Dinner-Pot Roast-Kasha
question?
when a recipe calls for shortening, they mean a CISCO type lard thing, right? can a liquid oil be substituted? -- > KASHA: > > 1 box med. sized buckwheat groats > 3 tbsp. shortening (rendered chicken fat, butter) > 2 eggs > Boiling salted water |
Dinner-Pot Roast-Kasha
Michael Dog3 Lonergan wrote: > "readandpostrosie" writes: > > > question? > > when a recipe calls for shortening, they mean a CISCO type lard thing, > > right? > > can a liquid oil be substituted? > > I substitute liquid oil sometimes. Not sure what the dif is in terms of > taste with the particular recipe. The term shortening should only be used in reference to baking wheat flour products (used to shorten the gluten strands). In all other cases the correct term is "fat" (cooking fat). If a recipe is specific as to type of fat, ie. corn oil, olive oil, butter, lard, margerine, bacon greeze, etc., than that's fine, but you don't fry in shortening. And it's Crisco ("CISCO" is the Tex-Mex version, also the high cholesterol version, PANCHO), and that is just a brand name for hydrogenated vegetable fat, essentially unflavored margerine, although nowadays Crisco markets a butter flavored product... duh... that's just soft spread margerine. Whether to use solid or liquid fats is a matter of type of recipe, tradition, and individual preference... in many cases solid and liquid fats are interchangeable... like with fying eggs, for most folks using a solid fat is traditional (in the hillybilly south it's bacon greeze), but there's no taboo with frying eggs in liquid fat, WOPs traditionally use olive oil, of course WOPs use olive oil for everything, hair conditioner, squeaky hinges, rectal lube... I think they call it Posteriola. <G> Ahahahahahahahahahahahahahahahahaha. . . Sheldon |
Dinner-Pot Roast-Kasha
In article >,
"readandpostrosie" > wrote: > question? > when a recipe calls for shortening, they mean a CISCO type lard > thing, right? can a liquid oil be substituted? It''s CRisco and I don't think you can substitute oil willy nilly. I'd be more inclined to substitute another solid fat (margarine or butter) before I'd sub oil in a recipe that wasn't specifically formulated for it. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller - Winter pic and a snow pic http://jamlady.eboard.com http://www.caringbridge.org/visit/amytaylor |
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