There’s no other cooking fat that makes delicious home fries like lard does. Back in the day, lard was a household staple, but with the (unjustified) vilification of saturated animal fats, lard fell out of favor. Now we know eating lard won’t cause you to immediately drop dead of a heart attack; in fact, it’s healthier than eating trans fats, like margarine.
Lard makes the home fries perfectly crispy on the outside and soft inside. A dollop of lard in slow cooker beans imparts a bit of flavor – assuming you don’t have a ham hock handy to toss in – and slight creaminess. Lard also makes lovely, fluffy biscuits or dumplings for chicken and dumplings. Some people even eat it on toast! Continue reading “Cooking With Lard – Yeah, Lard”
When you buy bread at the grocery store, you probably think it contains flour, water, salt, sugar, butter, and yeast, right? That’s really all that’s needed to create a nice loaf of bread, but there are actually a lot of additives in store-bought bread. Check the label.
Basically, the ingredients are mixed (sugar dissolved) and then chilled. Once it’s chilled from a couple of hours to overnight, it’s poured into the ice cream maker’s special bowl, which has been pre-chilled in the freezer. Turn it on, let it mix for 20 minutes, and viola! Soft serve ice cream…sans carrageenan. If you prefer hard ice cream, it firms up with time in the freezer. With summer coming, the possibilities are endless: peach, strawberry, blackberry…all sound delicious.