Beware the lard

A recipe for hot water shortcrust pastry in a baking supplement distributed with the newspaper on November 24 (page 84, The Guardian guide to baking) required boiling water to be added to melted lard. We should have made clear that it is dangerous to overheat the lard. The recipe containing revised instructions can be found on the website at lifeandhealth.guardian.co.uk/guides/baking Link

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This entry was written by Craig Silverman, posted on December 6, 2007 at 8:00 am, filed under Newspapers and tagged , . Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.

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