Explore by Tags

Entries tagged with 'lard'

Cooking Fats 101: What's Up With Saturated and Unsaturated Fats?

Niki Achitoff-Gray 18 comments

On a molecular level, all fats are composed of triglycerides—a compound of three fatty acids bound to a molecule of glycerol.

Wait, sorry, did your eyes just glaze over? Yeah, mine too. Let's start over.

More

The Nasty Bits: Rendered Lard Cookies

The Nasty Bits Chichi Wang 15 comments

For the last three years, I've made the same cookies for the Serious Eats cookie swap: biscochitos, the official cookie of New Mexico, an all-lard cookie made with rum and anise seeds then rolled in cinnamon and sugar. I keep hoping that the next year, the lard trend will catch on, but people are so partial to butter. And I can't blame them. More

The Nasty Bits: Lard Focaccia

The Nasty Bits Chichi Wang 7 comments

Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor. More

Lard Focaccia

Serious Eats Chichi Wang 1 comment

Why would you want to make lard focaccia? If you want your focaccia to taste like lard, of course. As an added bonus, as the focaccia bakes your entire house will smell like lard, though you can also use duck fat or mix in a little bacon fat if you'd prefer something with a smoky flavor. More

The Nasty Bits: Spanish Lard Cookies (Polvorones)

Serious Eats Chichi Wang 5 comments

These lard cookies were significantly different from the biscochitos I grew up with: instead of flour, the cookie dough uses a mixture of ground almonds and flour that are toasted in the oven briefly before being added to the dough. Grated orange peel gives the cookies the zest needed to cut the richness of the lard. More

Venison Chili for Christmas Hot Dogs

Serious Eats Hawk Krall Post a comment

This recipe was developed for Christmas Hot Dogs but tastes great on its own as well. Spiked with cocoa and cinnamon, it's similar to a Greek or Cincinnati-style chili but not as aggressively spiced. I wanted to keep the spice... More

The Nasty Bits: Biscochitos

The Nasty Bits Chichi Wang 18 comments

Biscochitos are a traditional New Mexican holiday cookie; a subtly porky confection made from lard, with anise seeds and brandy or rum. In December, biscochitos comprise maybe thirty percent of the diet of the average New Mexican. It is considered bad form to go to a social gathering or leave one without having brought your own batch and sampled that of your friends and coworkers. More

The Nasty Bits: Suet

Chichi Wang 9 comments

Suet is my new favorite fat. It is, for reasons baffling to me, the least known of all the animal fats we use in our kitchens. Its porcine equivalent is leaf lard, the cylindrical mass of fat surrounding the kidneys of the pig; suet is the term we use for the fat surrounding the kidneys of cows. More

The Nasty Bits: Sopaipillas

Serious Eats Chichi Wang 30 comments

Sopaipillas are plain delicious because a) they're made with lard and b) they're fried in lard. Fresh out of the bubbling lard, perfect sopaipillas are crisp on the corners and tender on the inside. Upon contact with the fat, the raw squares of dough will sizzle and puff dramatically; like pita bread, the hot air building inside forces the separation of the dough. More

The Nasty Bits: How to Use Leaf Lard in Pastry Doughs

Serious Eats Chichi Wang 5 comments

Why use lard in pastries? Butter produces extremely good crusts, yet lard holds two distinct advantages over an all-butter crust. First, lard produces flakier crusts than butter. Even the small amount of water present in butter may cause the dough particles to stick to one another rather than separate into the discrete layers that constitute a flaky pastry. Second, while butter is primarily a saturated fat, lard by percentage is primarily an unsaturated fat. Here, a recipe for lard-and-butter pastry dough. More

The Nasty Bits: How to Render Leaf Lard (with Welsh Griddle Cakes Recipe)

Serious Eats Chichi Wang 8 comments

Nothing should stand in your way when it comes to a culinary communion with lard. If you are so clever as to obtain the entirety of leaf lard (ask a good butcher), then all you really need to render it is a knife and heavy pot. You can then use the lard in both sweet and savory dishes, like this recipe for Welsh Griddle Cakes. More

Seriously Asian: The Passing Through Technique

Serious Eats Chichi Wang 7 comments

Principles of Stir-Fry, Part Two Wok-fried fish with vegetables, made using the passing through technique. Previously Principles of Stir-Fry, Part One » All Seriously Asian coverage » In Chinese households, home cooks stir-fry dishes but they bear little resemblance to... More

The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)

Serious Eats Chichi Wang 9 comments

In this salad of greens made with lard and bacon, the richness of the fat complements the sharpness of the vinegar; only mustard is needed to bind the two. [Photographs: Chichi Wang] If I were ever to get a tattoo,... More

Bringing Back the Love of Lard

Caitlin Kenney 4 comments

Photograph by Craig Lee / The Chronicle Lard is the new bacon. It's showing up on t-shirts, at farmers' markets, and, according to James Temple's feature on the history and current use of lard in the San Francisco Chronicle, in popular restaurants around the Bay Area. But lard wasn't always welcome in the kitchen. Temple explains that while lard used to be a chef's best friend—records of its use date bake to 1420—all that changed when Proctor & Gamble introduced Crisco in 1911 and proclaimed that animal fats were unsophisticated and unsafe. With increasing heart attack rates in the late 1960s, fear of fat kicked in and pushed lard even further out of the picture.... More

The English Food Pyramid

Lia Bulaong 2 comments

The English Food Pyramid is pretty hilarious to me—but then I'm not an English nutritionist. The very tip of the pyramid is labeled "Fats, Oils and Sweets", contains lard, suet, bacon, shortbread, heavy cream and castor sugar, and has the notation "eat sparingly". [via malaclyps del.icio.us]... More

More Posts