Coronation Quiche

[exile]

@Lori Yes, it's "saindoux" !

Where is it located in the supermarket? By the butter?

I think it will be very much store dependent but in our SuperU it is nowhere near the butter but rather near the processed meat products - salami, garlic sausage etc..

[Spectrum]

As said in Super U its by the pate and Duck fat, in the chiller cabinet, use it a lot in pork pie hot water crust pastry, also quiche is not French it originated in Germany.

[Lori]

Thank you all. So, it is pork fat? So, do you use it to make pastry dough for sweet pies too or is it only used for savory pies?

In America we have something called Crisco that a lot of people use for making pie dough/pastry. Granted it does give a perfectly flaky pie crust, however, it is a highly processed fat that I stopped using a long time ago.

[MAD87]

I may be wrong, but I think in the past lard was beef fat, used to make pastry by mixing it with margerine.

[Blaze]

According to that huge encyclopaedia in the sky, lard was pork fat which comes as a surprise to me. I always thought it was beef !

[Pathca]

Wasn’t beef fat known as dripping

[Chappers51]

You’re right Pathca, beef fat was dripping and often served on toast.
There was a pub on the outskirts of Cambridge which used to serve it at the weekend (and very popular it was too).

[Spectrum]

Pork ie lard stays soft, Beef ie dripping, sets hard on cooling, same as Duck fat, we render our own Beef fat so twice a year we can have a treat of dripping on toast in hot water crust pastry you melt the lard and mix with a bit of water and use that to mix into your flour, then freeform or put into Pork pie tins to form a holder for your pork mix. The word Quiche comes from the middle ages in Germany from the German word for a cake "Kuchen".

[Blaze]

I'm sorry Spectrum, but your wonderful descriptions ....... erm ..... not for me

[L Austin France]

Graisse salée made from porc fat.
Very popular spread on bread in this neck of the woods.