Bob (this one) wrote:
> zxcvbob wrote:
>
>> Bob (this one) wrote:
>>
>>> Andy wrote:
>>>
>>>> Daisy > wrote in
>>>> :
>>>>
>>>>
>>>>> Sprinkle the steaks with garlic salt and
>>>>> place salt-side down in the pan when the steaks make a sizzle. The
>>>>> oil will spatter all over the place, so wear an all-cover apron of
>>>>> some sort. After about 3 minutes, turn the steaks over and sprinkle
>>>>> with salt or garlic salt.
>>>>
>>>>
>>>> You're sprinkling the same side twice?
>>>>
>>>> I'd try using a covered saute pan instead of letting grease fly
>>>> everywhere.
>>>
>>>
>>> Or just use less oil. Covering it will steam the meat.
>>>
>>> Pastorio
>>
>>
>> I cover it with a screen if it starts to pop; that lets most of the
>> steam out but traps most of the flying grease.
>>
>> I don't use olive oil. I trim off a little fat and cook that first.
>> If the meat is too lean to trim anything, I've been known to use a
>> tablespoon of lard to cook the steaks in.
>
>
> This past week, I did my annual 4-H Creative Chefs extravaganza where we
> cook together - me and a couple dozen kids. It's always a blast and the
> kids get to cook and eat stuff.
>
> This year we did a version of Navajo Fry Bread and piadine, an Italian
> flat bread. Both call for lard. Most of the kids had never had any.
> Several parents wanted to "discuss" it with me. I said, "The recipe
> calls for lard. We'll use lard." The discussions died.
>
> The kids got flour all over themselves and bits of dough stuck to their
> clothes and hair. And all had a swell time and took home lots of cool
> stuff. Lard everywhere...
>

Doncha love it when the same people that eat Oreos and Twinkies and
cheap-cakes-from-the-supermarket-bakery that are frosted with Crisco
want to preach at you about the evils of lard?

I have several pounds of rendered beef fat from the whole brisket I
roasted last weekend. I may use some of if for making pie crust; I've
never tried using tallow in pastry instead of lard or solid vegetable
shortening. If I don't like the results, I'll use the rest of the
tallow for making soap -- mixing it about 50-50 with moderately cheap
olive oil. If the pie crust turns out OK, I'll start using tallow
instead of Armour lard when I bake.

Now, what to do with that pound of rendered turkey fat in the fridge?
It's an interesting one because half of if settled out as off-white
solids at room temperature, and the rest was very slow to harden even in
the fridge. It should be good for frying potatoes, but since I'm not
eating much fried foods lately I might just throw it away.

Best regards,
Bob