"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cooking Resources > Substitutions
Reply
 
Thread Tools Display Modes
 
Old 06-19-2012, 10:22 PM   #21
Assistant Cook
 
Join Date: Jun 2012
Posts: 6
GLC, you mean you might try that? Because I live clear across the continent on Long Island, off the coat of NYC.

GotGarlic, will chicken fat make a good pie crust? In chickens, BTW, legally, free range can mean scrabbling in the dirt in, or just in front of the barn. It isn't at all what any reasonable person would think consider to be free range. The chicken's diet would still be most likely primarily corn. I din't know anyone who raises chickens.
__________________

__________________
skanandron is offline   Reply With Quote
Old 06-20-2012, 07:50 AM   #22
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Given the ongoing changes in US demographics, manteca should become increasingly available. Goya's products are generally of good quality and somewhat widely available.
__________________

__________________
justplainbill is offline   Reply With Quote
Old 06-20-2012, 11:43 AM   #23
Head Chef
 
GLC's Avatar
 
Join Date: Oct 2011
Location: Near Austin, Texas
Posts: 1,216
Quote:
Originally Posted by justplainbill View Post
Given the ongoing changes in US demographics, manteca should become increasingly available. Goya's products are generally of good quality and somewhat widely available.
But I think Goya monteca is still just hydrogenated lard, little or no different from Armour, which has always been commonly available.

When we talk about lard as misunderstood and as perhaps a healthier fat than some we thought better, we are talking about plain rendered lard, and for less porky flavor, plain rendered leaf lard, of which there are few sources, outside of local artisans.

One that ships is:

https://www.prairiepridepork.com/leaflard.php

Somewhat pricey, but the going rate in my area from local artisans is $10/pint.
__________________
"Kitchen duty is awarded only to those of manifest excellence..." - The Master, Dogen
GLC is offline   Reply With Quote
Old 06-20-2012, 01:14 PM   #24
Wine Guy
 
Steve Kroll's Avatar
 
Join Date: Mar 2011
Location: Twin Cities, Minnesota
Posts: 5,415
Quote:
Originally Posted by GLC View Post
That's the brand I buy here locally in Minnesota. It actually costs $6.99/lb at the store where I shop. Maybe not a bargain, but not terribly more expensive than organic butter.
__________________
Steve Kroll is offline   Reply With Quote
Old 06-20-2012, 02:26 PM   #25
Assistant Cook
 
Join Date: Jun 2012
Posts: 6
I'll have to keep my eyes open for it. But what exactly is leaf lard?
__________________
skanandron is offline   Reply With Quote
Old 06-20-2012, 02:34 PM   #26
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Quote:
Originally Posted by skanandron View Post
I'll have to keep my eyes open for it. But what exactly is leaf lard?
Many consider it to be the best shortening for most pastry.
__________________
justplainbill is offline   Reply With Quote
Old 06-20-2012, 03:26 PM   #27
Executive Chef
 
Join Date: Jan 2011
Location: here
Posts: 3,612
Quote:
Originally Posted by skanandron View Post
I'll have to keep my eyes open for it. But what exactly is leaf lard?
Lard - Wikipedia, the free encyclopedia
Quote:
Lard can be obtained from any part of the pig as long as there is a high concentration of fatty tissue. The highest grade of lard, known as leaf lard, is obtained from the "flare" visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts.
__________________
Greg Who Cooks is offline   Reply With Quote
Old 06-20-2012, 04:26 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,915
Quote:
Originally Posted by skanandron View Post
GotGarlic, will chicken fat make a good pie crust? In chickens, BTW, legally, free range can mean scrabbling in the dirt in, or just in front of the barn. It isn't at all what any reasonable person would think consider to be free range. The chicken's diet would still be most likely primarily corn. I din't know anyone who raises chickens.
I honestly don't know. Probably shouldn't have mentioned it There's a farm that sells beef and chicken at our local farmer's market that says their chickens are pasture-raised: Broken Arrows Farm: Products. I mentioned it in case you have something similar close to you.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-20-2012, 05:03 PM   #29
Cupcake
 
Kathleen's Avatar
 
Join Date: Dec 2009
Location: Mid-Atlantic, USA
Posts: 2,315
How about changing the crust to one that is a graham cracker crust or perhaps using phyllo dough?

If you are really seeking a healthier pie, consider a graham cracker crust filled with fresh blueberries coated in a glaze such as one made from crushed blueberries, a little bit of sugar, water, and cornstarch. To be honest, I love fresh pies made with uncooked fruit coated with glaze much better than cooked fruit pies when it comes to peach, blueberry, or strawberry.


If you are set on cooked fruit with a crust, consider phyllo. Or perhaps something like a crepe.

Just an idea!
__________________
A little bit Ginger. A little bit Mary Ann.
Kathleen is offline   Reply With Quote
Old 06-20-2012, 05:19 PM   #30
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,130
Good ideas, Kathleen!

Just curious, how would duck fat do in pie crust? I've never had it, but it's a fave of many here. There's been mention of chicken fat for cookies and such.
__________________

__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Reply

Tags
crust, pie, substitute

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:56 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.