Trouble in paradise; apparently the flour tortilla recipe I've been
using(http://www.texascooking.com/features...rtortillas.htm),
which worked great with a rolling pin, is not working so great in my
new $2000 tortilla press. The recipe which worked out well last night
was the above, with about six tablespoons of soy oil instead of two
teaspoons. The tortillas pressed out just fine, but after grilling
they turned out sort of oily, but I figured just back off a little on
the oil and all will be well. Not quite; the tortillas have gone back
to sticking in the press.

Looking at about a dozen flour tortilla recipes online, I see that
almost all call for either lard (manteca) or vegetable shortening
(manteca vegetal), and in fairly generous quantities, much more than
in the above recipe. This wouldn't be a problem, except that neither
is a readily available product in Brazil.

Do these recipes call for lard or shortening because these two
options give texture without turning out oily, i.e. they
harden/congeal after grilling, instead of remaining liquid? Or should
I just strike a better balance between two teaspoons and six
tablespoons of oil?

If lard/shortening is essential, what can I do to improvise lard?
I've seen pork lard mentioned...can I use bacon fat, or is that too
salty? I will be using plenty of beef and bacon, so maybe there is a
way I could cook off the fat and mix it with some oil. Any
suggestions?

Thanks,

IB

"Incontinentius Buttocks" wrote in
message om...


If lard/shortening is essential, what can I do to improvise lard?
I've seen pork lard mentioned...can I use bacon fat, or is that too
salty? I will be using plenty of beef and bacon, so maybe there is a
way I could cook off the fat and mix it with some oil. Any
suggestions?

Thanks,

IB

I use lard. It is not essential, but works best in my opinion. I'm sure you
have lard in Brazil, you just might no be familiar with it. In any case, it
is easy to make yourself. Note: Tallow (beef fat) can be made in the same
way. It keeps very well when refrigerated (months) and a very long time when
frozen.

Charlie


RENDERING PORK FAT


Kay Hartman


A nearby market sells packages of raw pork fat in its meat department. The
fat has very small amounts of meat attached. It's perfect for rendering.
There is just enough meat on the fat to nicely flavor the final product.

We put the fat into the fridge until it is well chilled. We then remove it
from the fridge a little at a time. Each piece removed from the refrigerator
is cut into a small dice. We add the diced fat to a cast iron Dutch oven.

When all the fat is diced, we put the Dutch oven on the stove top over a
very low heat. We stir frequently until the fat begins to render and we know
that it will no longer stick to the pan. After that, we still stir
occasionally, but it is not necessary to be diligent.

The longer the fat cooks, the more liquid fat is released. Eventually the
solid fat is boiling in a vat of liquid fat. We keep the heat very low.
After a pretty long while (a few hours) the fat is completely rendered and
the remaining bits of meat are crispy but not burned. The lard is now done.
Let the lard cool.

When it is cool enough to safely handle, strain the lard through a fine mesh
strainer. The resulting product is beautifully clear when warm and very
light amber (just off white) when chilled.

"Incontinentius Buttocks" wrote in
message om...


If lard/shortening is essential, what can I do to improvise lard?
I've seen pork lard mentioned...can I use bacon fat, or is that too
salty? I will be using plenty of beef and bacon, so maybe there is a
way I could cook off the fat and mix it with some oil. Any
suggestions?

Thanks,

IB

I use lard. It is not essential, but works best in my opinion. I'm sure you
have lard in Brazil, you just might no be familiar with it. In any case, it
is easy to make yourself. Note: Tallow (beef fat) can be made in the same
way. It keeps very well when refrigerated (months) and a very long time when
frozen.

Charlie


RENDERING PORK FAT


Kay Hartman


A nearby market sells packages of raw pork fat in its meat department. The
fat has very small amounts of meat attached. It's perfect for rendering.
There is just enough meat on the fat to nicely flavor the final product.

We put the fat into the fridge until it is well chilled. We then remove it
from the fridge a little at a time. Each piece removed from the refrigerator
is cut into a small dice. We add the diced fat to a cast iron Dutch oven.

When all the fat is diced, we put the Dutch oven on the stove top over a
very low heat. We stir frequently until the fat begins to render and we know
that it will no longer stick to the pan. After that, we still stir
occasionally, but it is not necessary to be diligent.

The longer the fat cooks, the more liquid fat is released. Eventually the
solid fat is boiling in a vat of liquid fat. We keep the heat very low.
After a pretty long while (a few hours) the fat is completely rendered and
the remaining bits of meat are crispy but not burned. The lard is now done.
Let the lard cool.

When it is cool enough to safely handle, strain the lard through a fine mesh
strainer. The resulting product is beautifully clear when warm and very
light amber (just off white) when chilled.

Incontinentius Buttocks wrote:
Trouble in paradise; apparently the flour tortilla recipe I've been
using(http://www.texascooking.com/features...rtortillas.htm),
which worked great with a rolling pin, is not working so great in my
new $2000 tortilla press.

My usual flour tortilla recipe calls for white flour, water, and lard
in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
water, 1/4 cup lard. Mix it all together thoroughly, let it rest for a
half hour to an hour, either wrapped in plastic wrap or in an airtight
container, then roll or press and cook as usual.

Do these recipes call for lard or shortening because these two
options give texture without turning out oily, i.e. they
harden/congeal after grilling, instead of remaining liquid? Or should
I just strike a better balance between two teaspoons and six
tablespoons of oil?

That's a fine question. It would probably be worthwhile to experiment a
bit with the oil, but even more worthwhile to try to find a vendor who
can provide the lard.

Simply put, heart disease be damned, lard is the best shortening agent
there is, period. If you've not used it much, you might be surprised at
the difference it can make.

If lard/shortening is essential, what can I do to improvise lard?

Is making your own an option? If you've a meat packer nearby who
processes pigs, you might be able to purchase the fat -- since lard's
apparently not heavily used in your locale. I'd guess that rendering
your own lard would become a detested chore, but it might be a good
short-term option. More information on the process:

http://www.easyfunschool.com/article1141.html

It's not at all hard, but carelessness will be punished! If I was to
ask employees to do it, I'd require safety goggles, aprons, and gloves.
No sense setting someone up for a nasty burn in the name of drawing a
paycheck.

I've seen pork lard mentioned...can I use bacon fat, or is that too
salty?

I'd imagine that the salt and the smoke (or smoke flavoring chemical)
would yield a tortilla with a disagreeable flavor. I've known a few
folks who said that bacon grease is preferable to vegetable oil, but
I've always been hesitant to try it. If you do, please let us know how
it turns out.

Heck, I'm half tempted to try it myself, now that it's come up. If I
do, I'll post the results here.

--
Art Sackett,
Patron Saint of Drunken Fornication

Incontinentius Buttocks wrote:
Trouble in paradise; apparently the flour tortilla recipe I've been
using(http://www.texascooking.com/features...rtortillas.htm),
which worked great with a rolling pin, is not working so great in my
new $2000 tortilla press.

My usual flour tortilla recipe calls for white flour, water, and lard
in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
water, 1/4 cup lard. Mix it all together thoroughly, let it rest for a
half hour to an hour, either wrapped in plastic wrap or in an airtight
container, then roll or press and cook as usual.

Do these recipes call for lard or shortening because these two
options give texture without turning out oily, i.e. they
harden/congeal after grilling, instead of remaining liquid? Or should
I just strike a better balance between two teaspoons and six
tablespoons of oil?

That's a fine question. It would probably be worthwhile to experiment a
bit with the oil, but even more worthwhile to try to find a vendor who
can provide the lard.

Simply put, heart disease be damned, lard is the best shortening agent
there is, period. If you've not used it much, you might be surprised at
the difference it can make.

If lard/shortening is essential, what can I do to improvise lard?

Is making your own an option? If you've a meat packer nearby who
processes pigs, you might be able to purchase the fat -- since lard's
apparently not heavily used in your locale. I'd guess that rendering
your own lard would become a detested chore, but it might be a good
short-term option. More information on the process:

http://www.easyfunschool.com/article1141.html

It's not at all hard, but carelessness will be punished! If I was to
ask employees to do it, I'd require safety goggles, aprons, and gloves.
No sense setting someone up for a nasty burn in the name of drawing a
paycheck.

I've seen pork lard mentioned...can I use bacon fat, or is that too
salty?

I'd imagine that the salt and the smoke (or smoke flavoring chemical)
would yield a tortilla with a disagreeable flavor. I've known a few
folks who said that bacon grease is preferable to vegetable oil, but
I've always been hesitant to try it. If you do, please let us know how
it turns out.

Heck, I'm half tempted to try it myself, now that it's come up. If I
do, I'll post the results here.

--
Art Sackett,
Patron Saint of Drunken Fornication

(Art Sackett) wrote in message ...
My usual flour tortilla recipe calls for white flour, water, and lard
in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
water, 1/4 cup lard.

No salt, yeast, baking soda?

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

IB

"There are no stupid questions, only inquisitive idiots."

Incontinentius Buttocks wrote:

No salt, yeast, baking soda?

I learned to make flour tortillas from an older Mexican woman, who
learned from her mother, and I assume she learned from hers, too. I
never even thought to try any of those things, specifically, but I do
sometimes add about a teaspoon of baking powder per cup of water to get
a lighter, fluffier tortilla.

She also tried to teach me to pat out corn tortillas, but I never
mastered it. Her daughters laughed at my feeble attempts. Perhaps the
only way to master it is to start at a very young age, on your mother's
knee.

Anyway, the 16:4:1 proportions I gave work pretty well, but since
moving ten years ago into the mountains (6250' in elevation) I find
that I have to use a bit more water, as things dehydrate quickly here.
I don't even know how much more I'm using -- I just go for the right
feel.

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

I don't have a solid answer for that, but it's a fine question.

I've tried butter, which tasted good, but the feel of the end product
was too oily for my liking. I've never tried margarine, but expect it
would be even oilier. Perhaps using less butter would have solved the
problem? I dunno -- I just went back to my old recipe. Lard's cheaper!

Right now, here in a dinky little town in the mountains of Northwest
Colorado, butter costs just shy of four dollars per pound. I don't
experiment much at that price!

--
Art Sackett,
Patron Saint of Drunken Fornication

Incontinentius Buttocks wrote:

No salt, yeast, baking soda?

I learned to make flour tortillas from an older Mexican woman, who
learned from her mother, and I assume she learned from hers, too. I
never even thought to try any of those things, specifically, but I do
sometimes add about a teaspoon of baking powder per cup of water to get
a lighter, fluffier tortilla.

She also tried to teach me to pat out corn tortillas, but I never
mastered it. Her daughters laughed at my feeble attempts. Perhaps the
only way to master it is to start at a very young age, on your mother's
knee.

Anyway, the 16:4:1 proportions I gave work pretty well, but since
moving ten years ago into the mountains (6250' in elevation) I find
that I have to use a bit more water, as things dehydrate quickly here.
I don't even know how much more I'm using -- I just go for the right
feel.

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

I don't have a solid answer for that, but it's a fine question.

I've tried butter, which tasted good, but the feel of the end product
was too oily for my liking. I've never tried margarine, but expect it
would be even oilier. Perhaps using less butter would have solved the
problem? I dunno -- I just went back to my old recipe. Lard's cheaper!

Right now, here in a dinky little town in the mountains of Northwest
Colorado, butter costs just shy of four dollars per pound. I don't
experiment much at that price!

--
Art Sackett,
Patron Saint of Drunken Fornication

On 27 Aug 2004 10:19:59 -0700, Incontinentius Buttocks wrote:

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

I think it has to do with melting points. On a slightly warm day
when butter and margarine will turn into an oily puddle, shortening
won't. I don't have much experience using lard (last time was
about 30 years ago) but I think shortening would have a higher
melting point than lard, so if lard is best, it's probably due to
its taste. Shortening is intentionally bland.

On Fri, 27 Aug 2004 19:10:43 -0700, Crone wrote:

They burn.

That's true, but isn't it mainly a consideration when deep frying
and not when making tortillas?

Anyway, the 16:4:1 proportions I gave work pretty well, but since
moving ten years ago into the mountains (6250' in elevation) I find
that I have to use a bit more water, as things dehydrate quickly here.
I don't even know how much more I'm using -- I just go for the right
feel.

Right now, here in a dinky little town in the mountains of Northwest
Colorado, butter costs just shy of four dollars per pound. I don't
experiment much at that price!

What dinky little town is that? I'm in Durango and we have the same
deal here. Gotta use more water and lower the temp when cooking.
PITA for frozen pizza and other pre-packaged goods.

Em
who uses lard and loves it.
The first half of our lives is ruined by our parents,
and the second half by our children.
--- Clarence Darrow
(make that YOUR children).

(Art Sackett) wrote in message ...
Simply put, heart disease be damned, lard is the best shortening agent
there is, period. If you've not used it much, you might be surprised at
the difference it can make.

[IB]
If lard/shortening is essential, what can I do to improvise lard?

[AS]
Is making your own an option? If you've a meat packer nearby who
processes pigs, you might be able to purchase the fat -- since lard's
apparently not heavily used in your locale. I'd guess that rendering
your own lard would become a detested chore, but it might be a good
short-term option. More information on the process:

http://www.easyfunschool.com/article1141.html

It's not at all hard, but carelessness will be punished! If I was to
ask employees to do it, I'd require safety goggles, aprons, and gloves.
No sense setting someone up for a nasty burn in the name of drawing a
paycheck.

Fortunately, it turns out none of the above is necessary. It is
readily available in any grocery store here-- silly me, I'd just never
looked for it before. Lard is called banha (BAN-ya) in Portuguese, and
shortening is called gordura vegetal (lit. vegetable fat). I tried
lard last night, about four tablespoons for two cups of flour, which
seems like a little too much lard. The dough isn't sticking to the
press as badly though, so things are looking better. The taste of the
tortillas with lard is pretty good, as confirmed by my dog-- she went
after tortilla pieces like they were meat scraps.

IB

Traditional tortilla recipe calls for water, flour, lard or Crisco, a little
salt and baking powder. I use the recipe that my mother, tias and abuelitas
have used for the last 3 generations. Y son sabrosas cada vez.

Veronica Salinas Guajardo
Texas

"Incontinentius Buttocks" wrote in
message m...
(Art Sackett) wrote in message
...
My usual flour tortilla recipe calls for white flour, water, and lard
in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
water, 1/4 cup lard.

No salt, yeast, baking soda?

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

IB

"There are no stupid questions, only inquisitive idiots."

Traditional tortilla recipe calls for water, flour, lard or Crisco, a little
salt and baking powder. I use the recipe that my mother, tias and abuelitas
have used for the last 3 generations. Y son sabrosas cada vez.

Veronica Salinas Guajardo
Texas

"Incontinentius Buttocks" wrote in
message m...
(Art Sackett) wrote in message
...
My usual flour tortilla recipe calls for white flour, water, and lard
in the proportions, respectively, 16:4:1, e.g. four cups flour, one cup
water, 1/4 cup lard.

No salt, yeast, baking soda?

If lard is best and shortening is almost as good, why are butter and
margarine not acceptable substitutes?

IB

"There are no stupid questions, only inquisitive idiots."

Auntie Em wrote:

What dinky little town is that?

Meeker. Where all the elk hunters are today. :-)

I'm in Durango and we have the same deal here.

:-) Durango sure is growing lately, eh? I hadn't been there in ages
when I visited about five years ago. Wow, what a surprise!

Gotta use more water and lower the temp when cooking.

We're planning to move to New Mexico in the Spring, where we can enjoy
the benefits of a longer growing season -- my cooking will probably
suffer dramatically until I figure out how to work the lower elevation,
but it'll be nice to not have the fall rush when we have to bring in
and can/dry/freeze everything on the night of the first frost.

PITA for frozen pizza and other pre-packaged goods.

I wasn't aware of that -- I've got the luxury of being self-employed
and working at home, so I can take the time to make everything from
scratch.

--
Art Sackett,
Patron Saint of Drunken Fornication