Can old lard make you sick?

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asked Aug 17, 2022 in Other-Food Drink by Karenedwords (1,000 points)
Can old lard make you sick?

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answered Aug 18, 2022 by Aporkchop (7,660 points)
Old lard can make you sick if the old lard is rancid or smells bad and has actually gone bad.

However if the lard is just old lard and it's not rancid and has been stored properly then the old lard should not make you sick.

Smell is the best indicator in determining whether or not lard has spoiled.

If your lard has an unpleasant, sour or otherwise “off” smell, it has likely gone rancid and should not be consumed.

This will be more noticeable when the lard is kept at room temperature.

To make the lard not smell gently heat the lard or bacon grease and place it into a saucepan.

Then add about twice the amount of water.

You don't have to worry too much about the exact amount of water although make sure to not fill your saucepan up too high.

Ghee is similar to lard and is a type of clarified butter.

When you need a substitute for lard Ghee is a great substitute that you can use instead of lard with similar results.

The smoke point of lard is 370 F degrees.

Lard is an extremely versatile fat and it doesn't smoke at high temperatures, so it's perfect for high heat cooking or frying.

This also means it doesn't break down and oxidize, creating harmful free radicals (the reason you don't cook extra virgin olive oil at high temperatures).

Lard also has less saturated fat than butter.

Lard is inflammatory and eating too much lard or foods cooked in lard can cause obesity, weight gain, inflammation in the body and oxidative stress.

Pure lard is a type of cooking grease that is made from 100 percent animal fat which is usually from pigs through a rendering process.

Pure lard has a neutral taste and contains no pork flavor.

Lard contains no trans fats, which makes it a healthier option than hydrogenated fats.

Lard has less saturated fat and cholesterol than butter.

Lard contains healthy monounsaturated fats, just like olive oil.

When cooking food with lard the food does tend to taste better than it would when cooked with vegetable oil.

Lard is mostly just made from pork fat so the food may taste a bit like pork or bacon.

Cooking in bacon grease also adds flavor to foods.

Lard does taste somewhat similar to meat such as pork or bacon although in some cases some lard can be flavorless.

Lard is actually healthier than coconut oil as lard contains more vitamins such as Vitamin E and Choline than coconut oil.

Lard is actually healthier than vegetable oil especially if the vegetable oil is hydrogenated vegetable oil.

The naturally occurring saturated fats found in animal fat are the healthier, more natural option unlike the artificial trans fats that are in vegetable oils.

You can deep fry fish in lard or even butter if you don't have other cooking oils such as Canola Oil.

Canola oil is the best cooking oil to deep fry fish in but you can use butter or lard instead if you prefer to cook or deep fry the fish with.

Lard tastes similar to regular pork although some people barely taste anything and it kinda in my opinion tastes a bit similar to pork along with bacon grease.

Since lard is rendered pork fat it means it can have a pork taste to it.

Tenderflake is lard.

Canadians know Tenderflake lard in an instant: It's a square pound of snow-white lard in a bright yellow box in the local grocery store's baking aisle.

Moms and grandmas have been stockpiling this lard rendered pig fat, the highest grade from near the loin and kidneys in pantries for generations.

Bacon grease is a lard as bacon grease is rendered pork fat.

Beef tallow is not the same as lard as lard is rendered pork fat while beef tallow is rendered beef fat.

Suet and lard are not the same thing as lard is rendered pork fat while suet comes from cows.

Suet and lard are two types of animal fats that have many similarities and are often used interchangeably.

Both have several interesting culinary uses.

Pork fat and lard are the same thing since lard is rendered pork fat.

Crisco is not the same as lard since Crisco is just a type of vegetable shortening.

Lard on the other hand is actually rendered and clarified pork fat.

Cooking with lard is healthy as lard helps support a healthy heart as lard is a good source of healthy fats.

Because lard contains more saturated fat than veggie oils, it doesn't go rancid as quickly and has a higher smoke point, making it better for frying and high-heat cooking.

Lard for baking and cooking purposes is a type of grease and fat which is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.

The lard is distinguished from tallow, a similar product derived from fat of cattle or sheep.

Lard can be rendered by steaming, boiling, or dry heat.

With an unusual chemical composition, pure lard contains no trans fats.

And in terms of its fatty acids, it's better than butter: Lard is 60 per cent monounsaturated fat, which is associated with a decreased risk of heart disease.

Lard is actually rendered and clarified pork fat.

Crisco®, which is a brand name and part of the Smucker's family of brands, is a vegetable shortening

Lard is a good source of fats that support a healthy heart

These fats help to lower blood cholesterol levels and maintain healthy cells.

Consumption of the primary monounsaturated fat in lard – oleic acid – is linked to a decreased risk of depression.

All lard comes from pig fat, but the type of lard is dependent on what part of the pig that fat is from, and how it is extracted.

That is to say, not all lard is created equal.

Bacon grease is functionally the same thing as lard.

It's rendered pork fat and you can use it in so many different ways.

The main difference between lard and rendered bacon fat is the taste.

Some healthy substitutes for lard include.

Butter. Butter may be the simplest substitute for lard.
Coconut oil. Coconut oil is a tropical oil that has been linked to some health benefits.
Vegetable oils. Vegetable oils are often used in cooking and baking.
Olive oil.
Avocado.
Beef tallow.
Mashed banana.

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