Joe Pastry - It's all about LARD

It's all about LARD

06/23/09

It's all about LARD

Filed under: Blog— by joe @ 05:04:25 am

This week, we'll be talking lard. Ever since those posts on trans fats appeared on the blog several weeks ago, there's been quite a lot of interest in it. Lard has a long history as a baking ingredient, especially in pie crusts and biscuits, and of course it's been enjoying a resurgence in popularity the last few years. However you don't want to use just any old lard in a pie crust. So this week — because we're starting to get into pie season — we'll learn about lard: how to select it, how to process it (render it) and how to use it. So all of you who've always dreamt of making a lard crust like grandma used to make, this is your week!

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