Archived posting to the Leica Users Group, 2003/11/10
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]> > Maybe you can use reindeer fat up there. > Ha ha ha :) (they're lean and mean) Actually we can buy pure unhealthy animal fat (ister = lard) in the shops. So Crisco is to lard as margarine is to butter? I never could figure out if it had some kind of "raising" action, like baking powder or soda or eggs. But if it's used to keep stuff from sticking in the pans, I know what to use. Thanks! Daniel > 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 > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html