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

  1. #1
    gregz Guest

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

    Lenona <[email protected]> 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.

    Greg

  2. #2
    Jerry Avins Guest

    Default 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.

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