So what did you do over the weekend?
Well... I tried two new restos. Watched a musical. Went to a yoga class.
BUT, I feel the highlight of my weekend was, rendering LARD.
Yes. LARD. LARD.
Pork fat. Solid at room temperature.
What people typically associate heart attacks with.
While there is reasonable material on lard versus vegetable oil--at how it leads to debunking the common belief that the latter is better, I am not about to write about health and nutrition. There is much literature out there, if you want to read more.
The drivers for me to do this mini project are:
(1) Curiosity :)
(2) Enhanced food flavour
(3) Experience using 'new' ingredients
(4) Healthier Option (can't hurt)
---
I like learning how to do things "from scratch".
---
I got the idea when my cousin in law posted about my cousin's much improved health screening reports after making a switch in fats used on their food. I was so happy for him that he was getting in better shape.
There were photos of the 'before' and 'after' screening results, as well as images of lard and the process that my cousin in law took to render it.
I KNEW, I HAD TO TRY IT.
---
While I am grateful that both my husband and myself were congratulated by the doctor after our annual exams, I thought that making small changes here and there won't hurt.
AND I REALLY, REALLY, REALLY want to try this whole lard thing :)
I did some reading on how to do this 'the right way', as in no rushing and keeping the temperature low.
---
It is not an easy road to two jars of lard, but what I got should last us a couple of months.
My steps would like be MUCH different from those you can find online.
Step 1: Cut the fat, the smaller the better, but don't obsess.
It doesn't need to be perfect. Keep them reasonable small. If you miss some, there won't be any catastrophic repercussions.
Step 2: Place fat in your favorite pumpkin shaped Dutch Oven set on low heat.
You can add some water, if you like. I did, a little. It will all evaporate anyways.
Step 3: Wait (and wait). Read the book your best friend gave you for Christmas in the meantime.
It took me four hours to get to the state where I was comfortable to saying it was done.
This should be based on the colour of the crackling (heaven's gift).
Step 4: "Harvest" into the jamming jars you bought even if you don't plan to make jam (remembering how 3 jars of grape jam sat there forever), and don't really like jam.
I ended up going back and fourth steps 3 and 4. I didn't want to risk 'burning' everything if I fell asleep!
You are supposed to strain the oil / fat though a cheese cloth on top of a well, strainer.
I had neither a strainer nor cheese cloth. I just poured the oil into my jars.
No biggie. Not the end of the world.
Step 5: Watch the oil cool into a solid state :)
This was my favorite part!
Step 6: Collect the crackling and store.
Don't let anything go to waste! I got the "remains" of my pork fat, pressed then down and cut them into strips. These will go to my stir fry bee hon, I think. Or my porridge.
Is it worth it? I'd say the whole experience and the excellent turn out made it worth the effort.
Who knows? Maybe it will be a staple in my kitchen.
Well... I tried two new restos. Watched a musical. Went to a yoga class.
BUT, I feel the highlight of my weekend was, rendering LARD.
Yes. LARD. LARD.
Pork fat. Solid at room temperature.
What people typically associate heart attacks with.
While there is reasonable material on lard versus vegetable oil--at how it leads to debunking the common belief that the latter is better, I am not about to write about health and nutrition. There is much literature out there, if you want to read more.
The drivers for me to do this mini project are:
(1) Curiosity :)
(2) Enhanced food flavour
(3) Experience using 'new' ingredients
(4) Healthier Option (can't hurt)
---
I like learning how to do things "from scratch".
---
I got the idea when my cousin in law posted about my cousin's much improved health screening reports after making a switch in fats used on their food. I was so happy for him that he was getting in better shape.
There were photos of the 'before' and 'after' screening results, as well as images of lard and the process that my cousin in law took to render it.
I KNEW, I HAD TO TRY IT.
---
While I am grateful that both my husband and myself were congratulated by the doctor after our annual exams, I thought that making small changes here and there won't hurt.
AND I REALLY, REALLY, REALLY want to try this whole lard thing :)
I did some reading on how to do this 'the right way', as in no rushing and keeping the temperature low.
---
It is not an easy road to two jars of lard, but what I got should last us a couple of months.
My steps would like be MUCH different from those you can find online.
Step 1: Cut the fat, the smaller the better, but don't obsess.
It doesn't need to be perfect. Keep them reasonable small. If you miss some, there won't be any catastrophic repercussions.
Step 2: Place fat in your favorite pumpkin shaped Dutch Oven set on low heat.
You can add some water, if you like. I did, a little. It will all evaporate anyways.
 |
| the first rule of Fight Club is... err.. |
Step 3: Wait (and wait). Read the book your best friend gave you for Christmas in the meantime.
It took me four hours to get to the state where I was comfortable to saying it was done.
This should be based on the colour of the crackling (heaven's gift).
Step 4: "Harvest" into the jamming jars you bought even if you don't plan to make jam (remembering how 3 jars of grape jam sat there forever), and don't really like jam.
I ended up going back and fourth steps 3 and 4. I didn't want to risk 'burning' everything if I fell asleep!
You are supposed to strain the oil / fat though a cheese cloth on top of a well, strainer.
I had neither a strainer nor cheese cloth. I just poured the oil into my jars.
No biggie. Not the end of the world.
Step 5: Watch the oil cool into a solid state :)
This was my favorite part!
 |
| Snow White can't be happier with the end result. |
Step 6: Collect the crackling and store.
Don't let anything go to waste! I got the "remains" of my pork fat, pressed then down and cut them into strips. These will go to my stir fry bee hon, I think. Or my porridge.
 |
| the 'healthiest' chicharon option |
Is it worth it? I'd say the whole experience and the excellent turn out made it worth the effort.
Who knows? Maybe it will be a staple in my kitchen.
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