In article >,
Ranee Mueller > wrote:

> In article
> >,
> Cindy Fuller > wrote:
>
> > There's an op-ed piece in today's NY Times by Corby Kummer. Since the
> > NYC Health Commissioner has sent letters to restaurants recommending
> > eliminating shortening as a cooking/baking fat, Kummer's recommending
> > lard as a substitute. This is not without scientific merit. Lard has a
> > relatively low percentage of saturated fat and high percentage of
> > monounsaturated fat for an animal product. The problem comes in finding
> > unprocessed lard. The shelf-stable stuff sold in grocery stores is
> > usually hydrogenated, defeating the purpose.
> >
> > As Ranee says, nothing says loving like pork products.
>
> *grin* I love lard. I just don't tell the fat phobic people that
> I've used it. It has lower cholesterol than butter and people don't
> mind butter.
>
The best flour tortillas are made with lard. There used to be a Tex-Mex
joint near the medical school where I worked in Dallas that had
wonderful flour tortillas.

I was teaching assistant for a food science lab in grad school. I
titled the pie crust lab "salute to Crisco" because it was rigged to
show that hydrogenated shortening was best. The first semester I taught
the class one group used lard. The second semester lard was gone. (The
prof decided to eliminate it.)

Cindy

--
C.J. Fuller

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