Thread: Lard -vs- Crisco (et all)

Spot on. Unless you are talking about something specifically invented to use olive oil or something similar, i find that animal fats and their "direct substitutes" like Crisco just work better in a lot of applications, frying meats and potatoes being a couple. id did some fried chicken in lard and Crisco the other day and it was great. Of course, potatoes cooked in duck fat may very well be the 8th Deadly Sin.

Originally Posted by ericd

True, the fat can provide flavors but it also can affect structure. For example, if you take the same cookie recipe and use butter vs. crisco, the butter cookie will spread thin in the oven and the final cookie will be crispy. A crisco cookie will puff up and go more toward chewy. This is a result of melting temp. Butter melts faster so the cookie dough will spread before the baking powder can puff up the cookie. The crisco melts slower at a higher temp so the cookie can puff before spreading. The difference in melting temps can affect rise in a biscuit too. I don't have data to cite, but from experience I know a fat change will make changes to the final result.

Lastly , I believe you live in the mountains, or at least a higher elevation than sea level by a substantial amount. This requires you to add more liquid and baking soda, baking power and salt. If just using soda and salt you have to add an acid to cause the reaction for it to rise to get the fluffyness your looking for, wifes a baker by trade. says it should tell you adjustments on box since that was you original question.(Lard vs Crisco). Google your elevation and adjustments in above mentioned ingredients.

Originally Posted by ultrasoundguy2003

Lastly , I believe you live in the mountains, or at least a higher elevation than sea level by a substantial amount. This requires you to add more liquid and baking soda, baking power and salt. If just using soda and salt you have to add an acid to cause the reaction for it to rise to get the fluffyness your looking for, wifes a baker by trade. says it should tell you adjustments on box since that was you original question.(Lard vs Crisco). Google your elevation and adjustments in above mentioned ingredients.

If you live at higher elevations more leavening is the last thing you want to add because the decreased barometric pressure causes things to rise more and faster so you want to use less baking powder and/or soda. The usual recommendation is more liquid, less sugar, less leavening and higher baking temp.

I live at 5600 feet.

Originally Posted by thebigspendur

If you live at higher elevations more leavening is the last thing you want to add because the decreased barometric pressure causes things to rise more and faster so you want to use less baking powder and/or soda. The usual recommendation is more liquid, less sugar, less leavening and higher baking temp.

I live at 5600 feet.

Duly noted I knew that there is an adjustment to make, But I live 659 feet. OP says hes OCD and so am I. Thus all factors must be accounted for in the pursuit of perfection. Clarification appreciated

Glen,
I was making biscuits yesterday and thought about this thread. Did you ever perfect your biscuits?

Originally Posted by ericd

Glen,
I was making biscuits yesterday and thought about this thread. Did you ever perfect your biscuits?

You know I was thinking about Glenn just today.
Now is the perfect time to send lard to his place.
Glenn PM your address I want to send it.

Jonathan

I'll admit. I haven't read all the way. But I'm a fat for the job guy.

Meat fats for cooking sausages and potato scones. Veg oil for steak. Butter for a rue, olive oil for dressing and some low temp cooking.

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Originally Posted by TheGeek

I'll admit. I haven't read all the way. But I'm a fat for the job guy.

Meat fats for cooking sausages and potato scones. Veg oil for steak. Butter for a rue, olive oil for dressing and some low temp cooking.

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I like to use the fat of what I'm cooking when possible. so I tend to render any trim I come by. If I'm cooking a steak, I like to cook it in its own fat. If my sauce is going on a duck, I like to saute my ingredients in duck fat first. I think this reinforces the main ingredients own flavor and brings individuality to sauces. I never use shortening or margarine.

Originally Posted by OCDshaver

I like to use the fat of what I'm cooking when possible. so I tend to render any trim I come by. If I'm cooking a steak, I like to cook it in its own fat. If my sauce is going on a duck, I like to saute my ingredients in duck fat first. I think this reinforces the main ingredients own flavor and brings individuality to sauces. I never use shortening or margarine.

I do love your thinking, and where I can I'll cook dry to let the meats juices do the work. With the exception of steak. Where a film of veg oil is my go to on the meat, never the heat 😁

But when I say meat fat for sausages etc, it usually their own. Potato scones and fried bread in bacon fat.....

Geek

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I haven't read this in a coon's age. I still say lard. I used to get about 75 pounds per animal when I got everything back from the butcher.
I think I mentioned a book and that to get anything made with flour flaky, the trick is rolling in some lard on the last go around. This puts little balls/specks of it in the layers. That's what bubbles up and makes all the air pockets when your baking the stuff. Only tried this on pies and bread for the most part.

The book is The Doubleday Cookbook has all the OCD instructions a guy could ever want. The old book is better than the new but the price will reflect that. Now I wonder if Glen ever found his copy of that ?

PS the lard I got back from the butcher was pure white and had little flavor of pork in it. And the Spanish speaking lady across the street would kill for it :<0) Can you say free home made salsa once a week forever?