Pig-n-a pastry?

Discussion in 'Pastries & Baking' started by heymroscar, Nov 9, 2013.

  1. heymroscar

    heymroscar

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    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? 
     
  2. jaidyn

    jaidyn

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    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!
     
  3. kokopuffs

    kokopuffs

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

    brianshaw

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    Lardo is cured and may be herb/spice flavored.  Lard used in pastry generally is not.
     
    Last edited: Nov 9, 2013
  5. kokopuffs

    kokopuffs

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    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.  /img/vbsmilies/smilies/rollsmile.gif