Cookaholics Bulletin Board

Alina,

See the link in my post about Dietrich's.

Amy

Thanks Amy, I did go to that link, but I see nothing about ordering, cost, shipping etc. I remembered the name from the old bb so I Googled it and ended up in the same place as your link. So what am I not doing correctly?

Alina,

You have to call them. I bought two ten pound tubs (the cost of shipping was minimally increased when buying two, so it made sense), and I think I paid about $60 in total. But two ten pound tubs last a couple of years in the freezer.

Amy

Here's a question -- Anybody ever use lard for deep-frying? I know that more saturated fats can take more fryings before being spent, but how many batches of, say, doughnuts could I do before I had to throw out the lard?

No, I haven't, but what a great idea! My guess is it will last for 4-6 fryings (I only get 2-3 out of canola/soybean oil). But that's just a guess. Of course it will depend on what you are frying and if you religiously strain the grease.

Hmmmmm. I may have to try this.

Glorious leaf lard! Just made a chicken pot pie (from Pam Anderson cookbook) with butter/lard crust. It was reeealllly good!

BBC 4's Food Programme is all about lard (Nov 5). Very interesting, you can find it on iTunes.

Another question, I can get shelf stable lard, I realize it is not as healthy but how is it in actual usage?

Mary

Mary, I have used that when I don't have access to leaf lard and it works just fine. Much better than butter/shortening. My son always notices when I use some lard of either kind...he's my pie expert.