General Discussion

lard vs. lard

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lard vs. lard

adamclyde | Oct 6, 2004 05:35 PM

ok. I use a lot of lard in cooking, most commonly in mexican stuff. So, I get it from my local latin butcher, where it sits on a shelf in a tub next to the chicharron from whence it was rendered. I like this lard because it has more flavor (especially for tamales and carnitas and stuff) and has those tasty brown bits at the bottom of the tub.

However, I need to make a pie crust and I want to make one that uses lard. So, my question is, do I use the same kind of lard, or are most pie crust recipes based on the hydrogenated lard you see in bricks next to the butter at supermarkets.

It seems to me, that for pie crusts, the hydrogenated, brick-type stuff may be better, since, the good old pork-rendered lard seems to liquify at lower temperatures, and would likely impart a pork-y flavor to the crust (I'm not looking for a savory crust).

Any thoughts?

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