"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 07-02-2007, 10:42 AM   #11
Master Chef
 
Join Date: Jul 2006
Location: Metro New York
Posts: 8,764
Send a message via Yahoo to ChefJune
Quote:
Originally Posted by DramaQueen
My mother in law, who came from the U.P. of Michigan, made terrific pies with Crisco, however when she made pasties she made the crust with beef suet. They melted in your mouth. She made the best pasties I have ever had in my life and the beef suet made a difference. She never used suet in fruit pies or anything else.
and my Aunt Sadie made her crust for Chicken Pot Pies with Schmaltz (chicken fat!) I've been thinking about those, and planning to do some this fall...

On my mom's side, everyone except my Mom used lard for their pie crusts. They really do taste better than Crisco, altho Crisco makes some nice flaky pastry. When making tarts, where you want the crust to stand alone, butter is a better choice, because it produces a much sturdier crust than either lard or Crisco. These days, I use lard (home rendered) for pie crusts, because I don't want the hydrogenized stuff.
__________________

__________________
Wine is the food that completes the meal.
ChefJune is offline   Reply With Quote
Old 07-02-2007, 01:18 PM   #12
Master Chef
 
jabbur's Avatar
 
Join Date: Oct 2006
Location: Newport News, VA
Posts: 5,482
My pie crust recipe calls for lard and when I make it with Crisco it usually comes out bad but lard works everytime! Wouldn't consider using anything else. BTW it is my Grandpa's recipe.
__________________

__________________
I could give up chocolate but I'm no quitter!
jabbur is offline   Reply With Quote
Old 07-02-2007, 04:43 PM   #13
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I must buy some lard!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-02-2007, 05:35 PM   #14
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Quote:
Originally Posted by mudbug
I must buy some lard!
Look at the label. Around here I only see Armour and Bryan, both of which are somehow hydrogenated. Elsewhere, I understand, lard is available in a more natural state. You can see which is which in the ingredient list.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 07-02-2007, 05:39 PM   #15
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
skillet, we have tons of Spanish-speaking folks living in my area now, and the stores are quickly responding to this new market segment. I bet I will be able to find some decent lard, but thanks for the tip!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-02-2007, 05:42 PM   #16
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
A collateral benefit of home rendering can be some pretty tasty cracklins. They go great on salad and are pretty good alone with some salt or mixed in some goose or chicken schmalz and perhaps some chopped onion on a crusty slice of rye bread. Some might consider it even better then the onions and cheddar with crackers that one used to be able to 'nibble' on at McSorleys in NYC.
__________________
justplainbill is offline   Reply With Quote
Old 07-02-2007, 05:46 PM   #17
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Quote:
Originally Posted by mudbug
skillet, we have tons of Spanish-speaking folks living in my area now, and the stores are quickly responding to this new market segment. I bet I will be able to find some decent lard, but thanks for the tip!
I hope you'll let me know what you find.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 07-02-2007, 05:48 PM   #18
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
can do, skillet!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 07-02-2007, 06:18 PM   #19
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Quote:
Originally Posted by justplainbill
A collateral benefit of home rendering can be some pretty tasty cracklins. They go great on salad and are pretty good alone with some salt or mixed in some goose or chicken schmalz and perhaps some chopped onion on a crusty slice of rye bread. Some might consider it even better then the onions and cheddar with crackers that one used to be able to 'nibble' on at McSorleys in NYC.
Lest we hijack this thread, why don't you start a new one on the topic of home rendering lard and the collateral benefits including cracklins. If you have experience, I have questions.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 07-03-2007, 07:11 AM   #20
Executive Chef
 
justplainbill's Avatar
 
Join Date: Jan 2007
Location: Eastern Long Island, New York
Posts: 4,206
Thanks for the warning/suggestion, Licker. Perhaps you’d care to start such a thread. IMHO this forum is quite fragmented, requires a great deal of jumping around to view items of interest and creates an environment that fosters disjointed and incomplete conversations.
__________________

__________________
justplainbill is offline   Reply With Quote
Reply

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 01:26 PM.


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