Duck Fat vs Lard
Peter Werner
shortening, but I'm not sure where to get leaf lard, or even pork
kidney fat to render into lard. One thing I know I can get is rendered
duck fat. How does duck (or goose) fat compare to leaf lard when used
as a baking ingredient?
Peter
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Mike Avery
> I've been reading that leaf lard makes a much flakier pie crust than
> shortening, but I'm not sure where to get leaf lard, or even pork
> kidney fat to render into lard. One thing I know I can get is rendered
> duck fat. How does duck (or goose) fat compare to leaf lard when used
> as a baking ingredient?
I'd check your local grocery store. It's in one of the
refrigerated sections. Usually in a package that looks a
lot like a butter package, only green and white for the
Armour product.
If your grocery store doesn't have it, try a grocery
store in an area that serves a hispanic community - the
hispanic's aren't afraid of lard the way we anglos are.
I'd be surprised if the Armour lard isn't leaf lard.
Mike
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Alan Zelt
I do not know where you live, but lard is available throughout the
United States in virtually all supermarkets. I use it all the time for
pie crusts. It does make them very flaky.
As for duck fat, or goose fat, save that for sautéing potatoes. Not even
the French would consider using it for pastry doughs.
--
Alan
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avoid the people, you might better stay home."
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Alan Zelt
>
> On 27 Mar 2002 at 19:12, Peter Werner wrote:
>
> > I've been reading that leaf lard makes a much flakier pie crust than
> > shortening, but I'm not sure where to get leaf lard, or even pork
> > kidney fat to render into lard. One thing I know I can get is rendered
> > duck fat. How does duck (or goose) fat compare to leaf lard when used
> > as a baking ingredient?
>
> I'd check your local grocery store. It's in one of the
> refrigerated sections. Usually in a package that looks a
> lot like a butter package, only green and white for the
> Armour product.
>
> If your grocery store doesn't have it, try a grocery
> store in an area that serves a hispanic community - the
> hispanic's aren't afraid of lard the way we anglos are.
>
> I'd be surprised if the Armour lard isn't leaf lard.
>
> Mike
refrigerated. It doesn't have to be refrigerated until after opened.
Peter Werner
> I'd check your local grocery store. It's in one of the
> refrigerated sections. Usually in a package that looks a
> lot like a butter package, only green and white for the
> Armour product.
>
> I'd be surprised if the Armour lard isn't leaf lard.
I have seen at at least one grocery store, but haven't used it. I read
nothing but bad stuff about Armour lard - that it has weird off-flavors
and that its not even entirely leaf lard, but a mixture of various
rendered fats from throughout a pig. (Leaf lard by definition is
entirely backfat, from around the kidneys.)
If I could get real backfat, I'd just as soon buy that and render it
myself. Perhaps I'll go by the butcher and special order it.
Alan Zelt
I've been using Armour for years. Nothing but raves for my pies. And it
does not have weird flavors, and I use it, not just heard about it.
tqq
i've been looking for lard also. Armour brand lard, and other hydrogenated
lards, are quite easy to find. i've had a bit more trouble finding leaf
lard though.
http://www.nimanranch.com will ship you frozen caul fat. their site
recommends it for pie crusts.
i'd try calling mexican butchers in your area. ask for fresh manteca and
then ask if it comes from the fat around the kidneys.
i think goose fat would give a strange taste to pastries. it's good for
other things though.
if i'm not mistaken, fatback and leaf lard are 2 different things.
~tqq