At the risk of sounding silly.........I am about to make BBQ pork steamed buns (just because I found a recipe and have time on my hands).The bun part calls for 60g of lard.I am loathe to go and buy a packet of lard specially and I have a packet of shreddo in the fridge.What does lard do that shreddo might not do?And could I flag both and use - say - olive oil instead?
fogs,
Jan 17, 1:14am
Lard is pig fat and suet is beef fat. They do look very differant I think lard produces a lighter product. I use suet for steam puddings and dumplings and for many years used lard for savory pastry.
seaspray1,
Feb 7, 1:58am
Aaah good point and it is "pork" buns I am making.
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