whole milk
Senior Cook
I was wondering if I could make a puff pastry with half lard and half butter? I'd be adding the lard for flakeyness and the butter for flavor. Has anyone ever tried this, I'm thinking it would be good for savory things.
Question on puff pastry and lard
- Thread starter whole milk
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ChefJune
Master Chef
I have never heard of using lard in puff pastry. Some commercial pp contains shortening rather than butter, though, so probably you could use it, but why?
Butter is a savory ingredient. I would go with that.
I have a feeling the lard might make it flaky enough to fall apart.
Ask Shirley Corriher or check her book, "Bakewise."
Butter is a savory ingredient. I would go with that.
I have a feeling the lard might make it flaky enough to fall apart.
Ask Shirley Corriher or check her book, "Bakewise."
whole milk
Senior Cook
The why is simple: butter costs, on the cheep end, 8USD per pound. If I can find a way to cut back on the butter and get equal or better results for a given dish, I'll give it a go.
Also, the butter sold here has a different water to fat ratio, so whatever the recipe, if takes a few turns to get it perfect.
Also, the butter sold here has a different water to fat ratio, so whatever the recipe, if takes a few turns to get it perfect.
PieSusan
Washing Up
whole milk
Senior Cook
That was really interesting, thank you Susan.
It'll rise higher but have a waxy feel. I'm going to do a fifty-fifty split later in the week and post the results.
