I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.

Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

On Wed, 15 Jul 2015 07:32:20 -0700 (PDT), Kalmia
> wrote:

>I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
>Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

My pie crust uses only butter. It's not as flaky as using a vegetable
fat/oil but tastes light years better IMHO. Temps of everything makes
a huge difference too! That's just a fact about baked goods.

John Kuthe...

On Wed, 15 Jul 2015 07:32:20 -0700 (PDT), Kalmia
> wrote:

> I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

I've never tried it, but I've read that it works. I've also read that
flour needs to be coated with fat (not the other way around) to
achieve flakiness and it seems to me that oil would certainly do that.

--

sf

I hink lard makes the best piecrust and I think canola oil stinks when heated.

You usually can get lard by asking your meat counter guy. They usually don't put it out on a shelf.
Sometimes, around the holidays, you can find it in the packaged raw meat environs. Just ask.

N.

On Wednesday, July 15, 2015 at 10:32:24 AM UTC-4, Kalmia wrote:
> I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

Various cookbooks--BH&G, JOC (I think) have oil pie crust recipes. I
can't imagine how an oil crust could turn out flaky. Still, it's about
technique, I suppose. If you want to use oil (to experiment with the
youtube advice), you could use any neutral vegetable oil, such as
refined peanut oil.

I'm surprised you can't get lard. Every ordinary grocery store here
in and around Ann Arbor has it, either in the cured-meat department
or next to the vegetable shortening. I can even get unhydrogenated
lard at a local bakeshop that encourages people to learn to bake
for themselves.

I use butter on those rare occasions when I make pie crust.

Cindy Hamilton

On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:

> I hink lard makes the best piecrust and I think canola oil stinks when heated.

Are you sure you're not talking about rapeseed oil? They bred the
rapeseed stink out of Canola. Vegetable oil used to stink when heated
and that's why I switched to Canola. I use EVOO and organic sunflower
oil now.

--
A kitchen without a cook is just a room.

On 7/15/2015 8:32 AM, Kalmia wrote:
> What's a pie-maker to do?


Beat on Julie, like you always do.

On Wednesday, July 15, 2015 at 1:07:54 PM UTC-4, sf wrote:
> On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
>
> > I hink lard makes the best piecrust and I think canola oil stinks when heated.
>
> Are you sure you're not talking about rapeseed oil? They bred the
> rapeseed stink out of Canola. Vegetable oil used to stink when heated
> and that's why I switched to Canola. I use EVOO and organic sunflower
> oil now.

To me, canola smells fishy when heated. I use it only for cold
applications.

Cindy Hamilton

On 2015-07-15 10:32 AM, Kalmia wrote:
> I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?
>

I have tried to make pie dough with canola oil. It was not great. It
also had some whole wheat flour.

On 7/15/2015 1:00 PM, Dave Smith wrote:
> I have tried to make pie dough with canola oil.

You have the brains of a common smelt.

On 2015-07-15 10:32 AM, Kalmia wrote:
> I watched a woman on youtube and her pie crust handling techniques,
> which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I
> haven't seen lard in my markets in ages. My mother used Crisco,
> which I haven't owned in decades, but she DID turn out a light, flaky
> crust. What's a pie-maker to do?
>


I forgot to tell you my choice. For sweet pies I use Crisco. For savory
pies I use lard. I don't know why you are not seeing it in stores.
Around here it is right next to the Crisco.

On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:

> I hink lard makes the best piecrust and I think canola oil stinks when heated.

Are you sure you're not talking about rapeseed oil? They bred the
rapeseed stink out of Canola. Vegetable oil used to stink when heated
and that's why I switched to Canola. I use EVOO and organic sunflower
oil now.

--
A kitchen without a cook is just a room.

On 2015-07-15 12:32 PM, Nancy2 wrote:
> You usually can get lard by asking your meat counter guy. They usually don't put it out on a shelf.
> Sometimes, around the holidays, you can find it in the packaged raw meat environs. Just ask.
>
> N.


???? Lard??? They do that with suet here. Boxes of lard are sold
right next to the boxes of Crisco.

On Wed, 15 Jul 2015 07:32:20 -0700 (PDT), Kalmia
> wrote:

>I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
>Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?


I remember my mom made an oil crust at times - likely corn oil, but
canola is not unheard of. I have seen recpies for using FROZEN canola
oil, but here is a recipe from the CIA.

http://www.ciaprochef.com/canola/recipe16.html

TRANS FAT-FREE CANOLA PIE DOUGH

Slivered almonds, skin on ½ cup
All-purpose flour 2¼-2½ cups
Salt ½ tsp.
Baking powder ½ tsp.
Canola oil, chilled in freezer for 2 hrs. 2/3 cup
Egg, beaten slightly 1
Milk, 1 percent ¼ cup
Vinegar 1 Tbsp.

Method

1. In a food processor, add the almond and pulse once or twice for a
coarsely ground consistency. Add the flour, salt, and baking powder.
Pulse once or twice to combine the ingredients. Add the cold/frozen
canola oil. Pulse again once or twice.

2. In a small bowl, combine egg, water, milk, and vinegar. With food
processor running, pour liquid ingredients through the feed tube. Turn
off machine as soon as ingredients are mixed, about 10 seconds.

3. Remove dough and place on a lightly floured surface. Knead
ingredients 4 or 5 times to finish mixing. Divide dough in half. Roll
out each half to fit pie plate. Trim and flute edges. Prick all over
with a fork. Bake at 400ºF (200ºC) for about 10 minutes or until
golden brown.

On Wednesday, July 15, 2015 at 7:32:24 AM UTC-7, Kalmia wrote:
> I watched a woman on youtube and her pie crust handling techniques, which were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't seen lard in my markets in ages. My mother used Crisco, which I haven't owned in decades, but she DID turn out a light, flaky crust. What's a pie-maker to do?

ew. never use Canola oil. Bad stuff. Lard and butter makes a flaky pie crust. Have tried coconut oil for a sweet pie recipe and it was pretty dang good.

On 2015-07-15, Dave Smith > wrote:

> ???? Lard??? They do that with suet here. Boxes of lard are sold
> right next to the boxes of Crisco.

A shortcrust pie dough requires fats that can be cut into the flour
while remaining solid. Crisco and Manteca (commercial lard) is
hydrogenated to provide this solid state. Hydrogenation is not a good
thing.

I use butter and Spectrum organic vegetable shortening
(non-hydrogenated):

http://www.spectrumorganics.com/spec...ic-shortening/

I finally began making good pie crusts when I found the above shortening and
used Alton Brown's crust recipe:

http://www.foodnetwork.com/recipes/a...st-recipe.html

nb

On 2015-07-15, ImStillMags > wrote:

> ew. never use Canola oil. Bad stuff. Lard and butter makes a
> flaky pie crust. Have tried coconut oil for a sweet pie recipe
> and it was pretty dang good.

The Spectrum organic shortening I mentioned is 100% pressed palm oil
(non-hydrogenated).

Is there a a difference between palm and coconut?

nb

On 15/07/2015 3:25 PM, notbob wrote:
> On 2015-07-15, Dave Smith > wrote:
>
>> ???? Lard??? They do that with suet here. Boxes of lard are sold
>> right next to the boxes of Crisco.
>
> A shortcrust pie dough requires fats that can be cut into the flour
> while remaining solid. Crisco and Manteca (commercial lard) is
> hydrogenated to provide this solid state. Hydrogenation is not a good
> thing.
>
> I use butter and Spectrum organic vegetable shortening
> (non-hydrogenated):
>
> http://www.spectrumorganics.com/spec...ic-shortening/
>
> I finally began making good pie crusts when I found the above shortening and
> used Alton Brown's crust recipe:
>
> http://www.foodnetwork.com/recipes/a...st-recipe.html
>
> nb
>
Have you tried using vodka instead of water? Cooks Illustrated came up
with that idea, or at least published it.
Graham

--

Both lard and suet, in the fresh meat case.

N.

In article >,
says...
>
> On 2015-07-15, ImStillMags > wrote:
>
> > ew. never use Canola oil. Bad stuff. Lard and butter makes a
> > flaky pie crust. Have tried coconut oil for a sweet pie recipe
> > and it was pretty dang good.
>
> The Spectrum organic shortening I mentioned is 100% pressed palm oil
> (non-hydrogenated).
>
> Is there a a difference between palm and coconut?

Different species of tree, and the oils have very different
properties.

Janet UK

In article >,
says...
>
> On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
>
> > I hink lard makes the best piecrust and I think canola oil stinks when heated.
>
> Are you sure you're not talking about rapeseed oil? They bred the
> rapeseed stink out of Canola.

Surely canola is rapeseed oil?

Janet UK

On Wed, 15 Jul 2015 23:56:04 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
>>
>> > I hink lard makes the best piecrust and I think canola oil stinks when heated.
>>
>> Are you sure you're not talking about rapeseed oil? They bred the
>> rapeseed stink out of Canola.
>
> Surely canola is rapeseed oil?

Basically, yes. There are some differences achieved through breeding.
They also changed the name for marketing reasons.

On Wednesday, July 15, 2015 at 4:32:31 PM UTC-5, notbob wrote:
> On 2015-07-15, ImStillMags > wrote:
>
> > ew. never use Canola oil. Bad stuff. Lard and butter makes a
> > flaky pie crust. Have tried coconut oil for a sweet pie recipe
> > and it was pretty dang good.
>
> The Spectrum organic shortening I mentioned is 100% pressed palm oil
> (non-hydrogenated).
>
> Is there a a difference between palm and coconut?
>
Yes. Palm oil is another name for palm *fruit* oil. Palm *kernel* oil is
very similar to coconut oil in healthfulness and cost--far more expensive
than palm fruit oil.
>
> nb

--Bryan

On Wed, 15 Jul 2015 23:56:04 +0100, Janet > wrote:

> In article >,
> says...
> >
> > On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
> >
> > > I hink lard makes the best piecrust and I think canola oil stinks when heated.
> >
> > Are you sure you're not talking about rapeseed oil? They bred the
> > rapeseed stink out of Canola.
>
> Surely canola is rapeseed oil?
>
Haven't you bothered to look at any of the Canola sites? Canola is
the result of selectively breeding rapeseed, it is not exactly the
same.

--
A kitchen without a cook is just a room.

Jeßus wrote:
>Janet wrote:
>>sf writes:
>>>coltwvu wrote:
>>>
>>> > I hink lard makes the best piecrust and I think canola oil stinks when heated.
>>>
>>> Are you sure you're not talking about rapeseed oil? They bred the
>>> rapeseed stink out of Canola.
>>
>> Surely canola is rapeseed oil?

Yoose faggots can always use K-Y Jelly. Too many faggots at RFC.

On Wed, 15 Jul 2015 21:27:06 -0400, Brooklyn1
> wrote:

>Jeßus wrote:
>>Janet wrote:
>>>sf writes:
>>>>coltwvu wrote:
>>>>
>>>> > I hink lard makes the best piecrust and I think canola oil stinks when heated.
>>>>
>>>> Are you sure you're not talking about rapeseed oil? They bred the
>>>> rapeseed stink out of Canola.
>>>
>>> Surely canola is rapeseed oil?
>
>Yoose faggots can always use K-Y Jelly. Too many faggots at RFC.

**** off, pervert.

On Wednesday, July 15, 2015 at 5:22:13 PM UTC-7, Bryan-TGWWW wrote:
> On Wednesday, July 15, 2015 at 4:32:31 PM UTC-5, notbob wrote:
> > On 2015-07-15, ImStillMags > wrote:
> >
> > > ew. never use Canola oil. Bad stuff. Lard and butter makes a
> > > flaky pie crust. Have tried coconut oil for a sweet pie recipe
> > > and it was pretty dang good.
> >
> > The Spectrum organic shortening I mentioned is 100% pressed palm oil
> > (non-hydrogenated).
> >
> > Is there a a difference between palm and coconut?
> >
> Yes. Palm oil is another name for palm *fruit* oil. Palm *kernel* oil is
> very similar to coconut oil in healthfulness and cost--far more expensive
> than palm fruit oil.
> >
> > nb
>
> --Bryan

Big difference in flavor as well.

"Kalmia" > wrote in message
...
>I watched a woman on youtube and her pie crust handling techniques, which
>were laudable, but she used canola in her recipe.
>
> Would you ever do likewise, or what oil would you sub? Btw, I haven't
> seen lard in my markets in ages. My mother used Crisco, which I haven't
> owned in decades, but she DID turn out a light, flaky crust. What's a
> pie-maker to do?

Lard is widely available here. So is Spectrum shortening.

"Janet" > wrote in message
.. .
> In article >,
> says...
>>
>> On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
>>
>> > I hink lard makes the best piecrust and I think canola oil stinks when
>> > heated.
>>
>> Are you sure you're not talking about rapeseed oil? They bred the
>> rapeseed stink out of Canola.
>
> Surely canola is rapeseed oil?

It is.

"Dave Smith" > wrote in message
...
> On 2015-07-15 12:32 PM, Nancy2 wrote:
>> You usually can get lard by asking your meat counter guy. They usually
>> don't put it out on a shelf.
>> Sometimes, around the holidays, you can find it in the packaged raw meat
>> environs. Just ask.
>>
>> N.
>
>
> ???? Lard??? They do that with suet here. Boxes of lard are sold right
> next to the boxes of Crisco.

With the Mexican food here. Manteca.

"Nancy2" > wrote in message
...
> Both lard and suet, in the fresh meat case.

No suet here. Lard on the shelf.

On Wed, 15 Jul 2015 21:07:22 -0700, "Julie Bove"
> wrote:

>
> "Janet" > wrote in message
> .. .
> > In article >,
> > says...
> >>
> >> On Wed, 15 Jul 2015 08:25:21 -0700 (PDT), wrote:
> >>
> >> > I hink lard makes the best piecrust and I think canola oil stinks when
> >> > heated.
> >>
> >> Are you sure you're not talking about rapeseed oil? They bred the
> >> rapeseed stink out of Canola.
> >
> > Surely canola is rapeseed oil?
>
> It is.

Educate yourself. Google is your friend.

--
A kitchen without a cook is just a room.

On Wed, 15 Jul 2015 19:09:01 -0700 (PDT), ImStillMags
> wrote:

> On Wednesday, July 15, 2015 at 5:22:13 PM UTC-7, Bryan-TGWWW wrote:
> > On Wednesday, July 15, 2015 at 4:32:31 PM UTC-5, notbob wrote:
> > > On 2015-07-15, ImStillMags > wrote:
> > >
> > > > ew. never use Canola oil. Bad stuff. Lard and butter makes a
> > > > flaky pie crust. Have tried coconut oil for a sweet pie recipe
> > > > and it was pretty dang good.
> > >
> > > The Spectrum organic shortening I mentioned is 100% pressed palm oil
> > > (non-hydrogenated).
> > >
> > > Is there a a difference between palm and coconut?
> > >
> > Yes. Palm oil is another name for palm *fruit* oil. Palm *kernel* oil is
> > very similar to coconut oil in healthfulness and cost--far more expensive
> > than palm fruit oil.
> > >
> >
> > --Bryan
>
> Big difference in flavor as well.

Which one is "red palm oil"?

--
A kitchen without a cook is just a room.

On Wed, 15 Jul 2015 21:12:56 -0700, "Julie Bove"
> wrote:

>"Nancy2" > wrote in message
...
>> Both lard and suet, in the fresh meat case.
>
>No suet here. Lard on the shelf.

I got curious and looked up what the difference is between suet and
lard. Apparently suet is cow fat and lard is pork fat... so what is
lamb fat supposed to be??

In article >,
says...
>
> On Wed, 15 Jul 2015 21:12:56 -0700, "Julie Bove"
> > wrote:
>
> >"Nancy2" > wrote in message
> ...
> >> Both lard and suet, in the fresh meat case.
> >
> >No suet here. Lard on the shelf.
>
> I got curious and looked up what the difference is between suet and
> lard. Apparently suet is cow fat and lard is pork fat... so what is
> lamb fat supposed to be??

Suet is a particular fat, the hard fat casing surrounding around the
kidneys; you can get suet from beef or pork or sheep. Beef have bigger
kidneys so more suet.

Lard is pig fat (from any part of the body) that's been rendered;
boiled up with water than allowed to cool. The fat sets firm and clean
on top and can be lifted off; and any gristly bits are left in the water
underneath.

Its a very long time since I used to buy (or be given, more often)
both fresh as they come off the carcase, to render myself. I just buy
them ready packaged now.

Janet UK

On Thu, 16 Jul 2015 14:02:57 +0100, Janet > wrote:

>In article >,
>says...
>>
>> On Wed, 15 Jul 2015 21:12:56 -0700, "Julie Bove"
>> > wrote:
>>
>> >"Nancy2" > wrote in message
>> ...
>> >> Both lard and suet, in the fresh meat case.
>> >
>> >No suet here. Lard on the shelf.
>>
>> I got curious and looked up what the difference is between suet and
>> lard. Apparently suet is cow fat and lard is pork fat... so what is
>> lamb fat supposed to be??
>
> Suet is a particular fat, the hard fat casing surrounding around the
>kidneys; you can get suet from beef or pork or sheep. Beef have bigger
>kidneys so more suet.

That's not true. Suet comes from beef or sheep... not from pigs. Suet
can be from any part of the animal but is more plentiful/cleaner from
the loin/renal area. Lard is pork fat.
https://en.wikipedia.org/wiki/Suet
https://en.wikipedia.org/wiki/Lard
Another important culinary animal fat that can be from beef, sheep,
and pigs is: https://en.wikipedia.org/wiki/Caul_fat

On Wednesday, July 15, 2015 at 10:19:48 PM UTC-7, sf wrote:
> On Wed, 15 Jul 2015 19:09:01 -0700 (PDT), ImStillMags
> > wrote:
>
> > On Wednesday, July 15, 2015 at 5:22:13 PM UTC-7, Bryan-TGWWW wrote:
> > > On Wednesday, July 15, 2015 at 4:32:31 PM UTC-5, notbob wrote:
> > > > On 2015-07-15, ImStillMags > wrote:
> > > >
> > > > > ew. never use Canola oil. Bad stuff. Lard and butter makes a
> > > > > flaky pie crust. Have tried coconut oil for a sweet pie recipe
> > > > > and it was pretty dang good.
> > > >
> > > > The Spectrum organic shortening I mentioned is 100% pressed palm oil
> > > > (non-hydrogenated).
> > > >
> > > > Is there a a difference between palm and coconut?
> > > >
> > > Yes. Palm oil is another name for palm *fruit* oil. Palm *kernel* oil is
> > > very similar to coconut oil in healthfulness and cost--far more expensive
> > > than palm fruit oil.
> > > >
> > >
> > > --Bryan
> >
> > Big difference in flavor as well.
>
> Which one is "red palm oil"?
>
..

red palm oil is unprocessed palm oil, hence it's natural red color.

"sf" wrote in message
...


>Which one is "red palm oil"?

That's the oil your ****** troll boifriend Casa uses for lube as
he one-hand-types his bazillions of troll posts with one hand,
while compulsively spanking his monkey raw with the other.

What a stupid question.

On 7/15/2015 11:19 PM, sf wrote:
> On Wed, 15 Jul 2015 19:09:01 -0700 (PDT), ImStillMags
> > wrote:
>
>> On Wednesday, July 15, 2015 at 5:22:13 PM UTC-7, Bryan-TGWWW wrote:
>>> On Wednesday, July 15, 2015 at 4:32:31 PM UTC-5, notbob wrote:
>>>> On 2015-07-15, ImStillMags > wrote:
>>>>
>>>>> ew. never use Canola oil. Bad stuff. Lard and butter makes a
>>>>> flaky pie crust. Have tried coconut oil for a sweet pie recipe
>>>>> and it was pretty dang good.
>>>>
>>>> The Spectrum organic shortening I mentioned is 100% pressed palm oil
>>>> (non-hydrogenated).
>>>>
>>>> Is there a a difference between palm and coconut?
>>>>
>>> Yes. Palm oil is another name for palm *fruit* oil. Palm *kernel* oil is
>>> very similar to coconut oil in healthfulness and cost--far more expensive
>>> than palm fruit oil.
>>>>
>>>
>>> --Bryan
>>
>> Big difference in flavor as well.
>
> Which one is "red palm oil"?
>

Sheldon's on "date" night?