tag:blogger.com,1999:blog-8089868875915873819.post7041954980957203357..comments2024-03-02T12:16:05.362-06:00Comments on Sowers4Pastors: Update on the Lard ProjectUnknownnoreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8089868875915873819.post-27857770949546828692012-07-17T19:54:28.522-06:002012-07-17T19:54:28.522-06:00Oh Lord. Trouble with Lard! What's next?Oh Lord. Trouble with Lard! What's next?Anonymoushttps://www.blogger.com/profile/05913240698925025195noreply@blogger.comtag:blogger.com,1999:blog-8089868875915873819.post-75492356742440343092012-07-17T11:14:56.879-06:002012-07-17T11:14:56.879-06:00Ok I grew up on a farm and have never seen lard re...Ok I grew up on a farm and have never seen lard rendered on top of the stove; but who knows.<br />My mom rendered lard all her life and always cooked it in the oven.<br />A long, slow process; but she had the whitest lard around. After what she called the "first rendering" she poured off the lard into containers, then the remaining "fat" went back into the oven for a second rendering. So on and so forth. Each subsequent batch was a little darker in colour.<br />I have to say that french fries done in real pork lard are the tastiest I have ever eaten; although I have read that duck fat produces the most flavourful ones of all.<br />Moms lard produced the flakiest pie crusts you have ever seen lol.<br /><br />You might want to try the oven method.Brenda Maashttps://www.blogger.com/profile/03451724306271286173noreply@blogger.com