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I can't believe we ever (as a society) let industry, politics, and medical people talk us into using corn or vegetable oil instead.

Fried chicken in lard is fantastic if you've never had it. There's a restaurant in Tenessee that had the same lard, just kept adding more and straining, since before 1910. When they moved they insured their "grease" for a million dollars. Might be an urban legend but the point is...fried food in lard is awesomely good.

Biscuits with lard are better too. I tried every way.

Its hard to get lard to smoke. My electric skillet goes up to 400 and it never smokes if I use lard.

If you have never used lard instead of Crisco. ..I suggest you try.

lard actually has a very low smoke point, about as low as Crisco. but i agree, it's much better for cooking.

390 degrees is the smoke point for lard.
Keep it below 375 and its fine.
After you make fried chicken a few times it gets golden colored. ..
That's your million dollar grease.

Never tried it, but will soon, loves me some fried chicken........and fish.....and shrimp.....and oysters.....and pork chops...........dammit man, I should weigh 400 lbs! I'm not a big fan of straining and reusing grease, seems like I can always taste the old grease.

Deltaman wrote:Never tried it, but will soon, loves me some fried chicken........and fish.....and shrimp.....and oysters.....and pork chops...........dammit man, I should weigh 400 lbs! I'm not a big fan of straining and reusing grease, seems like I can always taste the old grease.

Virgin Lard has a "funny" smell and taste. You'll see what I mean. It goes away and then the grease gets better and better flavor.

Deltaman, you've been trained to throw out and BUY new grease every time you fry by the grease company.
In the name of "Healthiness".

aunt betty wrote:

Deltaman wrote:Never tried it, but will soon, loves me some fried chicken........and fish.....and shrimp.....and oysters.....and pork chops...........dammit man, I should weigh 400 lbs! I'm not a big fan of straining and reusing grease, seems like I can always taste the old grease.

Virgin Lard has a "funny" smell and taste. You'll see what I mean. It goes away and then the grease gets better and better flavor.

Deltaman, you've been trained to throw out and BUY new grease every time you fry by the grease company.
In the name of "Healthiness".

Yep, and dat chit ain't cheap! I switched and started using Canola for the "healthiness" of it years ago, and got away from Peanut oil, even fry my turkeys in it. I'm all about keeping it healthy where it counts, but also believe that flavor rules. Gotta try the lard thang when frying next go round. Probably about like margarine versus real butter, and I quit buying margarine years ago. Thanks for the tip

Lard isn't really cheap, either, at least around here.

I get 4 pounds for ~$6 @ Wal-Mart. Its not cheaper than Crisco but the flavor and texture. ..
For instance the color...try getting that beautiful golden crispy crust with vegetable oil...try.
With lard its automatic.

Again...I can't fucking believe I bought into the whole corn oil thing for over 30 years. As a lark I tried lard and...NOT GOING BACK.

4lbs for 4 bucks here.

(MT)Montanafowler wrote:4lbs for 4 bucks here.

I live in a city that has high taxes and inflated prices.
Go to the wrong store and its $4 for 1#. Like butter.

no sales tax here.

$3.59 for gas today...
The taxes here would make you cry. 8% sales tax. Plus the prices are high.
That's why I hunt in Arkansas.
Going to Stuttgart in 3 weeks unless I find something else that's better.

It's getting more gold colored with each chicken.
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I was reading Hunt Gather Cook and he made the comment that duck fat is better for you than lard, and lard is better for you than butter. Anyway, now and then I render so me duck/goose fat and have ajar of it in the fridge. Lard is the necessary ingredient to make most pastries light and flaky so I can imagine that chicken (or fish or almost anything) fried in lard is very good.

Lard (and all the other good eats in life) is why God invented Lipitor and all the statin drug derivatives!