Why & How to Use Lard in Your Cooking & Baking

Let’s talk about the long lost FAT.. and in specific LARD

Fat has been given a bad name, a bad rap where you’ve told to eliminate fat from your diet and I’m here to say fat is great, fat is good. But not all fat is…so let’s talk about what is good versus bad fat

And the fat I’m referring to today is  lard, butter, ghee, and tallow

Long long ago there were animals that roamed the land, the land was healthy, not sprayed with chemicals and they were happy. They rooted and tooted to their delight.

Those animals naturally had fat and people used to cook up a storm with the fat rendered from the animals, but along came big ag and companies looking to make a big fat bottom line.

Enter in the fake fats – made out of questionable ingredients, fillers and frankly not even real food. Certainly nothing we should be consuming.

They kicked out the good fats and told us all kinds of lies that fat is bad and you need to use these fake replacements. .

Eh, I’m here to tell you , unfortunately you’ve been lied to.

I’m no scientist, but I do believe in the old fashion ways growing, creating, and consuming like they did.

 

Good fats, animals raised on organic & pasture  are happy, they eat the good stuff, no chemicals are sprayed, there’s grasses and bugs and microorganism the dirt that then get absorbed into their actual fat on their bodies.

 

Your brain needs fat, your body needs fat to have energy, your cells need it to be healthy.

 

If you consume fat from an animal that is raised in CAFO”S (concentrated animal feeding operation) and since they were fed antiobiotics, hormones, glyphosate, and so on those things are then placed into their fat which surrounds your meat. So those are fats you would NOT want to consume.

 

However, animals raised on open pastures, fed organically those fats had  no toxins to be absorbed into their fat.

 

So in my opinion consuming healthily raised animals and their fat is top notch because your getting the fat for your brain and cells that we stated before.

 

So today is a podcast video about Lard in specific and the common questions that I get.

What is Lard?

What’s the difference between rendered and unrendered?

How do I render it? Click HERE to learn how!

 

How long can I store it?  Properly rendered lard should store in 70 degrees for 1-3 months and in the fridge for 3-6 months.

A blog post on Thrive  Market

Comparing 100 grams of lard to 100 grams of butter, the difference in nutritional density is pretty clear: Lard contains nearly half the saturated fat that butter does, but has much more polyunsaturated and monounsaturated fat. Also known and PUFAs and MUFAs, these fats are essential to human health and protecting against heart disease.

The soft rendered fat also contains half the amount of cholesterol as butter, as well as less sodium and zero trans fats. Plus, lard can be a good option for those with dairy or milk allergies who want to cook with a substantial fat source—one that won’t break down at high heats like olive oil.”

In a Weston A Price article

“According to food science guru Harold McGee, this is due to its chemistry. Lipids, like other molecules, form crystals just below their melting point. Lard is better suited for pastries because it forms crystals so large they impart a noticeably grainy texture to the dough–which produces wonderful flakiness.” And I can tell you it does!!

Below you’ll find several recipes that I use Lard in replace of butter or olive oil in which you’ll be surprised about. Here are some suggestions:

Homemade Sourdough Pie Crust

Sourdough Honey Butter Rolls

Chicken Pot Pie

 

Tips for Using Lard from Souly Rested website include:

Tips for baking with lard in place of butter:

Search

Junior Cooking Club

Join my Online Cooking Club that teaches your child how to bake & cook from scratch homemade meals.

My program will teach your child the basics from cracking of an egg, proofing yeast all the way to creating the ENTIRE MEAL!

There are over 70 videos inside 10 modules along with a workbook containing all the from scratch homemade recipes!

Some of the links may be affiliate links, which means I may earn a commission at no additional cost to you, if you click through and make a purchase. I only share links of products I either use or would be comparable to what I am currently using.

FOOD PROOD

Old Fashioned Skills in a Modern World.

Old Fashioned Skills starts right in YOUR kitchen! Join the Kitchen Revival where I”ll be showing you how to START learning old fashioned skills in a modern way.

Do you LOVE Cheese? I sure do! I’ll show you how to make Cheese at home the simple way. You won’t need a lot of fancy equipment or items just a few simple things + milk and your on your way! Freedom in Food

Creating a Revival in your kitchen

Are you interested in learning all about Sourdough? A great place to start is right here <— I’ll show you WHY it’s important to incorporate Sourdough into your life and HOW to create delicious Sourdough for every day items.

  • 🌱 It’s Time! + A Thousand Pounds of Potatoes!

    potato harvest, homesteading, herbs for medicine, releasing of my book, garlic training call, learn how to homestead, michigan, patreon membership

  • Free Composting Lesson + A Peek at Life on the Homestead

    Learning Old Fashioned Ways in a Modern World with Laura Lawrence Hi Reader We’re about to welcome in October, and goodness, there’s so much to wrap up here on the homestead! The warm days are stretching the season (I’m not complaining), and with homeschooling back in swing, our days have been full. Between canning outdoors…

  • A long season – NEW Cookbook – New Video & More

    Learning Old Fashioned Ways in a Modern World with Laura Lawrence Hi Reader A lovely long season has been upon us to reap the rewards His blessings, hard work and pig poo. Yes pig poo! (Fertilizer is KEY to a fabulous garden) – not the chemical kind, the real kind. Enough about poo, let’s talk…

  • 🌱 “Worth every penny” — why members love these homesteading lessons

    Learning Old Fashioned Ways in a Modern World with Laura Lawrence Hi Reader I just received a wonderful testimonial from a student who joined my gardening and homesteading classes, and I couldn’t resist sharing it with you: “Laura provided GREAT information along with her own experiences, hands-on fun, humor, and built up my confidence to…

  • It Wasn’t My First Crop… But It Changed Everything

    Learning Old Fashioned Ways in a Modern World with Laura Lawrence Hi Reader By the time I started growing garlic, I’d already had my hands in the soil. Tomatoes, cucumbers, herbs — I’d grown things before. But garlic was different. It didn’t need me to hover. It didn’t ask for constant checking or second-guessing. And…

  • Don’t Overdo It — Garlic Doesn’t Like That

    Learning Old Fashioned Ways in a Modern World with Laura Lawrence Hi Reader Most beginner gardeners mess this up — I sure did. When it comes to garlic, the biggest mistake I see is this: 👉 Overtending. You don’t need to hover, fertilize every week, or second-guess everything. Garlic loves to be left alone. Plant…

apothecary bee hives bundle cheese chicken chickens christmas cultures diy eggs family food garden gardening garlic god good food grow food growing herb herbal homemade homesteading jesus kitchen kitchen items lard milk nachos organic pans pig planting pumpkin pumpkin seeds recipes resources shopping soap squash thankful tips traditions vanilla yogurt

home from scratch farmstead homesteading for beginners homestead skills to learn homestead how to to how to build a homestead for beginners homestead skills for adults how to build a thriving homestead recipes to make from scratch foods to make from scratch diy food recipes 35 things to make from scratch easy to make foods best foods to buy from scratch healthy foods to make from scratch

0
Would love your thoughts, please comment.x
()
x