Guest guest Posted March 3, 2003 Report Share Posted March 3, 2003 I just read Know Your Fats by Enig. I was surprised to learn that lard is mostly monounsaturated fat, Oleic acid, like olive oil. Monounsaturated fats are more prone to dangerous oxidation than saturated, but cold pressed olive oil has natural antioxidents from the plant. I am curious how people store there lard. Enig says it becomes rancid fairly easily, but she does not give storage tips. I am thinking it should be in an dark container with little air, like other unstable oils. I bought some organic lard from a farmer this winter, it was frozen and I have just kept it in the freezer and scoop out a piece when I need it. Thanks, Joe Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2003 Report Share Posted March 4, 2003 We store it raw in the fridge or freezer wrapped in paper or plastic. It's salted with added garlic and sometimes dill. We just cut bite size pieces off and eat them. Delicious stuff! We rarely fry on lard. Roman " Joe " wrote: > > I just read Know Your Fats by Enig. I was surprised to learn > that lard is mostly monounsaturated fat, Oleic acid, like olive oil. > Monounsaturated fats are more prone to dangerous oxidation than > saturated, but cold pressed olive oil has natural antioxidents from > the plant. > > I am curious how people store there lard. Enig says it becomes > rancid fairly easily, but she does not give storage tips. I am > thinking it should be in an dark container with little air, like > other unstable oils. I bought some organic lard from a farmer this > winter, it was frozen and I have just kept it in the freezer and > scoop out a piece when I need it. > > Thanks, Joe Quote Link to comment Share on other sites More sharing options...
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