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Pig-n-a pastry?

post #1 of 5
Thread Starter 

Could you, should you, put pig (lard) in a decent, innocent, unsuspecting puff pastry?  I've been told, yes!!  "It seems wrong."  I know how excited that cool piece of dough gets when it feels butter between its .......  Wait.  This post has gotten away from me.  What taste better?  Lard or butter?  I only use butter, but I've been told that lard makes for a flakier, airier, finish.  Thoughts? 

post #2 of 5
I personally like lard over butter, i like its richer more... full flavour, when cooking. Not sure how it'll go in puff pastry? Would it make it a tad heavy?

Sounds interesting though, id certainly try it!
post #3 of 5

Lard can be used in making a savory crust for tartes, pies and quiches.  Here, google lardo.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
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Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #4 of 5

Lardo is cured and may be herb/spice flavored.  Lard used in pastry generally is not.

post #5 of 5

Lardo is a savory spread, if you will.  It might even go well when mixed into a savory crust and I thought that I'd provide the link to provide more information.  :roll:

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
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