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I want to fry. No, I NEED to fry. What I don't need is anything hydrogenated. Suggestions?

I was thinking Lard but the stuff at my store has been H-bombed (hydrogenated). I admit I have yet to check Whole Foods. Is that something that I can just get from a butcher? If so, do I have to do anything to it before I can use it? Thanks in advance or any guidance!

asked by chl0525 over 5 years ago
6 answers 986 views
8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

A couple of weeks ago there was another question about lard, and it was highly educational. http://www.food52.com/foodpickle... Please read boulangere and chefjune's responses. You can actually render your own lard, as you will find out. Also included is a reference about the health benefits of lard.

97a8ddcf b448 426a 9bd8 eed4b204cdb5  hussie icons chl
added over 5 years ago

Thanks for the link. I knew I had read something somewhere... :)

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sdebrango

Suzanne is a trusted source on General Cooking.

added over 5 years ago

Thank you SKK, I was looking for that one I got my lard am working now on testing the recipe and wanted to read what was said about working with lard. Perfect timing!!

8a5161fb 3215 4036 ad80 9f60a53189da  buddhacat
SKK
added over 5 years ago

You are both most welcome! I love foodpickle

Wholefoods user icon
added over 5 years ago

Spectrum Organic makes a fantastic non hydrogenated shortening that is amazing. Great for baking and frying. Killer fried chicken fingers are my favorite for a fry- up night. Don't forget to make some fried pickles too!

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Sam1148

Sam is a trusted home cook.

added over 5 years ago

Duck fat.
It makes fantastic fries. It can be difficult to find in quantities.
http://www.hudsonvalleyfoiegras...

This is a nice source that does mail order. Shipping is a bit pricey but you can boost the order up with some duck leg confit and other items without adding to the base shipping cost.

Just IMHO---I disagree with their storage time on the duck fat. When kept in the 'fridge. Mine was good for months. I also used another storage jar to re-use the fat...adding a few spoon fulls of the 'fresh' fat to fill it out. I thought it got better with use and time.