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Old 12-16-2011, 12:25 AM   #1
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Lard alternative?

I am living in Indonesia , and as you guess no pork! So I need an alternative lard product , I am racking my brains and can't think of what to use! For pastrys!

Please help aarrgghhh

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Old 12-16-2011, 12:48 AM   #2
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I do not bake, but my immediate thought is a crisco-type grease. Also, for some pastries butter, or even margarine.
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Old 12-16-2011, 01:25 AM   #3
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June Crisco I think is what we call Vegetable Lard, I very rarely use anything but butter in my pastry. Hot water crust I use a mix of butter and lard or goose or duck fat. What is the pastry for.
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Old 12-16-2011, 01:36 AM   #4
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If you can find suet (made from beef), that will work also.
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Old 12-16-2011, 01:39 AM   #5
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Steve mate can you get suet in Minnesota ?
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Old 12-16-2011, 11:03 AM   #6
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Yes, a number of butchers and grocers have suet available, but sometimes you have to ask for it, as they don't always put it out in the display case. People around here mostly use it for bird food.

You may appreciate this, but one of my favorite dishes is a savory leek pudding that a friend in West Yorkshire passed along. The recipe uses a suet pastry dough. But I suppose you could use lard, or even butter, in a pinch. Delicious recipe, though.
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Old 12-16-2011, 11:13 AM   #7
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Steamed suet crust leek pud food of the gods, have you tried the snake and pigmy filling.?
This is nirvana for suet lovers, the recipes will put hairs on your palms http://www.atora.co.uk
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Old 12-16-2011, 11:20 AM   #8
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Quote:
Originally Posted by Bolas De Fraile View Post
Steamed suet crust leek pud food of the gods, have you tried the snake and pigmy filling.?
You mean Kate and Sidney, right?

Had it once in London. I liked it. But kidney is more difficult to find than suet in these parts.
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Old 12-16-2011, 11:24 AM   #9
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I've been reading this and I'm just a touch confused. Is your lard primarily rendered pork fat? The lard I buy is rendered beef fat I think. I'm fortunate though, the stuff I buy is also non hydrogenated.
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Old 12-16-2011, 11:39 AM   #10
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Alix, Lard is rendered pork fat. It can come from any part of the pig, though "leaf lard" is the best, and comes from the rendered fat surrounding the kidneys.

Rendered beef fat is called Tallow. It's made from suet, which is the fat surrounding the kidneys of a cow.

So, tallow and lard come from the same part of the anatomy, just different animals.

And you're right - non-hydrogenated is by far the best way to go.
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