Derrick, from Obsession with Food, saw that there was an important instructional gap missing from the internet and set about to fill it. He created a photo-illustrated, step-by-step guide to rendering lard. He tells you how much to pay for it, what kind to get and exactly what it looks like at key points in the process. There are also plenty of ideas for what to do with it when you're done, from french fries to flakey pie crusts. It will take you a while to make it, but it keeps for months in the freezer and, unlike many shelf-stable brands at grocery stores, contains no partially hydrogenated oils. Lard also has approximately the same fat and calorie content as butter, so it is an alternative when preparing savory dishes.
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