anyone still use shortening or lard to fry food in?????

[darkmatter]

Quote:
My grandmother just had a coffee can at the back of the stove she dumped the skillet drippings in, food bits and all, it never went bad that I can recall. I use a jar with a screw on lid which I cut a hole in and use a coffee filter that the screwlid holds in place to dump my skillet drippings in. The coffee filter removes the food bits for me and the grease looks good. I do have to replace the filter about every other time depending on the food bit load and viscosity of the hot grease. I've never had mine go rancid and it has been on the back of the stove indefinitely as I add and remove the favored grease. I do tend not to reuse the grease I do salmon patty's in as the fish does give the oil a fishy odor, but the bacon favored grease does help out my salmon patty's.

 

[Hollywood Chickens]

We use chicken fat, I only know it as Shmaltz I don't know if that is it real name, and we use palm oil, coconut oil, and olive oil for all of our food.
Palm oil is the greatest for baking and frying doughnuts and things it gets super hot (not as hot as peanut but pretty hot) so the fried stuff get crispy on the outside without being to oily.

http://www.tropicaltraditions.com/ sells the oils in bulk so it is a lot cheaper than Wholefoods and it is convenient.

 

[Adorkable]

Quote:
I put my bacon grease in one of those little glass jars that the chicken broth cube things come in and I keep it above the stove and use it within 2-3 weeks (it keeps just fine) and clean out the jar every 2-3 weeks and start over again filling it up. It really adds a nice flavor to your food.

 

[lotzahenz]

I love using lard, but mostly use canola and olive, just because of the cholesterol thing. My grandmother lived to be 99 and 10 months and it was ALL she ever used. I think Shortening is a whole different thing though, NOT good for you, as it is NOT natural at all, but then neither is margerine and I just cannot quit using it on my toast. Argh. I like butter on bread, but Bluebonnet on toast.

I keep my bacon grease in the frig, but use it for the wild bird suet and an occas pot of beans, but I NEVER throw it out. It is tooooo goood. My mom keeps her on the counter just fine though.

 

[BlackBart]

Quote:
100% agree
As for GMO foods it is scary when you realize how they have modified the genes.

A goofy but simple video explanation.
http://farmwars.info/?p=4063

 

[Muggsmagee]

I used to use store bought lard for my buscuits and to fry my great-great grandma's doughnut recipe in...but found it has hydrogenated oils...so now I stay clear away. I use peanut oil for deep frying, real butter for baking, olive oil for dressings, and veggie oil for brownies. If I had a local source for quality lard that has not been tampered with, I'd buy it in a heartbeat. I will NEVER buy shortening. Never. It is crap through and through IMO!

 

[arabianequine]

How to make your own lard.....says the lard can be in frig for up to a month and in the freezer for a year. So if I have my own pig butchered what do I ask for from it to make lard. The back fat?

http://www.ehow.com/how_4687381_render-lard-kitchen.html

 

[Adorkable]

Quote:
From my understanding the back or kidney:

"a source for pork fat back (back) or leaf fat (kidney)"

Read more: How to Render Lard in Your Kitchen | eHow.com http://www.ehow.com/how_4687381_render-lard-kitchen.html#ixzz11zGYnam9