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Anyone tried lard??

post #1 of 158
Thread Starter 
With all this hoopla about the new Crisco, and now murmurs about partially or fully hydrogenated fats being bad in general, has anyone tried using prepackaged refined lard in their BC?? I'm not sure I'm ready to try a batch...thought I'd ask...
Exercise hard, eat fiber, die anyway.

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Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
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post #2 of 158
never. crisco is vegetable....lard is animal fat. no way, at least for me.
post #3 of 158
Thread Starter 
Yeah, that is kind of a hangup for me too....but still...it's not hydrogenated in any way, and that is a check in the plus column.....maybe it's the ONLY check, I don't know... icon_confused.gif
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
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Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
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post #4 of 158
I hadn't ever thought of it. I'll bet it doesn't taste good, but why would it being animal fat make you steer away from it, curiously?
post #5 of 158
Thread Starter 
I have a package of lard in my pantry, it really doesn't taste or smell like anything. Plus it's bright white.
Exercise hard, eat fiber, die anyway.

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Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
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post #6 of 158
Lard is what poor folks and cultures who wasted nothing used way back in the day, for their pie crusts, icings, etc. Today many people still use it in their pastry. I am sure that if it left an aftertaste, they would have reconsidered it.

Theresa icon_smile.gif
post #7 of 158
maybe it's just an old memory from being a kid, but I've tasted food made with lard.

Trust me, it's NOT a taste that you forget .... and it's not a taste I want associated with food that I make.
post #8 of 158
As much as I love red meat, steaks, hamburgers, steak, I can't imagine animal fat in my icing icon_surprised.gif
If you are brave enough to try it let us know how it turns out icon_wink.gif
Did I mention I love steak?

jibbies
post #9 of 158
You could do a mini test..... If 2 pounds of PS is 7 to 8 cups and you normally add 1 cup crisco or high ratio...then you could do 7 teaspoons or tbsp to 1 tea or tbsp lard. add a touch of water and a drop of flavor and mix well. That would give you a good idea what the tast is without wasting.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
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"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
post #10 of 158
You could do a mini test..... If 2 pounds of PS is 7 to 8 cups and you normally add 1 cup crisco or high ratio...then you could do 7 teaspoons or tbsp to 1 tea or tbsp lard. add a touch of water and a drop of flavor and mix well. That would give you a good idea what the tast is without wasting.
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
"There is nothing made anywhere that some man cannot make more cheaply or worse, and people whose only consideration is price are this man's lawful prey."
Reply
post #11 of 158
Quote:
Originally Posted by playingwithsugar

Lard is what poor folks and cultures who wasted nothing used way back in the day, for their pie crusts, icings, etc. Today many people still use it in their pastry. I am sure that if it left an aftertaste, they would have reconsidered it.

Theresa icon_smile.gif


"way back in the day"?? poor people use it today too. and they used it to cook everything, frying, or just to add fat and calories to food, not just for pie crusts and icingsicon_smile.gif Makes it go farther.
It's a lot of the reason poor people and ppl in the south have a higher obesity rate...their habit of eating fat.
post #12 of 158
Quote:
Originally Posted by jibbies

As much as I love red meat, steaks, hamburgers, steak, I can't imagine animal fat in my icing icon_surprised.gif
If you are brave enough to try it let us know how it turns out icon_wink.gif
Did I mention I love steak?

jibbies



hmm, well I guess butter (IMBC, Swiss buttercream, or any TRUE buttercream) is a no go since its made from animal (beef) fat. Taste mighty darn good to me.
post #13 of 158
Quote:
Originally Posted by playingwithsugar

Lard is what poor folks and cultures who wasted nothing used way back in the day, for their pie crusts, icings, etc. Today many people still use it in their pastry. I am sure that if it left an aftertaste, they would have reconsidered it.



Oh, darlin', that is SO not true! icon_lol.gif

I grew up poorer than dirt. We had perfect attendance at school because that's where the food and the heat was. We learned early in life that no matter what it tasted like, you ate it and YOU LIKED IT .... whether you did or not.

When you are so poor that NOTHING goes to waste, then you can't "reconsider" using something else.

Sometimes you just have no choice.

Well, you do. But choosing between starving and eating what's in front of you is a no-choice choice.

Besides....if that's all you grew up on, you didn't KNOW it tasted bad. You thought it was SUPPOSE to taste that way.

Give ya an example. My mom is a TERRIBLE cook. She believed in putting sugar on everything. I grew up thinking that EVERYONE put 4 or 5 Tbsp of sugar on top of their spaghetti! I never "reconsidered" not doing that because I thought it was normal! icon_lol.gificon_lol.gif

When people ask if I learned to be a caterer "because your mom was a good cook?" I say, "Oh hell no! I learned to cook out of necessity!" icon_lol.gificon_lol.gif
post #14 of 158
Look, I didn't say what I said to start someone up on their soapbox. And I really did not need your autobiography. My opinion was my opinion, and that's that. If you don't like it, oh well.

Theresa icon_smile.gif
post #15 of 158
Thread Starter 
This taken from a google search on the subject, from Wikipedia

"A finished cake is often enhanced by covering it with icing, or frosting, and toppings such as sprinkles, which are also known as "jimmies" in certain parts of the United States and "hundreds and thousands" in the United Kingdom. Frosting is usually made from powdered (icing) sugar, sometimes a fat of some sort, milk or cream, and often flavorings such as vanilla extract or cocoa powder. Some decorators use a rolled fondant icing. Commercial bakeries tend to use lard for the fat, and often whip the lard to introduce air bubbles. This makes the icing light and spreadable. Home bakers either use lard, butter, margarine or some combination thereof. Sprinkles are small firm pieces of sugar and oils that are colored with food coloring. In the late 20th century, new cake decorating products became available to the public. These include several specialized sprinkles and even methods to print pictures and transfer the image onto a cake."

entire article can be found here:

http://en.wikipedia.org/wiki/Cake
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
Reply
Exercise hard, eat fiber, die anyway.

"the views expressed in this post are not intended to cause any offense to any member of CakeCentral unless expressly stated."
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