Posted on 08/06/2008 10:22:34 AM PDT by MplsSteve
I apologize for posting this question in News/Activism - but this is the most widely read category in Free Republic and I want some opinions.
I have a recipe for oatmeal brown bread. It's really good. It's a very hearty tasting wheat bread that uses oatmeal as well.
In the recipe, it calls for using lard.
Is it possible for me to use Crisco as a substitute - or might that affect the taste of the bread?
Thanks for your advice!
You should avoid hydrogenated fats at all costs. They are essentially poison. Lard is the best rendered fat for baking - hands down. Even the palm oil versions of Crisco are still hydrogenated.
PS Great `Uncle Rooskie’ lived to be 90+
If you want flaky pie crust you must use lard; for meringues you must swipe a freshly laid egg; you must also boil the sugar until it spins a thread; all these were things I learned from my 82 year-old grandmother some 56 years ago as I watched her create the most wonderful lemon pies you never ate.
So why don’t you post the recipe for the rest of us to enjoy? PLEASE!?! lol
My mother used to do that. She ate lard sandwiches during the depression and got to liking them.
We keep a big can of bacon grease on the stove as well. It works great for baking. I use it to make gravy in the mornings and the wife uses it when making green beans and such. Soul food ;)
OK, so now that you’ve broken the rules and distracted us, the very LEAST you could do is share the recipe :)
For bread, Crisco will probably give satisfactory results. For pie crust lard probably delivers a better result.
Next time at the market check the additives in lard - it probably isn't the same thing our ancestors ate, slabbed between bread as sandwiches.
I liked his `bleenies’ (crepes) but never could develop a taste for lard sandwiches.
Please do not post this sort of a vanity in News/Activism again. It is ideally suited for General/Chat/Food. Furthermore, the location of a thread does not determine the number of comments it generates, level of interest does.
If you don’t mind your arteries clogged, go for Crisco. IMHO, that has to be some of the nastiest stuff ever created. Why not just good, old fashioned butter?
OK. I prefer a cornmeal to flour ratio of around 2:1 and slightly sweet over tart. I use white cornmeal when I can find it and bacon grease when I've got it. Usually do a double;e recipe which fits a 9x13 pan. When hot I spread butter on it; cold either butter or honey. :)
At the supermarkets here, lard is kept in the meat dept usually on the top shelf way off at the end all by itself.
My dad liked to make big batches of popcorn with bacon grease in the skillet. This, plus a pack a day of Camels = living to the ripe age of 60.
My dad did the same thing only he smoked non filtered pall mall's and drank 3 16oz PBR's every day. He lived to be 80.
I use butter for toll house cookies and they turn out just fine. They only get hard if you overcook them.
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