Thread: Re: Frying question: Lard? Oil? Margarine?

On Jan 24, 12:23*am, gregz <ze...@comcast.net> wrote:
> Lenona <lenona...@yahoo.com> wrote:
> > On Jan 23, 4:18 pm, Bryan <bryangsimm...@gmail.com> wrote:
>
> >> Only a moron would use hydrogenated margarines or shortenings in
> >> 2012. *The correct vegetarian sub for lard is coconut or palm kernel
> >> oil.
>
> > I thought the idea was simply that a lot of people from certain
> > cultures are simply not USED to the idea of using lard - or maybe the
> > taste. (I've never used it, myself.)
>
> > If you're not a vegetarian, what's the problem with margarine?
>
> > Lenona.
>
> You can use " I can't believe it's not butter"
> Natural ingredients are often better than hydrogenated. Better nutrients
> too.
> If you don't eat fat, your body will manufacture it anyway.
>
> I'm going to try and figure out how my mother made those thick chewy pie
> crusts. Was it lard or crisco?? Flaky pie crusts suck.

To make flaky pastry, you try to get the butter to lie in sheets
between layers of flour. That;s why you avoid using your hands to work
the dough, cut the shortening in with forks or a pastry blender, and
work on a cool marble board if you have one. For caky pastry, let the
shortening get very soft so you get a flour-and-shortening mud. That's
how some hamentashen are made. Look at some recipes.

Jerry
--
"I view the progress of science as being the slow erosion of the
tendency to dichotomize." Barbara Smuts, U. Mich.