Coronation Quiche

[exile]

And if yours is anything like ours, they no longer stock jars of duck fat in the chiller cabinets at all. That is what I was looking for when I saw the lard.

[Lori]

Graisse salée made from porc fat.
Very popular spread on bread in this neck of the woods.

Is this sold in the supermarket in France? Or, do you buy it at a butcher shop?

Is this used for sweet pie pastry also?

[Biloute]

It's not because I want to make Charles' quiche, but I've never found lard here in the supermarkets. I remember my dad saying he had lard on his toast for breakfast when he was a kid.
So I searched the internet and found this:
https://marketplace.ehalal.io/fr/food/s ... /saindoux/
Surprising, isn't it ? Maybe I should have posted this in the Jokes category...
Beef fat, as said earlier, is much more solid. This is what was used in the north of France to cook chips. The owners of the 'baraques à frites', with 1 franc of potatoes and 1 franc of beef fat, could sell 100 portions of chips for 1 franc each: good business

[L Austin France]

Graisse salée made from porc fat.
Very popular spread on bread in this neck of the woods.

Is this sold in the supermarket in France? Or, do you buy it at a butcher shop?

Is this used for sweet pie pastry also?

You can buy it in supermarkets here but dunno about other areas.
Shouldn't think it's OK for sweet pie pastry as it's salty.
https://www.tipikk.com/specialite/3883-graisse-salee

[Lori]

It's not because I want to make Charles' quiche, but I've never found lard here in the supermarkets. I remember my dad saying he had lard on his toast for breakfast when he was a kid.
So I searched the internet and found this:
https://marketplace.ehalal.io/fr/food/s ... /saindoux/
Surprising, isn't it ? Maybe I should have posted this in the Jokes category...
Beef fat, as said earlier, is much more solid. This is what was used in the north of France to cook chips. The owners of the 'baraques à frites', with 1 franc of potatoes and 1 franc of beef fat, could sell 100 portions of chips for 1 franc each: good business

I've seen that in the supermarkets here; just never knew what it was. So, it's beef fat. I have no idea (other than the fries you mentioned) how you would use it.

Graisse salée made from porc fat.
Very popular spread on bread in this neck of the woods.

Is this sold in the supermarket in France? Or, do you buy it at a butcher shop?

Is this used for sweet pie pastry also?

You can buy it in supermarkets here but dunno about other areas.
Shouldn't think it's OK for sweet pie pastry as it's salty.
https://www.tipikk.com/specialite/3883-graisse-salee

Ahh, that is what I thought, thank you. Salty wouldn't work with sweet pies. I use the same base recipe for salty or sweet pies. I use butter as my fat as, as far as I know, that is my only option here.

[Chappers51]

I récollect my mother mixing together butter and lard for either flakey or rough puff pastry as well as using it for her hot water pastry and I must admit she was an excellent pastry cook.

I still have my school recipe book (started in November 1962) I see that when we made pastry we used a combination of margarine and lard and the gingerbread recipe also had lard in it. These recipes were provided by the home economics teacher, so I guess in NW England it was common practice.

[Veem]

My mother ( a cookery teacher in a college) always used 1/2 butter, 1/2 lard for all types of pastry. It was simply the best and I have followed her lead. Biggles loves my pastry .........

[L Austin France]

My mother ( a cookery teacher in a college) always used 1/2 butter, 1/2 lard for all types of pastry. It was simply the best and I have followed her lead. Biggles loves my pastry .........

Ditto for my oggie pastry
viewtopic.php?p=39286#p39286

[Lori]

My mother ( a cookery teacher in a college) always used 1/2 butter, 1/2 lard for all types of pastry. It was simply the best and I have followed her lead. Biggles loves my pastry .........

So, the 1/2 lard is the beef or pork fat with salt in it? That actually sounds pretty good to me. So, I guess I could try the 1/2 butter, 1/2 Saindoux and see how that turns out.. I'm very curious now. Will try it on my next pie pastry, whether sweet or salty.

[MAD87]

I récollect my mother mixing together butter and lard for either flakey or rough puff pastry as well as using it for her hot water pastry and I must admit she was an excellent pastry cook.

I still have my school recipe book (started in November 1962) I see that when we made pastry we used a combination of margarine and lard and the gingerbread recipe also had lard in it. These recipes were provided by the home economics teacher, so I guess in NW England it was common practice.

That's what our cooking class used too. I was expelled from that class for throwing lumps of wet pastry at the high ceiling to see whether they'd stick.