Guest guest Posted April 16, 2008 Report Share Posted April 16, 2008 If you think about it lard *is* liquid at higher room temps. As to whether it contains trans fat there seems to be some disagreement that I have not had time to get to the bottom of. See the page below for more references. >From http://en.wikipedia.org/wiki/Lard " Lard refers to pig fat in both its rendered and unrendered forms. . . . typically *hydrogenated* . . . often treated with bleaching and deodorizing agents, emulsifiers, and antioxidants, such as BHT. . . . treatment makes lard shelf stable. " Garnet Margaret wrote: > Lard is not a hydrogenated fat; hydrogenated fats are made > from liquid-form oils to improve their keeping quality . > Lard is animal fat --pork, as I remember. > > > ------------------------------------ > > List Home Page: > > http://health.groups.yahoo.com/group/DimethylSulfoxide-DMSO > > Books: > DMSO Nature's Healer by Morton > MSM The Definitive Guide by Stanely MD and Appleton, NDYahoo! Groups Links > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2008 Report Share Posted May 11, 2008 Because of the wonderful taste of lard-fried foods, (home-style potatoes, etc.) and the reported Omega 3 qualities, I bought some the other day, (Morrell's brand) and sure enough they hydrogenate it. Guess I'll have to check out local lockers and see if they have the old fashioned lard available. Joyce > > Lard is not a hydrogenated fat; hydrogenated fats are made > from liquid-form oils to improve their keeping quality . > Lard is animal fat --pork, as I remember. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 11, 2008 Report Share Posted May 11, 2008 Lard is rendered pork fat (cooked down to liquid and strained). Real old time lard is very hard to find. The stuff nowadays in the store is really bad for you. It comes from hogs that are fed everything wrong and raised every way wrong, then the lard is processed every way arong. If you want to cook with lard, you need to find a source from pastured hogs and lard that is not overprocessed. You may even have to buy fat and make your own. It's not hard, you just throw it in a pot, cook it at about 350F until the cracklings form, then strain it while it's still warm. BUT- do this outside over a gas flame if using a big pot. You could do it inside in a thermostatically controlled deep fryer, but it will be a little at a time. Also- you don't really want to permeate your house with that smell, even from properly raised pork. We grew up on lard, but we won't touch the store stuff. It absolutely reeks, and that is not at all what lard should do. Daddybob Quote Link to comment Share on other sites More sharing options...
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