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What's the Best Lard on the Market?
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- Опубликовано: 5 авг 2021
- Tasting expert Jack Bishop challenges host Bridget Lancaster to a tasting of lard.
Buy our winning artisan lard: amzn.to/3l39koa
Read the full taste test: cooks.io/3y7NMdG
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I haven’t needed to buy lard since I started buying large cuts and rendering the trim to make tallow and lard. I chop the trim render it in a dutch oven in my oven at 300. Fish out the cracklings regularly for a clean flavor, leave them in longer for more pronounced flavor.
I grind the cracklings and the fat that’s trapped in them into a peanut butter like paste that use to add depth to legumes, soups and stews. It gives a nice roasted meat flavor to things.
DROOL! Call me over.
steve
Great tips Mark…thanks for sharing!
I use half lard/half butter for the fat in my biscuits. I feel it gives the best of both worlds-the butter gives good taste but the lard helps with the workability.
Yummy 😋
I have friends that raise heritage breed Red Wattle pigs. They render their own lard that is fabulous! It doesn’t taste porky, just light and clean. It makes the best empanadas! Feel like a lucky friend when they gift me a jar of their lard🥰
I have read about pig milk cheese. Very, very expensive and supposedly quite delicious.
Love lard! Now also beef tallow - time for you to do a taste test on tallow.
I’d love to learn more about beef tallow
Also suet (unrendered tallow)!
@@brokenroadhomestead609 broken rose spear
Beef tallow is awesome but very expensive
I confess!!! Just ordered lard from Amazon. Now I can make some REAL southern biscuits!
I have always used Armour because that pretty much is all the grocery store sells. However, i regularly shop at our Hispanic grocery store where i can also purchase fresh lard....and there's nothing like it! I don't see Morell here in the SF Bay Area.
I absolutely agree. It makes a real (tastable) difference in cooking any Latin or Caribbean food. I don't make carnitas the traditional way, but I do the final fry in fresh lard and it's just great.
how long does fresh lard last?
how do you store it?
thanks!
@@unclesugslooseboootyhole2075 You can freeze lard, but I make sure it is in a more air tight bag. We render home grown lard & I use canning jars filled about 1.5" from the top, canning lid and ring. Lasts at about 2 years in a cold freezer (packaged well).
America's test kitchen is in Boston so they tend to use what's available in New England/east coast.
I keep my fresh lard in the fridge along with my commercial lard. When making tamales lard is a must for that authentic taste and of course smell!
Tenderflake is the best! It makes the most delicious pastry for pies and tarts. Especially butter tarts!
In my hometown down south of the border we always always used lard for everything from frying to cooking there weren't such a thing called vegetable oil olive oil or coconut oil just lard and butter that's it.
They actually zoomed in on the wrong armour lard. The green packaging is their hydrogenated version. On the card it said "armour premium" which is 100% lard and comes in a black package.
I buy leaf lard and render it slowly in the oven with a cup of water. The downside is the amount of time, the upside is all the cracklings.
We used to have a restaurant in Winnipeg called Pure Lard.
I wish they'd also included Pure Leaf Lard, available from most butcher shops. Also available in its already-rendered form online.
Yes, they didn't cover the difference in taste between leaf lard and lard from other parts of the body.
LOOK AGAIN-THEY DID!!!
Grandma always said that lard made the very best pie crust. However, it got so she couldn't get it everywhere so she replaced it with shortening (and then taught me how to get the most out of that)
Crisco was originally derived from Crystallized Cottonseed Oil. Hence the name: Crisco. They changed the ingredients years ago and now it’s just a combination of manmade laboratory chemicals. Lard is 100% fat from pigs. Lard is a better choice if you want something closer to natural. If you use lard to fry anything it does have a very farm like odor to it which actually smells like a pig pen. Not sure if that’s a selling point or not. I don’t personally care for the smell but the smell isn’t imparted into the food.
Crisco these days is hydrogenated oils, no chemicals involved.
@@HH-le1vi Yes, but which oils? Not to mention that partially hydrogenated anything is extremely bad for you.over time. And it seems as though all pre-packaged foods use it to preserve shelf life.
@@marthahoushar5428 Soybean and palm oils.
@@HH-le1vi They are still highly inflammatory for your body. Lard is saturated fat, and saturated fat is HEALTHY.
@@titiung never said they were healthy or anything. Hydrogenated oils are never good for you
Gonna have to try Morrell. Lots of Navajos use for our fry bread. Thanks for sharing.
Mmmm...fry bread 🤤
I can feel my arteries hardening already. I always have fry bread when traveling through New Mexico.
@@bobs8831 Yes, Fry bread, and sopapillas! YUM 😋
I use lard and I've only ever found the Armour brand. Even still it's very hard to find any lard. I have 2 major chain grocery stores within walking distance of my home and only 1 carries lard. I like the Armour brand though. I've made baked goods with it and it didn't leave a porky flavor in my opinion.
I live in the rural south. Wal-Mart carries gallon buckets of lard.
@@joanwood9480 I live in New York City and there are no Walmart's within the borders of the city. I might be able to find a larger selection of lard if I went to an ethnic grocer but alas there are none near me and quite frankly it's more of pain the get to one than just get the 1 pound block I can find at the supermarket about a 5 minute walk away.
You can order it from Amazon or Walmart.
@@wendydarling5790 thanks for the info.
@@PandaBear62573 so sorry.
Make your own it is really easy. I have done it for years. Just find a local small scale pig farmer most will almost give the fat away. Cut it in small pieces and cook at low temp in a slow cooker for hours. Don’t try to rush it. Strain through cheese cloth into canning jars keep in a cool dark place it will last for months.
totally impractical for most people
My “go to” is Cooks County. Love the instructions, demonstrations and recipes. Very inspiring and inclusive!
Hi! Crisco move over now! Thank you for sharing and be safe.
Crisco is horrible
I have actually just been pondering on what brand to buy for my quiche crust. Thanks!!!! I’d love to know how pie crust recipes act differently with lard, butter, coconut oil, crisco, or combinations.
So, when do we get to taste your quiche?
An experience: many years ago my aunt asked my mother why the family would always eat moms pie and not hers. Mom asked her what she used to make her crust. Crisco. Mom always used lard. Her pie crusts were so good, so flaky. Aunts crusts were kind of pasty, and they tasted different
I love watching your best of's. They're fun and informative.
I absolutely love this channel! Ya’ll should do a video on butter
Grew up deprived looks like. Never got to eat "real" store bought lard. My mom and Grandma always had a magical can of lard kept by the stove. I say magical, in that it never seemed to empty, since you put in (fried grease drippings) as much as you took out (solid lard). Just an amazingly simple, never talked about, self sufficient process for everyday use in the kitchen. I love simple things that work great and are free.
OURS GOT SMELLY AND RANCID
IT'S BEST JUST FRESH
My dad's mother kept a grease can on her wood cook stove containing both pork and beef fat. She used a wooden handle wrapped with a piece of flannel to apply the fat to the smooth area of the cooktop for making pancakes. My dad says he never had pancakes any better because of the grease made with beef and pork. Good eating if you grew up during the depression. My dad lived to a ripe old age of 90 and was never overweight!
Ahhh the amazing bottomless can of lard! Reminds me of my grandma’s kitchen with her avocado green appliances. Great memories…thanks for sharing!
The best !!! Gram rendered her own ! HOMEMADE BREAD FROM HEAVEN!!!
those biscuits look incredible
Bridgette is so fun. Would it be great to live in a neighborhood where Bridgette lives next door on one side and Julia lived next door on the other?!
..and Paula Deen and Martha Stewart across the street. I would gladly gobble up all their mistakes.
Why am I suddenly very tempted to add bacon to my next apple pie? 🤔😋
Bacon pert'ner is delish on anything.
Or, if you live in the Phoenix Az area, you can go to
Ranch market, and get the fat rendered out of pork
cracklings, that has also been used to make Carnitas.
Second best to Bacon Grease, (notice the Capitalization)
the best flavor of the whole bunch. (Well, not for a cherry
pie crust, but KILLER in an Apple Pie Crust!)
steve
How did Tenderflake do on the taste test? How did it rate compared to those other brands?
Thanks for this video, but you mentioned cathead biscuits. I can't find a reference to this. Please enlighten me.
My grandparents used lard and lived to their high 90s. My parents used margarine and vegetable oil and didn't make it to 70 and had very poor heath. I'm going back to the old ways, beef and green veggies cooked in lard!
I just cooked some prime ny steak strips both in medium rare and… lord forgive me… well done temperatures 😭 …. and after trying both I have to say both were amazing and flavorful.
Snow cap lard went in with a spoon full of diced garlic and few shakes of rosemary.
Steak was pre seasoned with fresh crushed sea salt and white pepper rubbed in and sides were sautéed asparagus and French onions and whole skin mashed potatoes NO gravy just extra ghee butter
I think in general the whole “fat is bad” is starting to calm down.
It depends on the fat. Some is good, some is bad.
Animal fat specifically
It's about time. It was never fat and cholesterol causing issues - it was sugar.
Saturated fat is the one that’s bad for you.
@@wildkeith no dear. Do your research. Saturated animal fat is healthy and beneficial. We have all been lied to by big pharma. Look up weston a price, paul saladino...etc. sat fat and cholesterol are needed for good health.
12 dollars for a pound of fat?!?!? no way in hell.
I would like to know which lard is not hydrogenated and where to buy it. I know morrel is so that one is out for me.
Manteca!
Crisco was developed lubricate military machines and guns. Same goes with Canola oil..... We have been told to eat industrial lubricants.
primarily also as a frying alternative for certain religious.
Nah. Nothing can beat TENDERFLAKE. I've been using that my entire life, and my mother used it before me. I will never use anything else. Not to mention that none of the others in this test are available in Canada, whereas we can get Tenderflake in any grocery store at any time. LOL
Isn't that a southern brand? Feel like I've heard the name but never seen it in stores in the northeast.
@@sandrah7512 thank's for letting me know.
NEVER TOO OLD TO TRY SOMETHING NEW!!!! OR ARE YOU???
@@user-bw7oy7vy2t There is nothing 'new' that can compete with Tenderflake lard. When perfection has been achieved, why continue looking?
snow cap is the og
the US Dream lard was $11 vs $1.69 for the supermarket, i doubt it can be worth 10x the price
the easiest for me to obtain is Armour. And since I don't bake. it is great.
Looks really nice and tasty. Happy to watch
I use Morrell for deep frying all the time!
Years ago, Alton Brown said that lard doesn't make food taste like pork. Then I went out and bought some lard, used it for something, and in the end it was definitely porky. But I do remember it was Armour. And here I just thought I had a particularly sensitive palate.
That brand smells like a cafo farm when I tried to cook with it. But I have a sensitive palette. Sometimes called super taster. American lard is adulterated garbage. It can be blended with vegetable fats and not be required to list on the ingredient list. UK pork/lard is far superior.
Pay attention!!!
In 60 years we (the family) have never had the porky taste. Pillsbury still uses it in their frozen pie crust.
@@wmpetroff2307 but can I assume it isn't Armor brand?
@@tom_something we still use Armour, White Cap and local Mexican fresh made lard.
We use Morrell in making tortillas. This is great info
Have you ever put butter on a poptart? It's so frickin' good.
Have you ever put butter on a poptart?
If you haven't then I think you should.
Always have! Delicious!
That's the only way to eat a Pop tart.
I thought the FDA banned hydrogenated oils in food for good in 2021, yet I still see hydroginated lard listed as an ingredient in 2023.
religious aspect
Sooooooo... Lard... I have not used it, but my mother did. Crisco was the brand she used as well as their veg oil. I love Crisco for their oils, especially their canola and their tri-blend of veg, canola and corn oil. I have not looked to see or try to f8nd their lard. Based on this test, I guess now that for the price, the
I have found that Armor from the grocery store is already on the verge of turning rancid when I get it home, pot porky, but rancid. You may have better luck in your area.
Shortening was marketed as a "healthy" replacement for lard, at least until trans fatty acids became widely known.
I've used coconut oil in pie crusts before, which sort of works but slumps a bit.
It is good but lard is best.
Bacon grease go boom
Lard is excellent for frying chicken.
Best lard is one you get from your own PIG
Where is the recipe for these biscuits??? I want these so bad!
Can you recommend a good nonstick bunt pan please .
Lard for stir-fry/baking, butter for saute', and olive oil for salads and where its taste is expected.
I've been dying to make homemade tortillas and finally bought Goya lard.
Does anyone like or dislike the Goya lard?
I thought that ATK had recommended Dietrich's Meats and Country Store for lard in the past.
Is there a problem with picking a new favorite.
@@Rhaspun No, this is a review of supermarket lard, so they don't compare them with the old recommended. Just wondering if I should stop going to Dietrich's. I guess I could try the new pick, but I've been happy with the old, so I don't know if I will bother.
No hydrogenation. The water in butter can be rendered out to make butter oil or ghee. Just remember that water makes your food moister.
In my neighborhood people make their own Manteca.
My 90 year old mother and I used lard.
My grandmother always used REX, I don’t think it’s around anymore though
Here in SoCal, it's got to be Farmer John in the red box.
Lard does not soak into donuts. Its only cooking ingredient that becomes an oil after heated. I won't use any other for donuts & bisquits.
The best lard is the local freshly rendered lard you buy at your local butcher shop.
low key disappointed that she’s not tasting spoonfuls of lard
Wow I had no idea about lard vs Crisco. I feel guilty about vetoes my mother in law about buying lard for our biscuits in 1986
You should!! LOL!!
My problem with lard is the horrible preservatives used in almost all of them, and I make a damn good all butter pie crust.
You can make Your own lard at home, its simple.
Snow lard is the best as the brontosaurus back curl can't get away now 👽
The one you can get with the butcher: dirt cheap and just as good as the best in the supermarket.
Live in Los Angeles, except for Armour, never heard of any of these brands. Mostly find Farmer John here. Or fresh lard at the Mexican markets.
Fresh lard can't be beat! We get ours at Cardenas here on the West Coast!
Same here in OC. Only ever see Farner John or Mexican Market fresh lard.
How about Tenderflake in Canada?
Are these all leaf lard??
Can anyone with a Cook's Country subscription tell me if they tested "US Wellness" lard? I am looking for lard from pastured pigs.
They didn’t test that one.
You all need to start do more videos about ketovore/carnivore recipes,becouse now days everyone wake up and find out that all those bad oils and american crap, junk, and toxic food that american heart asociation and diabetic asociation they poison us for the past 50 years. I cook with becon fat,ghee and lard now and all my health issues went away. I learn so much from dr. Berry D Ken ( youtube videos ).
I stop eating grains,sugary fruits and i stop eating starching veggies too. God bless dr. Berry.
At least in the video, it seems like the supermarket brands are always hydrogenated
Hi!
LARD IS GREAT
Interesting that leaf lard and from what part of the porcine that it’s taken failed to be mentioned
Kidneys
Lordy Lordy! Or is that Lardy Lardy! Lol
But mama's little baby loves ahorting bread. Oh lard what imadonna do?
Im glad my family never stopped using Lard, butter and other more natural things.
Render my own. Tallow too
When we moved to the country, 40 years ago, we tried raising pigs for a few years. Rendered my own lard back then and 'discovered' it made the best pie crust ever. Old timers already knew this. Even used it for some cookies. Then it got a bad reputation ~ so it was 'better' to use the veggie brands. Then we learned hydrogenated was awful for us. Full circle again.
Super
Nothing beats Tenderflake ..
Quite a huge difference in price.
I just bought some snow cap and it is now almost 3 bucks.
lard isnt as bad as people thought it was however I would think hydrogenated would be worse for you
I’d prefer to know Lan’s favorite lard.
Lard is food.
Best french fries are fried in lard
but what about tallow?
Tallow is nice - from beef. Has more meat flavor than lard…
Maybe lard needs re-branding! When the kiwi first came on the scene in America, it was entitled "Chinese Gooseberry." After they renamed the little brown fuzzy fruits, people started buying!
That tastes like grandma's cooking!
The best lard is what you get after frying bacon. I get the best lard at a Mexican store they sell the grease they get after frying their pork for tacos. Omg it’s cheap and crazy good. By the way I’m slender everything in moderation.
Sooo, which are non-hydrogenated??? Heart patients want to know...
Taste test should have been straight from the bucket.
Just jam a bare hand in there and pull out a bolus of grease to lick off your fingers
This happens every year about this time; I have to suffer from lard haters comments about 'the flavor'. Well I don't care- a little 'essence of pork' makes sweet pies taste better!🙄
people always gotta gripe about something. No essence whatsoever.
What about the hydrogenation? Is that bad in lard? The store winner has hydrogenated lard.
the chemical nickle that solidifies (hydrogenation) oils is poison to humans.
The melting point for flakiness is a point to remember