Cooking with Lard

keith higson

keith higson

Local
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When I was a young lad they used to cook "Fish & Chips" in Lard. Nowadays (especially in Oz) it appear that Oil is the preferred choice ( perhaps that's where the saying "Cooking in Oil"comes from). This way, in my opinion, does't do anything for the taste.

Do they still use Lard in Lancs or is nothing sacred.
 
Its used in our house Keith, As to what for, have no idea, I just eat food not cook it.:D Bought a couple of blocks about a week ago, as i do the shopping.
 
Way back then, fish and chips were cooked in beef dripping.
Bizzy Lizzies Fish and Chip shop in Skipton used beef dripping for their chips....don't know if they still do. Haven't been for ages.
Now they use vegetable oil.........and I'm sure they used to use stuff called Fri-lite.

I use Lard for savoury pastry, for greasing baking tins and for frying bacon(just a smidgin).
 
You can't beat chips in beef dripping. I had some in Hebden Bridge a few months ago but apart from that I haven't had them in ages. Are their any local chip shops that use beef dripping?
 
We used lard to cook chips in a chip pan, and they tasted delicious. The chip pan was thrown out long ago for safety reasons, and we now use oven chips.
 
one of the butchers on the indoor market is selling tubs of beef dripping not sure how much it is though so you could make your own nice chips instead of them half warm par cooked anemic looking things they call chips these days
 
Michael1954 said:
We used lard to cook chips in a chip pan, and they tasted delicious. The chip pan was thrown out long ago for safety reasons, and we now use oven chips.
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I can remember mum battling with the chip pan regularly when i was little. The fat in it used to go solid when cold so it must have been dripping or lard she used.
I did used to have a deep fat fryer - used it to make fish and chips over here - but had to use it outside as it really made the house stink. I always use sunflower oil for deep frying.
As to oven chips -horrid things. Try potato wedges instead as a tasty healthy alternative -cut medium sized potatoes into 4 lengthwise,(large ones into 6!) toss in a little olive oil seasoned wth salt pepper and paprika, so you don't use too much oil -they should be just coated. Then line them up on an oven tray all in the same direction (makes it easier to turn them over) and cook in the center of a hot oven (about 180°) for about 20/25 minutes turning once or twice. My family love them as an alternative to chips.:)
 
Claytoner40 said:
Nothing for it then Margaret - you will have to make me some ;-)
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I rarely make chips...but when I do I sprinkle the chipped potatoes with a little salt(to draw out the water), dry them, and wrap them in a clean tea towel and put them in the microwave for about a minute.......this means that the chips are already warm...and when dropped into the hot oil(I use vegetable oil) they do not lower the temperature of the oil....cook quicker, absorb less oil and are really crispy.
 
Margaret Pilkington said:
I rarely make chips...but when I do I sprinkle the chipped potatoes with a little salt(to draw out the water), dry them, and wrap them in a clean tea towel and put them in the microwave for about a minute.......this means that the chips are already warm...and when dropped into the hot oil(I use vegetable oil) they do not lower the temperature of the oil....cook quicker, absorb less oil and are really crispy.
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Sounds like a good idea...:)
 
Don't have a chip pan nor a frying pan either, well we have a frying pan but only use a spot of oil to fry eggs, bacon is grilled, always remember my Mother getting lard from the butchers for the chip pan
 
Margaret Pilkington said:
I rarely make chips...but when I do I sprinkle the chipped potatoes with a little salt(to draw out the water), dry them, and wrap them in a clean tea towel and put them in the microwave for about a minute.......this means that the chips are already warm...and when dropped into the hot oil(I use vegetable oil) they do not lower the temperature of the oil....cook quicker, absorb less oil and are really crispy.
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When I used to make chips in the deep fat fryer I cooked them for a few minutes, took them out to rest then put them back in for another few minutes - don't ask for times, it was all done by "feel" and it made the best chips even though I used oil. Best fish and chips are done in dripping.

I now have a Tefal Multifry which uses about a dessertspoonful of oil per batch of chips. They're OK but it takes much longer to do. And it's a big gadget which takes up a lot of space!
 
I don't eat potatoes.
I do fry bacon - in coconut oil.

Natural oils and fats are best.
If it's 'hydrogenised' it is artificial food and not worth eating.
 
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