On Thu, 16 Oct 2003 05:26:25 GMT
Wayne Boatwright > wrote:

> Eric Jorgensen > wrote in
> :
>
> > On Wed, 15 Oct 2003 05:43:24 GMT
> > Wayne Boatwright > wrote:
> >
> >> Eric Jorgensen > wrote in
> >> :
> >>
> >> > On Wed, 15 Oct 2003 05:04:32 GMT
> >> > Wayne Boatwright > wrote:
> >> >
> >> >> "Vox Humana" > wrote in
> >> >> :
> >> >>
> >> >> >
> >> >> > > wrote in message
> >> >> >
> ...> >>
> >>> My family has loved my pie crust for years. I use a 50/50 mix>
> >>of> >> cake and AP flour.....and I use only LARD. I just don't
> >tell> >> >them! > The secret is Frozen cut lard pieces going into
> >the food> >> >processor,> and Ice Water. I divide into 2, wrap in
> >plastic wrap> >> >and> refrigerate for at least a full hour before
> >working.> >> >> If making a fruit pie, like apple, cherry, etc;
> >before> >putting> >> the
> >> >> >> fruit into the crust, lay down a thin layer or peach or
> >apricot> >> >> preserves. This will keep the fruit juice from going
> >down into> >> >your> crust, making it soggy, before it bakes.
> >> >> >>
> >> >> >
> >> >> > I tired lard and it did go well. The only lard I could find
> >was> >> > some in a box like butter comes in. Maybe if the lard was
> >frozen> >it> > would have worked better, but the stuff was at room
> >temperature> >and> > melted virtually upon touching it. I know that
> >I had elderly> >family> > members who make lard crusts and I doubt
> >that they froze> >the lard> > first. Did I buy the wrong type of
> >lard or were the> >problems due to> > my technique?
> >> >> > I make a pretty good crust with butter.
> >> >>
> >> >> You're correct that our elders would not have frozen the lard.
> >> >> However, they were probably using a somewhat different type of
> >lard> >> called "leaf lard". It has a much firmer texture and, aside
> >from> >> that, simply make a better crust. Unfortunately, leaf lard
> >is> >rather> difficult to find. You might check with you butcher and
> >ask> >if they> can get it for you.
> >> >
> >> >
> >> > What about Manteca?
> >> >
> >> >
> >>
> >> I'm unfamiliar with Manteca. What is it?
> >
> > Manteca is 'stabalized' lard. In summary, it's hydrogenated so
> it's
> > more solid at room temperature, and somehow treated so that it
> > doesn't require refrigeration either. It's common in mexican food.
> > Or at least it used to be. I know a lot of people who argue that
> > flour tortillas just aren't the same without it.
> >
> > - Eric
> >
>
> Is it truly "lard", as in animal fat, or is it a vegetable product?


Yep. Hydrogenated rendered animal fat.