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Thread: How Crisco Toppled Lard – and Made Americans Believers in Industrial Food

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    Post How Crisco Toppled Lard – and Made Americans Believers in Industrial Food

    How Crisco Toppled Lard – and Made Americans Believers in Industrial Food --

    Crisco’s main ingredient, cottonseed oil, had a bad rap. So marketers focused on the ‘purity’ of factory food processing – a successful strategy that other brands would mimic. A century ago, Crisco’s marketers pioneered revolutionary advertising techniques that encouraged consumers not to worry about ingredients and instead to put their trust in reliable brands. It was a successful strategy that other companies would eventually copy.

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    Nothing took the place of lard in some demographics.
    So far, the only ACTUAL legitimate race crime of 2020 was taking a woman off a bottle of syrup because she was black.

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    I miss the cracklings from when we rendered lard back in the far days .that was good eating .lard was great for cooking and baking differnt flavor same for homemade butter

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    I don't use lard, but for frying, I'll use peanut oil, and for baking, I just use real butter.
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    Quote Originally Posted by FindersKeepers View Post
    I don't use lard, but for frying, I'll use peanut oil, and for baking, I just use real butter.
    IMO, nothing beats lard for a really flaky pie crust and french fries have never been the same since they stopped frying them in lard. In all other applications, healthier fat options don't make a substantial flavor or performance difference.
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    Quote Originally Posted by Dr. Who View Post
    IMO, nothing beats lard for a really flaky pie crust and french fries have never been the same since they stopped frying them in lard. In all other applications, healthier fat options don't make a substantial flavor or performance difference.

    True, lard will make for a pretty flaky crust, but so will butter if the crust dough isn't over-mixed and if it's chilled before rolling. French fries to be sure, are tastier with lard. Lard in a cake, though, that's a little on the gross side. Butter might not be the healthiest option around, but it beats shortening, hands down for flavor, and for avoiding a greasy mouthfeel. The best icings are made with real butter -- like Swiss Meringue Buttercream. OMG that sounds good right now!
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    Quote Originally Posted by FindersKeepers View Post
    True, lard will make for a pretty flaky crust, but so will butter if the crust dough isn't over-mixed and if it's chilled before rolling. French fries to be sure, are tastier with lard. Lard in a cake, though, that's a little on the gross side. Butter might not be the healthiest option around, but it beats shortening, hands down for flavor, and for avoiding a greasy mouthfeel. The best icings are made with real butter -- like Swiss Meringue Buttercream. OMG that sounds good right now!
    I definitely agree about butter in cake recipes. I would never use lard - eew. I don't particularly like shortening in general, although I have used it on occasion when I couldn't find any lard for making pie. It's too soft. The pie crust gets too floppy/oily if the room is warm when you're rolling it. It only works better if it's cold outside and I leave the door open and make sure my hands are cold when I handle the dough.

    I think if you don't consume butter and lard all that often, then go with the good stuff and have something that you really enjoy rather than spoiling it with a poor substitute. Plus, it's not like shortening is really any better for you. #commericalmarketingconspiracy
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    I use lard (bacon fat) often. This morning I cooked one thick cut bacon slice then used the fat to cook onions, spinach, and scrambled eggs.
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    Quote Originally Posted by Peter1469 View Post
    I use lard (bacon fat) often. This morning I cooked one thick cut bacon slice then used the fat to cook onions, spinach, and scrambled eggs.
    The tastiest home fries are fried in bacon fat (with onions), in my humble opinion.
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    Quote Originally Posted by Dr. Who View Post
    The tastiest home fries are fried in bacon fat (with onions), in my humble opinion.
    The only thing better is duck fat.
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