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Just bought 50 pounds of lard

Kaido

Kaido

Elite Member & Kitchen Overlord
Does that qualify as bulk? :awe:

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Really? Is that a cube? Been a long time since I dealt with that stuff. Can't remember if they're 25 or 50#. I think it's one of them.
 
MagnusTheBrewer said:
I see donuts in your future. Pies, cakes, oh my!
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Donut pans & mini pie presses are lined up! (literally) I got a small tub of the hydrogenated stuff & got hooked (it actually made my gluten-free stuff taste good!) and found, after much searching (surprisingly), a local butcher who had some. Got 50 pounds fresh for what would have cost the same as 2 pounds shipped on Amazon 😛
 
lxskllr said:
Really? Is that a cube? Been a long time since I dealt with that stuff. Can't remember if they're 25 or 50#. I think it's one of them.
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I believe so, they'll have my order ready tomorrow. The guy said some people slice off smaller blocks & put it in the freezer for storage. Pricing actually wasn't bad (under $50), considering that would only buy 5 pounds of the store-bought stuff.
 
It's good for frying and good for baking. Lard also has a higher smoke point than unclarified butter. A turkey fryer is a good cheap fryer.
 
MagnusTheBrewer said:
It's good for frying and good for baking. Lard also has a higher smoke point than unclarified butter. A turkey fryer is a good cheap fryer.
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I've been on the fence about what to do for a deep-fryer. Lately I've been using a cast-iron wok, which works surprisingly well. I do have a fish fryer (bayou burner), so a turkey fryer would make sense.

I'm interested to see how much of butter I can replace since I'm allergic to dairy. I did some popovers with the store-bought lard & my gluten-free flour and they came out amazing...tasted even better than butter, and had a flakey crust to boot!
 
When dealing with lard "bulk" isn't alternator sized, it's Kardashian ass sized and 50 pounds of lard is smaller than Kim's ass. So no, not bulk.
 
Kaido said:
I've been on the fence about what to do for a deep-fryer. Lately I've been using a cast-iron wok, which works surprisingly well. I do have a fish fryer (bayou burner), so a turkey fryer would make sense.

I'm interested to see how much of butter I can replace since I'm allergic to dairy. I did some popovers with the store-bought lard & my gluten-free flour and they came out amazing...tasted even better than butter, and had a flakey crust to boot!
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Popovers are fairly unique. Lard will do a good job but, tallow or, beef fat is the best. Pastry and pie shells definitely benefit from lard. Cake and raised donuts are primo using lard. Quick breads are also awesome using lard. The thing I like most about these uses for lard is it's all about the skill and handling of the ingredients. The cost of ingredients is dirt cheap.
 
MagnusTheBrewer said:
Popovers are fairly unique. Lard will do a good job but, tallow or, beef fat is the best. Pastry and pie shells definitely benefit from lard. Cake and raised donuts are primo using lard. Quick breads are also awesome using lard. The thing I like most about these uses for lard is it's all about the skill and handling of the ingredients. The cost of ingredients is dirt cheap.
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I was wondering when you'd use tallow vs. lard. I'll definitely be doing more pastry-type stuff. I got some various mini-pie & empenada presses. Did the first batch today, results are promising! Ultimately goal is to stock the freezer with homemade hot pockets, pop tarts, mini calzones, perogies, pocket pies, etc.
 
richardycc said:
That's nothing, 50lbs will fit into a 5 gal homer bucket.
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Yeah, it wasn't really that big. Banana for scale:

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The benefits depends on what I'm cooking. Popovers were amazing (super flakey), brownies were pretty good, eggs were about the same. I don't think this is leaf lard either, so it's not the ultra-good kind (still looking for a good source for that). I'm splitting it up with a few people locally though, so I'm sure it will disappear in short order. Got a bunch of stuff on the list to try...just got a bunch of mini-pie molds for doing sweet & savory pocket pies, so clogged arteries here I come! 😀
 
We used to have a fridge that would have a lot of it in the tool shop I did my apprenticeship in back in the mid 80's.

Cut a block in half, get an acid brush, it's drilling and tapping fluid 🙂

Was Emge, but cardboard, not this big tub I guess.

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