Thread: Thoughts on using different fats

Back at Xmas when I was making Paleo mince pies some recipes called for shredded suet.Then I got thinking about lard.
I have been listening to podcasts this week and they were talking about using lard.
I know it comes from pig.Does anyone else use lard for frying or any other cooking method?

I was only thinking about this today as I handed over 12 euro for a jar of coconut oil - not only is it expensive but I don't want everything to taste vaguely of coconut. I always assumed lard was mostly beef fat but apparently not.
Found this though -
I'd just add that people may be better off w/ beef tallow/lard (preferably grass fed) over pig lard as tallow has a better omega 3/6 ratio and pig fat is high in omega 6 comparably. That and if the animal is given the usual million animals in a small area diet and given antibiotics/hormones, it gets stored in the fat you are frying in.
Antibiotics in pork/chicken is something I've only just touched on but it is concerning me more - more antibiotics are prescribed to animals than humans, which I thought was shocking - I've managed to keep my children antibiotic free so far but how much have they consumed through so called healthy chicken fillets and ham?!?!

Interesting.Going to research it over the weekend.

Let me know what you discover - v interested. I know restaurants that use beef dripping but then no idea regarding source - does it go rancid if has no additives?

I've read up on this and I will be using lard now and again.I could go to the butcher and get some fat and render my own but as I won't use it very often don't think it's worth it.
Going to look at using beef dripping as well.
After reading several articles including one on marksdailyapple I see no problem on using different fats.

An interesting topic! My OH has recently thought about using lard, rather than oils.

Anyone have any information on flaxseed (linseed) oil and whether or not you can use it for cooking to replace olive oil?

Flaxseed oil is not recommended for heating.

Thanks for that.
Like you said, not like we'd be using tons of lard - I have a friend who's a chef, going to ask him to save me the fat from the beef on Sundays - I know they use the juices but think the fat is discarded. Not sure about rendering my own - my apartment is sort pretty open plan and everywhere would stink of beef fat I'd imagine if left on for hours.
A butter and lard mix would probably be really tasty for steak and red meats.

I'm looking forward to fried eggs done in lard. Sad I know.

Originally Posted by cavegirl13

I'm looking forward to fried eggs done in lard. Sad I know.

Tis funny - my nan always made us banana and raisin pancakes fried in lard & then everyone went onto veg oil and that crisp and dry stuff, then sunflower oil and frylight & here we are going full circle.
I wish I could beat my egg demons. I keep trying but just not a fan. Maybe a really spicy chorizo and veg frittata type thing fried in lard might make the eggs more to my taste ....
What milk do you use for omlettes, pancakes and the like? Discovered shop bought almond is full of sugar & not organised enough yet to make my own, coconut milk is lovely but not to put in everything.

Originally Posted by cavegirl13

LMAO!

Have to say I have a very love-hate relationship with lard, I hate the idea of it, but I love Cornish Heavy Cake (which features it prominently, although of course I don't eat it any more). And nowadays I would be worried about supermarket lard because of all the toxins that get stored in fat, but would probably be ok with some from my nice grass-fed butcher (err, he doesn't eat the grass himself, that came out wrong...).

Thank you. Got a pack of lard from the shop today to try

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Originally Posted by largerthanmost

What milk do you use for omlettes, pancakes and the like? Discovered shop bought almond is full of sugar & not organised enough yet to make my own, coconut milk is lovely but not to put in everything.

I use coconut milk or light coconut usually (I've gotten used to the taste now so, like dairy milk, I don't really notice it). I was buying unsweetened almond milk from the healthfood shop but couldn't get through the whole litre before it went a bit funny. Whereas I've no problem using up a tin of coconut milk! Keep meaning to try making my own.

I use butter for cooking and then coconut oil for pretty much everything else!!!! Love the stuff!!!

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