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Old 12-02-2012, 12:01 PM   #202
Mambo Dave
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Joined: Oct 2011
Location: Pompano Beach, FL
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Quote:
Originally Posted by Cogswell View Post
Great idea on the lard production but, I don't think I would use a paper towel for straining, maybe some trace chemicals from production present that were not designed to be ingested. A coffee filter on the other hand was designed for straining.
Quote:
Originally Posted by H96669 View Post
Coffee filters, they don't do all that good with oils. Just go ask any restaurant if they could spare a fat filter or 2. I'd give you some if I was closer.
Good ideas - both.

Not sure how accurate it is, but there is no doubt I should have thought of this beforehand, andjust found a Yahoo reply stating:

"There are two chemicals of concern in paper towels. The first is formaldehyde, which is used for wet strength of the paper, and the other is dioxin, which may be present from the bleaching of the paper.

Dioxin is an extremely toxic chemical and has been found to leach into foods such as milk from bleached paper cartons. Formaldehyde is a volatile chemical that can be released into the air and absorbed by other materials.

I couldn't find any research that shows how much dioxin or formaldehyde is emitted from paper towels or absorbed by food that has been sitting on them for a few minutes. My opinion is that if the food is simply sitting on the towel for a few minutes, it is probably absorbing very little of either chemical. But my best recommendation would be to use a plate instead.

If you are going to use paper towels, it's better to use the unbleached brown towels. There is more info on choosing paper towels in Green Seal's Choose Green Report on Bathroom Tissue and Paper Towels." http://answers.yahoo.com/question/in...8193920AACf7PK

and there is a longer, more interesting post above that one that gets into detail, but still - good thinking on your parts.

And thanks for the stories and instructions, H96669, very interesting stuff. You're right - I now have the lard, but I've never made a pie crust before... guess it's not a bad time to learn though, right? I have, once, had a decadent apple pie cooked by a sweet country lass that was made with lard in the crust. I've had bakery-bought pies that came close to it, but I've never had one as flaky or good as that pie.

I hoped to make Buttermilk biscuits out of the lard, but for the work involved ... I might as well keep buying frozen Buttermilk Biscuits and instead make a pie.
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