Dave Smith
what is Groviera CheeseMichael "Dog3" Lonergan Now I understand your question better. Normally, vegetarian means someone who does...
Has anyone tried using beef tallow for pastry? I have several pounds of it in the freezer; gotta try it someday. I used lard for the Thanksgiving pies because it didn't seem like a good time to experiment.
I used to cut the lard or shortening in with a pastry blender, but lately I've started mashing it in with my fingertips so that *all* the flour gets coated with fat before adding any water. Mix in the icewater, gather into a ball, put in the fridge in a plastic bag for half an hour before rolling. (I don't know if this is a good technique or not; I don't have much to compare with because I'm the only one I know who still makes scratch pie crust)
One of the pie recipes I used was very specific that the crust had to be frozen at least 1-2 hour, and not taken from the freezer until you were ready to fill it and put in a 450 oven. (after 10 minutes, turn the oven down to 375, I think) I'm not sure what that was all about. I know freezing seems to rescue a pie crust that was worked too much and got tough, but I don't think that was the reason.
Best regards, Bob
