A mother-daughter conversation on food and cooking (mostly)

Thursday, December 23, 2010

Don't Try This at Home

I have read that one can make tamales using canola oil instead of lard or Crisco, so I bravely tried it. They tasted okay, but didn't have that lovely, rich, mealy texture. I tried this so you will never have to.

1 comment:

Eva said...


James Peyton uses olive oil to replace lard in tortillas; he says the taste is closer/better than milder oils. But he warns against anything but lard in a tamale.

I'm sorry they didn't work out, though.