Comments on: Phat Fat? http://www.nosheteria.com/2009/01/phat-fat/ haute cuisine for the masses Fri, 03 Feb 2012 23:41:25 -0600 http://wordpress.org/?v=2.9.2 hourly 1 By: Anonymous http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-58 Anonymous Thu, 26 Feb 2009 18:33:34 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-58 In modern times we are so far removed from the origins of our cooking ingredients that it's difficult to imagine what people did (or, moreover, still do) without visiting a supermarket. I'm always shocked by my mother's childhood tales of her visiting a butcher's shop, where beef carcasses would hang uncovered behind the counter and the butcher would reach into the animal and cut pieces of suet out when required.<br/><br/>Thank you for re-introducing us to lard. Until recently I had only used the pre-rendered blocks found in supermarkets for making pastries, but I've recently tried using fresh leaf lard from a local farmers market. It's so good I could never go back to the stale-tasting pre-packaged stuff. In modern times we are so far removed from the origins of our cooking ingredients that it’s difficult to imagine what people did (or, moreover, still do) without visiting a supermarket. I’m always shocked by my mother’s childhood tales of her visiting a butcher’s shop, where beef carcasses would hang uncovered behind the counter and the butcher would reach into the animal and cut pieces of suet out when required.

Thank you for re-introducing us to lard. Until recently I had only used the pre-rendered blocks found in supermarkets for making pastries, but I’ve recently tried using fresh leaf lard from a local farmers market. It’s so good I could never go back to the stale-tasting pre-packaged stuff.

]]> By: Meg http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-57 Meg Mon, 23 Feb 2009 01:48:06 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-57 I haven't actually used lard for dough yet, but I have been using beef suet, which, while this may make it seem super unwanted, you can get for free from the butcher, b/c they have no use for it.<br/>If you like flakey crust, I encourage you to try beef suet for a pie or tart some day... There was also a great recipe using the suet for crust in the New York Times a couple of years ago.<br/><br/>PS- cool blog! I haven’t actually used lard for dough yet, but I have been using beef suet, which, while this may make it seem super unwanted, you can get for free from the butcher, b/c they have no use for it.
If you like flakey crust, I encourage you to try beef suet for a pie or tart some day… There was also a great recipe using the suet for crust in the New York Times a couple of years ago.

PS- cool blog!

]]> By: Mevrouw Cupcake http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-56 Mevrouw Cupcake Fri, 23 Jan 2009 15:37:53 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-56 I got into lard last year, after reading an article in the NY Times about hand pies, that included a recipe for a lard and butter pastry recipe. I dry-rendered my own lard, as you can't find rendered lard in the stores here. It was quite an experience. Had I done my research, I would have wet-rendered it, which would have given me a more neutral flavor. Even though, my self-rendered lard was just okay, I was duly convinced of its superiority in pastry, so I picked up some lard in the UK and keep it in my freezer for pie crusts and biscuits. <br/><br/>I hope you decide to give it another go, you won't regret it!<br/><br/>Here's the post about my first experience with lard:<br/><br/>http://www.mevrouwcupcake.com/mevrouw-cupcakes-food-journal/2008/4/4/pies-for-dinner.html I got into lard last year, after reading an article in the NY Times about hand pies, that included a recipe for a lard and butter pastry recipe. I dry-rendered my own lard, as you can’t find rendered lard in the stores here. It was quite an experience. Had I done my research, I would have wet-rendered it, which would have given me a more neutral flavor. Even though, my self-rendered lard was just okay, I was duly convinced of its superiority in pastry, so I picked up some lard in the UK and keep it in my freezer for pie crusts and biscuits.

I hope you decide to give it another go, you won’t regret it!

Here’s the post about my first experience with lard:

http://www.mevrouwcupcake.com/mevrouw-cupcakes-food-journal/2008/4/4/pies-for-dinner.html

]]> By: Danielle http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-55 Danielle Wed, 21 Jan 2009 13:29:02 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-55 In the photo, that looks like unrendered fat, not lard, which is rendered pig fat. I see other comments have pointed that out already, though! <br/><br/>If you do use lard, you should be able to get a nice flaky crust with no taste of pig. It is amazing how well it works. In the photo, that looks like unrendered fat, not lard, which is rendered pig fat. I see other comments have pointed that out already, though!

If you do use lard, you should be able to get a nice flaky crust with no taste of pig. It is amazing how well it works.

]]> By: nosheteria http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-54 nosheteria Tue, 20 Jan 2009 21:28:38 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-54 Thank you for the helpful tips. And, I still love the book! Thank you for the helpful tips. And, I still love the book!

]]> By: Jennifer http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-53 Jennifer Tue, 20 Jan 2009 19:59:15 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-53 The fat in your photo doesn't look like leaf lard. It should be firm and white, maybe with a blush of pink and have a papery membrane which must be removed before rendering.My recipe uses rendered fat, sorry if that wasn't clear (check page 73). Only beef suet doesn't need rendering. <br/>Good quality pork fat should have no smell.I think there was reason for your supplier's two-for-one sale. <br/>Please try the recipe again with rendered lard, and sniff your lard before you buy and reject any that smells like a barn yard. As for the lard you have in the freezer, use it for sausages.<br/>Jennifer The fat in your photo doesn’t look like leaf lard. It should be firm and white, maybe with a blush of pink and have a papery membrane which must be removed before rendering.My recipe uses rendered fat, sorry if that wasn’t clear (check page 73). Only beef suet doesn’t need rendering.
Good quality pork fat should have no smell.I think there was reason for your supplier’s two-for-one sale.
Please try the recipe again with rendered lard, and sniff your lard before you buy and reject any that smells like a barn yard. As for the lard you have in the freezer, use it for sausages.
Jennifer

]]> By: nosheteria http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-52 nosheteria Tue, 20 Jan 2009 17:44:16 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-52 I followed the recipe, which was for chopped fat directly. I have since done a bit of research, and read about boiling the fat first. Go figure... I followed the recipe, which was for chopped fat directly. I have since done a bit of research, and read about boiling the fat first. Go figure…

]]> By: Anonymous http://www.nosheteria.com/2009/01/phat-fat/comment-page-1/#comment-51 Anonymous Tue, 20 Jan 2009 17:35:31 +0000 http://www.nosheteria.com/wordpress2/2009/01/phat-fat/#comment-51 Did you use what's shown in the photo, chopped fat?, directly, or did you render and cool it first?<br/><br/>I think I've read that people used to "wash" their rendered lard by boiling with water a few times. I've also read about soap makers using activated charcoal to remove odors from rendered lard. <br/><br/>S Did you use what’s shown in the photo, chopped fat?, directly, or did you render and cool it first?

I think I’ve read that people used to “wash” their rendered lard by boiling with water a few times. I’ve also read about soap makers using activated charcoal to remove odors from rendered lard.

S

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