If you don't cook with lard, you aren't gonna make it. Lard for sauté. Tallow for deep frying. Olive oil for finishing. Butter for sauces and eggs. And finishing. You can do it anons.
>>22048594Just use (clarified) butter for everything. It has the best flavour.
>>22048635Not a bad way to go, clairified butter is so under used.
>>22048594i don't like how lard and tallow taste
>>22048647imo tallow and lard are sorta overrated. They're best when they're rendered for longer times cause it cooks some of the meat and the meat flavor goes into the fat. Or if you're using used lard, like if you make cartitas, then the lard leftover is flavoured and super good. But something like clarified butter already has solid butter flavor, and olive oil has a fruity/peppery taste to it too.
>>22048635definitely. i don't think i'd use it for deep frying since it is (relatively) expensive, at least where I live, but it's good for everything else.
>>22048594doubt my health can tank that, last time I had a buttered toast with jam, I almost fucking died
Canola for everything. It's the most versatile and healthiest of all the oils and fats. It's low in saturated fat, high in unsaturated fat. High in Omega 3 fatty acids which reduce the risk of heart disease. It also contains phytosterols which prevent cholesterol from being absorbed in the body. It's also a good source of vitamin E and K. Canola has a high smoke point too. Also it's neutral tasting. It doesn't go bad as quickly as lard and doesn't require refrigeration. I mean for Christ's sakes, the advantages go on and on. Did I also mention it's also very inexpensive? Care about doing the right thing for the planet? It's an excellent rotational crop the contributes to soil health and biodiversity such as bees. There's nothing better than going out to your garden picking some lettuce and vegetables, letting it chill and shaking it with some cold expeller pressed canola. It wins in like every metric. It's a miracle oil.
One more for even more benefits for good measure and I'm tired of typing everything out.
>>22048679>>22048681Funny how boomers had this figured out decades ago but zoomers are having breakdowns because some tiktok grifter ketolard told them it's poisonous.
>>22048635why would i do that when lard is a fraction of the price
>>22048679for me it's olio di 'nut
>>22048594tallow is so expensive idk how people get enough to deep fry with
>>22048594>Olive oil for finishingYou just exposed yourself as a cooklet retard
>>22048679>>22048681Based rape oil appreciators.
Yes, but consider this. If you do cook with lard, you aren't gonna make it.
>>22049209That's a basic description not a fancy term. You exposed yourself. What videos have you been watching?
Once you go lardYour pp always hard
>>22048932Because lard has no flavour but a penetrant smell.
>>22049348Anon, lard is rendered pig fat you get at the grocery store. It's not the lube you buy at the thrift store.
>>22049350Exactly. That's why proper lard is a pretty clean product with not much flavour.
