To Try Out Lard
Ingredients
Directions
Prepare
Skin the leaf lard carefully and cut it into small pieces.
Place the lard in a kettle or saucepan and add 1 cup of water to prevent burning.
Render
Heat over low fire to melt slowly, stirring frequently.
Simmer until only brown scraps remain.
Finish and strain
Remove scraps with a perforated skimmer and add a little coarse sea salt to settle the fat.
When clear, strain through a coarse cloth into jars.
Watch constantly and stir from the bottom until the salt is added to settle it, then return to heat until clear.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Leaf lard
- The main ingredient; melting it separates the pure fat from the tissue and water.
The step that matters
Melt over low heat and stir frequently. Lard scorches easily at high heat, which darkens the fat and gives it a burnt, bitter flavour. The added water keeps the fat from burning while it melts, and stirring spreads the heat evenly so the pieces render slowly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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