Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

Pan Cubano ????

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts
  • Jon Solberg
    Former Member
    • Jul 2014
    • 4872

    Pan Cubano ????

    Alrighty. I'm going to make a batch of pan cubano or three for some Cuban sandwiches. I've never worked with lard and all I only know about the stuff in the tub at the grocery.

    Are there other options? Should I be ordering a better quality lard online.

    Any clue as to what I would lose if using butter instead?

    Breadhead , Anybody?

    Thanks
  • RonB
    Club Member
    • Apr 2016
    • 11407
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    I don't use lard, but I did read somewhere that the stuff from the local grocery may have more "flavor" than you want. The article suggested using "leaf lard". I haven't used either, so I can't confirm. I think leaf lard is available on Amazon...
    Found it:

    Comment

    • Tim Clark
      Former Member
      • Mar 2016
      • 67
      • In the Black Mountains of North Carolina

      #3
      You really don't want to use the lard you can find at the supermarket. Best lard you can get is what you can make yourself by rendering good pork fat. But it takes time and probably isn't worth it for Cuban sandwiches. You can certainly substitute Crisco the same as you would for pie crusts but butter would probably work as well. What's the amount used in the recipe in proportion to flour?

      Comment

      • Jon Solberg
        Former Member
        • Jul 2014
        • 4872

        #4
        4c flour
        3 tbsp lard

        There's a big delta in the PUFA lard to butter so I can see why that my be the reason a substitute is not recommend.

        Whats the downside in the Armor? Forgoing the obvious that its surly mega processed.
        Last edited by Jon Solberg; April 15th, 2016, 08:21 AM.

        Comment


        • Breadhead
          Breadhead commented
          Editing a comment
          Hmmm... Isn't Beef Love lard?

          I would be tempted to use beef love as my fat content.😆

        • Dewesq55
          Dewesq55 commented
          Editing a comment
          Beef love is suet, not lard. suet has a beefy taste, whereas good lard does not have a "porky" taste.

          DEW
      • Tim Clark
        Former Member
        • Mar 2016
        • 67
        • In the Black Mountains of North Carolina

        #5
        Jon,

        You really don't have to worry too much about what you use with that small amount of shortening. The main reason I don't use that processed lard is that it tends to leave an unpleasant coating in your mouth. But with 3 T to 4 C flour, no big deal. You really start to notice it in high ratios of fat to flour like pie crust. If you haven't made these before and it's important I'd do a batch and see how you like them. Just remember that everyone's probably going to be paying more attention to all the stuff inside the sandwich!

        Comment

        • Breadhead
          Banned Former Member
          • Jul 2014
          • 1

          #6
          Jon Solberg ...

          I agree with Tim Clark. The percentage of fat to flour content is so minimal you can use any fat that you have on hand.

          However... I once did some reading on Cuban buns and they did highly recommend using lard. If I'm going to try a new recipe my basic approach is to follow it exactly as written and then riff on it later.

          Good luck on making your Cuban buns. Take pictures for us.👍

          Comment

          • Tim Clark
            Former Member
            • Mar 2016
            • 67
            • In the Black Mountains of North Carolina

            #7
            I definitely agree about not changing a recipe or formula the first time you try it. Here's a thought. Why not get a nice fatty pork shoulder, cut off a couple of big pieces of good fat and render it. You'll get a lot more than the 3 T you need and you'll definitely get a lot better flavor than store bought lard. Not quite as good as that fat from the kidneys but close enough. Then you just have to figure out what to do with the pork shoulder.

            Comment

            • Jon Solberg
              Former Member
              • Jul 2014
              • 4872

              #8
              Well actually am at the maker to find a nice fat cap shoulder if they have it. For just what you mentioned. What to do with the but us easy. Cuban sandwiches : )

              Edit

              All the butts were trimmed. One pound of pork fat in hand! Cost almost as much as butt : 0
              Attached Files
              Last edited by Jon Solberg; April 15th, 2016, 03:00 PM.

              Comment

              • Jon Solberg
                Former Member
                • Jul 2014
                • 4872

                #9
                Game on. Watch this space.
                Attached Files

                Comment


                • Tim Clark
                  Tim Clark commented
                  Editing a comment
                  Shazaam!!

                • Breadhead
                  Breadhead commented
                  Editing a comment
                  Nice idea Jon... I can't wait to see your Cuban buns.
                  Last edited by Breadhead; April 15th, 2016, 10:57 PM.

                • Jon Solberg
                  Jon Solberg commented
                  Editing a comment
                  Tims idea. He sent it out to the universe and I picked up the vib.
                  Last edited by Jon Solberg; April 15th, 2016, 06:51 PM.
              • Breadhead
                Banned Former Member
                • Jul 2014
                • 1

                #10
                Jon Solberg ... You got me thinking on this topic so I did some research for you.

                Why lard instead of other fats?
                Crusts and biscuits made with lard are flakier because they lack structure. Lard and shortening work by coating the flour particles and gluten strands in your doughs (literally “shortening” the strands, which is where the term comes from), thus preventing them from forming a strong bond. The stronger the bond, the tougher the crust and vice versa. Lard also has a higher melting point than butter, melting between 109 and 118° F while butter melts somewhere between 90 and 95° F. A slower render means more air and steam-release, which means more leavening and flakiness. The fat crystals in lard are also larger than those in butter, which means there is more empty space left behind when the fat renders out -- more space also means more layers and flakes.

                To keep your formula/recipe accurate use slightly less lard than the butter the recipe calls for. Butter has 15% water in it, lard has no water. Then add about 10 grams of water to your recipe.

                Comment

                • Jon Solberg
                  Former Member
                  • Jul 2014
                  • 4872

                  #11
                  Good stuff there BH. Thank you. I got a pretty full day today so I got the dough working in the machine. Getting the gasser set for the bake. Multi tasking in between. Breadhead.
                  Last edited by Jon Solberg; April 16th, 2016, 11:24 AM.

                  Comment

                  • Tim Clark
                    Former Member
                    • Mar 2016
                    • 67
                    • In the Black Mountains of North Carolina

                    #12
                    BH makes some good observations but I wouldn't overthink this too much. Like we were all saying before just do the formula the way it's written. Your rendered lard will work fine. As far as why the recipe calls for lard, I would imagine it's because that's what was around when whoever came up with them made them for the first time. Who knows? In any case it would make a lot of difference if you were doing biscuits. With this kind of enriched bread, no so much.

                    Comment

                    • Jon Solberg
                      Former Member
                      • Jul 2014
                      • 4872

                      #13
                      Lard seems to be prevalent in Cuban bread. They say it adds a salami like smell that adds to the Cuban sandwich experience. Since I'm chasing a good Cuban I may as well go with it : )

                      Can't that you guys enough for the knowledge. Mush appreciated.
                      Last edited by Jon Solberg; April 16th, 2016, 12:24 PM.

                      Comment


                      • Tim Clark
                        Tim Clark commented
                        Editing a comment
                        Makes a lot of sense. I'll bet the bread evolved right next to the pork cooking. In any case, with really good rendered pork fat you're gonna get as close as you can to the original.
                    • Jon Solberg
                      Former Member
                      • Jul 2014
                      • 4872

                      #14
                      Won't be long now. Winds poking me in the eye a bit.
                      Attached Files

                      Comment


                      • Jon Solberg
                        Jon Solberg commented
                        Editing a comment
                        Not bad but need some work. I appreciate your help with this.

                      • Breadhead
                        Breadhead commented
                        Editing a comment
                        I would try your next batch by hand. A bread machine is handy but you will learn more doing your bread by hand. It's easy too.

                      • Jon Solberg
                        Jon Solberg commented
                        Editing a comment
                        I know. This got overworked.
                    • RonB
                      Club Member
                      • Apr 2016
                      • 11407
                      • Near Richmond VA
                      • Weber Performer Deluxe
                        SNS
                        Pizza insert
                        Rotisserie
                        Smokenator 1000
                        Cookshack Smokette Elite
                        2 Thermapens
                        Chefalarm
                        Dot
                        lots of probes.
                        CyberQ

                      #15
                      Originally posted by Breadhead View Post
                      Jon Solberg ... You got me thinking on this topic so I did some research for you.

                      Why lard instead of other fats?
                      Crusts and biscuits made with lard are flakier because they lack structure. Lard and shortening work by coating the flour particles and gluten strands in your doughs (literally “shortening” the strands, which is where the term comes from), thus preventing them from forming a strong bond. The stronger the bond, the tougher the crust and vice versa. Lard also has a higher melting point than butter, melting between 109 and 118° F while butter melts somewhere between 90 and 95° F. A slower render means more air and steam-release, which means more leavening and flakiness. The fat crystals in lard are also larger than those in butter, which means there is more empty space left behind when the fat renders out -- more space also means more layers and flakes.

                      To keep your formula/recipe accurate use slightly less lard than the butter the recipe calls for. Butter has 15% water in it, lard has no water. Then add about 10 grams of water to your recipe.

                      Sorry to disagree BH, but you've got the facts about the interaction between fats and flour backwards. Think about it - if you drop a teaspoon of any kind of solid fat in a bowl of flour what happens? The fat is coated by the flour. Fat is sticky, flour is not, so the flour will always coat the fat - be it a large lump or a tiny particle. Anyway, here's a link that explains it much better than I can, (scroll down to myth #1):

                      http://www.seriouseats.com/2015/03/s...o-go-away.html

                      Comment

                      Announcement

                      Collapse

                      Meat-Up in Memphis 2020

                      Join us in Memphis for our Meat-Up! Space is limited to 400, secure your spot by booking early! Click here for details. (https://amazingribs.com/memphis2020)
                      See more
                      See less
                      Working...
                      X
                      Meat-Up in Memphis

                      T-Shirts & More T-Shirts & More
                      Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

                      Cool Embroidered Shirt Cool Embroidered Shirt
                      This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

                      Click here for more info.

                      Support ARC

                      Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

                      https://tinyurl.com/amazingribs

                      BBQ Stars

                      Spotlight

                      These are not ads or paid placements. These Are Some Of Our Favorite Tools And Toys.

                      These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                      Use our links when you buy things

                      Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, it has zero impact on the price you pay, but has a major impact on our ability to improve this site! If you like AmazingRibs.com, please save this link and use it every time you go to Amazon

                      https://tinyurl.com/amazingribs

                       


                      Placeholder

                      Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

                      Click here to see our list of Gold Medal Gifts


                      Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

                      maverick PT55 thermometer

                      A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

                      Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


                      If you have a Weber Kettle, you need the Slow 'N' Sear

                      slow n sear

                      The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

                      Click here for our article on this breakthrough tool


                      Bring The Heat With Broil King Signet's Dual Tube Burners

                      the good one grill

                      The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

                      Click here to read our complete review


                      The Good-One Is A Superb Grill And A Superb Smoker All In One

                      the good one grill

                      The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                      Click here to read our complete review


                      Pit Barrel Cooker Smoker

                      Griddle And Deep Fryer All In One

                      The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

                      Click here to read our detailed review and to order


                      Pit Barrel Cooker Smoker

                      The Pit Barrel Cooker May Be Too Easy

                      The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only $299 delivered to your door!

                      Click here to read our detailed review and the raves from people who own them


                      The Undisputed Champion!

                      thermapen

                      The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. Don't accept cheap substitutes.  Click here to read our test results and comprehensive review and why it won our Platinum Medal .


                      Compact Powerful Sear Machine For Your Next Tailgater

                      Placeholder

                      Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

                      Click here to read our detailed review and to order


                      The Cool Kettle With The Hinged Hood We Always Wanted

                      NK-22-Ck Grill

                      Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

                      Click here for more about what makes this grill special


                      Placeholder

                      G&F Suede Welder's Gloves

                      Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

                      If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

                      Click here to read our detailed review

                      Click here to order from Amazon


                      GrillGrates Take Gas Grills To The Infrared Zone

                      grill grates

                      GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

                      Click here for more about what makes these grates so special


                      kareubequ bbq smoker

                      Our Favorite Backyard Smoker

                      The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

                      Click here for our review of this superb smoker


                      Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

                      masterbuilt gas smoker

                      The First Propane Smoker With A Thermostat Makes This Baby Foolproof

                      Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

                      Click here to read our detailed review


                      Professional Steakhouse Knife Set

                      masterbuilt gas smoker

                      Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

                      Click here to read our detailed review and to order


                      PK 360 grill

                      Is This Superb Charcoal Grill A Kamado Killer?

                      The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

                      Click here to read our detailed review of the PK 360

                      Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


                      Fireboard: The Ultimate Top Of The Line BBQ Thermometer

                      fireboard bbq thermometer

                      With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

                      Click here to read our detailed review


                      Finally, A Great Portable Pellet Smoker

                      Green Mountain Davey Crockett Grill

                      Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

                      Click here to read our detailed review and to order