On 18 Jun 2014 16:27:29 GMT, notbob > wrote:

>On 2014-06-18, Janet Bostwick > wrote:
>
>> Don't forget about the benefits of lard compared to butter and/or
>> vegetable oil products. Less saturated fat compared to butter. More
>> monounsaturated fats. Less polyunsaturated fats . . . I've never
>> used margarine except for that one taste of the Crisco-like stuff. I
>> always figured butter and lately lard are natural products and I'll go
>> with that.
>
>But, margerine and Crisco are heavily hydrogenated oils and the
>hydrogination process turns the unsaturated fats into trans fats, which
>are suspected to be even worse than other saturated fats.
>
>http://www.wisegeek.org/what-is-hydrogenated-oil.htm
>
>I've recently been given about a cup of this:
>
>http://www.spectrumorganics.com/spec...ic-shortening/
>
>It's palm oil based and is used by the organic baker, in town. Looks
>jes like Crisco. I've yet to try it in my butter/shortening pie crust
>dough, as it's been too warm to bake. I'll let you know how it turns
>out when I get around to baking another pie.
>
>nb
I'd like to hear. I'm making a couple of beef pot pies for dinner. I
have some leftover pieces of steak and the temps outside require
turning on the furnace and using the oven. (Deck temp the a.m. was
38F) Then we are going to 90F by the end of the week. Crazy.
Janet US