Archived posting to the Leica Users Group, 2003/11/10
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]I think the nearest UK equivalent is "Trex" > from: Allen Graves <ahgraves@prodigy.net> > date: Mon, 10 Nov 2003 12:22:38 > to: leica-users@mejac.palo-alto.ca.us > subject: Re: [Leica] OT (of course) Crisco > > Go with the fat that all these recipes were originally made with-- > LARD! That would be real southern cooking, and, ignoring health > concerns, is probably superior. > > Actually any fat that has a high smoking point and is fairly bland > would be OK- you're heating it to 425 degrees. I've used peanut oil > when there was mysteriously no crisco left in the pantry for making > cornbread. I'd be afraid to try it for piecrusts, though. > > Allen > > >I'm trying understand the function of Crisco and "shortening". I know > >(kind of) what it is ... a white solitified oil/fat. > > > >It's in quite a few recipes I've been carrying around from my youth, but > >you can't get Crisco or anything similar across the counter anywhere else > >except for North America, as far as I know. > > > >So ... what does it do? What can I replace it with? > > > >Daniel > > > >-- > >To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html