HOW TO RENDER LEAF LARD RECIPES
HOW TO RENDER LEAF LARD : TASTE OF SOUTHERN
Follow step-by-step, photo illustrated instructions and learn How To Render Leaf Lard. Making your own lard at home, is much easier than you might imagine, and we'll show you just how to do it. Leaf Lard is considered to be the finest lard for baking, especially when making pie crusts from scratch. It just takes a little time to render down, but well worth the time involved.
Provided by Steve Gordon
Total Time 6 hours 15 minutes
Prep Time 15 minutes
Cook Time 6 hours
Yield About one pint.
Number Of Ingredients 2
Steps:
- Place leaf fat in freezer for 20-30 minutes prior to cutting.
- Slice the leaf fat into thin slices, about 1/4 inch thick.
- Slice again, then dice into very small cubes.
- Place water in a thick, medium size, sauce pot.
- Bring water just to a low boil over Medium heat.
- Reduce heat to the lowest setting on your stove top, add diced fat to the pot.
- Stir the diced fat and let render over the lowest setting for about 2-3 hours.
- Stir the fat and oil about every 20-30 minutes to prevent any sticking, scorching, or burning.
- Prepare a funnel, cheesecloth and jar to strain the rendered fat.
- Place cheesecloth in funnel, place that in the storage jar.
- Pour rendered fat into jar, then spoon the fat pieces in and let them drain for about 2 minutes.
- Return the fat to the pot. Place back on super-low heat and continue to render.
- After about 2 more hours, strain the next batch of liquid oil into a different container.
- Drain the “cracklin” pieces on a paper towel, reserve for later.
- Once oil has cooled, cover with lids and refrigerate or freeze as needed.
- Enjoy!
RENDERED LEAF LARD | MARTHA STEWART
Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.
Provided by Martha Stewart
Yield Makes enough for about 6 double-crust pies or 12 single crust pies
Number Of Ingredients 1
Steps:
- Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.
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RENDERED LEAF LARD | MARTHA STEWART
Blue Hill at Stone Barns conducted a search for the perfect pie. Baker Gabrielle Langholtz's award-winning Honey Pie uses this recipe for Leaf Lard to make the crust.
From marthastewart.com
Reviews 1.8
From marthastewart.com
Reviews 1.8
- Preheat oven to 350 degrees. Place lard in a Dutch oven and bake until fat melts and the cracklings float to the surface, stirring every 45 minutes (this may take up to 4 hours). Remove from oven and strain into a heatproof glass measuring cup; discard solids. Pour rendered lard into small ice-cube trays about halfway full and freeze.
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COOKING CLASS: HOW TO RENDER LEAF LARD | LIBBIE SUMMERS
Recipe via The Whole Hog Cookbook. If you think back to the best pie you’ve ever had, with the flakiest crust, there’s a good possibility the crust was made from leaf lard. Leaf lard is the highest grade of lard and is obtained from the fat deposit around the kidneys and inside the loin of a pig.
From libbiesummers.com
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THE NASTY BITS: HOW TO RENDER LEAF LARD (WITH WELSH ...
Oct 10, 2018 · Store in an airtight container at room temperature for 2-3 days. With a sharp knife, cut the lard into approximately 1 inch cubes. Place the cubes of lard into a heavy pot, preferably enameled cast iron and add the water. Cover the pot and let the lard render for an initial ten minutes; then remove the lid.
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HOW TO RENDER LEAF LARD (PLUS WAYS TO USE IT)
Feb 20, 2019 · The time may vary a bit because stoves are different, and lard varies a bit from pig to pig, but once you reach the tiny bubble stage it’s time to watch the rendering leaf lard closely. Leaf lard after about an hour and 45 minutes rendering on low.
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HOW TO RENDER LARD (AND WHY YOU SHOULD USE IT) - THE ...
May 15, 2017 · You can also render lard in the oven: Place it in a heavy pot (Dutch oven is perfect) and set the oven between 225-250 degrees F. I leave the lid off to prevent water/moisture from building up, which can lead to spoiling. By leaving the lid off, any developing water/moisture will evaporate. It will take several hours.
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HOW TO RENDER LARD | BAKER BETTIE
Oct 08, 2018 · The premium fat that is used for rendering lard is called Leaf Lard. Leaf lard comes from the fat that surrounds the kidneys and inside the loin of the pig. This fat is very pure and has very little to no meat mixed throughout the fat. This makes these pieces of fat ideal for rendering lard because it will produce the most neutral flavor fat ...
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RENDERED LARD RECIPE | ALTON BROWN | FOOD NETWORK
Directions. Preheat the oven to 300 degrees F. Cut the fatback into 1/4-inch cubes and put it into a 6 to 8 quart Dutch oven. Add the water. Put in the oven, uncovered and stir every 30 to 40 ...
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HOW TO RENDER LARD | BAKER BETTIE
The premium fat that is used for rendering lard is called Leaf Lard. Leaf lard comes from the fat that surrounds the kidneys and inside the loin of the pig. This fat is very pure and has very little to no meat mixed throughout the fat. This makes these pieces of fat ideal for rendering lard because it will produce the most neutral flavor fat ...
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HOW TO RENDER LARD THE RIGHT WAY (SNOW WHITE, ODORLESS ...
Leaf lard is used to make perfectly flaky pie crusts and traditional Spanish polvorones. When ordering pork fat from your family farmer ask them to separate the fats. Rendering lard is a tutorial you can find on many places throughout the blogosphere. However, rendering lard, although easy enough to do, can take practice to get it just right.
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HOW TO RENDER LARD • THE PRAIRIE HOMESTEAD
Jan 30, 2013 · “When we did render lard, we used EVERY bit of fat on the hog. Back fat, kidney fat, any fat that easily trimmed off the hog. We never just render the leaf, of kidney fat. And on an “average” size hog, there might only be 2 to 4 lbs. of the leaf/kidney fat EVER. The kidney on the hog is not near the amount that is on the beef.
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HOW TO RENDER PORK LARD - TEXAS RECIPE WORKBOOK
How to Render Pork Lard. With modern equipment, rendering pork lard is as simple as turning on your crockpot. Just get the cleanest fat you can find. This is usually the fatback (from the pig’s back, including the shoulder (Boston butt) and rump. The fatback isn’t the best fat on the pig. It’s the second-best. The best is leaf fat from ...
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HOW TO RENDER LARD IN A CROCK POT | ALL THE NOURISHING THINGS
Feb 01, 2018 · Step 2: After a few hours, the fat chunks will be swimming in a golden pool of liquid lard! Reduce the heat to low at this point. Now you have two options: First, you can leave the liquid and let the chunks continue to render — though this will take longer. Second, you can ladle out the liquid so it can begin cooling, while you leave the pig ...
From allthenourishingthings.com
From allthenourishingthings.com
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I’VE BEEN BUSY RENDERING AND CANNING LARD
Jan 15, 2019 · I’ve been busy rendering and canning lard. We’re so thankful to have received a big box of pork fat to render down. I’ll admit I’m doing it the “lazy” way. As it’s already ground, all I do is pack it into my big turkey roasting pan (being careful not to over fill it — I don’t want the melted fat to run out of the pan and cause ...
From backwoodshome.com
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HOW TO RENDER LEAF LARD? - HOME COOKING - CHOWHOUND
Dec 27, 2006 · I've only seen leaf lard already rendered. It comes from the fat around the kidneys, right? Is that what you bought? Very cool, if so. Did you get it from your butcher? I'll have to ask mine about it. Anyhow, cheryl's instructions are good. That's similar to what I do whenever I render pork fat for lard (though I've never done leaf lard).
From chowhound.com
From chowhound.com
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PIE CRUSTS MADE WITH LEAF LARD - ALL INFORMATION ABOUT ...
8. Put the filling in the pie and repeat the process with the other disk. Notes. This recipe will make one double-crust pie or two single-crust pies for 9-inch pie pans. Leaf lard is available at some butcher shops, farmers' markets and also by mail order. Be sure to get already-rendered leaf lard.
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HOME RENDERING LARD IN A CROCK POT | PRAIRIE PRIDE FARM OF ...
Jan 26, 2015 · When the lard is cool, the color will be creamy white. Cover with a lid or wax paper and place in refrigerator. Can be frozen in jars also. Keeps for a good 6 months or a year in freezer. The rendered lard is ready to use! We are now selling the ground hog/leaf fat combo in 4 to 5 pound blocks.
From prairiepridefarm.com
From prairiepridefarm.com
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LEAF LARD: THE INGREDIENT THAT MAKES DELICIOUS BISCUITS
Oct 15, 2021 · A pound of leaf fat will render into about 2 cups of rendered leaf lard. The rendered fat keeps in an airtight container for a couple of months; you don't have to refrigerate it, but it does help it keep for a bit longer. Amazon. To render your own lard, chop up the fat into small chunks.
From wideopeneats.com
From wideopeneats.com
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HOW TO RENDER LARD - THE NOURISHING GOURMET
Apr 13, 2009 · For a roasted pork flavor, render the lard in a 350-degree oven until the cracklings are brown. Cook until the cracklings sink to the bottom. Strain your rendered lard through cheesecloth or a paper coffee filter. Cool and refrigerate for up to two months or freeze. Frozen lard lasts for more than a year.
From thenourishinggourmet.com
From thenourishinggourmet.com
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WHAT IS THE DIFFERENCE BETWEEN RENDERED AND UNRENDERED LARD?
Lard is simply rendered swine fat at its most basic. Leaf lard, in particular, is a delicate, soft, white fat extracted from pig and hog kidney fat. It has a moderate flavor, a delicate texture, and is especially well-suited to pastry preparation. Without being converted, lard is essentially raw fat.
From lizzieloveshealthy.com
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