Ingredient
Pork lard
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Lard is rendered pork fat. It's high in saturated fat, and quite bad for you. Still, it's the fat of choice for making flaky pie crusts, though it's not as flavorful as butter. Some pastry chefs combine butter with lard to achieve a balance of flavor and flakiness. Lard is also used for frying since it can reach high temperatures without smoking. See also the entries for lard leaves and lardo. To make your own: Bring 1 pound cut-up pork fat plus 3/4 cup water to a boil and then simmer for 20 minutes. Strain.
Also known as
- Lard
- Lard leaves
Substitutes
butter (In baked goods, 5 tablespoons butter = 4 tablespoons lard. Pastry made with butter instead of lard may be less tender and flaky.) OR margarine (In baked goods, 5 tablespoons margarine = 4 tablespoons lard. Pastry made with margarine instead of lard may be less tender and flaky.) OR bacon fat (For frying.) OR shortening OR vegetable oil (Vegetable oil is good for frying, and more healthful than lard.)
Evaluaciones
07 de Marzo de 2012
Being 100% Ukrainian my Mom use to make her own lard so growing up using lard was a common occurance. Lard makes the best pastries and bread goods. This is not like how she use to make it but she always would leave meat pieces in hers and make small cakes out of it and sometime make lard sammies. People today are so health minded they forget the good ole taste of yester year and the simple joy of food. I made your version and it is much neater than moms and still makes wonderful food with it. JoI've cooked/tasted recipes with this ingredient!
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