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I have found that rendering lard from local butcher, he knows where it comes from and who, how it was raised ect,
is a good alternative to having to buy organic lard. I you meet and talk to the producer, you get a good feel of how he cares for and raises his animals,
It just takes a bit of time, to render your own, make sure you rinse the lard a couple of times to get everything to settle and cleaner lard before you let it cool and settle to the top of the kettle and harden. I have often been able to go to our local small town processing plant, and either get the lard for free or for a very small $ amount.
I also use deer tallow, butter, buffalo tallow, olive oil, coconut oil, when it comes to needing a bit of grease for pan frying.
change over or find recipes that call for margarine but substitute and only use butter. Much of which I make my own as well. Usually recipes that call for "vegetable oil" do not call for much, and substituting with coconut oil works well. or there again clarified butter, which is ghee.....
Becky C
On Wed, Dec 10, 2008 at 11:34 AM, Jamie <shepdawgz@...> wrote:
I have quit buying veg oil but was wondering what you all use in
baking. Sometimes I use coconut oil and like it, although my kids
can "taste" something different. I find the same thing with EVOO. Is
light olive oil an okay replacement in that situation? Tell me about
palm oil. I've never used it and know nothing about it.
BTW, I used CO to make a pie crust and thought it was to die for! Way
better than the "good" ones I used to make with Crisco (shudder).
Thanks!
Jamie
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