"Dick Margulis" > ha scritto nel messaggio
...
> 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.

Yes. It is important for me: first for my health; 2 for the recipe.


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.

I Am not an expert in baking , but I can tell you that if you substitue
butter with oil , you can have the same good product.
For example: I had a recipe for some soft little round breads ; this recipe
required butter but I have put oil and I have obtained a better product
using another type of fat. i don't know if you understand me.


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.

I have answered yet.




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.

I have never tried, so I can't tell you.

>
> 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

Thank you Dick. It's a pleasure for me to speak with you, because you
explain very gently the things

--
Merry Christmas
Pandora