#SCRAPPLE VS SIMPLEMIND PRO SKIN#
The smallest bit of burnt muscle or skin will ruin the flavor of your lard. Remove all of the skin and meat that you’re able to. To make your own lard-known as rendering lard-you’ll start off by retrieving it from your cuts of pork. *grin*īe sure to read all of the directions for rendering and preserving your own lard as there are a few different steps you need to take in order for it to be successful. Who knew, eh?! Here’s you’re throwing it away and yet there’s a bunch of Brits willing to pay top dollar for it. that there was even a “Lard Shortage” in 2006 in the UK as a result of the demand in Poland and Hungary for it. Lard is used so widely outside of the U.S. There’s a distinctive flavor there that you just can’t get anywhere else.
I also use the crispy little bits (known as cracklings) that develop in the lard that’s rendered fresh from the pork in my sausages, meatballs, and hearty gravies. I like to use the lard when making various soups, also as a binder for meatballs and meatloaf. Lard has a fairly high smoke point and is edible even after it’s reached that smoke point and produces very little smoke and a distinguished taste. I love rendering my own lard because I can use instead of butter for many dishes and thus preserve my butter specifically for those occasions when I just have to have a creamy butter taste.
#SCRAPPLE VS SIMPLEMIND PRO PROFESSIONAL#
I know plenty of professional chefs, including a couple of pastry chefs that wouldn’t make several of their favorite dishes without lard. The crusts are so flaky because or the large fat crystals that are found in lard unlike any other fat. I love using lard in my pie crusts, flaky biscuits and even sautéed vegetables. I use it for popping popcorn, or to spread on the outside part of a grilled cheese sandwich. In terms of using lard, you’ll find that it adds a taste and texture to your baked goods* so beautifully that you’ll wonder how you ever did without it. (And yes, butter is better for you than canola oil as well.) Up until the end of the 19 th century, the fat on the pig was considered just as valuable as the meat. For decades it was preserved, sometimes seasoned with onion and garlic, and used as a spread on bread along with tomatoes or cucumbers. Lard actually contains less saturated fat, more unsaturated fat, and less cholesterol than butter by weight. Unlike margarine and vegetable oils, your homemade lard contains no trans fat which is part of the culprit for heart disease. So I’m all for making and preserving my own. It’s also near impossible to get commercial lard without the addition of other hydrogenated oils (which CAUSE heart disease). Lard it good for you and that lard that you can create and preserve for yourself is MUCH better than the commercial lard that you can buy at the stores which contain canola oil-the very oil which is really, really bad for you. While I understand that much of what I’m saying here goes against everything you’ve heard growing up, you’re just going to have to get over it. I also do the same for beef fat (tallow), chicken and I also save the leftover bacon grease so long as I haven’t burned it. (See "Why Do We Get Fat" by Gary Taubes or "Ignore the Awkward" by Uffe Ravnskov) When I’m cooking a pork that has excess fat I trim some of the fat and set it aside and then preserve it later.
The fact of the matter is, it STILL is good for you-better in fact than canola oil and even butter. Before being subjected to the misleading marketing ploys of the USDA and their subsidized parties, lard was considered good for you. Some of you are no doubt throwing away a very valuable asset when you trim the fat from your meat.
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