couldn't have said it better myself. maybe one day down the line I might have a scenario where it'll come in handy. you never know - I never thought I'd have to do advanced mathematics but it wound up helping me figure out exactly how to make a tree fall to not smash up anyone's house.
You'd be surprised! I thought I'd never do it either, but I have now multiple times. It's not much different from saving your chicken bones over time and making broth. I save the fat trimmings of beef and pork, and chicken skin when I want to cook without the chicken skin on. Once I have a big freezer bag full, I just pop it into the oven and get a large mason jar worth of lard. It's awesome to cook with. Not only does it mean you have to buy less oil, but it can really help change or enhance the flavour of different dishes. I like to use beef or chicken fat to make a roux when I'm making stews or thicker soups. I've made southern style biscuits with beef lard. And of course, it's all great for cooking with in a wok.
Hey Mandy, the multiple versions of this you had to make to give your followers all the information…. You are clearly a cooking genius and rockstar! The care you take in presenting the world of Chinese cooking and what it can contribute to the world is amazing! Thank you…
I use lard in my cooking a lot (Eastern European here) and I am very happy than you "demystify" it. Lard can be very useful and very good - for example, to fry the Polish pączki ;)
You don’t know how much I needed this, thank you for being so informative and detailed. After improving my autoimmune neurological weakness with giving up any processed oil (seed oil, veg oil) I only use animal fats since every cell in our body is made from cholesterol. I think these old time tested cooking ingredients are paramount to good health.
Pork lard is so amazing! Thanks you for all the info. I’ve rendered lard before but didn’t know some of these tips and info and I appreciate it so much to know better how to get the best render possible! 😊
Thank you! I've rendered lard a couple of times, but I did not know the different between leaf and back fat. I also didn't realize that cooking it hotter was what made it solid at room temp. One of my batches I had had time to let it render a lot slower and it was liquid at room temp and I though I had done something wrong! 😅 Good to know now that I had accidentally made higher quality fat instead. 😂
@@MGX93dotno, I think they started lacing pork fat in the very late 1900's when there was a lard shortage. This is was the start of industry's push for seed oil usage. Generally pigs are fed a lot of grain so there is a higher percentage of unsaturated fats which remain liquid at lower temps than saturated fat. I'm guessing then if you believe seed oils are toxic as I've come to believe, you would want to drain off this 1st milky white rendering and use the more solid fat only. Great video though, thanks!
I have not seen this method before. I will absolutely be doing this for my next batch. I really appreciate your time and efforts. I am looking forward to the results. Thank you! ☺
Thank you! This is great information. I had no idea that rendering at the lower temperature had so much to do with the texture of the lard at room temperature.
Awesome video! It's great to see methods like this used and preserved! I love using lard and tallow in my recipes! I don't even use seed oils anymore since discovering the magic of animal fat. Thank you for this great video 😊
Instead of canning lids, you can get the Ball "leak-proof" storage lids. Much easier to use and you don't waste canning lids if you're not actually heat treating.
Love how scientific this is. Very informative and detailed. I doubt I'd do it this way, but I love learning stuff like this. I always thought lard is rendered via boiling and skimming off the fat that floats to the top.
thanks, Mandy!! I've always done my lard rendering the old-school stove top way and sometimes get too lazy to regularly check the temperature. i guess the oven way should've been the way to go for a lazyass like me!!
Do I have the desire and time to render some pork fat? YES! YES! I’m not sure why; but watching your video has excited me beyond reason. Can’t wait to get to the pork fat store!,
Thank you! I learned something new today. I thought I always noticed frying oil goes thicker after frying which must mean more saturated fats have formed!
Great video. I was always very apprehensive about using lard to cook. My local Asian market does not sell back fat or otherwise. Too bad because I would have really liked to try your technique.
We always render lard in the stove but I was recently thinking that the oven might work better. I have one of those smart ovens that allows for pretty accurate temperature control down to 50°C - I’ve been using this to my advantage to roast nuts slowly without burning them (around 110°C seems to be good), but I was considering trying this for lard - maybe a higher temperature till the water has reduced and then reduce to 125°C, perhaps.
A lovely tutorial. I render all my animal fats. You should have mentioned how to use and incorporate the remaining lard solids as they too are a tasty addition to other dishes. As always thank you for the excellent content, skill and enthusiasm for your product and process.
Mandy, good info, I personally use the microwave on very low power to do the same thing and up until now I have put the soft bits back in and mixed the crispy bits in with the dogfood. What desserts can you make with the soft bits left over?
Is it common to render beef fat in China, too? I know people cook with tallow, so I know it can be rendered. I would love the details on how to best make it like you've done with the lard!
QUESTION....Would a slow cooker on low be a viable alternative to the oven? Electricity prices are ridiculous here in Oz. I can get flare fat at a good price and my grandmother lived to 97 and only had access to lard - I now do think it's healthier than a lot of the highly chemically refined seed oils we've all been indoctrinated to accept as 'healthy'.
I disagree that the unsaturated animal fat is healthier than saturated. What counts more is the content of the C15 fatty acid (pentadecylic), which is reportedly most beneficial for human health. Also, more fluid oils and fats work better against formation of gallstones, since cholesterol gallstones may originate from the sluggish fatty mix from the solid fats we ingested. I always render lard in a pot on the smallest flame, stirring quite often at the end to cool it down and render better. Unless I overcook it for more than 2 hours, my results are always pure white and somi-solid. What is important in making fat is to get rid of possible collagen, which sticks to the vessel after some time of cooking at specific temperature. Also removing water from the fat is important. I have suspicion that cooking for longer hydrogenizes the fatty acids which may make them more solid.
@@kindabluejazz oh lord, please stop with this. My guess is if I ask you for the research you will either provide bullshit articles, provide actual scientific articles without reading them fully, or regurgitate easily debunkable myths from your favourite influencer. Either way to the person who asked the question, use lard in moderate amounts. It's all about balance like any other food.
Where can I buy this fat in the US? The problem will be not just finding it, but finding pigs that haven't been given growth hormones and massive amounts of vaccines here. And we here in the US wonder why we are sick and heavy.
I get my pork fat from a local butcher. They process animals from local farms that have been raised organically. They also sell things like chicken feet and carcasses for making chicken stock and things like that. I live in the California valley, so this might not translate to other states very well, but the best bet would be to see if there are any locally owned, family butcher shops in your area. You could also ask local 4H people if they know who processes their animals.
Although I will probably never render lard, I was fascinated by this process. Very interesting!
couldn't have said it better myself. maybe one day down the line I might have a scenario where it'll come in handy. you never know - I never thought I'd have to do advanced mathematics but it wound up helping me figure out exactly how to make a tree fall to not smash up anyone's house.
You'd be surprised! I thought I'd never do it either, but I have now multiple times. It's not much different from saving your chicken bones over time and making broth. I save the fat trimmings of beef and pork, and chicken skin when I want to cook without the chicken skin on. Once I have a big freezer bag full, I just pop it into the oven and get a large mason jar worth of lard.
It's awesome to cook with. Not only does it mean you have to buy less oil, but it can really help change or enhance the flavour of different dishes. I like to use beef or chicken fat to make a roux when I'm making stews or thicker soups. I've made southern style biscuits with beef lard. And of course, it's all great for cooking with in a wok.
This is the best info on rendering lard that I’ve ever seen. Thanks so much for taking the time to share it with us.
Hey Mandy, the multiple versions of this you had to make to give your followers all the information…. You are clearly a cooking genius and rockstar! The care you take in presenting the world of Chinese cooking and what it can contribute to the world is amazing! Thank you…
I use lard in my cooking a lot (Eastern European here) and I am very happy than you "demystify" it. Lard can be very useful and very good - for example, to fry the Polish pączki ;)
Pork lard is a game changer. The best tutorial I've seen to render it. Thank you!
You don’t know how much I needed this, thank you for being so informative and detailed. After improving my autoimmune neurological weakness with giving up any processed oil (seed oil, veg oil) I only use animal fats since every cell in our body is made from cholesterol. I think these old time tested cooking ingredients are paramount to good health.
Pork lard is so amazing! Thanks you for all the info. I’ve rendered lard before but didn’t know some of these tips and info and I appreciate it so much to know better how to get the best render possible! 😊
I had to stop using all seed and veg oils due to allergy issues so this has been super helpful!
Thank you! I've rendered lard a couple of times, but I did not know the different between leaf and back fat. I also didn't realize that cooking it hotter was what made it solid at room temp. One of my batches I had had time to let it render a lot slower and it was liquid at room temp and I though I had done something wrong! 😅 Good to know now that I had accidentally made higher quality fat instead. 😂
Thank you for this! With the holidays coming up, I need lard for several of the dishes I'll be making, mostly pastries and English puddings.
In the last 120 years, there has been a lot of bad info on what fats are healthy. This is good info. Thanks, Souped up Recipes.
120? not really. more like 20, when they pushed oils over natural fats
@@MGX93dotno, I think they started lacing pork fat in the very late 1900's when there was a lard shortage. This is was the start of industry's push for seed oil usage.
Generally pigs are fed a lot of grain so there is a higher percentage of unsaturated fats which remain liquid at lower temps than saturated fat. I'm guessing then if you believe seed oils are toxic as I've come to believe, you would want to drain off this 1st milky white rendering and use the more solid fat only. Great video though, thanks!
Love how you provide the science behind the process. And this is a surprisingly easy process!
Thank you for such a thorough video about this. After watching this I know the next time I render lard,it will be much better. 😊
That was so interesting thank you for your great demonstration I'm always learning a new thing from your videos..
I have not seen this method before. I will absolutely be doing this for my next batch. I really appreciate your time and efforts. I am looking forward to the results. Thank you! ☺
Love your videos and how informative they are. I enjoy learning something new everyday. Thanks Mandy!
Thank you. This was educational and I didn't realize how simple, but specific rendering is.
Thank you! This is great information. I had no idea that rendering at the lower temperature had so much to do with the texture of the lard at room temperature.
Awesome video! It's great to see methods like this used and preserved! I love using lard and tallow in my recipes! I don't even use seed oils anymore since discovering the magic of animal fat. Thank you for this great video 😊
Yet another fantastic video, thanks Mandy
Instead of canning lids, you can get the Ball "leak-proof" storage lids. Much easier to use and you don't waste canning lids if you're not actually heat treating.
Thank you. Store bought lars has that BHT in it and is hard to find without.
I watched this out of curiosity, your presentation is entertaining and perfectly executed.
Thanks so much for sharing this process.❤🙏🏽
This was so easy to understand!!! Thank you for the step by step process as well as information! 💜👍
Love how scientific this is. Very informative and detailed. I doubt I'd do it this way, but I love learning stuff like this. I always thought lard is rendered via boiling and skimming off the fat that floats to the top.
thanks, Mandy!! I've always done my lard rendering the old-school stove top way and sometimes get too lazy to regularly check the temperature. i guess the oven way should've been the way to go for a lazyass like me!!
Good video 👍🏻 I hope people appreciate the information for those who do not know
👍👍👍👍👍👍 Hi Mandy ! Excellent presentation. Love to hear you laugh ❤----------Michigan
Thank you so much for sharing this content and your research!
Do I have the desire and time to render some pork fat? YES! YES! I’m not sure why; but watching your video has excited me beyond reason. Can’t wait to get to the pork fat store!,
So beautiful 😍
I learned alot from this video Thanks 😊
Okay, I will try to find the leaf fat for lard you can bake and cook. I have always wanted to know how to make lard, and now I know!! Thanks, Mandy.
Thank you! I learned something new today. I thought I always noticed frying oil goes thicker after frying which must mean more saturated fats have formed!
Hi Mandy! I think a slow cooker set on low might work for this.
❤ that was amazing
Another fantastic video, thank you! Question: Can you post a video on rendering beef fat?
Great video. I was always very apprehensive about using lard to cook. My local Asian market does not sell back fat or otherwise. Too bad because I would have really liked to try your technique.
Looking forward to Chinese cooking recipes with quality lard!
Amazing video. Thank you for sharing this ❤
I wouldn’t use lard to be honest , but I really enjoyed the video and the information you provided…. Love your videos Mandy !! ❤
Thank you so much for this information.😊
Very informative. Great content❤
6:21 I can notice the difference, though. The lard cooked for longer is slightly thicker.
Hi Mandy, kindly share what brand is your food processor. It looks it's very effective and just the right size.
this is what I am using - amzn.to/4d1Irbd
We always render lard in the stove but I was recently thinking that the oven might work better. I have one of those smart ovens that allows for pretty accurate temperature control down to 50°C - I’ve been using this to my advantage to roast nuts slowly without burning them (around 110°C seems to be good), but I was considering trying this for lard - maybe a higher temperature till the water has reduced and then reduce to 125°C, perhaps.
Hi Mandy, could you use a slow cooker??
Yes, you can. I don't have a slow cooker but I heard lots of people use it to render lard so it shoudl work well.
@@SoupedUpRecipes Hi Mandy, Can you do a similar video about rendering duck fat?
A lovely tutorial. I render all my animal fats. You should have mentioned how to use and incorporate the remaining lard solids as they too are a tasty addition to other dishes. As always thank you for the excellent content, skill and enthusiasm for your product and process.
you just saved my life in a lardless country ❤❤
I use it to do skin creams and soaps
Any tips for what to do with the solid leftovers?
In my hometown, we used to dice the lard dregs and make it into dumpling fillings. It adds so much flavors.
…also good with rice porridge, noodles, soups, fry rice, meat pies…
Mandy, good info, I personally use the microwave on very low power to do the same thing and up until now I have put the soft bits back in and mixed the crispy bits in with the dogfood. What desserts can you make with the soft bits left over?
You give us such a wealth of information.
Thank you Mandy and your crew.
Your lessons have really enhanced my experiences concerning foods.
;)
What happens to the rest of the unrendered fat? Can you post a video on what types of recipes/uses you can use the rest for?
Like done 👍🏻 very nice sharing 😊❤❤
Pork lard recipes pls :)
Thanks for sharing
I’ve rendered lard before beef tallow to
Would the healthy qualities in the lard or oil change after they get fridged?
No, they stay the same.
OK, that's a relief, since I was worried that was going to happen to the red palm oil as I fridged it since opening it
Super super super ❤❤❤❤
Yep, someone can design lard making machine for home use.
Thank you. I'm just seeing how bad seed oils are for us. Would this work with beef fat?
Is it common to render beef fat in China, too? I know people cook with tallow, so I know it can be rendered. I would love the details on how to best make it like you've done with the lard!
Yes, beef fat is extremely popular in Sichuan.
@@SoupedUpRecipes Are the times and temperatures the same or different for beef?
I have said this for most of my life:
"If you're NOT going to do it right, DON'T do it at all!" ✅ Thanks, Mindy!
How do you ever learn to do anything if you don’t let yourself get it wrong 🤔
I love her
An interesting and informative video. Now I feel kinda guilty about all the pork fat I've trimmed off and thrown away over the years.
Would a meat grinder be okay?
QUESTION....Would a slow cooker on low be a viable alternative to the oven? Electricity prices are ridiculous here in Oz. I can get flare fat at a good price and my grandmother lived to 97 and only had access to lard - I now do think it's healthier than a lot of the highly chemically refined seed oils we've all been indoctrinated to accept as 'healthy'.
Can this be done in a slow cooker. Too hot to turn on the oven
yes
@@SoupedUpRecipes thank you for responding. As long as the results are the same awesome. Have a great weekend
"because we dont want our dessert to taste too much like pork" but we want it to taste a little bit like pork
You can can it under a hot water bath and it keeps for years. 😉
If I'll to use one pound of fat, will the cooking time still the same? 5hours?
What kind of food processor do you have?
This is the food processor that I use - amzn.to/3XcVtNl
❤😊
I disagree that the unsaturated animal fat is healthier than saturated. What counts more is the content of the C15 fatty acid (pentadecylic), which is reportedly most beneficial for human health. Also, more fluid oils and fats work better against formation of gallstones, since cholesterol gallstones may originate from the sluggish fatty mix from the solid fats we ingested.
I always render lard in a pot on the smallest flame, stirring quite often at the end to cool it down and render better. Unless I overcook it for more than 2 hours, my results are always pure white and somi-solid. What is important in making fat is to get rid of possible collagen, which sticks to the vessel after some time of cooking at specific temperature. Also removing water from the fat is important. I have suspicion that cooking for longer hydrogenizes the fatty acids which may make them more solid.
What about heart disease?
Lard is healthier than most vegetable oils. Do some research.
@@kindabluejazz oh lord, please stop with this. My guess is if I ask you for the research you will either provide bullshit articles, provide actual scientific articles without reading them fully, or regurgitate easily debunkable myths from your favourite influencer. Either way to the person who asked the question, use lard in moderate amounts. It's all about balance like any other food.
I think I’m rendering some pork fat this weekend.
Lard has such a bad name in western cooking. I’m glad to see it demystified like this
#porkfatrules
Where can I buy this fat in the US? The problem will be not just finding it, but finding pigs that haven't been given growth hormones and massive amounts of vaccines here. And we here in the US wonder why we are sick and heavy.
I get my pork fat from a local butcher. They process animals from local farms that have been raised organically. They also sell things like chicken feet and carcasses for making chicken stock and things like that. I live in the California valley, so this might not translate to other states very well, but the best bet would be to see if there are any locally owned, family butcher shops in your area. You could also ask local 4H people if they know who processes their animals.
It's sooo hard to find. Small town butchers around hunting season is definitely your best bet
Mandy would make such an amazing wife. So sweet and knowledgable.
What about the people who don't eat pork? 😢
The rendering would be the same for beef fat\tallow, in that case.
Maybe vegetable shortening could work?
Coconut oil as well.
Render chicken fat for schmaltz. It's liquid gold!
But I think it is done in a frying pan instead of an oven. Perhaps it depends on the amount of fat being rendered.