Why cook in lard or trasns fats when better oil tastes just as good?

Answer 1

Exactly. But I think it depends what you grew up with.
Lots of people with a white European background have grown up on British-styled butter and lard cooking. If you've got a Mediterranean parent like mine, you'll prefer olive oil over *everything*

Answer 2

Have you ever had anything made with lard, or are you basing your assumption that things cooked in better oil taste just as good. I remember years ago (1980s) when McDonald's fried their french fries in beef tallow (the cow equivalent of lard). Anybody who remembers this will tell you--the fries fried in the beef fat were 10 times better than the vegetable oil they switched to.

Have you ever had a pie crust made with lard? 10 times better (more flavorful, tender and flakier) than a butter or shortening crust).

I guess it really all depends on how sensitive your taste buds are. I can tell a huge difference between the taste of lard and different types of oil when used in cooking.

If you eat a lot of fried foods, who cares what fat you use? Fried foods are fried foods regardless of how "healthy" the fat is.

Answer 3

All fats/oils have a distinctive, if subtle taste. Frankly, there are still a few dishes that taste better with lard, and when I make these, I use it. Butter, olive oil, safflower oil, etc. do not cut it when you are making homemade refried beans or southern-style corn bread. Also, pie crush is more flakey when you use lard or shortening for part of the fat in the recipe.

Answer 4

If you're talking about commercial food production, it is most definitely a price issue. Lard is cheaper than the better fats.

Answer 5

Animal fat helps brown food. When I fry I use oil with 1 tbsp of lard or butter to brown. You don't need alot to get the browning.

Answer 6

fruit grows on woods or vines and fruit and vegetables grow in the floor.

Answer 7

Simple answer, choice

Answer 8

Education. Years ago, that is about all there was available.