Thread: Lard
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Old 15.12.2011, 00:35
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Re: Lard

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Everthing sounds so refined in French, even lard.
Yeah, but if you want to call someone saindoux a$$ it doesn't have the same ring to it. :P

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Depending on the pastry you can substitute butter. I recently made a pie crust with Crisco and it was terrible. I got the same effect when using really cold butter.
It depends on the proportions. Too much butter is, well, too much! Lard does not really have any flavor. Too much butter can be to strong a taste.
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