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Lard Residue on foods

Commented on March 21, 2013
Created March 19, 2013 at 10:19 PM

I bought pastured lard, rendered it myself, and have been using it to cook with (more Vitamin D for this Northern Winter.)

However, it has been leaving this greasy residue on my food, in a way that tallow, coconut oil or schmaltz (chicken fat) has not. It tends to coat the food, rather than sinking in or enhancing it like other fats.

Anyone have any ideas?

4b5be253ac1981c690689cab7e4bf06d

(3043)

on March 21, 2013
at 01:58 PM

Luisa, at "cooking heat," if that makes any sense. I use it when I cook onions, probably over medium heat. But, I can try turning up the heat to see if that makes any difference.

19acef0aed67ef8dc1118d8e74edb349

(2954)

on March 19, 2013
at 10:49 PM

Do you cook with it at high heat or low heat? At high heat, it should be properly absorbed. Funny enough I only have this problem with tallow! But that's because my house is very cold so talloe solidifies quickly .

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