Pie crust: battle of the fats
Last week I wrote a whole post about fats in pie crusts and why they work and which one makes the best pastry and all that jazz. I even made you an explanatory table! But much as I love knowing…
Why use lard? (part 2)
Hopefully we’ve all learned that lard won’t kill you, and that it can even be a good choice sometimes. But I have to admit that I’m not totally convinced for health reasons alone–after all, lard is still pure fat. So…
Peach-blueberry hand pies
I have a bunch of lard burning a hole in my freezer. It’s tempting me with the promise of sweet flaky things and taking up valuable real estate for potential ice cream. (Which is how I think about all freezers,…
Why use lard?
Lard sounds gross. I get it. For people like me who didn’t grow up with it, lard seems like a foreign and intimidating substance. Pile on years of hearing about the wonders of olive oil and the danger of saturated…
Rendering leaf lard
I may be a butcher shop groupie. One of the butchers at a local restaurant made the mistake of mentioning that they get whole hogs delivered on Wednesday afternoon and then cut them up right there behind the counter. So…
