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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Pie Crust
I would like to know if anyone has any advice on how to make a pie
crust that is flaky and easy to prepare. I've just starting to do more baking and I am not familiar with many tips on pie crust recipes. Thanks |
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Pie Crust
"michele" > wrote in message om... > I would like to know if anyone has any advice on how to make a pie > crust that is flaky and easy to prepare. I've just starting to do > more baking and I am not familiar with many tips on pie crust recipes. > Thanks There are two qualities that people look for in pie pastry. It should be flaky and tender. Flakiness comes from bits of fat in the dough. Tenderness comes from low gluten development. Both of these qualities are enhanced from keeping mixing to a minimum. I prefer to make pie pastry in the food processor, although you can make it in a bowl using a pastry cutter or two knives to cut the fat into the flour. I like to use 6 oz ( 14 tablespoons) of butter and 4 tablespoons of shortening for the fat. It is important to keep the fat (especially the butter) very cold. I use 1 1/2 cups of all purpose flour and 1/2 cup cake flour. The cake flour is low in proteins that produce gluten. For the food processor method: 1 1/2 cups all-purpose flour 1/2 cup cake flour 12 tablespoons (1 1/2 sticks butter) very cold (preferably frozen) cut into small pieces 4 tablespoons shortening, very cold 1/2 teaspoon salt 1 egg yolk - optional 2 tablespoons of sugar if making a sweet pastry 1/4 cup water, and more if need Put the flour, salt, and sugar if using, into the FP bowl and pulse a few times. Add the cold butter and pulse about 6 times. Add the shortening and egg yolk. With the FP running, slowly add the water until the dough forms lumps about the size of walnuts. Stop the FP and dump the mixture onto the counter. Bring the dough together. Divide into two pieces and flatten each into a disk. Wrap with plastic film and refrigerate for 30 minutes or up to 2 days. May be frozen at this point. If making by hand, mix the flour and salt. Using a pasty blender (pasty cutter) or two knives, cut the butter and shortening into the flour. It should resemble coarse meal. Slowly add the water while mixing with a fork. When it is uniformly moist, bring it together and proceed as above. Making pie pastry takes some practice so don't be discouraged if it isn't perfect at first. |
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Pie Crust
michele wrote:
> I would like to know if anyone has any advice on how to make a pie > crust that is flaky and easy to prepare. I've just starting to do > more baking and I am not familiar with many tips on pie crust recipes. > Thanks http://www.cmcchef.com/piedough.html Disregard the recipes, Michele. It will explain why a piecrust becomes mealy and why flaky. --=20 Sincerly, C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) http://www.cmcchef.com , "Don't cry because it's over, Smile because it Happened" _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ |
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Pie Crust
-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------
Title: My Never Fail Pastry Recipe By: Category: Pastry; Peagram; Family Main Ingredient: Cuisine Style: Yield: 4 Servings Preparation Time: 0:00 Cooking Time: 0:00 [Amount] [Measure] [Ingredient (or Header)] -- [Preparation] ---------- ------------ ---------------------------------------------- *********************** MMMMMMM BY H. PEAGRAM *********************** 1 lb Shortening 5 cup Flour 2 tsp Salt 1 medium Egg 1 tbsp Vinegar ;Cold water [Preparation] Beat egg in measuring cup. Add cold water to measure 1 cup. Add 1 tbsp vinegar. Put 1/2 dry ingredients in processor. Add liquid, about 1/2 cup while processing til mixture forms a lump. Repeat. Combine 2 lots and let rest for 30 minutes or more. Make pie crusts as usual. I prefer using a heavy pastry cloth. - - - - - - - - - - - http://www.wensoftware.com - - - - - - - - - - - -- Helen Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object of our faith; the only faith that saves is faith in Him www.peagramfamily.com http://www.mompeagram.homestead.com/ 225/207/145 "michele" < > wrote in message om... > I would like to know if anyone has any advice on how to make a pie > crust that is flaky and easy to prepare. I've just starting to do > more baking and I am not familiar with many tips on pie crust recipes. > Thanks |
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Pie Crust
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. |
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Pie Crust
> 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. |
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Pie Crust
"Vox Humana" > wrote in
: > > "michele" > wrote in message > om... >> I would like to know if anyone has any advice on how to make a pie >> crust that is flaky and easy to prepare. I've just starting to do >> more baking and I am not familiar with many tips on pie crust >> recipes. >> Thanks > > There are two qualities that people look for in pie pastry. It should > be flaky and tender. Flakiness comes from bits of fat in the dough. > Tenderness comes from low gluten development. Both of these qualities > are enhanced from keeping mixing to a minimum. I prefer to make pie > pastry in the food processor, although you can make it in a bowl using > a pastry cutter or two knives to cut the fat into the flour. I like > to use 6 oz ( 14 tablespoons) of butter and 4 tablespoons of > shortening for the fat. It is important to keep the fat (especially > the butter) very cold. I use 1 1/2 cups of all purpose flour and 1/2 > cup cake flour. The cake flour is low in proteins that produce > gluten. > > For the food processor method: > 1 1/2 cups all-purpose flour > 1/2 cup cake flour > 12 tablespoons (1 1/2 sticks butter) very cold (preferably frozen) cut > into small pieces > 4 tablespoons shortening, very cold > 1/2 teaspoon salt > 1 egg yolk - optional > 2 tablespoons of sugar if making a sweet pastry > 1/4 cup water, and more if need > > Put the flour, salt, and sugar if using, into the FP bowl and pulse a > few times. Add the cold butter and pulse about 6 times. Add the > shortening and egg yolk. With the FP running, slowly add the water > until the dough forms lumps about the size of walnuts. Stop the FP > and dump the mixture onto the counter. Bring the dough together. > Divide into two pieces and flatten each into a disk. Wrap with > plastic film and refrigerate for 30 minutes or up to 2 days. May be > frozen at this point. > > If making by hand, mix the flour and salt. Using a pasty blender > (pasty cutter) or two knives, cut the butter and shortening into the > flour. It should resemble coarse meal. Slowly add the water while > mixing with a fork. When it is uniformly moist, bring it together and > proceed as above. > > Making pie pastry takes some practice so don't be discouraged if it > isn't perfect at first. > > Vox, you always offer such wonderful and detailed advice. I recall you having posting this before and, although I've always made great pie crust, began following your method. Now my crusts are even better! Wayne |
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Pie Crust
"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. Wayne |
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Pie Crust
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? |
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Pie Crust
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? |
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Pie Crust
"michele" > wrote in message om... > I would like to know if anyone has any advice on how to make a pie > crust that is flaky and easy to prepare. My grandmother taught me to cut your fat in twice: first time like cornmeal (for tenderness) and the second time to pea-size (for flakiness). Everything (even flour if possible) should be cold, cold, cold. I like to use 1/3 butter, 1/3 shortening and 1/3 lard. Lard makes the flakiest crust, so I add it in for the second cut. BTW, remember if using margarine to use the stick kind, not the whipped. |
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Pie Crust
"Wayne Boatwright" > wrote in message . .. > "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. > > Wayne You are probably right about the lard. The relatives I am thinking of lived on farms and butchered their own pigs. > |
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Pie Crust
"Wayne Boatwright" > wrote in message . .. > "Vox Humana" > wrote in > : > > > > > "michele" > wrote in message > > om... > >> I would like to know if anyone has any advice on how to make a pie > >> crust that is flaky and easy to prepare. I've just starting to do > >> more baking and I am not familiar with many tips on pie crust > >> recipes. > >> Thanks > > > > There are two qualities that people look for in pie pastry. It should > > be flaky and tender. Flakiness comes from bits of fat in the dough. > > Tenderness comes from low gluten development. Both of these qualities > > are enhanced from keeping mixing to a minimum. I prefer to make pie > > pastry in the food processor, although you can make it in a bowl using > > a pastry cutter or two knives to cut the fat into the flour. I like > > to use 6 oz ( 14 tablespoons) of butter and 4 tablespoons of > > shortening for the fat. It is important to keep the fat (especially > > the butter) very cold. I use 1 1/2 cups of all purpose flour and 1/2 > > cup cake flour. The cake flour is low in proteins that produce > > gluten. > > > > For the food processor method: > > 1 1/2 cups all-purpose flour > > 1/2 cup cake flour > > 12 tablespoons (1 1/2 sticks butter) very cold (preferably frozen) cut > > into small pieces > > 4 tablespoons shortening, very cold > > 1/2 teaspoon salt > > 1 egg yolk - optional > > 2 tablespoons of sugar if making a sweet pastry > > 1/4 cup water, and more if need > > > > Put the flour, salt, and sugar if using, into the FP bowl and pulse a > > few times. Add the cold butter and pulse about 6 times. Add the > > shortening and egg yolk. With the FP running, slowly add the water > > until the dough forms lumps about the size of walnuts. Stop the FP > > and dump the mixture onto the counter. Bring the dough together. > > Divide into two pieces and flatten each into a disk. Wrap with > > plastic film and refrigerate for 30 minutes or up to 2 days. May be > > frozen at this point. > > > > If making by hand, mix the flour and salt. Using a pasty blender > > (pasty cutter) or two knives, cut the butter and shortening into the > > flour. It should resemble coarse meal. Slowly add the water while > > mixing with a fork. When it is uniformly moist, bring it together and > > proceed as above. > > > > Making pie pastry takes some practice so don't be discouraged if it > > isn't perfect at first. > > > > > > Vox, you always offer such wonderful and detailed advice. I recall you > having posting this before and, although I've always made great pie > crust, began following your method. Now my crusts are even better! > > Wayne Thanks. I can't take much credit for this as it is basically Julia Child's recipe from "The Way to Cook." I have tried a lot of different recipes and techniques and this one seems to have the best combination of flavor, flakiness, tenderness, and ease of handling. |
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Pie Crust
"CG" > wrote in message ... > > "michele" > wrote in message > om... > > I would like to know if anyone has any advice on how to make a pie > > crust that is flaky and easy to prepare. > > My grandmother taught me to cut your fat in twice: first time like cornmeal > (for tenderness) and the second time to pea-size (for flakiness). > Everything (even flour if possible) should be cold, cold, cold. > > I like to use 1/3 butter, 1/3 shortening and 1/3 lard. Lard makes the > flakiest crust, so I add it in for the second cut. > > BTW, remember if using margarine to use the stick kind, not the whipped. I would add that not all stick margarine is equal. Some is only 65% fat while butter is about 80% fat. That said, I can't see any reason to use margarine. I would just use shortening (regular or butter flavored) since margarine is basically shortening with water, color, flavoring, and other assorted things added depending on the brand. |
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Pie Crust
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 |
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Pie Crust
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? Wayne |
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Pie Crust
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. |
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Pie Crust
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. |
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