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Hunting for Lard
Can anybody tell me where I can buy leaf lard in Atlanta? The lard available in grocery stores is partially hydrogenated, and not really suited for puff pastries.
Thanks, Lenny |
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Hunting for Lard
On Sun 20 Jul 2008 07:18:39a, Lenny told us...
> Can anybody tell me where I can buy leaf lard in Atlanta? The lard > available in grocery stores is partially hydrogenated, and not really > suited for puff pastries. > > Thanks, > > Lenny Check with a butcher shop. And... Please refrain from posting HTML in Usenet newgroups. It doesn't work. -- Wayne Boatwright ------------------------------------------- Sunday, 07(VII)/20(XX)/08(MMVIII) ------------------------------------------- ------------------------------------------- 'The cat has too much spirit to have no heart.' Ernest Menaul ------------------------------------------- |
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Hunting for Lard
On Sun, 20 Jul 2008 16:41:04 GMT, Wayne Boatwright
> wrote: >On Sun 20 Jul 2008 07:18:39a, Lenny told us... > >> Can anybody tell me where I can buy leaf lard in Atlanta? The lard >> available in grocery stores is partially hydrogenated, and not really >> suited for puff pastries. >Check with a butcher shop. I would also check in any Mexican markets that may be in the area. Christine |
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Posted to rec.food.cooking
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Hunting for Lard
On Sun, 20 Jul 2008 16:41:04 GMT, Wayne Boatwright
> wrote: >On Sun 20 Jul 2008 07:18:39a, Lenny told us... > >> Can anybody tell me where I can buy leaf lard in Atlanta? The lard >> available in grocery stores is partially hydrogenated, and not really >> suited for puff pastries. >> >> Thanks, >> >> Lenny Tagging onto this again: If it were me, I would use butter for puff pastry. Christine |
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Hunting for Lard
"Christine Dabney" > wrote in message news  > On Sun, 20 Jul 2008 16:41:04 GMT, Wayne Boatwright > > wrote: > >>On Sun 20 Jul 2008 07:18:39a, Lenny told us... >> >>> Can anybody tell me where I can buy leaf lard in Atlanta? The lard >>> available in grocery stores is partially hydrogenated, and not really >>> suited for puff pastries. > >>Check with a butcher shop. > > I would also check in any Mexican markets that may be in the area. > > Christine Mexican markets is where I've had the most luck. They make it onsite, as you might guess. Hugh |
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Hunting for Lard
"Christine Dabney" > wrote in message news  > On Sun, 20 Jul 2008 16:41:04 GMT, Wayne Boatwright > > wrote: > >>On Sun 20 Jul 2008 07:18:39a, Lenny told us... >> >>> Can anybody tell me where I can buy leaf lard in Atlanta? The lard >>> available in grocery stores is partially hydrogenated, and not really >>> suited for puff pastries. >>> >>> Thanks, >>> >>> Lenny > > Tagging onto this again: If it were me, I would use butter for puff > pastry. > > Christine Butter for puff pastry is certainly the classic ingredient. Have any of you tried butter substitutes, like the produce we use named "I can't believe it's not butter"? Hugh |
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Hunting for Lard
In article >,
"Lenny" <labbeyATmindspring.com> wrote: > Can anybody tell me where I can buy leaf lard in Atlanta? The lard available > in grocery stores is partially hydrogenated, and not really suited for puff > pastries. Try your local butcher. Miche -- Electricians do it in three phases |
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Hunting for Lard
Lenny wrote:
> Lenny <!DOCTYPE HTML PUBLIC "-//W3C//DTD HTML 4.0 Transitional//EN"> > <HTML><HEAD> > <META http-equiv=Content-Type content="text/html; charset=iso-8859-1"> > <META content="MSHTML 6.00.2800.1611" name=GENERATOR> > <STYLE></STYLE> > </HEAD> Kill the HTML crap. -- Blinky Killing all posts from Google Groups The Usenet Improvement Project: http://improve-usenet.org Need a new news feed? http://blinkynet.net/comp/newfeed.html |
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Hunting for Lard
Hugh wrote:
> Butter for puff pastry is certainly the classic ingredient. Have any of you > tried butter substitutes, like the produce we use named "I can't believe > it's not butter"? > > Hugh I didn't think one was supposed to bake with those fake spreads? I doubt you'd have much success, y'know? |
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Hunting for Lard
Goomba wrote:
> Hugh wrote: > >> Butter for puff pastry is certainly the classic ingredient. Have any >> of you tried butter substitutes, like the produce we use named "I >> can't believe it's not butter"? >> >> Hugh > > I didn't think one was supposed to bake with those fake spreads? I doubt > you'd have much success, y'know? Once you try to bake with it, you'll believe it's not butter. It is a perpetually soft oil and water emulsion that has too low a melting point to survive the working and baking process. |
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Hunting for Lard
Goomba > wrote:
> Hugh wrote: > >> Butter for puff pastry is certainly the classic ingredient. Have any of you >> tried butter substitutes, like the produce we use named "I can't believe >> it's not butter"? > > I didn't think one was supposed to bake with those fake spreads? I doubt > you'd have much success, y'know? Look at the oil content. Some of those spreads have more water than they do oil. They aren't even good for sautéing or making grilled cheese sandwiches. "Margarine", OTOH, is always guaranteed to have 80% vegetable oil, at least. And it doesn't cost much more than those "spreads". -sw |
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Hunting for Lard
Lenny <labbeyATmindspring.com> wrote:
> Can anybody tell me where I can buy leaf lard in Atlanta? The lard > available in grocery stores is partially hydrogenated, and not > really suited for puff pastries. Of the 470,000 recipes for "puff pastry" on Google, 454,000 of them don't contain the word "lard". -sw |
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Posted to rec.food.cooking
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Hunting for Lard
Sqwertz wrote:
> Lenny <labbeyATmindspring.com> wrote: > >> Can anybody tell me where I can buy leaf lard in Atlanta? The lard >> available in grocery stores is partially hydrogenated, and not >> really suited for puff pastries. > > Of the 470,000 recipes for "puff pastry" on Google, 454,000 of them > don't contain the word "lard". > > -sw With some stretch of my imagination, I can see lard in puff pastry meant for some savory dishes.... Sometime, maybe today if I remember, I should look at old puff pastry recipes. Now my alleged mind switches to egg tarts.... The good ones seem to use lard in the crust. And lard-based pie crusts. And cookies. Still, unless I was trying to replicate some old (or obscure?) recipe, I'd go with butter. -- Jean B. |
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Hunting for Lard
On Sun, 20 Jul 2008 19:11:26 -0600, Pennyaline
> wrote: >Goomba wrote: >> Hugh wrote: >> >>> Butter for puff pastry is certainly the classic ingredient. Have any >>> of you tried butter substitutes, like the produce we use named "I >>> can't believe it's not butter"? >>> >>> Hugh >> >> I didn't think one was supposed to bake with those fake spreads? I doubt >> you'd have much success, y'know? > >Once you try to bake with it, you'll believe it's not butter. <snort> your pal, blake ** Posted from http://www.teranews.com ** |
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Hunting for Lard
On Jul 20, 9:18*am, "Lenny" <labbeyATmindspring.com> wrote:
> Can anybody tell me where I can buy leaf lard in Atlanta? The lard available in grocery stores is partially hydrogenated, and not really suited for puff pastries. > > Thanks, > > Lenny Find a meat locker where the farmers or hunters have their livestock or game butchered. N. |
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Posted to rec.food.cooking
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Hunting for Lard
"Sqwertz" > wrote in message ... > Lenny <labbeyATmindspring.com> wrote: > > > Can anybody tell me where I can buy leaf lard in Atlanta? The lard > > available in grocery stores is partially hydrogenated, and not > > really suited for puff pastries. > > Of the 470,000 recipes for "puff pastry" on Google, 454,000 of them > don't contain the word "lard". > > -sw How's this for plain text? I'm "into" the cooking of central Europe..Austria, Hungary, Germany. They are heavy on lard. And lard makes the most wonderful biscuits. Really flaky. Lenny |
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Hunting for Lard
On Jul 20, 10:13�pm, Sqwertz > wrote:
> Goomba > wrote: > > Hugh wrote: > > >> Butter for puff pastry is certainly the classic ingredient. Have any of you > >> tried butter substitutes, like the produce we use named "I can't believe > >> it's not butter"? > > > I didn't think one was supposed to bake with those fake spreads? I doubt > > you'd have much success, y'know? > > Look at the oil content. �Some of those spreads have more water than > they do oil. �They aren't even good for saut�ing or making grilled > cheese sandwiches. �"Margarine", OTOH, is always guaranteed to have > 80% vegetable oil, at least. �And it doesn't cost much more than > those "spreads". > > -sw Even margarine won't work in puff pastry, or any laminated dough for that matter, unless it's baker's margarine. Regular margarine melts at too low a temperature and when it does melt it's thinner than melted butter. Butter has more saturated fat and is more solid at room temperature compared to margarine. Therefore it melts at a higher temperature. It's also thicker when it's melted because it contains milk solids. I was in high school the first time I tried making croissants. I used margarine instead of butter. Within minutes of placing them in the oven the margarine in them had all melted and oozed out of the croissants on to the baking sheet. The baking sheet overflowed and the margarine ran out and dripped all over the bottom of the oven. It was quite a mess. My croissants ended up be more like dinner rolls instead of croissants. The next time I made them I used butter and it made all the difference in the world. Despite the fact that I had used two and a half sticks of butter to make 16 croissants, not a single drop of butter leaked out of the croissants when they were baked. |
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Hunting for Lard
On Mon, 21 Jul 2008 11:57:44 -0700 (PDT), "
> wrote: > >I was in high school the first time I tried making croissants. I used >margarine instead of butter. Within minutes of placing them in the >oven the margarine in them had all melted and oozed out of the >croissants on to the baking sheet. The baking sheet overflowed and >the margarine ran out and dripped all over the bottom of the oven. It >was quite a mess. My croissants ended up be more like dinner rolls >instead of croissants. The next time I made them I used butter and it >made all the difference in the world. Despite the fact that I had >used two and a half sticks of butter to make 16 croissants, not a >single drop of butter leaked out of the croissants when they were >baked. bet they were good, too. your pal, blake ** Posted from http://www.teranews.com ** |
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Hunting for Lard
On Jul 22, 12:39�pm, blake murphy > wrote:
> On Mon, 21 Jul 2008 11:57:44 -0700 (PDT), " > > > wrote: > > >I was in high school the first time I tried making croissants. �I used > >margarine instead of butter. �Within minutes of placing them in the > >oven the margarine in them had all melted and oozed out of the > >croissants on to the baking sheet. �The baking sheet overflowed and > >the margarine ran out and dripped all over the bottom of the oven. �It > >was quite a mess. �My croissants ended up be more like dinner rolls > >instead of croissants. �The next time I made them I used butter and it > >made all the difference in the world. �Despite the fact that I had > >used two and a half sticks of butter to make 16 croissants, not a > >single drop of butter leaked out of the croissants when they were > >baked. > > bet they were good, too. > > your pal, > blake > > ** Posted fromhttp://www.teranews.com** Oh they were wonderful. I still like to make them a couple times a year. I'd make them more often if they weren't so time consuming. |
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