I use very little lard so it seems to get 'rancid' after a while, not unlike Crisco. It does make a difference in baking though.
I'm bored and why is butter yellow?
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waterwitch
Well-known member
I LOVE butter! I think real butter is always better. Salted for me please. I've always left my butter out on the counter in a butter dish. I've heard somewhere along the line that this could be a bad thing, but it's never made me sick so there ya go!
Hi KELLY! I miss you! That picture you posted looks yummy! Haha I don't even know what it is and I want some...
Hi KELLY! I miss you! That picture you posted looks yummy! Haha I don't even know what it is and I want some...
Out On The Counter
Anthony, it was such a pleasure spending time with you in Long Beach. My wheels fell off in the return and I have been in the middle of medical, familial and personal stress ever since, so it makes the Wash-In seem even sweeter. I leave a couple pounds of butter out ready for baking. Fat is one of the recognized perservatives of food stuffs and one reason why all boxed mixes have more fat per ounce than a homemade recipe. Lard will racidify rather quickly because of the added animal protiens and freezing or keeping it refrigerated will slow down the process. It gets more difficult all the time to find heirloom baking ingredients as less demand is the norm. I tried in vain to find suet at all the local market for Suet Pudding which was a specialty of my Dutch grandmother. I ended up buying beef and trimming the fat to grind my own suet. An substitute, not the real thing. When the kids were all younger and we baked in daily volumes, I left eggs, butter and buttermilk on the shelf to be ready to go. I've gotten pretty good at tempering those ingredients in the microwave without causing the buttermilk to curdle or the eggs to explode.
Anthony, it was such a pleasure spending time with you in Long Beach. My wheels fell off in the return and I have been in the middle of medical, familial and personal stress ever since, so it makes the Wash-In seem even sweeter. I leave a couple pounds of butter out ready for baking. Fat is one of the recognized perservatives of food stuffs and one reason why all boxed mixes have more fat per ounce than a homemade recipe. Lard will racidify rather quickly because of the added animal protiens and freezing or keeping it refrigerated will slow down the process. It gets more difficult all the time to find heirloom baking ingredients as less demand is the norm. I tried in vain to find suet at all the local market for Suet Pudding which was a specialty of my Dutch grandmother. I ended up buying beef and trimming the fat to grind my own suet. An substitute, not the real thing. When the kids were all younger and we baked in daily volumes, I left eggs, butter and buttermilk on the shelf to be ready to go. I've gotten pretty good at tempering those ingredients in the microwave without causing the buttermilk to curdle or the eggs to explode.
Kelly
Funny that suet pudding was a specialty of your Dutch grandmother. I've never seen anyone making this overhere in Holland. Could it be she picked up that recipe when they had already crossed the big pond?
Funny that suet pudding was a specialty of your Dutch grandmother. I've never seen anyone making this overhere in Holland. Could it be she picked up that recipe when they had already crossed the big pond?
Kelly-- If I could make a pie crust to save my life I'd think we're related! I also put a pound or two of butter out the night before to soften for early-morning baking. And I think of you every time I use a chopstick for little chores like getting batter off beaters. Sorry to hear you're facing still more challenges! My thoughts are with you.
sudsmaster
Well-known member
I remember shopping at the Co-Op in Berkeley in the 80's and this nice old black lady I struck a conversation up with said that she liked to use lard for pie crusts because it gave them "that old timey taste". I agree, and it's probably a lot healthier than hydrogenated vegetable oil full of trans fats.
But it's been a LONG time since I made a pie crust...
I have a 40 lb box of lard I got at Costco (don't ask). I thought I'd wind up using it for baking but instead it's just been sitting in my pantry for years. Kind of a afraid to open it and find out if it's still any good. I hate to toss it in the trash (more like lug it into the trash). I wonder if it could be turned into bio-diesel instead (probably).
Next time I'll just buy it by the pound at the local supermarket.
If still good, it could be killer for frying a turkey though.
Or french fries.
But it's been a LONG time since I made a pie crust...
I have a 40 lb box of lard I got at Costco (don't ask). I thought I'd wind up using it for baking but instead it's just been sitting in my pantry for years. Kind of a afraid to open it and find out if it's still any good. I hate to toss it in the trash (more like lug it into the trash). I wonder if it could be turned into bio-diesel instead (probably).
Next time I'll just buy it by the pound at the local supermarket.
If still good, it could be killer for frying a turkey though.
Or french fries.
Hunter, any margarine with the small word "PARVE" or "PAREVE" on the label or box means it has no dairy in it. It's the Hebrew word meaning neither meat nor dairy, neutral in dietary terms like eggs, permitted fish and vegetables. There are several brands, often labeled "Sweet Unsalted" like Fleishman's that have no dairy. There is some version of Smart Balance tub margarine that has no dairy. You might not be able to find every brand in your stores, but there are more. If you Google parve margarine, you might find more brands. They are a mainstay in kosher cooking. There is another that I used to use in baking that performed better than Fleishmans, Mazola Sweet Unsalted, maybe.
I often take eggs out of the refrigerator and put them in a bowl of very warm water while I am creaming the fat for something and by the time I am ready to add the eggs, they are at a nice room temperature. I can't plan ahead for baking anymore because I don't know when I will have the strength or energy so I just warm up the eggs fast when I need them.
I often take eggs out of the refrigerator and put them in a bowl of very warm water while I am creaming the fat for something and by the time I am ready to add the eggs, they are at a nice room temperature. I can't plan ahead for baking anymore because I don't know when I will have the strength or energy so I just warm up the eggs fast when I need them.
Suet Pudding
Grandma made steamed pudding often. Usually they contained dried plums, raisins, or dried apricots, dark sugar, spices, eggs and she always used beef fat that was finely minced. She spoke often of her mother making them. Grandma's family came first to Alberta, Canada and then migrated to the US so maybe there's a Canadian influence of what they ate. Yet, I have a great aunt whose maiden name was Bos and married into the van Belle family. She also makes Suet puddings and at the annual family reunions the steamed puddings were served hot around 7:00 when the meal was warmed up for a seconds. Grandma's pudding was dark, moist and heavily spiced which she served with custard sauce. Aunt Gertrude's pudding was much lighter colored, dryer and served with a lemon sauce made from bottled Lemon extract. Neither one were big sellers and no one ever questioned why they both made them but it was clear Grandma's was better. We all dutifully had some of Aunt Gertrude's pudding as well so to avoid the Suet Pudding Wars. Mind you this is the same family reunion where the pies outnumber the guests and we eat from 1:00 PM until 1:00 AM playing cards, catching up, sharing the latest jokes and having a ball all day long. There are so many us of now we rent the gynasium of the Christian School which is connected to the Netherlands Reformed Church. My grandfather got sideways with an elder of the Netherlands Reformed in the 40's and he was not allowed to take communion because Maid o'Clover picked up milk from his cows on Sunday's which constituted doing business on the Sabbath. Grandpa spent a week in prayer and reading the bible and then sold all his cows, plowed up the pastures and hay fields to plant potatoes and orchards and never set foot in a church again. Most of the family drifted over to the more progressive Christian Reformed and the bulk of the family went to Grand Rapids Michigan to Calvin College.
Grandma made steamed pudding often. Usually they contained dried plums, raisins, or dried apricots, dark sugar, spices, eggs and she always used beef fat that was finely minced. She spoke often of her mother making them. Grandma's family came first to Alberta, Canada and then migrated to the US so maybe there's a Canadian influence of what they ate. Yet, I have a great aunt whose maiden name was Bos and married into the van Belle family. She also makes Suet puddings and at the annual family reunions the steamed puddings were served hot around 7:00 when the meal was warmed up for a seconds. Grandma's pudding was dark, moist and heavily spiced which she served with custard sauce. Aunt Gertrude's pudding was much lighter colored, dryer and served with a lemon sauce made from bottled Lemon extract. Neither one were big sellers and no one ever questioned why they both made them but it was clear Grandma's was better. We all dutifully had some of Aunt Gertrude's pudding as well so to avoid the Suet Pudding Wars. Mind you this is the same family reunion where the pies outnumber the guests and we eat from 1:00 PM until 1:00 AM playing cards, catching up, sharing the latest jokes and having a ball all day long. There are so many us of now we rent the gynasium of the Christian School which is connected to the Netherlands Reformed Church. My grandfather got sideways with an elder of the Netherlands Reformed in the 40's and he was not allowed to take communion because Maid o'Clover picked up milk from his cows on Sunday's which constituted doing business on the Sabbath. Grandpa spent a week in prayer and reading the bible and then sold all his cows, plowed up the pastures and hay fields to plant potatoes and orchards and never set foot in a church again. Most of the family drifted over to the more progressive Christian Reformed and the bulk of the family went to Grand Rapids Michigan to Calvin College.
The only thing that looks a bit like that suet pudding is "Jan in de zak", but that is more a yeast bread with raisins that is steamed. Less filling and certainly no beef fat. Perhaps it was a local specialty, perhaps from a British influence (?).
Having problems reconizing the recipe as Dutch, getting sideays with an elder certainly sounds familiar. I guess that is the reason why there are so many protestant churches in the Netherlands!
Having problems reconizing the recipe as Dutch, getting sideays with an elder certainly sounds familiar. I guess that is the reason why there are so many protestant churches in the Netherlands!
Perhaps a British Influence
Louis
Reading this my mind was going in the same direction. Grandma's sounds like our Christmas Pudding and Aunt Gertrude's rather like "Spotted Dick" - if you think I am joking check out the link
Al
http://en.wikipedia.org/wiki/Spotted_dick
Louis
Reading this my mind was going in the same direction. Grandma's sounds like our Christmas Pudding and Aunt Gertrude's rather like "Spotted Dick" - if you think I am joking check out the link
Al
http://en.wikipedia.org/wiki/Spotted_dick
Al
I was thinking the same thing. But perhaps those pudding recipes ended up in a part of the Netherlands. I live in the northern part of the country where the German influence was bigger.
I was thinking the same thing. But perhaps those pudding recipes ended up in a part of the Netherlands. I live in the northern part of the country where the German influence was bigger.
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