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ms_peacock

<Alan > wrote in message
...
> On Fri, 15 Dec 2006 10:01:55 -0600, "ms_peacock"
> > wrote:

>>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.
>
> This isn't actually, technically true. For a person who is
> trying to change from, say, lard to Crisco, they shouldn't
> mess around with butter or margarine.

Nonsense, a teaspoon to a tablespoon difference in fat and water are not
going to make that big of a difference in most recipes.

> That's like changing the recipe and then wondering why it
> didn't come out right!

I've been substituting butter and oil for Crisco and lard for over 30 years.
I haven't had anything fail yet.

>
> Someone else posted that you would need to figure out the
> amount of water/fat in butter, and then change the amount to
> equal the fat in lard, and then reduce the water in the
> recipe. Why not just use the correct type of ingredient?

I don't use either lard or Criso and substitute oil or butter and I've never
had a problem.

Ms P