Friday, June 12, 2009

Rendered Lard and Rhubarb Pie

I am a Food RENEGADE!

So today is the day I get to use my lard! I am very excited about using it in all of its white, lardy goodness. The process of rendering it was a tad disgusting, I have to admit, but the results were well worth it.

Basically I started off with about 2.5 pounds of leaf lard purchased at my local farmers market. (I use the word "purchase" was actually given to me in exchange for the delivery of a pie using the end product). After cutting it into one inch squares, we put it in a dutch oven, added approximately 3/4 cup of water and then let it cook on the stove-top on low heat for approximately one hour. By the end of the hour, we had approximately a quart of liquid and a lot of chicharrons - which frankly, I'm a little afraid of. It's one thing entirely to eat the lard, but I feel a tad squeamish about eating the by-product.

Don't ask me why, because I've eaten them before, but for some reasons the ones I made look funny.

Regardless, the lard itself is beautiful and should be fabulous in a pie crust.

In addition, my use of the lard today is my contribution to the "Fight Back Fridays" campaign, which you can read more about here.

Pictures of the finished pies will be posted as soon as I find my handy little USB transfer tool...


Here are a few pics of both the lardy goodness and the pie it produced. A bit messy, and I should probably use some pastry flour next time for the perfect texture, but not bad for a first go!

1 comment:

  1. If you render your lard in a slow-cooker for a day or longer, you'll get much more liquid and fewer chicharrones.

    Thanks for sharing this in today's Fight Back Fridays carnival. Nice to have you join in the fun!

    (AKA FoodRenegade)