How to Cook Quinoa on the Stove Ingredients

Cooking quinoa on the stove is quick and easy because there are so few ingredients:

White Quinoa Grains – 1/2 cup (94g)

Water – 1 cup (usually, 1 cup is 240g, but I used about 194g to maintain the 2:1 water to quinoa ratio)

Salt – a small pinch (at most 1/8 teaspoon)

Black Pepper – a small pinch (at most 1/8 teaspoon)

Tools:

Pot – For boiling the quinoa.

Lid – For covering the grains so they can absorb the water and turn out fluffy.

Fork – To fluff the quinoa.

Large Spoon – For stirring and serving.

How to Cook Quinoa on the Stove Recipe

Learning how to cook quinoa on the stove top is easy: just follow a few, simple steps:

If Not Pre-Washed, Rinse the Quinoa

The quinoa package I used for this recipe said that it was pre-washed, so I didn’t rinse the grains. However, if your quinoa is homegrown or from a farmer, put the grains into a fine-mesh strainer or sieve and run them under cold water for 30-45 seconds to remove the bitter chemicals.

Bring Water to a Boil on the Stove

If you don’t need to wash the quinoa, the first step of the recipe is bringing the water to a boil on the stove. You’ll turn the heat to low or medium-low once you add the quinoa, but you can start with high heat if you want. As stated earlier, you need 2 parts of water for every 1 part of raw quinoa.

Add Salt and Pepper (Optional)

For more flavor, add a small pinch of salt and black pepper to the water. For more ideas on how to flavor quinoa, keep reading.

Once the Water Comes to a Boil, Add the Quinoa to the Pot

When the water comes to a full boil, pour in the quinoa. Use a large spoon to lightly stir the quinoa to make sure it’s evenly distributed within the pot.

Cover the Pot and Simmer on Low / Medium-Low for 10 Minutes

Once the quinoa grains are evenly distributed, turn the heat down to low / medium-low (I set it to gasmark 2 out of 6), cover the pot, and simmer the quinoa for 10 minutes.

Turn off the Heat and Fluff the Quinoa

After simmering the quinoa, take off the top and use the large spoon or a fork to fluff it. This will help ensure that it doesn’t turn out soggy. Be careful when taking off the lid since the steam will be heat.

Let the Quinoa Sit, Covered, for 5-10 Minutes so the Quinoa Can Absorb the Excess Water

Then, put the cover back on the pot, and let the quinoa sit for 5-10 minutes. This will give any residual water time to either be absorbed into the quinoa grains or evaporate into the air. In the video I let it sit for 15 minutes, but 5-10 minutes is fine–just check the grains for any remaining moisture

How To Tell if the Quinoa is Done

As explained in an EatingWell.com article, you know quinoa is done when the grain looks “popped.” In my video I say that popped quinoa is larger than raw and appears to have a light center, a dark circle around it, and another light circle around it.

Serve!

Now it’s time to served your quinoa. Enjoy!

How to Cook Quinoa on the Stove FAQ’s

Although making quinoa on the stove top is easy, here are answers to a few frequently asked questions to help you avoid any possible issues:

Do You Need to Soak Quinoa?

No, you do not need to soak quinoa. According to DrWeil.com, soaking quinoa can cause the bitter-tasting saponins normally found on the outer coating to leach deep into the seeds, making the unpleasant flavor impossible to remove. All you need is a quick rinse and your quinoa is ready to cook.

Do You Have to Rinse Quinoa?

No. According to FoodNetwork.com, most storebought quinoa is pre-washed, removing the bitter-tasting chemicals called saponins, so commercially-available quinoa usually doesn’t need to be rinsed before cooking. If you’re not sure, check the package to see if it says “pre-washed/rinsed.”

How to Rinse Quinoa

To rinse quinoa, place the raw grains in a fine-mesh sieve, making sure the holes are small enough to not allow the seeds to pass through. Then, run the raw quinoa under cold water for 30-45 minutes, watching for when the water passing through the strainer turns from white to clear then add the quinoa to boiling water for cooking or set aside in a bowl. Be aware that the wet grains will stick to the bowl.

How to Rinse Quinoa Without a Strainer?

To rinse quinoa without a strainer, food blogger Aysegul of FoodProolLiving.com suggests using cheesecloth, nut milk bag, French press, or a basket-style coffee filter. As stated previously, just make sure the holes are small enough the quinoa won’t pass through the small holes.

How Long Does Cooked Quinoa Last in the Fridge?

If stored in a sealed container, quinoa should last 3-5 days in the fridge. After more than 5 days, the grains will likely start getting soggy and the risk of mold starts increasing.

How to Reheat Quinoa

As explained by JanesKitchenMiracles.com, the best way to reheat quinoa is in the microwave.. First, place it in a bowl, fluff with a fork, cover with a damp paper towel, and then microwave on high for 30 seconds, then check to see if it needs more time.

Why Is My Quinoa Mushy?

If your quinoa is mushy, the grains didn’t absorb all the water. This could be because you used too much water, or maybe you took off the lid to check on the quinoa too many times.

Fix mushy quinoa by placing the lid back on the pot and cooking the quinoa on low heat for a few more minutes. If you’re tempted to take off the lid to check on the quinoa, a TheDailyMeal.com article suggests using a glass lid so you can see the quinoa as it cooks.

Cooking Other Types of Quinoa

Different colors of quinoa take more or less time to cook. Here’s a quick breakdown for your reference:

Red Quinoa:

To cook red quinoa on the stove, use the same procedure as for white quinoa–just simmer it longer, about 18 minutes, covered. Use the same 2:1 ration of water to uncooked grains.

Black Quinoa:

Cooking black quinoa takes longer than white or red, so simmer it on the stove for 20 minutes. Once again, use the same 2:1 ratio of water to raw quinoa.

Tricolor Quinoa:

Since the exact cooking time will depend on the ratio of white, red, and black quinoa in the tricolor mix, cook tricolor / rainbow quinoa for about 18-20 minutes. Refer to package directions for more guidance.

How to Cook Quinoa on the Stove Recipe Variations

For other ways to cook quinoa on the stove, you might want to consider:

Toasted Quinoa – For a more intense flavor, heat up 2 teaspoons of oil for 45-60 seconds, add the uncooked quinoa, and then stir for 5 minute. Eventually, the grains will turn golden brown and start smelling nutty. At that point, add the water and continue the recipe normally.

Boil in Bag – Boil-in-bag quinoa is a quick and easy way to make quinoa on the stove while ensuring it comes out perfectly fluffy every time.

Other Healthy Recipes

If you’re looking for more healthy recipes, you might want to try:

Beef Shank Soup with Vegetables – Plenty of meat, potatoes, and other vegetables make this amazing.

Microwave Applesauce for One – This thick, unsweetened applesauce has lemon to bring out the flavor.

Baked Butternut Squash – Learn how to cook butternut squash in the oven so it’s healthy and delicious.

More Argentinian Recipes

For more South American and Argentinian recipes, take a look at:

Carrot Salad – Grated carrot, lemon juice, olive oil, and salt are surprisingly good together.

How to Cook Milanesa Steak in the Oven – Baking milanesa in the oven is a lot healthier than frying it.

Chimichurri Sauce Recipe – This classic Argentinian steak sauce is full of tangy garlic flavor.

How to Cook Quinoa on the Stove Recipe Instructions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post How to Cook Quinoa on the Stove appeared first on ParnellTheChef.

Purple Hull Peas vs Black Eyed Peas

Purple hull peas, like black eyed peas, are a type of cow pea introduced to the southern United States by African slaves. They both have a light green or brown color, but the main difference is the color of the dot or “eye”: purple hull peas have a purple or purple-brown eye while black eyed peas have a dark brown eye.

Although the taste is similar as well, a SouthernLiving.com article on field peas states that purple hull peas are creamier and milder than black eyed peas. Unlike black eyed peas which are normally bought dried, purple hull peas are usually bought fresh in the summer. In fact, the town of Emmerson, Arkansas celebrates the Purple Hull Pea Festival in June.

Frozen Purple Hull Peas Recipe Ingredients

My frozen purple hull peas on the stove with ham recipe is to prepare because it has just a few ingredients:

Frozen Purple Hull Peas – 24 oz (2, 12 oz bags)

Ham Hock – 3/4 lb

Extra Ham – 1/2 lb (about 1 1/3 cups)

Vegetable Stock – about 3 cups

Onion – about 1/2 lb, chopped

Garlic – about 5 cloves, chopped

Onion Soup Mix – 1 oz packet

Water – extra water as needed

Tools:

Large Pot – For cooking the peas on the stove.

Wooden Spoon – So you can stir the peas as they cook.

How to Cook Frozen Purple Hull Peas on the Stove

Learning how to make frozen purple hull peas on the stove is easy. Just follow the simple steps outlined below:

Make the Ham Hock Stock

I placed my 3/4 lb ham hock in a pot with my homemade vegetable stock and some extra water to just barely cover the hock. I then turned on the stove and brought the pot to a boil and boiled it on medium heat for 2 hours.

Add Chopped Onions and Garlic

I added the chopped garlic and onions to the broth–but not the frozen purple hull peas–and let them boil them on their own for 10 minutes to soften their bite.

Add the Frozen Purple Hull Peas

Once the pot came to a boil, I added the frozen purple hull peas. No need to thaw–just dump them directly from the bag into the pot. You might want to dump them into a bowl and look for any small stones or dirt, but I didn’t.

Sprinkle in Onion Soup Mix

As in my Mississippi pot roast with potatoes and carrots recipe, onion soup mix is the secret ingredient in this dish. It adds a nice punch of sweet onion flavor that goes well in a lot of things–that’s why old-school southern cooks use it so much.

Cook the Frozen Hull Peas for 40 Minutes

Then, boil the purple hull peas on medium heat for 40 minutes. Although you could add the extra ham now, I waited because I didn’t want to run the risk of making the ham tough.

Pull Out the Ham Hock

I cooked the peas with the ham hock for 40 minutes, then I pull out the hock. I set it off to the side so it could cool down and be safe to handle in a few minutes.

Put in Extra Ham

After pulling out the ham hock, I added 1/2 pound of extra ham. I used leftover Christmas ham, but you could cut up a ham steak as well.

Cook the Frozen Purple Hull Peas on the Stove for 1 and 1/2 Hours

Once the extra ham was added, I continued cooking the peas for another hour and 30 minutes. I think this is the perfect cooking time for frozen purple hull peas: enough for them to get soft, but not falling apart.

Take the Meat Off the Ham Hock

After the ham hock had cooled down some, I pulled off the meat and added it to the pot. You could put the ham hock back in the pot, but I didn’t because I prefer not having large bits of fat in my peas.

As the Peas Boil, Make the Sides

As the purple hull peas cook, take some time to make the side dishes. Whether you’re serving cornbread or rice, start it about 30 minutes after adding the peas to the pot.

Serve

After cooking for almost 1.5 hours, the stove top frozen purple hull peas with ham hocks should be done. When they’re done, serve and enjoy!

Frozen Purple Hull Peas Recipe FAQ’s

Although learning how to make frozen purple hull peas on the stove is easy, here are answers to some frequently asked questions you may have:

How Long to Cook Frozen Purple Hull Peas

For purple hull peas that are soft but not mushy, cook them on the stove top on medium heat from 1 hour and 15 minutes to 1 hour 30 minutes. Less for fresh peas, more for frozen.

How Long Do Cooked Purple Hull Peas Keep?

If kept in the refrigerator in a covered container, cooked purple hull peas should keep for 2-3 days. After that, they will start getting mushy, ruining the creamy texture.

Should I Put Baking Soda in Frozen Purple Hull Peas?

Adding baking soda to frozen purple hull peas is optional. Some people say it enhances the flavor and reduces gas, as well as softens the peas and preserves the color. However, an OurEverydayLife.com article advises caution when adding baking soda to peas because it can make them too soft, borderline mushy.

To help minimize the negatives of baking soda, the article suggests adding it not to the pot of cooking beans on the stove but rather to the water you use to soak the peas overnight. Honestly, I didn’t add baking soda to my purple hull peas, and I didn’t feel like it was necessary.

If you want to add baking soda to this frozen purple hull peas recipe, I suggest a very small amount, just 1/8 teaspoon. That should be enough to help preserve the color without making them mushy.

Can You Cook Frozen Purple Hull Peas in an Instant Pot?

Yes! Cooking frozen purple hull peas in an instant pot is a lot faster than on the stove. According to the FoodandLifePath.com recipe, it only takes 12 minutes of cook time and 10 minutes to release the pressure!

Can You Make Frozen Purple Hull Peas in a Crockpot?

Yes! In fact, Gina of HomeAtCedarSpringsFarm.com has a delicious crockpot purple hull peas recipe that takes 5 hours on high or 6-8 on low. If you put everything in the crockpot before work and set it on low, you’ll have an old-fashioned meal ready and waiting for you after work.

Frozen Purple Hull Peas Recipe Variations

If you’re looking for ways to switch things up, possible variations include:

Smoked Turkey – If you don’t eat ham, try replacing the ham hock with about 3/4 lb of smoked turkey. You could use a leg or wing, but I prefer turkey wings since they have fewer small bones, in my opinion.

Bacon – Bacon makes almost everything better, so you might want to add some to these peas.

Okra – For something different, follow this AllRecipes.com version and add some okra at the end. Just be careful to not overcook the okra so it doesn’t get slimy.

More Stove Top Recipes

There’s nothing like making peas or beans the old-fashioned way. If you want to cook like grandma, try:

Pinto Beans on the Stove – This recipe has ham hock and extra ham, making it very filling and delicious.

How to Cook Navy Beans – Once again, ham hock and onion soup mix are the star ingredients.

Other Frozen Pea / Bean Recipes

Frozen peas / beans can give us a taste of summer quickly and easily at any time of the year, such as in:

Frozen Lima Beans – A spoonful of sugar is my secret ingredient in this old-fashioned southern recipe.

Ham Green Beans and Potatoes – Use either fresh or frozen string beans to make this one-pot meal.

Frozen Purple Hull Peas Recipe Directions

YouTube Video

Be sure to watch my YouTube video tutorial, too:

The post Frozen Purple Hull Peas Recipe appeared first on ParnellTheChef.

What Is Rendered Lard?

Rendered lard is semi-solid animal fat that has been separated from the meat and purified to remove impurities. If the beef, chicken, pork, or other fat is rendered properly, it has a pure white color, withstands high temperatures, and adds flakiness to baked goods, making it perfect for frying chicken, making pies, baking biscuits, and many other things common in southern kitchens.

Depending on the animal from which the fat comes, lard goes by different names. If cow fat is used, the lard is called tallow; if chicken or goose fat is used, it’s known as schmaltz. Since the rendered fat is known as lard when pork fat is used, it should be no surprise that pig fat is the most common.

Why Render Lard at Home?

While hard to find, lard is commercially available in many supermarkets. However, I highly recommend learning how to render lard on the stove at home for a number of reasons:

Real lard is hard to find – Most lard sold in grocery stores isn’t actually 100% pure lard; instead, it’s a combination of pork or beef lard with hydrogenated vegetable oil (shortening) to make it shelf-stable.

No trans fat – The addition of hydrogenated oil gives most storebought lard trans fats, chemically-altered fats that significantly increase our risk for heart disease. According to TexasRealFood.com, grocery store lard has bleaching agents, too. If you want old-fashioned lard, storebought isn’t what you want at all.

No waste – Although I’m going to teach you how to render lard from pork fat I bought from the butcher, I’ve also used this recipe to make lard from the fat on a baked ham shank. I don’t like to waste anything.

Preserving tradition – Making lard out of pork fat is a southern tradition that many people have lost. Why not try to keep the old fashioned recipe alive?

As you can see, learning how to make homemade lard is a good skill to have.

Why Render Lard On The Stove With Pork Fat?

As stated above, the most common type of lard is made from pork fat. This is because:

It’s traditional – Pork fat lard was very common in traditional southern cuisine because of the prevalence of pork in the culture. If you’re making southern style biscuits or old-fashioned fried chicken, it makes sense to use pork lard instead of beef tallow.

It’s easy to find – Like I said, I bought my pork fat from the butcher. Many small supermarkets sell packages of pork fat, but not beef or chicken fat, so if you want to make lard at home, going with pork fat will probably be the easiest in terms of sourcing the ingredients.

It has a neutral flavor – When done correctly and with the right type of fat (which I’ll address shortly), lard made from pork fat has a fairly neutral flavor that’s perfect for pie crust, biscuits, and other recipes.

Although I’ll be experimenting with other types of fat in the future–as well as other methods such as a crockpot–I think that showing how to render lard on the stove is a good place to start.

Wet Method vs Dry Method For Rendering Lard On The Stove

When rendering lard at home, there are two methods:

Wet Method for Rendering Lard

Bits of fat are boiling in a small amount of water. As the fat melts, the water evaporates, leaving liquid fat that can then be strained. Although stirring is required, you don’t have to stir as much as with the dry method. The resulting lard is white and neutral-flavored.

Dry Method for Making Lard

On the other hand, bits of fat are melted down with no other liquid. If done on the stove, this method involves more frequent stirring. The resulting fat is browner in color and has a more pronounced flavor.

In this recipe, I’m going to use the wet method because it requires less stirring and results in a purer product. However, if you use the dry method, let me know how it turns out.

What Type of Pork Fat to Use For Rendering Lard On The Stove?

Packages of pork fat at the supermarket are usually vaguely labeled as simply “pork fat.” However, there are 2 types of pork fat traditionally used for making lard:

Back Fat

Literally fat from the back of the pig. Since this is the largest source of fat on a pig, most pork lard is made from back fat. Although it is fairly neutral-flavored, it still has a hint of pork, so although it can be used in desserts, picky chefs prefer to use it in savory dishes like biscuits.

Leaf Fat

This fat is found mainly around the kidneys, but some is from around the loin as well (where bacon is cut). According to SoulyRested.com’s article Complete Guide to Pork Lard, leaf lard is highly coveted because its buttery soft texture, pure white color, and amazing neutral flavor make it ideal for pie crusts.

If you buy pork fat from the butcher or grocery store, my guess is that it’ll likely be back fat since that is the largest source of fat on a big. Even though back fat lard isn’t as pure as leaf lard, it’s still very, very good and most home cooks will find it acceptable.

How to Render Lard On The Stove (From Pork Fat) Ingredients

To make lard from pork fat on the stove top using the wet method, you only need 2 ingredients:

Pork Fat – I used a 1.7 lb package of pork fat from the butcher. For this recipe, I recommend using about 1.5 pounds, but a bit more or less should be fine.

Water – I planned on using 1/4 cup of water for the first round of rendering, so I kept an extra cup off to the side. The temperature of the water doesn’t matter – straight from the faucet is fine.

And you’ll also need a few tools:

Pot – For rendering lard on the stove, I recommend a heavy, thick-bottom pot.

Sharp Knife – Raw pork fat is actually fairly tough, so you need a sharp knife to cut through it.

Wooden Spoon – You’ll need to stir the pork fat as it melts down. Wood doesn’t conduct heat, so it’s a good option.

Strainer – To strain out the bits of meat, skin, and other impurities.

Paper Towels or Cheesecloth – I put paper towels in the strainer to catch the impurities.

Glass Bowl – You need a large glass bowl or other container to put under the strainer to catch the liquid fat.

Glass Jars – The melted fat will be hot, so I recommend pouring it into a glass jar. Depending on several factors, you may need up to 3 or 4, 16-oz glass jars.

As you can see, making lard on the stove is easy because you don’t need a lot of ingredients or tools.

Why Render Lard On Low Heat?

It’s best to render lard on low heat to get a high-quality final product. Lard rendered at a low temperature is whiter, has less odor, and a more neutral flavor, so you can use it in a variety of recipes. Although it’s time-consuming, making pork lard on the stove the right way is well worth it.

How To Render Lard On The Stove (From Pork Fat)

Learning how to render lard on the stove from pork fat is easy! All you have to do is follow a few steps:

Cut the Pork Fat into 1-Inch Chunks

The first step of making lard is cutting up the pork fat into smaller, 1-inch pieces. This will help it to melt faster and more evenly. This might actually be the most difficult part of the recipe since pork fat is tougher than you’d expect.

The easiest way to cut up the pork fat is to take a piece of fat and make a series of cuts in one direction, then go back the other direction, making a crisscross of cuts. Don’t worry if the pieces aren’t the same size: as long as they are roughly equal, that’s fine.

Freeze the Fat Before Cutting?

Some people say it’s easier to cut up the fat if it’s frozen. I haven’t tried that (I just take it out of the refrigerator), but it makes sense. I’ve also heard of people asking the butcher to grind up the fat, so that might be an option, too.

Place the Fat into a Pot with Water

Once the pork fat is cut into chunks, put it into a pot and add water. If you start with about 1.5 pounds of pork fat, I would add 1/4 water, just enough to keep the fat from burning.

But honestly, a bit more or less is OK–just as long as you adjust the cooking time accordingly. The timestamps I give in this recipe assume 1/4 cup, so I recommend that the first time you make this recipe.

Cook and Stir on Low Heat for 30 Minutes

Then, turn the heat onto low (I used gasmark 2/6), stirring almost constantly. In the video I said I stirred constantly, but honestly, if you step away for a few seconds, that should be fine.

The goal here is to stir the chunks of pork fat so that they heat up and melt as evenly as possible. As you render the lard, you should notice these changes at about these times:

10 Minutes – Starting to turn a bit gray.

20 Minutes – The fat is now totally gray.

30 Minutes – The pieces of fat are turning brown, they’re starting to shrivel, and they’re making a frying sound. These little brown pieces that don’t melt down are called lardons, and they’re using in French cooking–some people consider them a delicacy!

When You See Lardons Forming, It’s Done

At 30-minute mark, the water will have boiled off, leaving only melted fat and lardons that are starting to brown. Thus, when you start to see lardons forming, you are done rendering the pork fat into lard.

Some cooking blogs say that the rendered pork fat is done when the lardons float. If you make a bigger batch, you might even see the lardons floating in the melted fat, but since my recipe makes a small batch, there probably won’t be enough liquid fat for your lardons to float.

Strain the Rendered Pork Fat

Next, put a strainer with a paper towel or cheesecloth over a large glass pour. Pour the melted fat off the lardons and into the strainer. By doing this, you’ll remove any small bits of meat, skin, or other impurities that were in the fat chunks, leaving only pure, melted pork fat in the glass bowl: this is your future lard.

Pour Into a Glass Jar and Store in the Refrigerator

After straining off the impurities, the last step in learning how to render lard on the stove is pouring the liquid fat into a clean, glass jar. Although the liquid fat is clear, it will solidify and turn white as it cools.

Once the melted fat is in the jar, put on the top and left it cool down a bit on the counter for an hour or two. It should then be cool enough to place into the refrigerator.

Clean the Pot to Render More Lard

With the first batch of this recipe, you should be able to fill 16 oz jar with liquid lard (I the video, I had about 20 oz from the first batch, so I needed 2 jars). If you want more, wipe down and rinse out the pot, return the lardons to the pot, add another 1/4 cup of water, and repeat the recipe.

Repeat the Lard Recipe

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

You may be able to get 2 if not 3 batches out of your pork fat, depending how much is skin and meat. If a batch results in barely any melted fat, there isn’t any more fat to render out of the lardons.

How To Store Lard

Although many old-fashioned, southern cooks would store a jar of lard on the counter, it’s better to place it in the refrigerator. I prefer glass because it won’t melt when you pour in the clarified fat, but another type of container may work, too.

How Long Does Homemade Pork Lard Last In The Refrigerator?

According to a KitchenSanity.com article, home-rendered lard will keep up to one year in the refrigerator. If kept in a sealed glass jar on the countertop, your homemade lard should last for 4-6 months.

Can You Freeze Homemade Lard?

Yes! Once it cools down and forms a white solid, scoop it out and place into plastic bags. You can freeze these bags for up to one year.

Can I Render Lard On High Heat To Make The Recipe Go Faster?

No. Don’t render lard on high heat. Even though it will go faster, you’re more likely to accidentally burn the fat, giving the lard an off color, odd odor, and stronger flavor. Although this lard is fine to use, it isn’t ideal, especially if you want neutral-flavored lard that can used in a variety of recipes.

Can I Use the Dry Method for Rending Lard from Pork Fat?

Yes! Although you don’t have to add water to the pot, I suggest doing so because it makes it more difficult to burn the lardons and ruin your soon-to-be lard’s neutral flavor. However, if you want to snack on crispy lardons after making lard, I suggest the dry method.

How Many Renderings of Lard Can I Get From One Package of Pork Fat?

By repeating the recipe, you can extract more lard from the lardons. In the video I repeated the process 3 times, each time extracting less lard. As you can see in the video, the lard from the third batch wasn’t as pure white when it cooled, but it was still perfectly useable.

In short, you should expect to get 2-3 renderings from about 1.5 pounds of raw pork fat.

How Much Lard Does This Recipe Make?

With 1.5 pounds of pork fat, you should be able to fill 1, 16-oz jar all the way to the top–and maybe a bit in a second jar–with 1 rendering. With 2 or 3 renderings, you’ll be able to fill a second jar about 1/2 full.

So, in short, I would say about 24 oz of high-quality lard from 1.5 pounds of pork fat.

Help! There’s Liquid In The Jar of Lard. What Did I Do Wrong?

I made lard again recently with a little less than 1.5 pounds of lardons. The first batch made almost 1, 16-oz jar, and the second batch made about half that. Although the lard from both batches was white, the second batch had solidified lard on top of brown liquid.

This brown liquid meant that I didn’t boil out all the water from the lard during the second batch (I was in a hurry). If this happens to you, simply scoop out the white lard and place in another jar.

Can I Use Other Types of Pork Fat To Render Lard On The Stove?

Yes! Although I didn’t record a video, I once used fat from a ham with pineapple and cherries to make lard. I followed the exact same procedure: cut the fat into chunks, cooked it on low, then strained it.

The resulting lard was very good. It definitely had a smoky taste, so I wouldn’t recommend it for peach pie or blackberry cobbler crust, but for frying chicken or adding flavor to beans, it would definitely work.

Can I Make Lard From Pork Fat In The Crockpot?

Yes! Although I’ve never done it, there are many recipes on the Internet showing how to render lard in a crockpot. I will have to try that someday.

How Can I Use Pork Lard Made On The Stove?

Homemade pork lard is a very versatile ingredient. It can be used in a variety of recipes, such as:

Old-Fashioned Cornbread: Instead of putting oil in the cast iron skillet, a bit of pork lard will give your cornbread a great, old-fashioned southern taste that you’ll never forget.

Pie Crust – For a super flaky and delicious crust, use a combination of lard and butter.

Biscuits – Lard is a classic ingredient in southern biscuits.

Tortillas – For homemade white flour tortillas, nothing beats homemade lard.

A Chef’s Review

Overall, I was very happy with how my homemade pork lard on the stove top turned out. Its pure white color, fairly neutral flavor, and semi-solid texture as expected meant that I rendered the fat into lard properly. Although cutting the fat into chunks is the hardest part, it’s worth the effort to have old-fashioned lard without hydrogenated oils and the resulting trans fat.

If you want you’ve never made lard before, I highly suggest this recipe. Once you see how it tastes in a skillet cornbread or pie crust recipe, you’ll never go back to the storebought kind with hydrogenated oils and bleaching chemicals (which aren’t very good for you at all).

Possible Changes to My How to Render Lard on the Stove Recipe

Although I think that my method for making lard on the stove top was a success, possible changes include:

Dry Method – I’d like to dry the dry rendering method one day.

Crockpot – Using a crockpot would take longer, but it would eliminate the need to stand over the pot and stir so much.

Lard Recipe Variations

Now that my pork lard was successful, I want to try making:

Beef Tallow – I think beef-based lard would be great for making Argentinian empanadas.

Chicken Schmaltz – I wonder if I could make lard from the skin I peel off of chicken leg quarters?

Duck Fat – I hear that duck fat fries are awesome, haha

Other Stove Top Recipes

If you prefer to cook the old-fashioned way, here are some more stove top recipes you might enjoy:

How to Cook Navy Beans On The Stove

Pinto Beans and Ham on the Stove Top

Frozen Lima Beans and Ham on the Stove Top

How To Make Lard On the Stove From Pork Fat Directions

YouTube Video:

Be sure to watch my YouTube video tutorial:

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