MAKING LARD AT HOME RECIPES
DID YOU SAY HOMEMADE LARD?! | MEXICAN PLEASE
Lard is making a comeback! Here's an easy way to make a home rendered batch that's much cleaner and healthier than storebought lard.
Provided by Mexican Please
Prep Time 15 minutes
Cook Time 90 minutes
Yield 32 (2 cups)
Number Of Ingredients 1
Steps:
- Chop up the pork back fat into evenly sized chunks, approx. 1/2 inch sized. There is wiggle room on the exact size but try to be consistent so that the pieces will cook evenly.
- Add 2 tablespoons of tap water to a sauce pan, this will prevent some initial sticking and will eventually burn off.
- Add the fat pieces to the saucepan and cook over medium-low heat. It's best to draw the fat out slowly so don't worry if nothing much happens for the first 10-15 minutes.
- Stir occasionally to prevent sticking. When you start to get a pool of fat in the pan, strain some of it off through a fine mesh sieve. Doing this occasionally can expedite the process as it will allow the solid bits to have more direct contact with the pan. Use caution when pouring the hot fat as spills can be dangerous. I typically pour it into a large, stress-free bowl for now. Once cooled you'll be transferring it to your storage container of choice. Wipe off any fat that is dripping down your cooking pan after pouring.
- Continue cooking the fat until it no longer produces any more liquid. That took close to 90 minutes for this batch.
- Strain the final bit of liquid into your holding container and let it cool on the counter.
- The leftover bits of fat are pork chicharones, you can save these for munching if you want to!
- Once cooled you can transfer the lard to your storage container of choice. I typically use a pint-sized Mason jar.
- Store the lard in the fridge where it will keep for months at a time.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
HOMEMADE LARD RECIPE - SIMPLE CHINESE FOOD
Lard is also called meat oil or big oil. It is extracted from pork, and the initial state is a slightly yellowish translucent liquid edible oil. Lard belongs to the "fat" in oils, and it is a white or light yellow solid at room temperature. Lard has the functions of invigorating deficiency, moisturizing dryness and detoxification, and can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped skin. Generally healthy people can eat it, especially suitable for people in cold regions.
Lard has a wide range of uses. It can be used for stir-frying and fried fish. When boiling bone soup and fish soup, add 1 tablespoon of lard to make the soup whiter; when steaming steamed buns, add lard to the noodles to make the steamed Steamed buns are smoother and whiter. But lard is not suitable for cold and fried foods. Foods flavored with it should be eaten hot. After cooling, there will be a kind of oily smell, which will affect people's appetite. In addition, lard is essential for making Chinese pastries, because lard has a good shortening effect.
Provided by Yi Xiao Yanran
Total Time 30 minutes
Yield 2
Number Of Ingredients 3
Steps:
- Prepare pork fat
- Thinly sliced
- Pour water in the pot, heat over medium heat, put the fat slices into the pot and boil
- Wait for the water in the pot to boil, keep stirring
- The water vapor slowly dissipated
- Boil the water in the pot, add a little salt
- At this time the oil has slowly leaked out
- Continue to boil, keep turning over the meat slices with a spoon to extract the boiled oil
- Pour into a heat-resistant porcelain bowl, so that all the oil that has been boiled out is taken out
- Put the boiled lard in the refrigerator and keep it cool. This is after 1 hour of refrigeration, the lard has solidified
More about "making lard at home recipes"
DID YOU SAY HOMEMADE LARD?! | MEXICAN PLEASE
Lard is making a comeback! Here's an easy way to make a home rendered batch that's much cleaner and healthier than storebought lard.
From mexicanplease.com
Reviews 4.6
Calories 115 kcal per serving
From mexicanplease.com
Reviews 4.6
Calories 115 kcal per serving
- Store the lard in the fridge where it will keep for months at a time.
See details
HOMEMADE LARD RECIPE - SIMPLE CHINESE FOOD
Lard is also called meat oil or big oil. It is extracted from pork, and the initial state is a slightly yellowish translucent liquid edible oil. Lard belongs to the "fat" in oils, and it is a white or light yellow solid at room temperature. Lard has the functions of invigorating deficiency, moisturizing dryness and detoxification, and can treat symptoms such as dry viscera, unfavorable stool, dry cough, and chapped skin. Generally healthy people can eat it, especially suitable for people in cold regions.
Lard has a wide range of uses. It can be used for stir-frying and fried fish. When boiling bone soup and fish soup, add 1 tablespoon of lard to make the soup whiter; when steaming steamed buns, add lard to the noodles to make the steamed Steamed buns are smoother and whiter. But lard is not suitable for cold and fried foods. Foods flavored with it should be eaten hot. After cooling, there will be a kind of oily smell, which will affect people's appetite. In addition, lard is essential for making Chinese pastries, because lard has a good shortening effect.
From simplechinesefood.com
Reviews 5.0
Total Time 30 minutes
Cuisine Chinese
Lard has a wide range of uses. It can be used for stir-frying and fried fish. When boiling bone soup and fish soup, add 1 tablespoon of lard to make the soup whiter; when steaming steamed buns, add lard to the noodles to make the steamed Steamed buns are smoother and whiter. But lard is not suitable for cold and fried foods. Foods flavored with it should be eaten hot. After cooling, there will be a kind of oily smell, which will affect people's appetite. In addition, lard is essential for making Chinese pastries, because lard has a good shortening effect.
From simplechinesefood.com
Reviews 5.0
Total Time 30 minutes
Cuisine Chinese
- Put the boiled lard in the refrigerator and keep it cool. This is after 1 hour of refrigeration, the lard has solidified
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HOW TO MAKE LARD (WITH PICTURES) - WIKIHOW
2014-08-20 · To make lard, start by cutting pork fat into 1-inch cubes and grinding them into small pieces using a food processor. Next, fill a heavy pot or dutch oven with 1/4 inch of cool water before adding the fat. Then, cover the pot and place it in a 225° Fahrenheit oven for several hours, stirring every 30 minutes. Once the chunks of fat stop giving off liquid fat, remove the pot from the oven, let ...
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HOW TO MAKE LARD - THE RIGHT WAY! - MARY'S NEST
2021-11-06 · Be sure to watch my recipe video for making lard where I walk you through the entire process of rending pork fat using a stockpot and a colander. The process really couldn’t be easier: Place the chopped pork fat into the colander. Place the colander over the stockpot. Pop your colander and stockpot into your oven. In about 6 hours, your stockpot will contain beautifully melted lard, and the ...
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MAKE LARD AT HOME RECIPES - YAKCOOK.COM
From thewoksoflife.com 2018-06-27 · Instructions. Cut the pork fat into roughly 1-inch squares. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot.
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HOW TO MAKE LARD: GATEWAY TO MANY DELICIOUS RECIPES! - THE ...
2018-06-27 · Instructions. Cut the pork fat into roughly 1-inch squares. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot. We used our cast-iron skillet, but you can also use a Dutch oven. Place the skillet/pot over medium heat, uncovered. The water will cook off and the lard will render slowly.
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EASY HOMEMADE LARD RECIPE | THE GOOD OLD WAY
2021-12-16 · Homemade lard is a traditional way of taking fat and turning it into a very diverse and useful ingredient. Use of traditional lard is shown to improve heart health and reduce depression. This method will work with fat from any animal. For different ways to use lard, try Homemade Soap for a tradition use for lard.
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HOW TO MAKE LARD AND WHY IT'S GOOD FOR YOU
2014-01-07 · Cut the fat into small cubes. 2. Place cubes into a stock pot and mix in a half tablespoon of baking soda. The baking soda will insure the lard turns a nice white color. 3. Turn heat to lowest setting and simmer gently for 1-2 hours. Stir every 30 minutes or so. The fat will slowly start to melt.
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HOW TO MAKE LARD: GATEWAY TO MANY DELICIOUS RECIPES! - THE ...
2018-06-27 · Instructions. Cut the pork fat into roughly 1-inch squares. Add both the pork fat and ½ cup cold water to a cold thick-bottomed pot. We used our cast-iron skillet, but you can also use a Dutch oven. Place the skillet/pot over medium heat, uncovered. The water will cook off and the lard will render slowly.
From thewoksoflife.com
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HOW TO MAKE LARD AND WHY IT'S GOOD FOR YOU
Cut the fat into small cubes. 2. Place cubes into a stock pot and mix in a half tablespoon of baking soda. The baking soda will insure the lard turns a nice white color. 3. Turn heat to lowest setting and simmer gently for 1-2 hours. Stir every 30 minutes or so. The fat will slowly start to melt.
From fearlesseating.net
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MAKING LARD AT HOME! IT’S SO EASY! - YOUTUBE
2019-02-15 · It's time for Sarah to render some pig fat into lard. Sarah discusses many different topics regarding lard including how to render lard, why home-rendered l...
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Secret to cooking Singaporean hawker food at home: homemade pork lard and lardons Jump to Recipe The key to making really, really good traditional Singaporean street food is to use homemade pork lard- it gives the dishes an incredible flavour that oil just can’t replicate! A lard soap recipe will produce a creamy, white, hard and long-lasting bar. Other benefits are that lard is a soapmaking ...
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2017-11-07 · Well, why not, lard is a super duper tasty fat and making it fresh at home only makes it that much more fabulous. Lard makes things taste seriously yummilicious! It's the secret to the sauce! And making your own lard is not only easy but the lard is super fresh and way tastier than the processed stuff that you find in the grocery store.
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HOW TO RENDER LARD THE RIGHT WAY (SNOW WHITE, ODORLESS ...
Home rendered lard can be canned as we have done this for years..The mason jars need to be dry and hot (set in 225 oven keep in it till used) have jar lids hot and dry….just put lard in jars put on lid and ring..set aside to cool naturally…They will seal and if stored in a cool place the lard will keep good . I have had some up to 2 years and tasted fresh. I am going to try the crock pot ...
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HOW TO RENDER LARD AT HOME FOR COOKING OR BAKING
Approximately every 30 minutes, stir the pan to make sure nothing is sticking to the bottom. Beyond the occasional stirring, the lard will render on its own. It should take around three hours to reach completion. You’ll know the lard is fully rendered when the fat pieces have become small, brown bits in the pan.
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A BASIC LARD SOAP RECIPE THAT LOOKS GREAT - SAVVY HOMEMADE
2021-06-23 · Here I’m sharing three great lard soap recipes. Learning how to make soap with lard is a great technique because it’s a super cheap ingredient to work with. It’s a good idea for beginners to work with lard first before moving on to more expensive oils and cosmetic butter. It’s much less disappointing when a lard soap goes wrong, as opposed to a soap recipe with many different expensive ...
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