Posted on 03/02/2019 5:42:13 AM PST by PJ-Comix
I seem to recall “Butter-Flavored Crisco” too...
We take the skins off Sam’s Club or Costco chicken, lay the pieces flat on a baking sheet and bake them at 375 until crispy. Yum. And I normally hate chicken skins, and take them off a piece of chicken every time. We’re on Keto now, so this helps satisfy the crunch factor we used to get from potato chips, lol.
“I meant the kind of lard you get from a butcher (the pristine white fat around a pig’s kidneys”
That’s known as leaf lard. You can order it on the web or find a competent old school butcher and he or she can get it for you.
L
When my grandma passed back in the 70s my parents asked if I wanted anything to help me remember her. I took her 10 inch cast iron skillet. It sat on her stove top. She never bothered putting it away because it was used nearly every day.
Now it sits on our stove top for the same reason. It’s got at least 60 years of seasoning and the surface is so slick you could ice skate on it.
I love it.
L
Have you considered a good air fryer? You get nice crisp without the extra cooking fat, time and mess. We use ours for everything from meats (including bacon and fish) to veggies and even baked goods. We hardly use the oven anymore.
That. Was. Epic.
I used my air fryer to “fry” chicken wings and drumettes. Very popular during summer get togethers as folks eat them while still warm from the fryer.
Great!
Thanks, all, for the suggestions!
One key to a 'slick surface' on cast iron is to cure it with canola oil...
Off thread topic but ... how is your winter going so far? Just about out of room here to push snow around any further. Road off the mountain was down to a one lane luge where if someone got stuck everyone was stuck.
Road association hired a bulldozer to cut away one side of the snow wall and that has been a big help. Tonight is gonna be another cold one, low single digits or below, but the Bitterroot is nowhere near as cold as your side of the divide.
Stay safe and warm! Spring will come eventually.
I’ve seen them, but resisted buying one because I try to limit extra appliances in my kitchen. I went about 10 years without a microwave then caved to pressure from my husband and kids.
If we ever get to the next stage and my kitchen is completely demoed (right now it’s just the uppers and ceiling that are gone) I will get an air fryer based on your recommendation.
For all you frying buffs, should be noted that duck fat is incredibly delicious for frying anything and especially French fries. You can order it on Amazon and other outlets.
“true but remember dessert is chewing on the bone ends”
At the end of a meal at my mother-in-law’s house, she’d ask “Who wants dessert?”. I’d always say “I’m having seconds for dessert.” (Always good for brownie points!) Of course, the lady could cook. Unfortunately, the “apple” fell too far from the tree in that family...and I’m the cook at home.
I miss that lady.
Teflon pan which is why I never fried chicken on it. Teflon does not hold the heat well. With cast iron it is just the opposite. It holds the heat so incredibly well that you have to make sure to keep the dial low.
One of my favorite meals is the rotisserie chicken from Wal-Mart or a local grocery store. The skin is crispy and VERY tasty.
I think you meant Leaf Lard. Manteca contains hydrolyzed content.
I meant hydrogenated. Basically meaning anything they’ll carry at Walmart that is shelf-stable. Fresh manteca from a Mexican mercado will be rendered on premises. That’s how they do it where I buy it. It is all I deep fry with.
Commercially, it’s referred to as Leaf Fat or Leaf Lard. 999 out of 1000 or more have never heard of it, including me until not so long ago.
It’s dirt cheap (for now), considering that it’s not ‘refined’ or ‘processed’...
https://grasslandbeef.com/pork-leaf-lard-2-lbs
Penny: This is the best cobbler I’ve ever had.
Mary Cooper: It was always Sheldon’s favorite. You know what the secret ingredient is?
Penny: Love?
Mary Cooper: Lard.
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