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Hello Babsboy! Welcome!
Speaking of fat.... the meat processors near my house are setting me up with pork fat next week... MJ, me, and my oldest daughter will be rolling in lard soon, lol...
Boy now that's a picture.
Pork fat is heated slowly and the oil cooks off. You want to do it so that the oil doesn't get to hot or it will have a scorched taste and color. When the fat is cooled, it solidifies and becomes lard. Lard was what you had to use before vegetable shortening was invented.
Hello Babsboy! Welcome!
Speaking of fat.... the meat processors near my house are setting me up with pork fat next week... MJ, me, and my oldest daughter will be rolling in lard soon, lol...
Boy now that's a picture.
Pork fat is heated slowly and the oil cooks off. You want to do it so that the oil doesn't get to hot or it will have a scorched taste and color. When the fat is cooled, it solidifies and becomes lard. Lard was what you had to use before vegetable shortening was invented.
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