Most mornings I spend several hours scouring the Internet for new recipes to keep me mo-tivated. As you can imagine, I have a file that is overflowing. Several, in fact. Will I make all these recipes? It is impossible.
Be that as it may, I've decided to post and share those I find interesting, even though I have not prepared them.
I begin with fries.
Not any fries, but McDonald's fries which, if you are as old as me, you remember fondly opposed to the limp ones served today. Often cold.
But first, let's talk lard and fat. Lard is from pigs. Tallow is from beef. People often use the terms interchangeably. That is not correct.
I love lard and use it often, along with bacon grease. Here are some facts to consider: The newer lards are much healthier then they used to be. I use it in biscuits, pie crusts, and to grease bread pans and casserole dishes.
One tablespoon of lard has 10 mg of cholesterol. By contrast, one tablespoon of butter has 30mg of cholesterol. What about fat content? Well, one tablespoon of lard has 13% fat, of which six is saturated fat. By contrast, one tablespoon of butter has 11% fat, of which seven is from saturated fat. One tablespoon of margarine has 11% percent fat of which 2.1% is saturated but contains no cholesterol. One tablespoon of Crisco all-vegetable shortening is 12g of total fat of which 3 is saturated fat but contains no cholesterol.
- 2 large Idaho russet potatoes
- 1/4 cup sugar
- 2 tablespoons corn syrup
- Formula 47 (6 cups beef tallow, ½ cup canola oil)