"Nancy Young" > ha scritto nel messaggio
. ..
>
> "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.
>
> nancy

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

--
Merry Christmas
Pandora

"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

"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.

--
Merry Christmas
Pandora

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.

"Pandora" > wrote in message
...
>
> "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.

Pandora I use lard which is animal fat

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "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.
>
> Pandora I use lard which is animal fat

I know what is lard. We use it (especially in nothern Italy and it is the
fat of pigs)

--
Merry Christmas
Pandora

"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.


Ms P

"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.
>
> 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.

Well put.

nancy

"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

--
Merry Christmas
Pandora

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

"Dick Margulis" > wrote in message
...
>
> 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.

Very good explanation Dick!

> 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

"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

"Pandora" > wrote

> "ms_peacock" > ha scritto

>> 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.

It will help you to look it up if you spell it properly, Crisco.

nancy

"Nancy Young" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote
>
>> "ms_peacock" > ha scritto
>
>>> 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.
>
> It will help you to look it up if you spell it properly, Crisco.
>
> nancy

Ohhhh! I Am very sorry! ;DDDDDDDDD
Crisco! OK!
DDDDDDDDD

"Pandora" > wrote in message
...
> 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

IMO they are chemicals used to produce such things(

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> 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
>
> IMO they are chemicals used to produce such things(


Ophelia. You are the one that we call the "mouth of truth".

--
Merry Christmas
Pandora

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, here is the latest info on trans fats from the US
government. http://www.hsph.harvard.edu/reviews/transfats.html.

I read it all. I don't understand all of it.

John Andrews

"John Andrews" > 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, here is the latest info on trans fats from the US government.
> http://www.hsph.harvard.edu/reviews/transfats.html.
>
> I read it all. I don't understand all of it.
>
> John Andrews

I have printed. Thank you. I will read it ASAP because it's very
interesting.

--
Merry Christmas
Pandora

ms_peacock wrote:
> "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.
>
>
> Ms P
>
>

Junk Science web page posts this link about the trans-fat issue
that may not be as bad as some think, news hoopla being what it
is...
http://www.suntimes.com/news/othervi...sfat14.article

I still use Crisco now and then.

John Andrews, Knoxville, Tennessee