Why cook in lard or trasns fats when better oil tastes just as good?!
Why cook in lard or trasns fats when better oil tastes just as good?
Answers:
Exactly. But I think it depends what you grew up with.
Lots of people with a white European background have grown up on British-styled butter and lard cooking. If you've got a Mediterranean parent like mine, you'll prefer olive oil over *everything*
Education. Years ago, that is about all there was available.
All fats/oils have a distinctive, if subtle taste. Frankly, there are still a few dishes that taste better with lard, and when I make these, I use it. Butter, olive oil, safflower oil, etc. do not cut it when you are making homemade refried beans or southern-style corn bread. Also, pie crush is more flakey when you use lard or shortening for part of the fat in the recipe.
If you're talking about commercial food production, it is most definitely a price issue. Lard is cheaper than the better fats.
Animal fat helps brown food. When I fry I use oil with 1 tbsp of lard or butter to brown. You don't need alot to get the browning.
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Have you ever had anything made with lard, or are you basing your assumption that things cooked in better oil taste just as good. I remember years ago (1980s) when McDonald's fried their french fries in beef tallow (the cow equivalent of lard). Anybody who remembers this will tell you--the fries fried in the beef fat were 10 times better than the vegetable oil they switched to.
Have you ever had a pie crust made with lard? 10 times better (more flavorful, tender and flakier) than a butter or shortening crust).
I guess it really all depends on how sensitive your taste buds are. I can tell a huge difference between the taste of lard and different types of oil when used in cooking.
If you eat a lot of fried foods, who cares what fat you use? Fried foods are fried foods regardless of how "healthy" the fat is.
Simple answer, choice