Sujet : Re: The hamburger
De : michael.trew (at) *nospam* att.net (Michael Trew)
Groupes : rec.food.cookingDate : 16. Nov 2024, 05:15:17
Autres entêtes
Message-ID : <67381c5d$5$22$882e4bbb@reader.netnews.com>
References : 1 2 3 4 5 6 7 8 9 10 11
User-Agent : Mozilla/5.0 (Windows NT 6.1; Win64; x64; rv:91.0) Gecko/20100101 Thunderbird/91.13.1
On 11/14/2024 7:02 PM, S Viemeister wrote:
On 14/11/2024 21:53, Graham wrote:
On 2024-11-14 1:20 p.m., S Viemeister wrote:
On 14/11/2024 19:47, Michael Trew wrote:
Luckily I got the hang of it fairly easily. I found that cold butter is a much better texture than Crisco. I've never tried lard, that will be a project for some day.
>
Try half lard, half butter.
>
Which is what I use, with pastry flour, not AP. I have never used Crisco.
I tried Crisco once, many years ago.
Once was enough.
I've used it a few times. There might be a rancid can buried in the back of the pantry, heh. I'll try half lard if I can find actual lard. I am cautious of the hydrogenated version in at the grocer, and I haven't found the motivation to render lard like Steve.
The hamburger
Re: The hamburger