photo courtesy of Ashley Rodriguez, from NotWithoutSalt.com
Lard. We’ve written about it here before, shared Ashley’s technique for rendering lard, and shared Kate McDermott’s secret of leaf lard for great pie crust.
And then we found Pete Wells‘ account of his initiation into the beauties of cooking with lard, in Food and Wine.
You have to read it. A sneak peek:
“After hanging out in your mouth for a minute, though, a lard-fried crust becomes soft and creamy, as voluptuous as a Rubens nude but not as heavy. All my kitchen slipups didn’t stop me from recognizing that lard is the most elegant fat I’ve ever met. Even the absence of pork flavor, which at first struck me as a flaw, only made lard seem more delicate and refined.”
Well, those are our thoughts exactly.