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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Vegetable shortening in australia? or alternative?
Dear Bakers
Can anyone tell me where I can purchase vegetable shortening in australia? I am looking at some 'perfect pie crust recipes' which say I need vegetable shortening. I know copha is a coconut oil shortening in australia, but I don't think that will go well with the pie crust. Is there an alternative to vegetable shortening? Thank you Mike |
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> wrote in message oups.com... > Dear Bakers > > Can anyone tell me where I can purchase vegetable shortening in > australia? > I am looking at some 'perfect pie crust recipes' which say I need > vegetable shortening. > I know copha is a coconut oil shortening in australia, but I don't > think that will go well with the pie crust. > > Is there an alternative to vegetable shortening? The "perfect" pie crust is a subjective concept. In my opinion, nothing makes a better crust than butter. I do like to use a little solid shortening to improve the handling qualities of the dough. My mother thinks that lard makes the best crust. Some people who post here think that hydrogenated shortening makes the best crust. I will admit that shortening makes the crust very easy to handle and doesn't generally require you to cool it since shortening is rather solid even at high room temperature and body temperature. That is a negative for me when it comes time to eat the crust. The fat tends to coat the mouth instead of melting at body temperature. For me, that is unpleasant. Also, shortening adds absolutely no flavor to the crust. Again, that is a subjective observation. I'm sure some people prefer a very neutral, flavorless fat in pastry but I like the flavor of butter. If you can't find shortening, then try lard. Make sure you have all the fat and liquid very cold. A couple hours in the freeze usually helps the fat. |
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When I lived in Australia , at the supermarket, vegetable shortening
was in the cooking section in cans or in the refrigerated dairy case in blocks or tubs. Copha is NOT an acceptable substitute. |
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Thank you all for your advice.
Taking this into consideration, I've substituted animal fat ( lard ) for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard and I made the best pastry ever. Flaky but holding very well. Copha is coconut oil and I didn't want it to change the pastry flavour. Wish we had Crisco! Thanks all wrote: > When I lived in Australia , at the supermarket, vegetable shortening > was in the cooking section in cans or in the refrigerated dairy case in > blocks or tubs. > > Copha is NOT an acceptable substitute. |
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On Tue 05 Jul 2005 05:36:24a, wrote in rec.food.baking:
> Thank you all for your advice. > Taking this into consideration, I've substituted animal fat ( lard ) > for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard > and I made the best pastry ever. Flaky but holding very well. > > Copha is coconut oil and I didn't want it to change the pastry flavour. > Wish we had Crisco! > > Thanks all I didn't see the rest of the thread, but I think half butter and half lard makes of of the best pastries possible. While I do use it, Crisco is a pale second in comparison. It does produce a flaky pastry, but it also has a very bland taste. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 --- avast! Antivirus: Outbound message clean. Virus Database (VPS): 0527-0, 07/04/2005 Tested on: 7/5/2005 6:44:28 AM avast! - copyright (c) 1988-2005 ALWIL Software. http://www.avast.com |
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"Wayne Boatwright" > wrote in message ... > On Tue 05 Jul 2005 05:36:24a, wrote in rec.food.baking: > > > Thank you all for your advice. > > Taking this into consideration, I've substituted animal fat ( lard ) > > for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard > > and I made the best pastry ever. Flaky but holding very well. > > > > Copha is coconut oil and I didn't want it to change the pastry flavour. > > Wish we had Crisco! > > > > Thanks all > > I didn't see the rest of the thread, but I think half butter and half lard > makes of of the best pastries possible. While I do use it, Crisco is a pale > second in comparison. It does produce a flaky pastry, but it also has a very > bland taste. I also find the greasy coating that Crisco leaves in your mouth unpleasant. |
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> wrote in message oups.com... > Thank you all for your advice. > Taking this into consideration, I've substituted animal fat ( lard ) > for vegetable shortening. Althought I did use 1/2 butter and 1/2 lard > and I made the best pastry ever. Flaky but holding very well. > > Copha is coconut oil and I didn't want it to change the pastry flavour. > Wish we had Crisco! > Be careful what you wish for! Graham |
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Hmm you're right. I got the recipe off the Crisco website doing a
google search. Of course they would say to use Crisco. I am glad I use the half butter/half lard It would be good to have Crisco to make my own judgement though! thanks all |
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