seb47 Posted December 23, 2008 Share Posted December 23, 2008 I just did a search on duck fat (trying to persuade my Mum that it is good for you) - and found that you can make pastry with it, using 50-50 with butter. Worth a try maybe for the mince pies? Link to comment Share on other sites More sharing options...
Clair Posted December 23, 2008 Share Posted December 23, 2008 Do you mean as an alternative to suet? Link to comment Share on other sites More sharing options...
seb47 Posted December 23, 2008 Author Share Posted December 23, 2008 No Clair - I think it was suggested as an alternative for lard which is very very bad for you, and not available generally in France. It is a great shortening agent though (the lard). Link to comment Share on other sites More sharing options...
Dick Smith Posted December 23, 2008 Share Posted December 23, 2008 Do you chill it first, or use it semi-liquid? Link to comment Share on other sites More sharing options...
Bernice Posted December 23, 2008 Share Posted December 23, 2008 I think it was suggested as an alternative for lard which is very very bad for you, and not available generally in France. It is a great shortening agent though (the lard)Lard is widely available in France - look for Saindoux.Bernice Link to comment Share on other sites More sharing options...
seb47 Posted December 23, 2008 Author Share Posted December 23, 2008 Chilled I should think, so that you could throw it into the blender with the margarine or butter until it looks like breadcrumbs, then add 1 teaspoon of cold water for every 25g flour - using say 250g flour and 125 g combined fats. (The Home Ec teacher in me coming out here). You should add the water gradually as it's easy to use too much. Link to comment Share on other sites More sharing options...
Dick Smith Posted December 23, 2008 Share Posted December 23, 2008 [quote user="seb47"]Chilled I should think, so that you could throw it into the blender with the margarine or butter until it looks like breadcrumbs, then add 1 teaspoon of cold water for every 25g flour - using say 250g flour and 125 g combined fats. (The Home Ec teacher in me coming out here). You should add the water gradually as it's easy to use too much.[/quote]Blender!My mother taught me to rub in the fats the proper way - no flour above the second knuckle or it was a whack with the rolling pin! Hands run under the cold tap before beginning.That was why I was asking, the warmth in the pastry would worry me.I recently made some pastry using Trex, and it was OK, but very like commercial stuff, very crumbly and hard to roll neatly. Back to half butter, I suspect! Link to comment Share on other sites More sharing options...
Suze01 Posted December 23, 2008 Share Posted December 23, 2008 [quote user="Dick Smith"][quote user="seb47"]Chilled I should think, so that you could throw it into the blender with the margarine or butter until it looks like breadcrumbs, then add 1 teaspoon of cold water for every 25g flour - using say 250g flour and 125 g combined fats. (The Home Ec teacher in me coming out here). You should add the water gradually as it's easy to use too much.[/quote]Blender!My mother taught me to rub in the fats the proper way - no flour above the second knuckle or it was a whack with the rolling pin! Hands run under the cold tap before beginning.That was why I was asking, the warmth in the pastry would worry me.I recently made some pastry using Trex, and it was OK, but very like commercial stuff, very crumbly and hard to roll neatly. Back to half butter, I suspect![/quote]Funny, I was going to say exactly the same Dick. I always rub the butter in by hand. I made a quiche yesterday and my daughter was saying how light and delicious my pastry was! [:D] Link to comment Share on other sites More sharing options...
Clair Posted December 23, 2008 Share Posted December 23, 2008 I have never got the hang of doing by hand, so I use one of these: Link to comment Share on other sites More sharing options...
Dick Smith Posted December 23, 2008 Share Posted December 23, 2008 [quote user="Lisleoise"][quote user="Dick Smith"][quote user="seb47"]Chilled I should think, so that you could throw it into the blender with the margarine or butter until it looks like breadcrumbs, then add 1 teaspoon of cold water for every 25g flour - using say 250g flour and 125 g combined fats. (The Home Ec teacher in me coming out here). You should add the water gradually as it's easy to use too much.[/quote]Blender!My mother taught me to rub in the fats the proper way - no flour above the second knuckle or it was a whack with the rolling pin! Hands run under the cold tap before beginning.That was why I was asking, the warmth in the pastry would worry me.I recently made some pastry using Trex, and it was OK, but very like commercial stuff, very crumbly and hard to roll neatly. Back to half butter, I suspect![/quote]Funny, I was going to say exactly the same Dick. I always rub the butter in by hand. I made a quiche yesterday and my daughter was saying how light and delicious my pastry was! [:D][/quote]I just don't think that food processors get enough air into the crumb. Possibly OK when you want a slightly harder pastry, such as for quiche, but otherwise a bit tough. Link to comment Share on other sites More sharing options...
seb47 Posted December 23, 2008 Author Share Posted December 23, 2008 Well yes OK, I was going to say use the rubbing in method but thought I might get rude replies!Happy Christmas all. Link to comment Share on other sites More sharing options...
Scooby Posted December 24, 2008 Share Posted December 24, 2008 I always use a blender with great results. Likewise with sponge cake - throw everything in, add half a teaspoon of raising agent for each 50gm of SR raising flour, blitz for a minute and done. Makes a perfect victoria sponge cake in minutes. The speed at which my lot eat I would be permanently in the kitchen if I did everything by hand!! Link to comment Share on other sites More sharing options...
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