Science > Diet and Health
Saturated Fats, Cholesterol Lard and Vitamin D
Vulcan59:
I've been using lard to cook for quite sometime. Here's how I make my own lard cooking oil. I buy about 3kgs to 4kgs of lard from the Chinese butcher and cut them into cubes. Note that not all butchers are allowed to sell it and even the Chinese butcher that I buy it from has to do it under the table so to speak. Seems like he only sells it to people he knows. I didn't know that it was illegal to sell lard here!! Why is that not surprising?
So after cutting the lard into cubes, I place it in a big pot and heat it. Prior to heating, I place about 3 slices of ginger in it to get rid of the smell. Once you see oil in the pot, I take the opportunity to make some nice deep fried whole potatoes. Better than fires any time and also helps to rid the smell.
Once the lard is dark golden brownish in colour, I pour the oil out into containers and put it in the fridge. I noticed that when I had placed it outside at room temperature, it got mouldy after some time. Now don't throw away the remaining lard. Even if you don't do anything to it, you could add it to stir fried dishes. It gives a nice crunch to the dish.
What I do now is to get some thumb size turmeric, 5 bulbs of shallots, about 3 cloves of garlic, 5 dried chillies (add more chillies, if you like it really hot) and about an inch of ginger and grind them all up together. Pour about a table spoon of the lard oil and then fry this mixture until the oil separates. Throw in the lard pieces and stir fry it for awhile until the lard pieces are coated with the mixture. Once cool, place the contents keep it in a container. Now you have a spicy side dish with your stir fried vegetables or rice. :)
Dawn:
This reminds me of my aunt! She put lard on pretty much any cut or wound when she would visit. I can't remember if it helped any, just that often times I smelled like bacon as a child.
--- Quote from: Meri on November 07, 2009, 11:28:12 PM ---In my family house we used lard for frying and cooking. Oil was only used for salats. The lard (processed )was also served on bread with some chopped onion and red peper as snack.
Also during the respiratory problems , the lard was lubricate on chest , covered with flax linen and hold it during the night .I remember that I had pneumonia and my ant applied raw pig fat linings for one or two night.
--- End quote ---
Data:
Thanks Ryan, this was really interesting!
Lard had a permanent place in the families of my grandparents here in Austria. In my youth I ate lard breads with salt, lard cakes, etc., and liked it very much. By my parents it was 'judged' as bad because of cholesterol etc., so I too don't use it any more. Good to know that there is no basis for it and I'm looking forward to returning to lard!
anothermagyar:
--- Quote from: Data ---Lard had a permanent place in the families of my grandparents here in Austria. In my youth I ate lard breads with salt, lard cakes, etc., and liked it very much. By my parents it was 'judged' as bad because of cholesterol etc.
--- End quote ---
This is reminding me to another thread about the cholesterol myth or cholesterol hoax.
http://www.cassiopaea.org/forum/index.php?topic=13340.0
Those "scientists" who did research on cholesterol, paid by Big Pharma, experimented on rabbits and of course as rodents
they -of course!- they died from fat!
And millions of people -if not billions- deprived themselves from the food what necessary meanwhile eating a lot of dairy and wheat!
Makes me sick!
:mad: :evil:
RyanX:
You're welcome everyone! I'm glad people are finding this information useful. :)
I must say, it has been kind of a challenge explaining myself to people on why I've chosen to use lard as a cooking fat/oil. It's been most difficult explaining this to my parents and people of their generation since they grew up hearing about the so called "dangers" of cholesterol. I have found that serious cooks do regard lard as quite positive in terms of frying and baking, although few of them have known anything about the potential health benefits from it.
--- Quote from: Vulcan59 on November 08, 2009, 10:52:08 PM ---I've been using lard to cook for quite sometime. Here's how I make my own lard cooking oil. I buy about 3kgs to 4kgs of lard from the Chinese butcher and cut them into cubes. Note that not all butchers are allowed to sell it and even the Chinese butcher that I buy it from has to do it under the table so to speak. Seems like he only sells it to people he knows. I didn't know that it was illegal to sell lard here!! Why is that not surprising?
--- End quote ---
It is very much a word-of-mouth process here in the states finding unpolluted lard. In some ways I'm kind of glad not a lot of people know about using lard. Right now I can get it for fairly cheap from a local organic farmer. He gets it in large bags from his butcher and usually he's trying to get rid of it due to lack of freezer space. I wouldn't be surprised if there are also laws in the states prohibiting the sale of lard that is untreated. Something similar to the milk pasteurization laws. I will have to do some more research on this.
--- Quote from: Vulcan59 on November 08, 2009, 10:52:08 PM ---So after cutting the lard into cubes, I place it in a big pot and heat it. Prior to heating, I place about 3 slices of ginger in it to get rid of the smell. Once you see oil in the pot, I take the opportunity to make some nice deep fried whole potatoes. Better than fires any time and also helps to rid the smell.
--- End quote ---
Vulcan, this is really interesting. Thanks for sharing this. I never thought about adding ginger or other herbs to get rid of the smell.
Those potatoes sound good too! I might have to try this, or maybe try making lard hash browns. Mmmmm :D
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