spreads :mad: IMO, plastic tasting muck.

I would rather ration my butter portion (I don't butter my bread in sandwiches) and use it instead where I like it (on toast usually!).

I also use lard for cooking yorkshire puddings (success every time because it gets hotter than vegetable oils) and roast potatoes. We don't eat these often (yorkies once a month max and roasties perhaps every other week). So I don't feel too guilty about it as I think we generally have a really balanced diet.

angelavdavis

Debt_Free_Chick wrote: »

:T :T :T :T

Yep - and let's have a vote for pure butter over a "low fat spread". Ingredients in the spread? Endless - about a dozen or more :mad: Ingredients in butter? One - cream from full fat milk (and possibly salt, if you buy salted butter).

As big supermarket suggests ...... "Taste the Difference"!

I am completely with you on this one. I DETEST artificial spreads - plastic tasting muck in my opinion.

I would rather ration my butter (I don't butter bread for sandwiches for example) and have it on toast or flavouring mash, etc.

I also use lard for cooking yorkshires (can't beat it) and roast potatoes. We probably have yorkies max once a month and roasties 2-3 times per month. I don't cook chips as our kitchen/lounge are open plan and I am not a big oven chip fan so leave these as a treat if we ever eat out.

angelavdavis

Sorry post went a bit mad then so had to retype only to discover it was duplicated :mad: . I don't think I have said much different!:D

kingshir

Debt_Free_Chick wrote: »

:T :T :T :T

Yep - and let's have a vote for pure butter over a "low fat spread". Ingredients in the spread? Endless - about a dozen or more :mad: Ingredients in butter? One - cream from full fat milk (and possibly salt, if you buy salted butter).

As big supermarket suggests ...... "Taste the Difference"!

I totally agree! I used to believe all that b**locks about marg being better for you until the day I actally read the ingredients list:eek: Went straight back to butter! It tastes so much better (especially on my HM bread) and I use it for everything including baking, veg and frying eggs!:p I bought an insulated butterdish from Lakeland (well got my mum to buy it for me as a Xmas presie really as it was a bit pricey) and it stays at a perfect spreading consistancy all year round. :T

thriftlady_2

I keep my butter in a Cornishware butter dish (blue and white stripes) , I love it to bits. I keep it on the counter rather than in the fridge.

For those who know real fat is better than artificial fat this book is an eyeopening read
http://www.amazon.co.uk/Real-Food-What-Eat-Why/dp/1596911441/ref=sr_1_1/202-4560088-2422211?ie=UTF8&s=books&qid=1174645264&sr=8-1

Check out the review on Amazon.com
http://www.amazon.com/Real-Food-What-Eat-Why/dp/1596911441/ref=pd_bbs_sr_1/104-9405107-6415129?ie=UTF8&s=books&qid=1174645330&sr=8-1