"graham" wrote in message news
On 2018-02-07 7:36 AM, Ophelia wrote:
>
>
> "Cindy Hamilton" wrote in message
> ...
>
> On Wednesday, February 7, 2018 at 8:24:48 AM UTC-5, Ophelia wrote:
>> "Cindy Hamilton" wrote in message
>> ...
>>
>> On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote:
>> > "Cindy Hamilton" wrote in message
>> > ...
>> >
>> > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote:
>> > > "graham" wrote in message news >> > >
>> > > On 2018-02-06 9:14 AM, Dave Smith wrote:
>> > > > On 2018-02-06 9:09 AM, Roy wrote:
>> > > >
>> > > >>>>> They are nonstick but I don't use Crisco.
>> > > >>>>
>> > > >>>> Something like as in something that has litle or no taste. >
>> > >>>> Butter
>> > > >>>> would
>> > > >>>> burn but you hate it anyway.
>> > > >>>
>> > > >>> Has nothing to do with the taste. Shortening isn't healthy.
>> > > >>
>> > > >> Just not healthy for YOU...the majority of people have few
>> problems
>> > > >> with it
>> > > >> unless they eat huge quantities of it.
>> > > >
>> > > > Shortening is not great for you. While it does contain unsaturated
>> > > > fats,
>> > > > it also contains saturated fats and transfat. Thanks to
>> loopholes in
>> > > > the
>> > > > regulations, the are able to day it is 0%, even though it is not
>> 0%.
>> > > > It
>> > > > contributes a lot of fat to your diet without other nutrient value.
>> > > > Greasing cookware with vegetable shortening is not going to kill
>> > > > anyone.
>> > > >
>> > > >
>> > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent
>> > > studies have shown that it is not as unhealthy as it was once > >
>> considered
>> > > to be. For some sweet pastry I use 50:50 lard:butter for French >
>> > recipes
>> > > it's all butter.
>> > > I have *never* used Crisco and am reluctant to use margarine. In
>> fact, > > I
>> > > substitute butter when the recipe calls for margarine even though the
>> > > texture might not turn out to be 100% correct.
>> > > Graham
>> > >
>> > > ==
>> > >
>> > > Agreed on the lard for pastry!
>> > >
>> > > NEVER margarine and I don't really know what crisco is
>> >
>> > Crisco is partially hydrogenated vegetable shortening.
>> >
>> > Cindy Hamilton
>> >
>> > ==
>> >
>> > Ahh thanks. Not something I would be interested in using
>> >
>> > I keep hearing about Crisco. What is the attraction?
>>
>> Marketing, mostly.
>>
>> When animal fats were being portrayed as evil, Crisco was advertising
>> "all vegetable Crisco".
>>
>> Plus, it's shelf stable. You can have a can of it on the shelf for
>> years.
>>
>> Cindy Hamilton
>>
>> ==
>>
>> Ahh it comes in cans! Thanks.
>
> It also comes in pre-measured, individually wrapped 1/4 pound
> billets (normally called sticks), the same way that butter is
> commonly sold. This is a modern innovation. I have to say,
> it's pretty convenient because measuring shortening by volume
> isn't easy. My home economics teacher taught us to measure
> shortening using water displacement: If you want half a cup
> of shortening (for example), put half a cup of water in a
> graduated glass measuring cup (or jug, as you might say),
> and spoon in shortening until the water reaches the 1 cup
> mark. Pour off the water and 1/2 cup of shortening
> remains. Obviously, a fair amount of water clings to
> the shortening. A pre-measured and wrapped 1/4 pound stick
> of shortening is 1/2 cup, so it's much more convenient to
> use.
>
> It looks like Trex comes measured in this fashion.
>
> (Interestingly, in the U.S. Trex is the brand name of
> a composite lumber-type material used for surfacing
> decks and porches.)
>
> Cindy Hamilton
> ==
>
> heck that all sounds complicated. I just pop it onto my scale!
>
> So, a stick of butter is 1/4lb Thanks. I've never been able to work that
> out)
>
Or 113g:-)
Graham

==

Even better )