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have a recipe for
Not only that, but for frying you actually use less lard than butter or
refined vegetable oil. Due to dietary intolerances, we use lard and olive oil as our primary cooking fats. I was amazed how much more vegetable oil it took to prevent sticking problems when we used some at a relative's. Elaine As a vegetarian, I've never used lard in cooking, and butter is not really good for frying, it tends to just frizzle and go brown at the edge of the pan. Apparently margarine lifts teflon, so I don't use it much on my non-stick bakeware & frypans. Of all the vegetable oils, olive oil definitely has the best flavour, even when used as a spray. By far the best investment however has been the non-stick bakeware, as now we hardly need to grease anything at all. I've never seen a fried egg slide across a hot non-greased frypan before! ~Amy |
#12
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have a recipe for
Linz wrote: On Fri, 16 Jan 2004 19:15:11 +1300, "Amy" wrote: "Chotii" wrote in message .. . "Tammy" wrote in message e.com... Hey ....I was wondering does anyone have a recipe for making suet from deer fat??? What did you want to do with it? And if you don't mind me asking, what does it have to do with pregnancy? --angela Ewww....I didn't know people ate stuff like that anymore. I live in NZ, land of cows, sheep deer etc and here we use butter, or monounsaturated margarine. I don't know anyone under 75 who would even buy lard, unless it was for a bird feeder. Lard is great for making pastry and for roasting potatoes and Yorkshire puddings. Suet is vital for good dumplings. I also like haggis and black pudding... Yes, lard is the best for pastry and, in many people's opinion, for frying chicken. I've never used suet for anything, although I've heard of people mixing it with ground venison, since venison is so lean. Clisby |
#13
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have a recipe for
Clisby wrote in message ...
Linz wrote: On Fri, 16 Jan 2004 19:15:11 +1300, "Amy" wrote: Lard is great for making pastry and for roasting potatoes and Yorkshire puddings. Suet is vital for good dumplings. I also like haggis and black pudding... Yes, lard is the best for pastry and, in many people's opinion, for frying chicken. I've never used suet for anything, although I've heard of people mixing it with ground venison, since venison is so lean. Best pie crust: 1/2 butter, 1/2 lard. And once you have fried chicken in lard in a cast-iron skillet, you'll never do it again any other way. Of course, I only make a pie or fry a chicken once or twice a year. So I figure it won't hurt us G. Grandma Katie Mom to Barbara (Circe), Grandma to Julian, Aurora & Vernon |
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