Cooking with Lard

[jaysay]

Originally Posted by Margaret Pilkington

I think the lard might have been beef dripping...especially if he cut it off in a lump, and then wrapped it in greaseproof paper.

Ya Margaret the butcher used to make a mould out of it and then cut off as required

[susie123]

Originally Posted by Margaret Pilkington

I rarely make chips...but when I do I sprinkle the chipped potatoes with a little salt(to draw out the water), dry them, and wrap them in a clean tea towel and put them in the microwave for about a minute.......this means that the chips are already warm...and when dropped into the hot oil(I use vegetable oil) they do not lower the temperature of the oil....cook quicker, absorb less oil and are really crispy.

When I used to make chips in the deep fat fryer I cooked them for a few minutes, took them out to rest then put them back in for another few minutes - don't ask for times, it was all done by "feel" and it made the best chips even though I used oil. Best fish and chips are done in dripping.

I now have a Tefal Multifry which uses about a dessertspoonful of oil per batch of chips. They're OK but it takes much longer to do. And it's a big gadget which takes up a lot of space!

[MargaretR]

I don't eat potatoes.
I do fry bacon - in coconut oil.

Natural oils and fats are best.
If it's 'hydrogenised' it is artificial food and not worth eating.

[Margaret Pilkington]

Each to their own Margaret.

[jaysay]

Originally Posted by Margaret Pilkington

Each to their own Margaret.

Exactly Margaret if we didn't eat or drink things which are bad for us (scientists say) we'd die of hunger and thirst

[DaveinGermany]

Bit of a Tattie Slapper me, chipped, mashed, boiled, fried, baked, sauted, croquet, don't care how they're done or what they're done in, just give me lots of 'em.

[Margaret Pilkington]

You must've caught it from me.......I like taters.....but I won't have the croquet ones thanks...you can have my share of those......they are with coriander, celery and garlic - the devils own food

[jaysay]

Originally Posted by Margaret Pilkington

You must've caught it from me.......I like taters.....but I won't have the croquet ones thanks...you can have my share of those......they are with coriander, celery and garlic - the devils own food

Well it will certainly keep the bats away,Vampire Bats that is

[entwisi]

Chips should be double cooked, first at a lower temperature to cook them through then quickly at higher temp to crisp and brown them....

I always try and use Natural fats ( olive oil, lard, dripping, even the fat trimings off chops etc) as the human bod has been dealing with these for millenium, the horrible modified trans fats can go take a running jump IMHO.

[Royboy39]

Originally Posted by Margaret Pilkington

I think the lard might have been beef dripping...especially if he cut it off in a lump, and then wrapped it in greaseproof paper.

Sorry Margaret........Lard is refined pork fat...dripping is from round the kidneys in beef, in it's raw state called suet.

[susie123]

Originally Posted by Royboy39

Sorry Margaret........Lard is refined pork fat...dripping is from round the kidneys in beef, in it's raw state called suet.

I think that's what Margaret meant, she should have put the word "lard" in quotes.

[Margaret Pilkington]

Originally Posted by Royboy39

Sorry Margaret........Lard is refined pork fat...dripping is from round the kidneys in beef, in it's raw state called suet.

Yes Royboy, I know that.......and beef dripping was rendered down from any fat from the beef animal, it was only the fat around the kidneys that was defined as suet. I worked for Slingers back in the sixties so I used to sell it in the shop....butchers did sell lard, but it came pre-wrapped. Beef dripping was in metal basins and cut out in lumps to be weighed before sale.

[Margaret Pilkington]

Originally Posted by susie123

I think that's what Margaret meant, she should have put the word "lard" in quotes.

Yes Sue, I meant to do that, but by the time I had noticed my omission the 'edit' facility was no longer available.

[Royboy39]

Originally Posted by Margaret Pilkington

Yes Royboy, I know that.......and beef dripping was rendered down from any fat from the beef animal, it was only the fat around the kidneys that was defined as suet. I worked for Slingers back in the sixties so I used to sell it in the shop....butchers did sell lard, but it came pre-wrapped. Beef dripping was in metal basins and cut out in lumps to be weighed before sale.

In the sixties I was a time served butcher working for the same firm and responsible for making both. The reason for lard being pre-wrapped is that it would not set dripping would.

[Margaret Pilkington]

We sold lard in the Peel Street shop, but it wasn't made by Slingers...it was Kilverts.
The basins of beef dripping came down from Stanley Street with the potted meat and potted beef, roasts of beef and pork came from there too.