The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lard recipes

Janet Yang's picture
Janet Yang

Lard recipes

I just bought two pounds of leaf lard. Two pounds makes a lot of scallion pancakes and Chinese pastries. Time to branch out.

Do you have any recipes calling specifically for leaf lard?


Mini Oven's picture
Mini Oven

dress to wear in a Mercedes.   

Any recipe that asks for shortening will come out better.  

Just like anything one wears looks better on the seat of a fine auto.

aroma's picture

Who knowd what harm it has done to me but her apple pies and home made bread were to die for.  In these enlightened days I baulk at using lard and use olive oil in my bread - it makes a much softer crumb but I'm not convinced that it compares with lard.  It's probably OK to use lard a little in a balanced diet but maybe not too often


Kiseger's picture

Lard makes everything yummier!  Brioche with lard is heavier but delicious, toasted with butter and plum jam.  

mwilson's picture
sandydog's picture
Antilope's picture

biscuits, pastry and flour tortillas.


The very best biscuits I have ever tasted, and made, are Shirley Corriher's "Touch-of-Grace Biscuits". It's a drop biscuit, but you drop it into dry flour, dust if off, and bake it in a cake pan. It's a really wet dough, this makes it tender inside and outside. These are a light, fluffy, cake-like biscuit, perfect for sopping up gravy. These are not flaky biscuits.
Shirley Corriher often appeared on Alton Brown's "Good Eats" show as the food scientist. She's in her 80's now.
Touch of Grace Biscuits recipe in the NY Times
Shirley Corriher Making her Biscuits on YouTube.


Rick Bayless Homemade Flour Tortillas

On YouTube is an episode of Rick Bayless in his show One Plate at a Time making homemade flour tortillas.
The episode is called "Making Quesadillas". A search on YouTube for Rick Bayless Flour Tortillas will find the episode.

I made these recipe notes while watching that episode:


Rick Bayless Homemade Flour Tortillas

Makes One Dozen, 7-inch, flour tortillas

3/4 cup (175 gr) cold tap Water
1 tsp (6 gr) Table Salt
2 3/4 cups (3/4 lb) (340 gr) All Purpose Flour
1/3 cup (65 gr) Shortening (vegetable or pork fat)

-Mix salt into the cup of water.
-Place flour and shortening in food processor.
-Pulse until shortening is well mixed.
-With food processor running, pour in salty water slowly.
-Process until dough forms a ball. It should be slightly sticky.
-Remove from food processor and roll dough out into sausage shape on slightly floured counter.
-Cut into 6 even size pieces.
-Cut each of the 6 pieces in half to make 12 pieces of dough.
-Roll each piece of dough into a ball.
-Place 12 dough balls on plate and cover with plastic wrap.
-Let dough balls rest on plate, covered with plastic wrap on counter, for 1/2 hour.
-Roll out each dough ball into a 7-inch tortilla, one at a time as you cook them. Dust counter with a little flour while rolling out tortilla. Using a rolling pin, roll out tortilla from the center to edge, while rotating tortilla.
-Cook in a dry or slightly oiled cast iron skillet over medium heat.
-Turn over after a minute or two.
-Cook until tops of bubbles that form are browned.
-As each tortilla is cooked, stack in a cloth lined (clean dish towel, etc) basket and cover with the cloth.
-They will steam and soften each other as they sit in the covered basket while you cook the remaining tortillas.

Makes 12 flour tortillas.

Source: One Plate at a Time with Rick Bayless, episode "Making Quesadillas", as viewed on YouTube.

dabrownman's picture

are far from what they should be too.  Like Mini says, any recipe that has fat in it can use lard in its place.  It used to be one of the only cooking fats, besides olive oil, that was available.   I'm thinking Truffle Fries for some reason.

Antilope's picture

many times. It's simple and authentic:

baybakin's picture

short crust is so much better with lard (I do half butter/lard).  Quiche, pie, tarts, don't fear the lard!

dabrownman's picture

She loves lard and butter in short crust but I have seen her sub bacon fat for the lard in some savory meat pies too.  You really have to watch her.