[prev] [thread] [next] [lurker] [Date index for 2005/1/10]
Bob Walker wrote: > tomoroow im going to try making the pastry with vegetable lard. I will > see how that turns out. In my experience vegetable shortening makes adequate pastry, but all fats impart different structural and textural qualities to the resulting pastry, so if you're trying to recreate the exact pastry you'd get with lard then you'll be disappointed. Maybe I should dig out the very long discussion about pastry and different types of fats that we had on the randomness list a few years ago and put it up on a web page. ;) I was terrible at making pastry until I had a revelation that the desired result was a paste of flour and water with small blobs of solid fat evenly distributed throughout. Once I realised that, pastry became an engineering problem rather than some sort of voodoo art (...and then take a knife that has been chilled for no less than FOUR HOURS and use this to combine the fat with the flour...work for no more than THREE MINUTES then chill the whole lot before putting in ICED WATER at a temperature of precisely 3 degrees Celsius...allow the blood of ONE BLACK COCKEREL to fall on the surface where the pastry is to be worked...only then will your pastry work: deviate from these instructions in ANY WAY and you will end up with only a pile of crumbs OR WORSE...) --mThere's stuff above here
Generated at 00:01 on 11 Jan 2005 by mariachi 0.41