Archived posting to the Leica Users Group, 2003/11/10
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Hello Daniel, You can use bacon drippings or lard in place, in fact for some things lard is really better than crisco because it heat more without burning. In most of these recipes, a good vegetable oil will do fine. The main function it has in breads is to make a pleasant browning, I think. Also makes it easier to get out of the cast iron skillet that is almost an absolute necessity to cornbread. Maybe you can use reindeer fat up there. Sonny Monday, November 10, 2003, 12:24:21 AM, you wrote: DR> I'm trying understand the function of Crisco and "shortening". I know DR> (kind of) what it is ... a white solitified oil/fat. DR> It's in quite a few recipes I've been carrying around from my youth, but DR> you can't get Crisco or anything similar across the counter anywhere else DR> except for North America, as far as I know. DR> So ... what does it do? What can I replace it with? DR> Daniel DR> -- DR> To unsubscribe, see DR> http://mejac.palo-alto.ca.us/leica-users/unsub.html - -- Best regards, Sonny mailto:sonc@sonc.com - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html