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- Joined Feb 18, 2009
there are many forumulas out there. I beleive I have seen ones as simple as equal parts butter and flour plus ice water
other ingredients are eggs
baking powder
lard instead of butter
butter and lard
lard and shortening
butter and shortening
some people say use jsut butter, soem say use just lard!
an empanada is supposed to be made with only lard.
how do I look at all this?
what does each fat contribute?
butter gives a flavor correct where as lard gives a tender quality as well as a flavor
shortening doesnt really give a flavor but it gives a special texture that is not really tender but it is the quality of being the most solid fat at room temp that i can think of, and this translates into the firmness but not toughness of the pastry?
i know this is debated endlessly
also
can i use bacon drippings as lard if it is golden brown and not burnt? in a pastry or biscuit i mean or is this a bad idea. my guess is the smokiness would interfere especially in a sweet tart or pie or empanada.
jamaican plantain tarts:
most dough recipes use lard or shortening or butter and shortening
i have seen for example: 2 cups of flour, 1/4 cup butter, three tablespoons of shortening
one egg, a pinch of salt and ice water to bind
what do oyu think?
what abotu baking powder
or more or less fat
all lard?
all butter?
lard and butter?
butter and shortening?
lard and shortening?
all three?
bacon dripings?
i will sue this opportunity to discuss two interestying fillings
one is cooked sweet planatains (boiled)
drain water
flavor with vanilla, sugar, and nutmeg, color with red food coloring
fill in pastry that is in 4-5 inch rounds, make half circles and wash with egg white, sprinkle with sugar and bake
the other interesting filling is the chayote squash filling
the chayote squash or christophene is notable in jamaican, trinidadian and mexican cooking and other sotuh american or west indian countries. in haiti they pour a french vinagrette over the diced and cooked vegetable
it has an interesting texture and a bright fresh taste
in many places they make pies wiht it
just dicee and then simmer
pour off water and make a slightly thick sauce little flour and water or tapioca or cornstarch and water
it ends up a lot like apple pie but the chayote is maybe a little more firm than an apple, also it doesnt really taste like apple
u flavor with for example, lemon peel and cinammon
its fun to make little pies out of avegetable and tell people ":guess what this is"
anyway in empanada form they resemble the little rtaco bell apple cinamon pies, but made with cho cho, its pretty cool
other ingredients are eggs
baking powder
lard instead of butter
butter and lard
lard and shortening
butter and shortening
some people say use jsut butter, soem say use just lard!
an empanada is supposed to be made with only lard.
how do I look at all this?
what does each fat contribute?
butter gives a flavor correct where as lard gives a tender quality as well as a flavor
shortening doesnt really give a flavor but it gives a special texture that is not really tender but it is the quality of being the most solid fat at room temp that i can think of, and this translates into the firmness but not toughness of the pastry?
i know this is debated endlessly
also
can i use bacon drippings as lard if it is golden brown and not burnt? in a pastry or biscuit i mean or is this a bad idea. my guess is the smokiness would interfere especially in a sweet tart or pie or empanada.
jamaican plantain tarts:
most dough recipes use lard or shortening or butter and shortening
i have seen for example: 2 cups of flour, 1/4 cup butter, three tablespoons of shortening
one egg, a pinch of salt and ice water to bind
what do oyu think?
what abotu baking powder
or more or less fat
all lard?
all butter?
lard and butter?
butter and shortening?
lard and shortening?
all three?
bacon dripings?
i will sue this opportunity to discuss two interestying fillings
one is cooked sweet planatains (boiled)
drain water
flavor with vanilla, sugar, and nutmeg, color with red food coloring
fill in pastry that is in 4-5 inch rounds, make half circles and wash with egg white, sprinkle with sugar and bake
the other interesting filling is the chayote squash filling
the chayote squash or christophene is notable in jamaican, trinidadian and mexican cooking and other sotuh american or west indian countries. in haiti they pour a french vinagrette over the diced and cooked vegetable
it has an interesting texture and a bright fresh taste
in many places they make pies wiht it
just dicee and then simmer
pour off water and make a slightly thick sauce little flour and water or tapioca or cornstarch and water
it ends up a lot like apple pie but the chayote is maybe a little more firm than an apple, also it doesnt really taste like apple
u flavor with for example, lemon peel and cinammon
its fun to make little pies out of avegetable and tell people ":guess what this is"
anyway in empanada form they resemble the little rtaco bell apple cinamon pies, but made with cho cho, its pretty cool