Pandora wrote:
> "Nancy Young" > ha scritto nel messaggio
> . ..
>> "Pandora" > wrote
>>
>>> "Nancy Young" > ha scritto
>>>> "Dick Margulis" > wrote
>>>>
>>>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat" that
>>>>> we are hearing is so bad for our health.
>>>> Crisco does come in trans-fat free now, in the green can.
>>> I don't know (because I don't know the ingredients) but the things which
>>> told me Dick are enough to create a spot : "Crisco, no thank you" DDD
>> Oh, I doubt you could find it even if you wanted it. If I had to
>> substitute, I would probably use butter or margarine.
>>
>> nancy
>
> Now, I don't think that butter or margarine are like Crispo.
>

Crisco is neutral in flavor and, Pandora, nothing you've ever written
here suggests that you are looking for something neutral in flavor ;-) I
think you like foods that taste like something.

If what you are making needs a certain percentage of fat to come out
well, you can calculate the amount of butter or margarine to substitute
for a solid fat like Crisco. For example, if a recipe calls for 30 g of
solid fat, you could substitute 40 g of butter and reduce the water by 10 g.

If it does not matter whether the fat is solid or liquid for the
particular food you are making, you can substitute olive oil in the same
quantity as the solid fat. If it does matter that it be solid, you can
use lard or goose fat or duck fat, for example. All of these have
different flavors, of course, and I leave it to you to decide which is
best for your purpose.