Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 In a message dated 3/13/03 2:56:21 PM Eastern Standard Time, jrowley8@... writes: > I found a Mexican grocery today and check for lard. Both containers they > sold said made with lard and hydrogenated lard. I am assuming I don't want > that so I didn't buy it. Apparently finding good quality lard is harder than > I thought. I thought it was but it turns out for me there is a place 25 minutes from my house that sells organic free-range lard. I suggest going to www.eatwild.com and looking to see if there are any pig farmers listed in your state, then ask if they sell lard. If neither of those work, email a farm listed on eatwild.com closest to you and ask if they know any other organic farms in the area that sell lard. The place I get wasn't listed on eatwild.com but a pig farmer who *was* listed suggested this farm when I asked if he sold lard. Good luck! Chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 In a message dated 3/13/03 3:15:25 PM Eastern Standard Time, Idol@... writes: > That's exactly the problem I have, and I live in a Hispanic > neighborhood! It's all partially hydrogenated! I'm guessing that the lard > in these people's home countries (and most of them do seem to be recent > immigrants) wasn't partially hydrogenated, so they're actually coming here > and getting sick (or sicker). It's a terrible ripoff. Yes but you have to understand that our free market medical system is vastly superior to that of Puerto Rico, Canda, and Cuba, which is why thousands of people come some of these places to get operations in Boston, due to the backward, pseudo-communist, and communist economies of these places, respectively. Therefore it makes sense to come to America because while the more efficient food product engineering leads to degenerative diseases, one will be able to take advantage of the vastly superior medical care to treat the diseases they develop by coming here. :-P chris ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 Michele- >I found a Mexican grocery today and check for lard. Both containers they >sold said made with lard and hydrogenated lard. I am assuming I don't >want that so I didn't buy it. Apparently finding good quality lard is >harder than I thought. That's exactly the problem I have, and I live in a Hispanic neighborhood! It's all partially hydrogenated! I'm guessing that the lard in these people's home countries (and most of them do seem to be recent immigrants) wasn't partially hydrogenated, so they're actually coming here and getting sick (or sicker). It's a terrible ripoff. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 13, 2003 Report Share Posted March 13, 2003 , I just remembered...I know you're having issues with the color of your lard, but when I was in Oaxaca, Mexico a few years ago, street tortillas were always smeared with lard/pig fat before getting the filling. This fat was the color of maple syrup and had crunchy bits in it. Maybe it wasn't really lard (less refined) but I'm sure it was pretty traditional all the same. ----- Original Message ----- From: Idol Sent: Thursday, March 13, 2003 3:15 PM Subject: Re: Buying Lard Michele- >I found a Mexican grocery today and check for lard. Both containers they >sold said made with lard and hydrogenated lard. I am assuming I don't >want that so I didn't buy it. Apparently finding good quality lard is >harder than I thought. That's exactly the problem I have, and I live in a Hispanic neighborhood! It's all partially hydrogenated! I'm guessing that the lard in these people's home countries (and most of them do seem to be recent immigrants) wasn't partially hydrogenated, so they're actually coming here and getting sick (or sicker). It's a terrible ripoff. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 ---I'm rendering some today (fat) at a low temp and I suppose it's hydrogenating somewhat as I do it! We fed the pig from weanling to slaughter and when he went in the slaughter house last week he lost organic status(cause my pig went right behind another non-organic). There were animal parts everywhere and the state inspector suprised me with, " Did you bring in that bad sow(s)? " At that point I KNEW my pig would get mixed up with the bad sow(s) and I wished I hadn't brought him here for slaughter..... But today I ate a pork burger and I couldn't differentiate mine from the " bad " sow(s). So no telling whose fat I'm rendering. Such is standard american diet. Practically all the food is co-mingled in batches or lots. In , Idol <Idol@c...> wrote: > Michele- > > >I found a Mexican grocery today and check for lard. Both containers they > >sold said made with lard and hydrogenated lard. I am assuming I don't Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 Hydrogenation requries a metal to conduct the hydrogen, usually nickel. I doubt you have to worry about *accidentally* hydrogenating anything. Chris In a message dated 3/14/03 5:20:39 PM Eastern Standard Time, jrowley8@... writes: > According to NT hydrogenating involves turning polyunsaturates that are > liquid at room temp to a solid at room temp using tiny metal particles, high > pressure, high temp, etc. That is what I want to avoid, so I don't really > know what they mean on the label by hydrogenated lard. One of the tubs of > lard was labeled Conagra foods, which for some reason (I can't remember why) > I would just as soon avoid. I did find a guy about an hour from me that > sells " organic pigs " . He had rendered some lard that he said turned brown. > He thought he scorched it by turning the temp up at the last minute. The > down side is he feeds the pigs soybeans, so I don't think it's worth the > drive, even for free lard. Apparently the pigs mostly forage for their own > food on his farm, but he supplements with soybean feed. Too bad. If I wasn' > t moving I would look into having him raise on for me without feeding it > soybean feed. ____ " What can one say of a soul, of a heart, filled with compassion? It is a heart which burns with love for every creature: for human beings, birds, and animals, for serpents and for demons. The thought of them and the sight of them make the tears of the saint flow. And this immense and intense compassion, which flows from the heart of the saints, makes them unable to bear the sight of the smallest, most insignificant wound in any creature. Thus they pray ceaselessly, with tears, even for animals, for enemies of the truth, and for those who do them wrong. " --Saint Isaac the Syrian Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2003 Report Share Posted March 14, 2003 According to NT hydrogenating involves turning polyunsaturates that are liquid at room temp to a solid at room temp using tiny metal particles, high pressure, high temp, etc. That is what I want to avoid, so I don't really know what they mean on the label by hydrogenated lard. One of the tubs of lard was labeled Conagra foods, which for some reason (I can't remember why) I would just as soon avoid. I did find a guy about an hour from me that sells " organic pigs " . He had rendered some lard that he said turned brown. He thought he scorched it by turning the temp up at the last minute. The down side is he feeds the pigs soybeans, so I don't think it's worth the drive, even for free lard. Apparently the pigs mostly forage for their own food on his farm, but he supplements with soybean feed. Too bad. If I wasn't moving I would look into having him raise on for me without feeding it soybean feed. Michele ----- Original Message ----- From: dkemnitz2000 Sent: Thursday, March 13, 2003 4:02 PM Subject: Re: Buying Lard ---I'm rendering some today (fat) at a low temp and I suppose it's hydrogenating somewhat as I do it! We fed the pig from weanling to slaughter and when he went in the slaughter house last week he lost organic status(cause my pig went right behind another non-organic). There were animal parts everywhere and the state inspector surprised me with, " Did you bring in that bad sow(s)? " At that point I KNEW my pig would get mixed up with the bad sow(s) and I wished I hadn't brought him here for slaughter..... But today I ate a pork burger and I couldn't differentiate mine from the " bad " sow(s). So no telling whose fat I'm rendering. Such is standard American diet. Practically all the food is co-mingled in batches or lots. In , Idol <Idol@c...> wrote: > Michele- > > >I found a Mexican grocery today and check for lard. Both containers they > >sold said made with lard and hydrogenated lard. I am assuming I don't Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 ---The pan I'm using is made of metal and the temp is approx 150F. However where the fat is closest to the burner I'm sure it's much hotter. I wouldn't use cast iron so used stainless which is made according to a couple different formulas however isn't there nickel in stainless? BTW the lard is white in color. Dennis In , ChrisMasterjohn@a... wrote: > Hydrogenation requries a metal to conduct the hydrogen, usually nickel. I > doubt you have to worry about *accidentally* hydrogenating anything. > > Chris > > In a message dated 3/14/03 5:20:39 PM Eastern Standard Time, > jrowley8@p... writes: > > > According to NT hydrogenating involves turning polyunsaturates that are > > liquid at room temp to a solid at room temp using tiny metal particles, > high > > pressure, high temp, etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 Chris- >Hydrogenation requries a metal to conduct the hydrogen, usually nickel. I >doubt you have to worry about *accidentally* hydrogenating anything. I wouldn't expect hydrogenation could happen at home by accident, but there is the nickel in stainless steel to consider. I know in the factory it takes very high temperatures and pressures to hydrogenate a vegetable oil, but they're going for a very substantial degree of hydrogenation. Could exposure to stainless steel at home-cooking temperatures possibly catalyze a very small amount of hydrogenation? I have no idea, but I suppose it's worth wondering about. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 --- Metal catalyzes the reaction. Dennis In , Idol <Idol@c...> wrote: > Chris- > > >Hydrogenation requries a metal to conduct the hydrogen, usually nickel. I > >doubt you have to worry about *accidentally* hydrogenating anything. > > I wouldn't expect hydrogenation could happen at home by accident, but there > is the nickel in stainless steel to consider. I know in the factory it > takes very high temperatures and pressures to hydrogenate a vegetable oil, > but they're going for a very substantial degree of hydrogenation. Could > exposure to stainless steel at home-cooking temperatures possibly catalyze > a very small amount of hydrogenation? I have no idea, but I suppose it's > worth wondering about. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 The unsaturated fatty acid is also susceptible to hydrolytic and oxidative rancidity while in the rendering kettle. Heat,water,lipase, lipoxidase,iron and copper, and light contribute to this problem. The fat interestifies when heated with a suitable catalyst. Might want to eat raw. Taken from Food Science by Helen Charley, Oregon State U. Comments by Dennis --- In , Idol <Idol@c...> wrote: > Chris- > > >Hydrogenation requries a metal to conduct the hydrogen, usually nickel. I > >doubt you have to worry about *accidentally* hydrogenating anything. > > I wouldn't expect hydrogenation could happen at home by accident, but there > is the nickel in stainless steel to consider. I know in the factory it > takes very high temperatures and pressures to hydrogenate a vegetable oil, > but they're going for a very substantial degree of hydrogenation. Could > exposure to stainless steel at home-cooking temperatures possibly catalyze > a very small amount of hydrogenation? I have no idea, but I suppose it's > worth wondering about. > > > > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 > The unsaturated fatty acid is also susceptible to hydrolytic and > oxidative rancidity while in the rendering kettle. Heat,water,lipase, > lipoxidase,iron and copper, and light contribute to this problem. The > fat interestifies <><<><>Correction: proper spelling is interesterifies <>><><><><><><> when heated with a suitable catalyst. Might want to > eat raw. Taken from Food Science by Helen Charley, Oregon > State U. Comments by Dennis > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 15, 2003 Report Share Posted March 15, 2003 - This is fascinating! Thanks! This might be really good news, and reason for me to stop worrying about the color of my lard. I wonder whether one of the reasons for the difference is the amount of skin and non-fat tissue thrown in for rendering with the fat. The lard I've used has had a fair degree of flesh attached to it, though I don't think there's been any skin. Maybe it's that stuff which is browning and giving the lard some color? >I just remembered...I know you're having issues with the color of your >lard, but when I was in Oaxaca, Mexico a few years ago, street tortillas >were always smeared with lard/pig fat before getting the filling. This >fat was the color of maple syrup and had crunchy bits in it. Maybe it >wasn't really lard (less refined) but I'm sure it was pretty traditional >all the same. - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 17, 2003 Report Share Posted March 17, 2003 , This seems totally plausible to me, but then, I've never made lard before. I do know that the only white white lard I saw in Mexico came in blocks and looked like the hydrogenated stuff you get in bodegas here. Mexican bakeries use lard for baking and frosting, but it's all hydrogenated and very white. I know it's possible to make snow white natural lard, but I don't think you should worry. ----- Original Message ----- From: Idol Sent: Saturday, March 15, 2003 12:21 AM Subject: Re: Buying Lard - This is fascinating! Thanks! This might be really good news, and reason for me to stop worrying about the color of my lard. Quote Link to comment Share on other sites More sharing options...
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