Topic: M@, urgent culinary advice requested!!
cccuuunnttt !.cATkimmOo started this discussion 11 months ago #123,761
I am making chicken paprikash. It calls for using pork lard to brown the chicken. I do not have pork lard. I do have chicken schmaltz and beef tallow, as well as butter and normal cooking oils.
What would be the best substitute? Maybe half and half chicken/beef fat?
What would be the best substitute? Maybe half and half chicken/beef fat?
Anonymous B joined in and replied with this 11 months ago, 1 minute later[^] [v] #1,347,537
Deep in the town of Lewisham an creepy old pedo runs about. While far lesser known he gives the likes of Smartschoolboy9 a run for his money in the sheer sinister devilry he loves to flout.
Kook !!rcSrAtaAC joined in and replied with this 11 months ago, 6 minutes later, 7 minutes after the original post[^] [v] #1,347,540
Kook !!rcSrAtaAC double-posted this 11 months ago, 8 minutes later, 16 minutes after the original post[^] [v] #1,347,547
(Citing a deleted or non-existent reply.)
You don't have sex
You don't have sex
Anonymous D joined in and replied with this 11 months ago, 6 minutes later, 23 minutes after the original post[^] [v] #1,347,549
Not Matt but...
The goal of using pork lard is to enhance the flavour with a rich savoury fat that complements the chicken and paprika.
I would recommend using 100% chicken schmaltz as an alternative because chicken fat will harmonise very well with the chicken in the dish.
If you use beef tallow it would overwhelm the flavour because it has a very strong taste. If you really want to mix then try a 75/25 chicken/beef mix but be aware that it would still lean beefier as a result.
Alternatively, you could use butter, which is milder and works well with that food (watch the heat because it has a lower smoke point). Cooking oils are neutral and won't add any richness to the dish.
The goal of using pork lard is to enhance the flavour with a rich savoury fat that complements the chicken and paprika.
I would recommend using 100% chicken schmaltz as an alternative because chicken fat will harmonise very well with the chicken in the dish.
If you use beef tallow it would overwhelm the flavour because it has a very strong taste. If you really want to mix then try a 75/25 chicken/beef mix but be aware that it would still lean beefier as a result.
Alternatively, you could use butter, which is milder and works well with that food (watch the heat because it has a lower smoke point). Cooking oils are neutral and won't add any richness to the dish.
Anonymous B replied with this 11 months ago, 1 minute later, 25 minutes after the original post[^] [v] #1,347,552
Kook !!rcSrAtaAC replied with this 11 months ago, 18 minutes later, 43 minutes after the original post[^] [v] #1,347,561
Anonymous B replied with this 11 months ago, 1 minute later, 45 minutes after the original post[^] [v] #1,347,564
Kook !!rcSrAtaAC replied with this 11 months ago, 8 minutes later, 54 minutes after the original post[^] [v] #1,347,566
Anonymous B replied with this 11 months ago, 52 seconds later, 54 minutes after the original post[^] [v] #1,347,568
cccuuunnttt !.cATkimmOo (OP) replied with this 11 months ago, 22 minutes later, 1 hour after the original post[^] [v] #1,347,588
Anonymous D replied with this 11 months ago, 1 minute later, 1 hour after the original post[^] [v] #1,347,590
Anonymous E joined in and replied with this 11 months ago, 1 hour later, 2 hours after the original post[^] [v] #1,347,605
Kook !!rcSrAtaAC replied with this 11 months ago, 11 minutes later, 3 hours after the original post[^] [v] #1,347,612
Beckyphone joined in and replied with this 11 months ago, 5 minutes later, 3 hours after the original post[^] [v] #1,347,613
I found pork lard!!
Anonymous D replied with this 11 months ago, 10 minutes later, 3 hours after the original post[^] [v] #1,347,615
Anonymous E replied with this 11 months ago, 12 minutes later, 3 hours after the original post[^] [v] #1,347,616
@1,347,613 (Beckyphone)
All Mexican markets have it.
Makes food very tasty. Makes Doctors rich by patients who use lard.
All Mexican markets have it.
Makes food very tasty. Makes Doctors rich by patients who use lard.
cccuuunnttt !.cATkimmOo (OP) replied with this 11 months ago, 24 minutes later, 3 hours after the original post[^] [v] #1,347,621
Anonymous E replied with this 11 months ago, 4 minutes later, 3 hours after the original post[^] [v] #1,347,627
@previous (cccuuunnttt !.cATkimmOo)Bless you for asking for more:
"Lard is considered bad for you because it contains a high amount of saturated fat, which can raise your LDL ("bad") cholesterol levels, increasing your risk of heart disease and stroke when consumed in excess; this is the primary reason why most health experts advise limiting lard intake"