It wasn’t so long ago that I had a cupboard full of canola and vegetable oils, and a stick of margarine in the fridge.
Because those were the ‘healthy’ fats, right? That’s what everybody said we were supposed to eat!
But on this long journey to health, I’ve realized that those vegetable oils are evil! They’re full of Omega-6 fatty acids (not the good Omega-3s), they cause heart disease, obesity, and all sorts of health problems, and create tons of inflammation in our gut.
So then I switched to using olive oil and butter. Now that was a healthy choice! That’s the gold standard, the secret to longevity and perfect health!
So Called “Healthy Fats??”
Well imagine my despair when I learned that cooking with olive oil and butter is almost as bad as those vegetable oils I never use.
Yep, sauteeing, roasting and cooking at high temperatures with olive oil and butter creates free radicals – the same reason why we avoid vegetable oils at all costs.
Sheesh, what’s a mom to do when all I’m trying to do is keep my family healthy?
Luckily, someone mentioned a healthy cooking fat before I lost all hope.
Lard, my new cooking oil!
At first I thought it was crazy – won’t lard make me fat? Isn’t it terrible for you?
Tub O’ Lard To The Rescue!
20 years ago I never would have imagined that I’d literally have a tub o’ lard on my countertop at all times!
I use lard in nearly all of my cooking – it has a mild, bacony flavor and makes every dish stand out because it lends a rich, depth of flavor that you can’t get with any other cooking oil.
But I totally understand how overwhelming it can be to get started with this because I didn’t know what to do either with my first jar of homemade lard, so I’ve got a quick video for you showing 3 different ways I cook with lard
Click on the video below to learn –
3 ways lard will make your life easier, tastier, and healthier:
Watch the Video And See How To —
- Use it for frying
If you haven’t had eggs scrambled in lard you haven’t lived! Every morning for the past several years my family starts their day with a couple scrambled eggs and they stay full and satisfied till lunch – just heat a pan on the stove, put a spoonful of lard in the pan until it melts, and add your eggs.
Same for sauteing vegetables or cooking sausage or ground beef. It’ll add a subtle, rich flavor (it won’t make everything taste like bacon!)Lard is made for cooking at high temperatures so it melts easily and won’t burn. It makes for easy cleanup, too, because it makes a strong non-stick layer on the pan.
Most nights I keep dinner simple, just toss some vegetables in a baking dish and roast them in the oven and adding some lard to the roasting pan or tossing vegetables and meat in lard first will crisp it up so nicely without making it greasy.It makes the crispiest, tastiest chicken skin ever. If you only use lard for one thing, it’s this!! Whenever you roast a whole chicken, rub the entire bird in melted lard – I show you how in the video.Then when you pull it out of the oven, you’ll have delicious, drool-worthy lightly browned, crispy skin.
I hope you’ll try one of these tasty techniques and then let me know how it turned out!!
We have the cutest little jars of lard in our Farm Store right now! All from our own pastured pigs so we know it’s packed with Vitamin D, too.