Re: bad ghee? - good lard!

[Guest guest]

" i suppose using bacon would work "

bacon has nitrates and a lot of bad salt! so minimise if you can. I buy

pork skin (the butcher keeps it for me as everyone else around here is

fat-phobic) and just put in in the oven at low temp (the lowest setting

you've got). Periodically pour off the fat into a glass jar. The

crackling at the end of the process (with a bit of sea salt) is

gastronomically orgasmic! Enjoy!

Irene

[Guest guest]

It is possible to buy bacon without nitrates, but it costs mega

bucks. I buy it when on sale.

The pork skin is a great idea! I tried to take the slin off some pork

hide last year. What a joke. I had to give up and throw it away.

Buying it without the hair is perfect.

I always pour off the fat from pork after it cools a bit. I'm afraid

the glass will break if the fat is too hot. You could use a pyrex

container.Just a thought.

Sheila

> " i suppose using bacon would work "

>

> bacon has nitrates and a lot of bad salt! so minimise if you can. I

buy

> pork skin (the butcher keeps it for me as everyone else around here

is

> fat-phobic) and just put in in the oven at low temp (the lowest

setting

> you've got). Periodically pour off the fat into a glass jar. The

> crackling at the end of the process (with a bit of sea salt) is

> gastronomically orgasmic! Enjoy!

> Irene

>

>

>

>

>

>

[Guest guest]

Dear Sheila,

> I always pour off the fat from pork after it cools a bit. I'm

afraid the glass will break if the fat is too hot. You could use a

pyrex container.

==>That reminds of the grease pots that people kept on the back of

their stoves back in the 1940s and 50s. As I recall most of them

were metal containers with a strainer on the top. But glass would be

preferable. You could warm up the glass container with hot water

before pouring in the hot fat too.

Bee

[Guest guest]

Clarified butter is listed in NT, but you're right, not lard. When

clarifying the butter the oven temperatureis 200 degrees. I'm not

sure aobut the bacon. When I get a chance I will check the oven lard

making temperature. I think it's lower then 250. I'll get back to you

on that one.

I think there is a part of the hog called fat back. You might check

into it for lots of fat. The name makes it sound perfect!

Keep playing, :-)

Sheila

>

> i'm interested to find out more about ghee vs. clarified butter, i

> didn't know ghee was boiled at such a high temp! thanks for the

info.

>

> as far as rendering your own lard...no recipe in my n.t. cookbook

>

> i've been looking at a few different recipes on-line. do you have

any

> recommendations for what part of the pork to buy to get a lot of

fat,

> aside from buying a lot of bacon! i suppose using bacon would work,

&

> roast it slowly in the oven? what's a good temp, like 250F ?

>

> thanks again ~ suz-always-playing-in-the-kitchen

[Guest guest]

My husband's mother saved bacon fat. It was kept on the back of the

stove. It was full of nitrates. I was horrified. now I know if it had

been free of nitrates it would have been safe.I have often wondered

if foods like the bacon fat caused her brain tumor? It did not kill

her, but it had to be removed surgically. Not a pleasant experience

to say the least. She also used a lot of refined foods and was very

over weight. Now it is too late to help her. Maybe she would not have

listened to me anyway. She was a sweetheart and I still miss her.

It is such a blessing to have wonderful web sites like this one where

peole can learn healthy way of cooking whole foods and regain their

health.

Sheila

>

> Dear Sheila,

>

> > I always pour off the fat from pork after it cools a bit. I'm

> afraid the glass will break if the fat is too hot. You could use a

> pyrex container.

>

> ==>That reminds of the grease pots that people kept on the back of

> their stoves back in the 1940s and 50s. As I recall most of them

> were metal containers with a strainer on the top. But glass would

be

> preferable. You could warm up the glass container with hot water

> before pouring in the hot fat too.

>

> Bee