Archived posting to the Leica Users Group, 2003/11/10
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Go with the fat that all these recipes were originally made with-- LARD!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