Re: Substitute for lard

Q-Checker · ‎05-09-2010

@Pink123 The word from an MOT is is that bacon fat is not "schmaltz"; chicken fat is.

gardenman · ‎03-09-2010

I used to use lard for my pie crusts, but then the locally available lard started varying wildly in quality. Some would be like bricks of lead, while another batch would be quite soft and almost watery. There was no consistency from batch to batch. I may have to pick up some more and try it again. It made great pie crusts. I just got annoyed at the inconsistency of it.

Fly!!! Eagles!!! Fly!!!

Sunshine Kate · ‎03-10-2010

@drizzellla wrote:
I found a recipe for refried beans. I thought a would give it a try.

One ingredient was lard. It calls for 1/2 of a cup. I have never seen lard at the grocery store. BUT must admit I never looked for it before.

Looked for substitutes in case I don't find lard at the grocery store. The first suggestion that I read was butter. I was thinking would mixing bacon grease with butter give it an added boost? Or would that be too much?

I don't use lard a lot, but my local Walmart sells it and local grocery store.

You may have to ask the store manager what aisle it's on. Not a huge container so can be a bit hard to see.

Still Raining · ‎03-30-2014

Lard, which is a pork product, is absolutely essential to refried beans. That is where the flavor comes from. Maybe not so healthy.....

Also make sure to start with dry beans. The canned stuff is terrible. Save some the water to use when you mash them.

Pink123 · ‎07-10-2019

Sorry at @Q-Checker but you are wrong on this. Believe what you want. I have not had the time to answer for your knowledge.

I am a first generation German, did not speak english until first grade. Schamltz (Greibenschmaltz includes rendered pork fat and its and drippings.

I guess every country has their own version of it. Not in Germany though. Enjoy the schmaltz, it's delicious not matter where but pork is the best IMO.

Q-Checker · ‎05-09-2010

@Pink123 - thanks for your informaton. Please note that I was speaking for MOT's.

deepwaterdotter · ‎03-09-2010

I've always been under the impression that German schmalz is pork renderings, and Jewish schmalz is made from chicken or goose renderings.

Pink123 · ‎07-10-2019

@deepwaterdotter Hi! ha,,, not really about the regliious beliefs anymore. I've been here most of my life (miami beach) as mentioned and all my friends and I as well love our Hebrew National 100 percent beef hotdogs. Bottom line, the jewish population enjoys their pork just like anyone else. I'm in a dense community and we love it.

Ever try a bratwurst? OMG, the best ever two years ago in Vienna was the last time overseas.

I could not get enough with a great dough they create for bun (not soggy) and just a bit of digon style or German, European mustard called "senf" I don't dream about Africa, I dream of bratwurst in Vienna. I could live on it for sure.

"speck" is the German version of bacon fat, so I do remember now my Aunt in Germany summers talking about it while I walked down the hill to get the fresh brodchen. (fresh rolls) Those were the carefree wonderfull and best days of my life with my little bag my Aunt gave me eacg day. I never knew guess what? It was Aldis! i was abut 9 km out of Frankfurt. Amazing.

My Mom passed away 5 years ago, and she then told me I was walking up the hill at five years old it was Aldi's. I had no idea and still have never been to one here in Florida. (or so I thought) Nice memories indeed.