Is it important to use lard?!
I'm making pastry for a lemon merengue pie, but i realised we haven't got any - but i have everything else!.
Will it be the same without lard!? Or, is the lard important!?Www@FoodAQ@Com
Will it be the same without lard!? Or, is the lard important!?Www@FoodAQ@Com
Answers:
Just substitute margarine - if you in UK, Stork is excellent for baking!.Www@FoodAQ@Com
Go by your recipe or look for another recipe that uses other ingredient!. Lard makes such a nice flaky crust but it is so terrible for your health!. Www@FoodAQ@Com
Lard = heart attacks!. You can get solid vegetable oil substitutes these days!. Lard is death, as is butter in excess!.Www@FoodAQ@Com
Lard is very high in unsaturated fat and is rarely used in baking these days!. Most people and Chefs use hard margerine!.Www@FoodAQ@Com
yes the mixture of lard and butter half fat to flour does make your pastry shorter ( more crumbly and nice )Www@FoodAQ@Com
its not ABSOLUTELY necessary!.!.!.google a crust recipe that is free of lard and use that instead!Www@FoodAQ@Com