Rendered leaf lard
Over the past few years I have fallen more and more in love with cooking and baking with lard. It makes beautiful pastries and I love the flavor of roasting veg and other savory foods in this beautiful silky white fat. However, growing up I remember adults referencing lard almost as if it was a bad word. I would hear things like,”my grandmother used to make the best biscuits, but they were filled with lard!!” And then everyone would gasp as if this was a terribly awful thing. As I have become more educated in the culinary world, I have started to question what everyone’s hang up with lard is when not all that long ago it was the choice cooking fat.
- pork leaf lard or suet fat (at least 2 lbs)
- 2 TBSP water
- slow cooker or oven proof pot
- cheesecloth or paper towels