On 11 Dec 2006 09:29:12 -0800, "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...

For tarte tatin it's butter:
http://frenchfood.about.com/od/frenc...tarttatin1.htm
--

modom

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