Monday, September 05, 2011

Lard: The other white fat

I made my standby quiche lorraine today but subbed 1.5 ounces of farmer's market lard for the shortening in my usual pie shell recipe. It smelled weird and was a bit more delicate to handle, which did not bode well. But: no cracks, no holes, no burnt bits, just straight up flaky/crumbly magic. Also, $5 for a quart is much cheaper than butter. I highly recommend this to everyone.
blog comments powered by Disqus