Pandora wrote:
> "ms_peacock" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in message
>> ...
>>> "Nancy Young" > ha scritto nel messaggio
>>> . ..
>>>> 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.
>>>
>>> --
>>> Merry Christmas
>>> Pandora
>> Crisco can be substituted for lard, butter or margarine. Butter can be
>> substituted for lard, Crisco or margarine. Margarine can be substituted
>> for lard, butter or Crisco. They are all similar products and can be
>> substituted for each other. Sometimes the results will vary a little
>> though because of the slightly different fat to water ratios.
>>
>> Crisco is a vegetable shortening similar in appearance and texture to
>> lard. At one time it was thought to be healthier than lard. Time has
>> shown otherwise.
>>
>> Sometimes, depending on the recipe, vegetable oil can be substituted
>> instead of a solid shortening.
>
> You can't tell me this because butter is butter and margarine is margarine,
> and oil is oil.
> I want to know what are the ingredients of this misterious Crispo.
> If I put 500 gr of butter in my pizza or in my biscuits , it is different if
> I would make them with oil. Am I wrong?
> Excuse me for these questions but I want to know
>

Pandora,

They are all different, but sometimes it is not so important which you
use. It depends what you are making. I'm sure you can sauté onions in
oil, butter, or lard. The flavor will be a little different, but the
onions will get fried regardless. Similarly, if you are making bread
that calls for a small amount of fat (one or two percent), there will be
small technical differences, but nothing you cannot adjust for. However,
if you are making a cake with 100% fat (baker's percentage), then the
flavor and texture will be very different if you use olive oil or lard
instead of butter. And a short pastry that you would use for a biscuit
would not come out the same way with oil as it would with lard.

So it just depends what you are making. You have good judgment about
such things. Just use your common sense when deciding whether you can
substitute.

Dick