So, I look at the various dough recipes, well some of them, it will take years just to read all the ones listed in the forum. Some use oil, many don't. I'm wondering if any one has tried lard? I'm getting ready to make some at home. I plan to use it for pie crusts, as part of a roux (normally butter and flour as thickener), and so forth. But reading a couple of the thin and crackery dough threads, I was wondering if a very light brushing of lard might not enhance the "lamination" effect of crust? Particularly where the dough is run through some sort of sheeter, like the Kitchen Aid pasta unit. Just a thought. I can't really play with it until I get a cutter plate here, but I may try it when we make pizza dough for our thin crust (American style, I guess) dough.
Lard was used long before Crisco and other oils such as Canola and so on. It is supposed to offer a unique and pleasant taste. I will know more about that after we make it. Probably next month, since our food plan for this month is pretty well set. But if others have already played with it, I'd love to hear their experiences or thoughts.
