Lady Penelope Creighton-Ward wrote:
> Reading about the upheaval caused in the restaurant trade by the ban on
> trans fats in NYC, I was wondering whether say a fine restaurant in
> Paris also uses Crisco-style shortening for their tarte tatin. And if
> they don't, how come American restaurants are struggling so much to
> reproduce the taste and texture of something that was inferior in the
> first place to the original (ie. they're working hard to make the food
> taste like it was cooked with trans fats)? I'm thinking of french
> fries, cookies, pastries of any kind... the original recipe couldn't
> have used hydrogenated oils because that didn't exist at the time...
>


Butter, lard, goose and/or duck fat, tallow, and maybe coconut oil.

Best regards,
Bob