Wed, Sep-21-11, 09:03
|
|
Registered Member
Posts: 99
|
|
Plan: atkins
Stats: 142/134/120
BF:
Progress: 36%
|
|
Quote:
|
Originally Posted by ncrn122
I'm thinking of "lard" as rendered fat. The butcher here does separate the fat from the rest of the meat....but they don't cook it out. My mother/grandmother used to do that each fall when they butchered the years meat. Great tasting, but I don't know where you could find real, homemade lard now.
Ruth
|
I don't know if this is what you mean, i took the lard from the butcher, put it thru the food processor, then melted it, it seemed like there were strings or something that i had to put out.....let it cool, then added my bird seed them put into shapes.........If after cooking if i let it harden, it was white hard, not like crisco............ |