Cooking with lard

Re: Cooking with lard

PostBy: NJJoe On: Mon Jul 04, 2016 11:03 am

Got it. Thanks Rob
NJJoe
 


Re: Cooking with lard

PostBy: gaw On: Fri Jul 08, 2016 9:20 pm

tikigeorge wrote:Made in USA, Lodge cast iron, the best. No soap, wash with hot water, dry with paper towel, wipe or spray with oil, and heat pan to remove moisture and open pores to let oil in the the cast iron.


Probably the best and probably the only made in USA cast out there today.

Guys, especially single guys; if your girlfriend or fiancé tells you she never cooked with cast iron and don’t know how to…. SHE DON’T KNOW HOW TO COOK. Deal with it or ditch her.
gaw
 
Stoker Coal Boiler: Keystoker KA-6
Coal Size/Type: Rice from Schuylkill County

Re: Cooking with lard

PostBy: Photog200 On: Tue Oct 18, 2016 7:38 am

I use lard in all my pastry doughs, mixed with butter. It gives a great tasting and flaky crust. I also replace the water with unflavored vodka. The alcohol evaporates faster than water and kind of creates mini explosions in the crust, making it even flakier.

Randy
Photog200
 
Baseburners & Antiques: Colonial Clarion cook stove, Kineo #15 base burner & 2 Geneva Oak Andes #517's
Coal Size/Type: Blaschak Chestnut
Other Heating: Electric Baseboard