pastry fat

Haven't a clue what galangal is, or need to know what to use if you can't buy creme fraiche locally? We're sure our knowledgeable members will be able to point you in the right direction...

 
 
 

Page :  1  2  | Next 
avatar
violet eyes

pastry fat

I usually use White Flora and butter or Stork when making pastry but when I went to buy White Flora there wasn't any to be seen. Has it been discontinued?
As it's Christmas I need to make the mince pies so what can I use in it's place. Have seen Trex and Cookeen but never tried either, which one is the best ?

avatar
Gravy Queen

Pastry Fat

I've used Trex before and its fine.

avatar
.

pastry fat

Another vote for trex.

avatar
sandra

Pastry fat

I use butter and good old lard !

avatar
violet eyes

pastry fat

went to buy the trex from my nearest supermarket and there wasn't any. Might use all butter if I can't get any trex.

avatar
suzannem

pastry fat

Trex, Cookeen and White Flora are all the same thing and interchangeable with each other.

I only ever use butter for pastry - never anything else.

avatar
sam from worthing

Pastry fat

yep i too am a massive fan of Trex - use it for roasties too.

I used to use white flora - but tesco and co-op seem to have stopped selling it.

Sainsburys are my usual supplier for white flora - but i don;t get to sainsbugs often.

DO NOT USE Lardy lard - that is pappy.

avatar
Joyce Ford

White Flora Pastry Fat


"I usually use White Flora but cannot buy it anywhere. Is it discontinued.

avatar
violet eyes

pastry fat..lard

I'm using lard now, tried cooken but not keen on it.
My pastry has improved 100% using lard and butter. I could eat the pastry on it's own.
Just listened to the Food Programme on Radio 4 it's all about lard. It's not bad for us as we thought, it's now good for us.

avatar
Queen of Puds

pastry fat

We used to have to use lard for pastry in Home Economics (Cookery!) when at school - made the whole lab smell of pork & the pastry was always insipid & grey looking - gak. Put me off lard pastry for life (that & the ogre of a teacher anyway)

I now use all butter or all block margarine in my pastry (unless it is a hot water crust) - butter improves both the colour & flavour. I'd never ever use lard now except for melting to cook yorkshire puds cos it has a higher cooking temp than oil. I think white fat is a bit of an abomination - sorry!

avatar
JAMES

Pastry Fat.

No need to be sorry, I've never cooked with lard in my life, it just looks so awful!

x

avatar
violet eyes

lard

If you have ever been to Mallorca and eaten Ensaimada they are made with lard although you would't know it. They are delicious, I could eat them morning, noon and night:o)

avatar
lance moxon

Trex

I always use Trex , it rubs in very easily and makes superb pastry and of course it's a veggie product which is helpful.

avatar
Kedgeree

Trex?

Reading these posts has really made me feel ooooold! It's so many years since I purchaed white flora, not quite as many for Trex. I now use lard and butter or all butter, cheapest variety available!!
What do you use for mince pie pastry?
Does anyone add icing sugar?

avatar
Esther R

Pastry fat

I use half butter/half white vegetable fat, I don't mind which type. Like James I could not bring myself to use lard. I think it is because it is animal fat and I don't like the fat on meat When I was at school we used half lard/half solid margarine but I love the flavour of butter in cooking.

 
Page :  1  2  | Next 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com

 

 




NetObserver
CMS solutions by REDtechnology.com