Eric Jorgensen > wrote in
:

> 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.
>

As if by magic, I happened onto some at Walmart tonight. I didn't buy it
so I don't know the consistency. However, the hydrogenation process may
very well make it firm enough to use without freezing.