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What do you do with lard? [moved from Boston board]

greengage Sep 21, 2006 01:10 PM

I hope this isn't a digression, but what exactly do you all DO with good lard? I have a pound or so of clean, lovely beef fat in my freezer (trimmed from a fatty but delicious Whole Foods roast) and I was wondering what to do with it--melt it and make old-school french fries?

  1. steinpilz Sep 21, 2006 01:58 PM

    I don't use lard often, especially as I've had a hard time finding it, but I used to use lard to brown bratwurst and other sausages. Must sound silly but it was part of the ritual and seemed authentic. I'd also tried using lard instead of butter or oil at various times cooking, for instance the stir fry mentioned below sounds good.

    1 Reply
    1. re: steinpilz
      steinpilz Sep 26, 2008 04:00 PM

      Hey this is an old thread! Just a few weeks ago I made up some great green chili stew using lard to brown the pork and onions.

    2. Candy Sep 21, 2006 02:44 PM

      I use pork lard. Carnitas, biscuits, pie crust etc.

      1. g
        guabiroba Sep 21, 2006 04:05 PM

        fry it slowly in little pcs. drain & cool the fat, sub for half of butter in any savory pie doug, like an italian pizza rustica

        1. PBSF Sep 21, 2006 04:18 PM

          Lard is the rendered fat from pigs, it is NOT beef fat. Render beef fat is NOT good in baking or pie dough. It is also not use in carnitas, beans, etc. If you render it, you can use it for French Fries. It has a very low smoking point so it is probably best to use it together with some vegetable type oil or crisco.

          4 Replies
          1. re: PBSF
            Pei Sep 21, 2006 04:54 PM

            Beef fat is tallow, pork fat is lard, right?

            1. re: Pei
              PBSF Sep 21, 2006 05:27 PM

              Tallow can be from cattle, horse or sheep.

              1. re: Pei
                Karl S Sep 21, 2006 08:49 PM

                Unrendered beef fat is suet (preferably from around the kidney; just like pork lard -- the fat around the kidney of mammals is what most large predators aim for first when eating their kill....).

                Rendered suet is tallow. The stuff that once made McDonald's french fries the envy of many, but no more (at least in the US).

                1. re: Karl S
                  t_g Sep 25, 2008 06:03 AM

                  dont understand what this abt when it says 'render beef fat is NOT good for pie dough'. isnt suet pastry pretty standard for pies??

            2. rworange Sep 21, 2006 05:32 PM

              You know, I never thought about this. This might help you with your beef fat


              1. sarah galvin Sep 26, 2008 12:23 PM

                I am saving my lard for tamales.

                1. jinet12 Sep 26, 2008 06:31 PM

                  What do I do with Lard? Try to stay 100 feet away from it..My advice...throw it away..Does it make food taste better...of course...Is it worth it? not to me....

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