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Where did I go wrong?
On Tue, 6 Feb 2018 17:01:45 -0500, Dave Smith
> wrote: snip > >I use Crisco for fruit pies. I use lard for meat pies. >FWIW... I have tried a couple peanut butter cookie recipes lately and I >settle on an old favourite from Better Homes and Gardens. It calls for >butter or shortening. The last two batches were made with about 1 part >butter to two parts margarine and they turned out the best. That's a naughty recipe. All butter will create a cookie that will spread. All shortening (Crisco) will create a stand-up crispy cookie. I generally do mine 1/3 - 2/3 Crisco/butter. I thought that I had a photo on Photobucket that I could show you of all shortening chocolate chip cookies. If I find it I will post it. Janet US |
Where did I go wrong?
On 2018-02-06 5:20 PM, U.S. Janet B. wrote:
> On Tue, 6 Feb 2018 21:41:35 -0000, "Ophelia" > > wrote: >> Ahh thanks. Not something I would be interested in using:) >> >> I keep hearing about Crisco. What is the attraction? >> > It is a solid all vegetable shortening that makes crispy light cookies > and pie crust. Millions and millions of people have used it for > generations. Don't be snobby ;-) I have been baking pies and cookies with Crisco for years and the results are....well.....more than 40 years with good cookies and pies. |
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On 6 Feb 2018 21:38:21 GMT, notbob > wrote:
>On 2018-02-06, U.S Janet B > wrote: >> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > > >>>Yeah the ERs are full of Crisco victims. I have the same tub of Crisco in >>>my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>>concerned. > >> exactly. > >I remember Oprah (you'll watch anything when yer unemployed!) having a >black lady on her show who claimed to be 70 yrs old. She looked like >she was in her mid-to-late 30s! Her secret? She would literally ice herself in >Crisco, every night, to maintain her skin's moisture. At least, that >was her story. (shrug) ;) > >nb That just goes to show you that there are cheaper skin creams out there. :-) Janet US |
Where did I go wrong?
"notbob" > wrote in message ... > On 2018-02-06, U.S Janet B > wrote: >> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > > >>>Yeah the ERs are full of Crisco victims. I have the same tub of Crisco >>>in >>>my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>>concerned. > >> exactly. > > I remember Oprah (you'll watch anything when yer unemployed!) having a > black lady on her show who claimed to be 70 yrs old. She looked like > she was in her mid-to-late 30s! Her secret? She would literally ice > herself in > Crisco, every night, to maintain her skin's moisture. At least, that > was her story. (shrug) ;) When I worked in theater, that's what we used to remove the heavy stage makeup that we wore. Although it worked quite well, it left the face very greasy and it caused me to break out. It was very hard to wash off too. |
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On Tue, 06 Feb 2018 18:37:55 -0400, wrote:
>On Wed, 07 Feb 2018 07:25:26 +1100, Bruce > >wrote: > >>On Tue, 06 Feb 2018 15:42:43 -0400, wrote: >> >>>On Tue, 6 Feb 2018 10:13:06 -0700, graham > wrote: >>> >>>>I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >>>>studies have shown that it is not as unhealthy as it was once considered >>>>to be. For some sweet pastry I use 50:50 lard:butter for French recipes >>>>it's all butter. >>>>I have *never* used Crisco and am reluctant to use margarine. In fact, I >>>>substitute butter when the recipe calls for margarine even though the >>>>texture might not turn out to be 100% correct. >>>>Graham >>> >>>I make pastry with lard, when people comment how nice it is, what is >>>my secret, I say using lard. Then they usually say, yabbut that's not >>>healthy :( Oh well, all the more lard for those of us with common >>>sense :) >> >>Lots of people should not consume too much saturated fat. If they have >>common sense, that is. > >I probably eat pastry a few times per year - 1lb lard certainly lasts >nearly a year. Not too much of anything and a little of everything. Yes, it would be different if you ate it every other day. |
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On Tue, 06 Feb 2018 15:20:22 -0700, U.S. Janet B. >
wrote: >On Tue, 6 Feb 2018 21:41:35 -0000, "Ophelia" > >wrote: > >> >> >>"Cindy Hamilton" wrote in message ... >> >>On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >>> "graham" wrote in message ... >>> >>> On 2018-02-06 9:14 AM, Dave Smith wrote: >>> > On 2018-02-06 9:09 AM, Roy wrote: >>> > >>> >>>>> They are nonstick but I don't use Crisco. >>> >>>> >>> >>>> Something like as in something that has litle or no taste. Butter >>> >>>> would >>> >>>> burn but you hate it anyway. >>> >>> >>> >>> Has nothing to do with the taste. Shortening isn't healthy. >>> >> >>> >> Just not healthy for YOU...the majority of people have few problems >>> >> with it >>> >> unless they eat huge quantities of it. >>> > >>> > Shortening is not great for you. While it does contain unsaturated fats, >>> > it also contains saturated fats and transfat. Thanks to loopholes in the >>> > regulations, the are able to day it is 0%, even though it is not 0%. It >>> > contributes a lot of fat to your diet without other nutrient value. >>> > Greasing cookware with vegetable shortening is not going to kill anyone. >>> > >>> > >>> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >>> studies have shown that it is not as unhealthy as it was once considered >>> to be. For some sweet pastry I use 50:50 lard:butter for French recipes >>> it's all butter. >>> I have *never* used Crisco and am reluctant to use margarine. In fact, I >>> substitute butter when the recipe calls for margarine even though the >>> texture might not turn out to be 100% correct. >>> Graham >>> >>> == >>> >>> Agreed on the lard for pastry! >>> >>> NEVER margarine and I don't really know what crisco is:) >> >>Crisco is partially hydrogenated vegetable shortening. >> >>Cindy Hamilton >> >>== >> >>Ahh thanks. Not something I would be interested in using:) >> >>I keep hearing about Crisco. What is the attraction? >> >It is a solid all vegetable shortening that makes crispy light cookies >and pie crust. Millions and millions of people have used it for >generations. Don't be snobby ;-) Millions and millions of people smoked for generations. That doesn't mean it's good for you. |
Where did I go wrong?
On 2018-02-06, U.S Janet B > wrote:
> I generally do mine 1/3 - 2/3 Crisco/butter. Sounds like Alton Brown's short pie crust recipe. His is 1/4 - 3/4 shortening/butter. I use Spectrum Palm shortening. I've tried 100% butter. Too tough! I was next gonna try 50/50. ;) nb |
Where did I go wrong?
On 2018-02-06 3:52 PM, notbob wrote:
> On 2018-02-06, U.S Janet B > wrote: > >> I generally do mine 1/3 - 2/3 Crisco/butter. > > Sounds like Alton Brown's short pie crust recipe. His is 1/4 - 3/4 > shortening/butter. I use Spectrum Palm shortening. > > I've tried 100% butter. Too tough! I was next gonna try 50/50. ;) > > nb > I don't have that problem, but then, I use cake flour rather than AP. |
Where did I go wrong?
On 2018-02-06, Dave Smith > wrote:
> On the days it is too miserable to go out I have movie stations and > Netflix. I'm about to kill my ISP (which probably means Netflix, too). Jes waitin' fer my geezer cell phone. I figure I can save in excess of $100USD per month! Plus, I'll prolly get something done! ;) nb |
Where did I go wrong?
On 2018-02-06 5:46 PM, Bruce wrote:
> On Tue, 06 Feb 2018 15:20:22 -0700, U.S. Janet B. > >> It is a solid all vegetable shortening that makes crispy light cookies >> and pie crust. Millions and millions of people have used it for >> generations. Don't be snobby ;-) > > Millions and millions of people smoked for generations. That doesn't > mean it's good for you. I have a bad habit of using my laptop while watching old movies and Googling information about actors and others involved in the movies I am am watching. It is amazing to see how many of them died young from lung cancer and heart attacks. |
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On Tue, 6 Feb 2018 18:13:11 -0500, Dave Smith
> wrote: >On 2018-02-06 5:46 PM, Bruce wrote: >> On Tue, 06 Feb 2018 15:20:22 -0700, U.S. Janet B. > > >>> It is a solid all vegetable shortening that makes crispy light cookies >>> and pie crust. Millions and millions of people have used it for >>> generations. Don't be snobby ;-) >> >> Millions and millions of people smoked for generations. That doesn't >> mean it's good for you. > >I have a bad habit of using my laptop while watching old movies and >Googling information about actors and others involved in the movies I am >am watching. It is amazing to see how many of them died young from lung >cancer and heart attacks. Yes, I know a few people, also in my family, who died way too young, quite possibly because of smoking. That was my main motivation to quit 12 years ago. I'm glad vaping wasn't available yet, or I'd be doing that now. |
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Julie Bove wrote:
> > "notbob" > wrote in message > ... >> On 2018-02-06, U.S Janet B > wrote: >>> On Tue, 6 Feb 2018 12:55:56 -0800, "Paul M. Cook" > >> >>>> Yeah the ERs are full of Crisco victims. I have the same tub of >>>> Crisco in >>>> my fridge that I bought 5 years ago. If I ate it with a spoon I'd be >>>> concerned. >> >>> exactly. >> >> I remember Oprah (you'll watch anything when yer unemployed!) having a >> black lady on her show who claimed to be 70 yrs old. She looked like >> she was in her mid-to-late 30s! Her secret? She would literally ice >> herself in >> Crisco, every night, to maintain her skin's moisture. At least, that >> was her story. (shrug) ;) > > When I worked in theater, that's what we used to remove the heavy stage > makeup that we wore. Although it worked quite well, it left the face > very greasy and it caused me to break out. It was very hard to wash off > too. You were probably allergic to it. Why not ... it's food. |
Where did I go wrong?
On 2/6/2018 4:03 PM, notbob wrote:
> On 2018-02-06, Dave Smith > wrote: > >> On the days it is too miserable to go out I have movie stations and >> Netflix. > > I'm about to kill my ISP (which probably means Netflix, too). Jes > waitin' fer my geezer cell phone. I figure I can save in excess of > $100USD per month! Plus, I'll prolly get something done! ;) > > nb > You'll be missed here... |
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On 2/6/2018 4:56 PM, graham wrote:
>> Agreed on the lard for pastry! >> >> NEVER margarine > > The recipe for chocolate crunch that we had for school lunches specifies > margarine, which I suppose was cheaper for feeding hundreds of kids at a > time. I make it with butter and it is not as crunchy as I remember and I > have wondered if that is due to using margarine rather than butter.Â* I > don't feel like trying it to find out, particularly as my version is > popular with my sons and grandchildren - and that's all that matters! > My wife did it for you. She has a cookie recipe that comes out crunchier with margarine. She has been making pizzelles for 50 years with margarine too and she won't play around with that recipe. |
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On 2018-02-06 8:20 PM, Ed Pawlowski wrote:
> On 2/6/2018 4:56 PM, graham wrote: > >>> Agreed on the lard for pastry! >>> >>> NEVER margarine >> >> The recipe for chocolate crunch that we had for school lunches >> specifies margarine, which I suppose was cheaper for feeding hundreds >> of kids at a time. I make it with butter and it is not as crunchy as I >> remember and I have wondered if that is due to using margarine rather >> than butter.Â* I don't feel like trying it to find out, particularly as >> my version is popular with my sons and grandchildren - and that's all >> that matters! >> > > My wife did it for you.Â* She has a cookie recipe that comes out > crunchier with margarine.Â* She has been making pizzelles for 50 years > with margarine too and she won't play around with that recipe. I might try it once, just to see if it's like i remember. But when I look at the stuff in the shops, it seems the better quality is always in huge packs. Graham |
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"Bruce" > wrote in message ... > On Tue, 06 Feb 2018 15:20:22 -0700, U.S. Janet B. > > wrote: > >>On Tue, 6 Feb 2018 21:41:35 -0000, "Ophelia" > >>wrote: >> >>> >>> >>>"Cindy Hamilton" wrote in message ... >>> >>>On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >>>> "graham" wrote in message ... >>>> >>>> On 2018-02-06 9:14 AM, Dave Smith wrote: >>>> > On 2018-02-06 9:09 AM, Roy wrote: >>>> > >>>> >>>>> They are nonstick but I don't use Crisco. >>>> >>>> >>>> >>>> Something like as in something that has litle or no taste. Butter >>>> >>>> would >>>> >>>> burn but you hate it anyway. >>>> >>> >>>> >>> Has nothing to do with the taste. Shortening isn't healthy. >>>> >> >>>> >> Just not healthy for YOU...the majority of people have few problems >>>> >> with it >>>> >> unless they eat huge quantities of it. >>>> > >>>> > Shortening is not great for you. While it does contain unsaturated >>>> > fats, >>>> > it also contains saturated fats and transfat. Thanks to loopholes in >>>> > the >>>> > regulations, the are able to day it is 0%, even though it is not 0%. >>>> > It >>>> > contributes a lot of fat to your diet without other nutrient value. >>>> > Greasing cookware with vegetable shortening is not going to kill >>>> > anyone. >>>> > >>>> > >>>> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >>>> studies have shown that it is not as unhealthy as it was once >>>> considered >>>> to be. For some sweet pastry I use 50:50 lard:butter for French recipes >>>> it's all butter. >>>> I have *never* used Crisco and am reluctant to use margarine. In fact, >>>> I >>>> substitute butter when the recipe calls for margarine even though the >>>> texture might not turn out to be 100% correct. >>>> Graham >>>> >>>> == >>>> >>>> Agreed on the lard for pastry! >>>> >>>> NEVER margarine and I don't really know what crisco is:) >>> >>>Crisco is partially hydrogenated vegetable shortening. >>> >>>Cindy Hamilton >>> >>>== >>> >>>Ahh thanks. Not something I would be interested in using:) >>> >>>I keep hearing about Crisco. What is the attraction? >>> >>It is a solid all vegetable shortening that makes crispy light cookies >>and pie crust. Millions and millions of people have used it for >>generations. Don't be snobby ;-) > > Millions and millions of people smoked for generations. That doesn't > mean it's good for you. Yep. |
Where did I go wrong?
"U.S. Janet B." wrote in message ... On Tue, 6 Feb 2018 21:41:35 -0000, "Ophelia" > wrote: > > >"Cindy Hamilton" wrote in message ... > >On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >> "graham" wrote in message ... >> >> On 2018-02-06 9:14 AM, Dave Smith wrote: >> > On 2018-02-06 9:09 AM, Roy wrote: >> > >> >>>>> They are nonstick but I don't use Crisco. >> >>>> >> >>>> Something like as in something that has litle or no taste. Butter >> >>>> would >> >>>> burn but you hate it anyway. >> >>> >> >>> Has nothing to do with the taste. Shortening isn't healthy. >> >> >> >> Just not healthy for YOU...the majority of people have few problems >> >> with it >> >> unless they eat huge quantities of it. >> > >> > Shortening is not great for you. While it does contain unsaturated >> > fats, >> > it also contains saturated fats and transfat. Thanks to loopholes in >> > the >> > regulations, the are able to day it is 0%, even though it is not 0%. It >> > contributes a lot of fat to your diet without other nutrient value. >> > Greasing cookware with vegetable shortening is not going to kill >> > anyone. >> > >> > >> I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >> studies have shown that it is not as unhealthy as it was once considered >> to be. For some sweet pastry I use 50:50 lard:butter for French recipes >> it's all butter. >> I have *never* used Crisco and am reluctant to use margarine. In fact, I >> substitute butter when the recipe calls for margarine even though the >> texture might not turn out to be 100% correct. >> Graham >> >> == >> >> Agreed on the lard for pastry! >> >> NEVER margarine and I don't really know what crisco is:) > >Crisco is partially hydrogenated vegetable shortening. > >Cindy Hamilton > >== > >Ahh thanks. Not something I would be interested in using:) > >I keep hearing about Crisco. What is the attraction? > It is a solid all vegetable shortening that makes crispy light cookies and pie crust. Millions and millions of people have used it for generations. Don't be snobby ;-) Janet US == LOL how can I be snobby about something I knew nothing about :)) Anyway. Now I know what it is, I will stick to lard ;p |
Where did I go wrong?
"graham" wrote in message ... On 2018-02-06 1:53 PM, Ophelia wrote: > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > studies have shown that it is not as unhealthy as it was once considered > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > it's all butter. > I have *never* used Crisco and am reluctant to use margarine. In fact, I > substitute butter when the recipe calls for margarine even though the > texture might not turn out to be 100% correct. > Graham > > == > > Agreed on the lard for pastry! > > NEVER margarine The recipe for chocolate crunch that we had for school lunches specifies margarine, which I suppose was cheaper for feeding hundreds of kids at a time. I make it with butter and it is not as crunchy as I remember and I have wondered if that is due to using margarine rather than butter. I don't feel like trying it to find out, particularly as my version is popular with my sons and grandchildren - and that's all that matters! == You got it in one:)) |
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"graham" wrote in message ... On 2018-02-06 8:20 PM, Ed Pawlowski wrote: > On 2/6/2018 4:56 PM, graham wrote: > >>> Agreed on the lard for pastry! >>> >>> NEVER margarine >> >> The recipe for chocolate crunch that we had for school lunches specifies >> margarine, which I suppose was cheaper for feeding hundreds of kids at a >> time. I make it with butter and it is not as crunchy as I remember and I >> have wondered if that is due to using margarine rather than butter. I >> don't feel like trying it to find out, particularly as my version is >> popular with my sons and grandchildren - and that's all that matters! >> > > My wife did it for you. She has a cookie recipe that comes out crunchier > with margarine. She has been making pizzelles for 50 years with margarine > too and she won't play around with that recipe. I might try it once, just to see if it's like i remember. But when I look at the stuff in the shops, it seems the better quality is always in huge packs. Graham == I haven't tasted margarine since I was a child and wouldn't fancy doing so now:) |
Where did I go wrong?
"graham" wrote in message ... On 2018-02-06 3:52 PM, notbob wrote: > On 2018-02-06, U.S Janet B > wrote: > >> I generally do mine 1/3 - 2/3 Crisco/butter. > > Sounds like Alton Brown's short pie crust recipe. His is 1/4 - 3/4 > shortening/butter. I use Spectrum Palm shortening. > > I've tried 100% butter. Too tough! I was next gonna try 50/50. ;) > > nb > I don't have that problem, but then, I use cake flour rather than AP. == Graham, what is our equivalent to cake flour and AP? I always assumed AP was our plain flour. I don't have a clue about cake flour. |
Where did I go wrong?
"notbob" wrote in message ... On 2018-02-06, Dave Smith > wrote: > On the days it is too miserable to go out I have movie stations and > Netflix. I'm about to kill my ISP (which probably means Netflix, too). Jes waitin' fer my geezer cell phone. I figure I can save in excess of $100USD per month! Plus, I'll prolly get something done! ;) nb == So you won't be posting?? That's a shame, you just came back:( |
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On Wed, 7 Feb 2018 09:15:25 -0000, "Ophelia" >
wrote: > >"notbob" wrote in message ... > >On 2018-02-06, Dave Smith > wrote: > >> On the days it is too miserable to go out I have movie stations and >> Netflix. > >I'm about to kill my ISP (which probably means Netflix, too). Jes >waitin' fer my geezer cell phone. I figure I can save in excess of >$100USD per month! Plus, I'll prolly get something done! ;) > >nb > >== > >So you won't be posting?? > >That's a shame, you just came back:( Oh well, at least you still have the Casa Boner troll, so all is not lost. |
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On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message > ... > > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: > > "graham" wrote in message ... > > > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > > On 2018-02-06 9:09 AM, Roy wrote: > > > > > >>>>> They are nonstick but I don't use Crisco. > > >>>> > > >>>> Something like as in something that has litle or no taste. Butter > > >>>> would > > >>>> burn but you hate it anyway. > > >>> > > >>> Has nothing to do with the taste. Shortening isn't healthy. > > >> > > >> Just not healthy for YOU...the majority of people have few problems > > >> with it > > >> unless they eat huge quantities of it. > > > > > > Shortening is not great for you. While it does contain unsaturated fats, > > > it also contains saturated fats and transfat. Thanks to loopholes in the > > > regulations, the are able to day it is 0%, even though it is not 0%. It > > > contributes a lot of fat to your diet without other nutrient value. > > > Greasing cookware with vegetable shortening is not going to kill anyone. > > > > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > > studies have shown that it is not as unhealthy as it was once considered > > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > > it's all butter. > > I have *never* used Crisco and am reluctant to use margarine. In fact, I > > substitute butter when the recipe calls for margarine even though the > > texture might not turn out to be 100% correct. > > Graham > > > > == > > > > Agreed on the lard for pastry! > > > > NEVER margarine and I don't really know what crisco is:) > > Crisco is partially hydrogenated vegetable shortening. > > Cindy Hamilton > > == > > Ahh thanks. Not something I would be interested in using:) > > I keep hearing about Crisco. What is the attraction? Marketing, mostly. When animal fats were being portrayed as evil, Crisco was advertising "all vegetable Crisco". Plus, it's shelf stable. You can have a can of it on the shelf for years. Cindy Hamilton |
Where did I go wrong?
On Tuesday, February 6, 2018 at 5:26:46 PM UTC-5, U.S. Janet B. wrote:
> On Tue, 6 Feb 2018 17:01:45 -0500, Dave Smith > > wrote: > snip > > > >I use Crisco for fruit pies. I use lard for meat pies. > >FWIW... I have tried a couple peanut butter cookie recipes lately and I > >settle on an old favourite from Better Homes and Gardens. It calls for > >butter or shortening. The last two batches were made with about 1 part > >butter to two parts margarine and they turned out the best. > > That's a naughty recipe. All butter will create a cookie that will > spread. All shortening (Crisco) will create a stand-up crispy cookie. > I generally do mine 1/3 - 2/3 Crisco/butter. I thought that I had a > photo on Photobucket that I could show you of all shortening chocolate > chip cookies. If I find it I will post it. > Janet US I use all butter in my chocolate chip cookies because I like the way it tastes. I don't mind that they spread and I like them chewy rather than crispy, so I melt the butter. Cindy Hamilton |
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On 2/7/2018 4:13 AM, Ophelia wrote:
> Graham, what is our equivalent to cake flour and AP?Â* I always assumed > AP was our plain flour.Â* I don't have a clue about cake flour. > Cake flour is lower in protein than most All Purpose flour (some southern US flours are very soft). UK plain seems to be somewhere in between cake and AP. And AP seems to be in between UK plain and strong. Another difference is that much cake flour is bleached. I have a recipe for yeasted coffee rings, which I worked out in the US, using AP flour - when I bake it in the UK, I use half plain, half strong flour. I've tried it with just plain, and I've tried it with just strong - it doesn't work out the same. But the half and half version is just right. So (in my experience) from soft to hard- cake UK plain AP UK strong And then there are the extra-strong bread flours imported from Canada. |
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"Cindy Hamilton" wrote in message ... On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote: > "Cindy Hamilton" wrote in message > ... > > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: > > "graham" wrote in message ... > > > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > > On 2018-02-06 9:09 AM, Roy wrote: > > > > > >>>>> They are nonstick but I don't use Crisco. > > >>>> > > >>>> Something like as in something that has litle or no taste. Butter > > >>>> would > > >>>> burn but you hate it anyway. > > >>> > > >>> Has nothing to do with the taste. Shortening isn't healthy. > > >> > > >> Just not healthy for YOU...the majority of people have few problems > > >> with it > > >> unless they eat huge quantities of it. > > > > > > Shortening is not great for you. While it does contain unsaturated > > > fats, > > > it also contains saturated fats and transfat. Thanks to loopholes in > > > the > > > regulations, the are able to day it is 0%, even though it is not 0%. > > > It > > > contributes a lot of fat to your diet without other nutrient value. > > > Greasing cookware with vegetable shortening is not going to kill > > > anyone. > > > > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > > studies have shown that it is not as unhealthy as it was once considered > > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > > it's all butter. > > I have *never* used Crisco and am reluctant to use margarine. In fact, I > > substitute butter when the recipe calls for margarine even though the > > texture might not turn out to be 100% correct. > > Graham > > > > == > > > > Agreed on the lard for pastry! > > > > NEVER margarine and I don't really know what crisco is:) > > Crisco is partially hydrogenated vegetable shortening. > > Cindy Hamilton > > == > > Ahh thanks. Not something I would be interested in using:) > > I keep hearing about Crisco. What is the attraction? Marketing, mostly. When animal fats were being portrayed as evil, Crisco was advertising "all vegetable Crisco". Plus, it's shelf stable. You can have a can of it on the shelf for years. Cindy Hamilton == Ahh it comes in cans! Thanks. |
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"S Viemeister" wrote in message ... On 2/7/2018 4:13 AM, Ophelia wrote: > Graham, what is our equivalent to cake flour and AP? I always assumed AP > was our plain flour. I don't have a clue about cake flour. > Cake flour is lower in protein than most All Purpose flour (some southern US flours are very soft). UK plain seems to be somewhere in between cake and AP. And AP seems to be in between UK plain and strong. Another difference is that much cake flour is bleached. I have a recipe for yeasted coffee rings, which I worked out in the US, using AP flour - when I bake it in the UK, I use half plain, half strong flour. I've tried it with just plain, and I've tried it with just strong - it doesn't work out the same. But the half and half version is just right. So (in my experience) from soft to hard- cake UK plain AP UK strong And then there are the extra-strong bread flours imported from Canada. == Thanks very much! The extra strong stuff is unknown to me. |
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On 2/7/2018 8:21 AM, Ophelia wrote:
> Ahh it cums in cans!Â*Â* Thanks. > Are you describing Lil Wayne? |
Where did I go wrong?
On Wednesday, February 7, 2018 at 8:24:48 AM UTC-5, Ophelia wrote:
> "Cindy Hamilton" wrote in message > ... > > On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote: > > "Cindy Hamilton" wrote in message > > ... > > > > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: > > > "graham" wrote in message ... > > > > > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > > > On 2018-02-06 9:09 AM, Roy wrote: > > > > > > > >>>>> They are nonstick but I don't use Crisco. > > > >>>> > > > >>>> Something like as in something that has litle or no taste. Butter > > > >>>> would > > > >>>> burn but you hate it anyway. > > > >>> > > > >>> Has nothing to do with the taste. Shortening isn't healthy. > > > >> > > > >> Just not healthy for YOU...the majority of people have few problems > > > >> with it > > > >> unless they eat huge quantities of it. > > > > > > > > Shortening is not great for you. While it does contain unsaturated > > > > fats, > > > > it also contains saturated fats and transfat. Thanks to loopholes in > > > > the > > > > regulations, the are able to day it is 0%, even though it is not 0%. > > > > It > > > > contributes a lot of fat to your diet without other nutrient value. > > > > Greasing cookware with vegetable shortening is not going to kill > > > > anyone. > > > > > > > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > > > studies have shown that it is not as unhealthy as it was once considered > > > to be. For some sweet pastry I use 50:50 lard:butter for French recipes > > > it's all butter. > > > I have *never* used Crisco and am reluctant to use margarine. In fact, I > > > substitute butter when the recipe calls for margarine even though the > > > texture might not turn out to be 100% correct. > > > Graham > > > > > > == > > > > > > Agreed on the lard for pastry! > > > > > > NEVER margarine and I don't really know what crisco is:) > > > > Crisco is partially hydrogenated vegetable shortening. > > > > Cindy Hamilton > > > > == > > > > Ahh thanks. Not something I would be interested in using:) > > > > I keep hearing about Crisco. What is the attraction? > > Marketing, mostly. > > When animal fats were being portrayed as evil, Crisco was advertising > "all vegetable Crisco". > > Plus, it's shelf stable. You can have a can of it on the shelf for > years. > > Cindy Hamilton > > == > > Ahh it comes in cans! Thanks. It also comes in pre-measured, individually wrapped 1/4 pound billets (normally called sticks), the same way that butter is commonly sold. This is a modern innovation. I have to say, it's pretty convenient because measuring shortening by volume isn't easy. My home economics teacher taught us to measure shortening using water displacement: If you want half a cup of shortening (for example), put half a cup of water in a graduated glass measuring cup (or jug, as you might say), and spoon in shortening until the water reaches the 1 cup mark. Pour off the water and 1/2 cup of shortening remains. Obviously, a fair amount of water clings to the shortening. A pre-measured and wrapped 1/4 pound stick of shortening is 1/2 cup, so it's much more convenient to use. It looks like Trex comes measured in this fashion. (Interestingly, in the U.S. Trex is the brand name of a composite lumber-type material used for surfacing decks and porches.) Cindy Hamilton |
Where did I go wrong?
On 2/7/2018 8:24 AM, Ophelia wrote:
> "S Viemeister"Â* wrote in message ... > Cake flour is lower in protein than most All Purpose flour (some > southern US flours are very soft). UK plain seems to be somewhere in > between cake and AP. And AP seems to be in between UK plain and strong. > Another difference is that much cake flour is bleached. > > I have a recipe for yeasted coffee rings, which I worked out in the US, > using AP flour - when I bake it in the UK, I use half plain, half strong > flour. I've tried it with just plain, and I've tried it with just strong > - it doesn't work out the same. But the half and half version is just > right. > > So (in my experience) from soft to hard- > cake > UK plain > AP > UK strong > > And then there are the extra-strong bread flours imported from Canada. > > == > > Thanks very much!Â*Â* The extra strong stuff is unknown to me. > I've used this one (ordered from AmazonUK, but also available from Ocado) - Marriage's Very Strong White Bread Flour. They also do a whole-grain one. |
Where did I go wrong?
On 2018-02-07 9:10 AM, Cindy Hamilton wrote:
>> Plus, it's shelf stable. You can have a can of it on the shelf for >> years. >> >> Cindy Hamilton >> >> == >> >> Ahh it comes in cans! Thanks. > > It also comes in pre-measured, individually wrapped 1/4 pound > billets (normally called sticks), the same way that butter is > commonly sold. Around here it is most commonly sold in one pound blocks, as is most butter. The box has markings for cutting off fractions of cups. It is also sold in cans. I used to buy it that way assuming that it was cheaper to buy it in larger amounts. I should have checked more carefully because it turned out to be more expensive per pound that way. It also mean the extra mess an hassle of having to measure it that way. |
Where did I go wrong?
"Cindy Hamilton" wrote in message ... On Wednesday, February 7, 2018 at 8:24:48 AM UTC-5, Ophelia wrote: > "Cindy Hamilton" wrote in message > ... > > On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote: > > "Cindy Hamilton" wrote in message > > ... > > > > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: > > > "graham" wrote in message ... > > > > > > On 2018-02-06 9:14 AM, Dave Smith wrote: > > > > On 2018-02-06 9:09 AM, Roy wrote: > > > > > > > >>>>> They are nonstick but I don't use Crisco. > > > >>>> > > > >>>> Something like as in something that has litle or no taste. > > > >>>> Butter > > > >>>> would > > > >>>> burn but you hate it anyway. > > > >>> > > > >>> Has nothing to do with the taste. Shortening isn't healthy. > > > >> > > > >> Just not healthy for YOU...the majority of people have few problems > > > >> with it > > > >> unless they eat huge quantities of it. > > > > > > > > Shortening is not great for you. While it does contain unsaturated > > > > fats, > > > > it also contains saturated fats and transfat. Thanks to loopholes in > > > > the > > > > regulations, the are able to day it is 0%, even though it is not 0%. > > > > It > > > > contributes a lot of fat to your diet without other nutrient value. > > > > Greasing cookware with vegetable shortening is not going to kill > > > > anyone. > > > > > > > > > > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent > > > studies have shown that it is not as unhealthy as it was once > > > considered > > > to be. For some sweet pastry I use 50:50 lard:butter for French > > > recipes > > > it's all butter. > > > I have *never* used Crisco and am reluctant to use margarine. In fact, > > > I > > > substitute butter when the recipe calls for margarine even though the > > > texture might not turn out to be 100% correct. > > > Graham > > > > > > == > > > > > > Agreed on the lard for pastry! > > > > > > NEVER margarine and I don't really know what crisco is:) > > > > Crisco is partially hydrogenated vegetable shortening. > > > > Cindy Hamilton > > > > == > > > > Ahh thanks. Not something I would be interested in using:) > > > > I keep hearing about Crisco. What is the attraction? > > Marketing, mostly. > > When animal fats were being portrayed as evil, Crisco was advertising > "all vegetable Crisco". > > Plus, it's shelf stable. You can have a can of it on the shelf for > years. > > Cindy Hamilton > > == > > Ahh it comes in cans! Thanks. It also comes in pre-measured, individually wrapped 1/4 pound billets (normally called sticks), the same way that butter is commonly sold. This is a modern innovation. I have to say, it's pretty convenient because measuring shortening by volume isn't easy. My home economics teacher taught us to measure shortening using water displacement: If you want half a cup of shortening (for example), put half a cup of water in a graduated glass measuring cup (or jug, as you might say), and spoon in shortening until the water reaches the 1 cup mark. Pour off the water and 1/2 cup of shortening remains. Obviously, a fair amount of water clings to the shortening. A pre-measured and wrapped 1/4 pound stick of shortening is 1/2 cup, so it's much more convenient to use. It looks like Trex comes measured in this fashion. (Interestingly, in the U.S. Trex is the brand name of a composite lumber-type material used for surfacing decks and porches.) Cindy Hamilton == heck that all sounds complicated. I just pop it onto my scale! So, a stick of butter is 1/4lb Thanks. I've never been able to work that out:)) |
Where did I go wrong?
"S Viemeister" wrote in message ... On 2/7/2018 8:24 AM, Ophelia wrote: > "S Viemeister" wrote in message ... > Cake flour is lower in protein than most All Purpose flour (some > southern US flours are very soft). UK plain seems to be somewhere in > between cake and AP. And AP seems to be in between UK plain and strong. > Another difference is that much cake flour is bleached. > > I have a recipe for yeasted coffee rings, which I worked out in the US, > using AP flour - when I bake it in the UK, I use half plain, half strong > flour. I've tried it with just plain, and I've tried it with just strong > - it doesn't work out the same. But the half and half version is just > right. > > So (in my experience) from soft to hard- > cake > UK plain > AP > UK strong > > And then there are the extra-strong bread flours imported from Canada. > > == > > Thanks very much! The extra strong stuff is unknown to me. > I've used this one (ordered from AmazonUK, but also available from Ocado) - Marriage's Very Strong White Bread Flour. They also do a whole-grain one. == Thanks:) Do you make regular bread with it? If so, is there any advantage over regular strong flour? |
Where did I go wrong?
On Wednesday, February 7, 2018 at 9:25:12 AM UTC-5, Dave Smith wrote:
> On 2018-02-07 9:10 AM, Cindy Hamilton wrote: > > >> Plus, it's shelf stable. You can have a can of it on the shelf for > >> years. > >> > >> Cindy Hamilton > >> > >> == > >> > >> Ahh it comes in cans! Thanks. > > > > It also comes in pre-measured, individually wrapped 1/4 pound > > billets (normally called sticks), the same way that butter is > > commonly sold. > > > Around here it is most commonly sold in one pound blocks, as is most > butter. The box has markings for cutting off fractions of cups. I defer to your superior knowledge. I haven't bought Crisco in a decade or two. I don't make pie, and I prefer butter for what little baking I do. ISTR that the last pie I made was a sweet potato pie, and used an all-butter crust. It was sinfully delicious. I think I used vodka to manage the gluten in the flour. Cindy Hamilton |
Where did I go wrong?
On 2018-02-07 2:13 AM, Ophelia wrote:
> > > "graham"Â* wrote in message ... > > On 2018-02-06 3:52 PM, notbob wrote: >> On 2018-02-06, U.SÂ* Janet B > wrote: >> >>> I generally do mine 1/3 - 2/3 Crisco/butter. >> >> Sounds like Alton Brown's short pie crust recipe.Â* His is 1/4 - 3/4 >> shortening/butter.Â* I use Spectrum Palm shortening. >> >> I've tried 100% butter.Â* Too tough!Â* I was next gonna try 50/50.Â* ;) >> >> nb >> > I don't have that problem, but then, I use cake flour rather than AP. > > == > > Graham, what is our equivalent to cake flour and AP?Â* I always assumed > AP was our plain flour.Â* I don't have a clue about cake flour. > > AP flour sold in Canada and most of the US has a protein content of 12% (AIUI it is a bit softer in the southern US). It is strong enough to make decent bread*. Cake & Pastry flour has a protein content of about 9% and is therefore closer to UK plain. When I make cakes, pastry and cookies using US baking books, such as those by Dorie Greenspan, I either use all C&P or mix it with AP. I made some vanilla Sablés from one of her books the other day. She specified AP but I used C&P with superb results. If I use a UK or French recipe I definitely use C&P flour. *When I make bread I use strong bakers' flour (~15% protein) or organic hard whole-wheat flour that is also very, very strong. Graham |
Where did I go wrong?
On 2018-02-07 5:58 AM, S Viemeister wrote:
> On 2/7/2018 4:13 AM, Ophelia wrote: > >> Graham, what is our equivalent to cake flour and AP?Â* I always assumed >> AP was our plain flour.Â* I don't have a clue about cake flour. >> > Cake flour is lower in protein than most All Purpose flour (some > southern US flours are very soft). UK plain seems to be somewhere in > between cake and AP. And AP seems to be in between UK plain and strong. > Another difference is that much cake flour is bleached. > > I have a recipe for yeasted coffee rings, which I worked out in the US, > using AP flour - when I bake it in the UK, I use half plain, half strong > flour. I've tried it with just plain, and I've tried it with just strong > - it doesn't work out the same. But the half and half version is just > right. > > So (in my experience) from soft to hard- > cake > UK plain > AP > UK strong > > And then there are the extra-strong bread flours imported from Canada. > I haven't used UK plain flour but I think you are right. I buy Robin Hood C&P flour that I find works well with UK recipes. I also have a small problem with altitude so when my grand-daughter and I make a Victoria Sponge, I use ~35% C&P to ~65% SR flour. If I use 100% SR, the sponge collapses. Graham |
Where did I go wrong?
On 2018-02-07 8:05 AM, Cindy Hamilton wrote:
> > I defer to your superior knowledge. I haven't bought > Crisco in a decade or two. I don't make pie, and I > prefer butter for what little baking I do. > > ISTR that the last pie I made was a sweet potato > pie, and used an all-butter crust. It was sinfully > delicious. I think I used vodka to manage the gluten > in the flour. > > Cindy Hamilton > I can make a decent pastry already but I have been meaning to try the vodka trick for some time. Unfortunately, one of the keenest eaters of a tart that I make is a member of AA, and in spite of what people think, not all of the alcohol boils off and I'm not willing to take the risk (although I believe that the minuscule amount would not have any effect). Graham |
Where did I go wrong?
On 2018-02-07 7:36 AM, Ophelia wrote:
> > > "Cindy Hamilton"Â* wrote in message > ... > > On Wednesday, February 7, 2018 at 8:24:48 AM UTC-5, Ophelia wrote: >> "Cindy Hamilton"Â* wrote in message >> ... >> >> On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote: >> > "Cindy Hamilton"Â* wrote in message >> > ... >> > >> > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >> > > "graham"Â* wrote in message ... >> > > >> > > On 2018-02-06 9:14 AM, Dave Smith wrote: >> > > > On 2018-02-06 9:09 AM, Roy wrote: >> > > > >> > > >>>>> They are nonstick but I don't use Crisco. >> > > >>>> >> > > >>>> Something like as in something that has litle or no taste. > >> > >>>> Butter >> > > >>>> would >> > > >>>> burn but you hate it anyway. >> > > >>> >> > > >>> Has nothing to do with the taste. Shortening isn't healthy. >> > > >> >> > > >> Just not healthy for YOU...the majority of people have few >> problems >> > > >> with it >> > > >> unless they eat huge quantities of it. >> > > > >> > > > Shortening is not great for you. While it does contain unsaturated >> > > > fats, >> > > > it also contains saturated fats and transfat. Thanks to >> loopholes in >> > > > the >> > > > regulations, the are able to day it is 0%, even though it is not >> 0%. >> > > > It >> > > > contributes a lot of fat to your diet without other nutrient value. >> > > > Greasing cookware with vegetable shortening is not going to kill >> > > > anyone. >> > > > >> > > > >> > > I use lard, hardly kosher but it makes the best pastry IMNSHO! Recent >> > > studies have shown that it is not as unhealthy as it was once > > >> considered >> > > to be. For some sweet pastry I use 50:50 lard:butter for French > >> > recipes >> > > it's all butter. >> > > I have *never* used Crisco and am reluctant to use margarine. In >> fact, > > I >> > > substitute butter when the recipe calls for margarine even though the >> > > texture might not turn out to be 100% correct. >> > > Graham >> > > >> > > == >> > > >> > > Agreed on the lard for pastry! >> > > >> > > NEVER margarine and I don't really know what crisco is:) >> > >> > Crisco is partially hydrogenated vegetable shortening. >> > >> > Cindy Hamilton >> > >> > == >> > >> > Ahh thanks.Â* Not something I would be interested in using:) >> > >> > I keep hearing about Crisco.Â* What is the attraction? >> >> Marketing, mostly. >> >> When animal fats were being portrayed as evil, Crisco was advertising >> "all vegetable Crisco". >> >> Plus, it's shelf stable.Â* You can have a can of it on the shelf for >> years. >> >> Cindy Hamilton >> >> == >> >> Ahh it comes in cans!Â*Â* Thanks. > > It also comes in pre-measured, individually wrapped 1/4 pound > billets (normally called sticks), the same way that butter is > commonly sold.Â* This is a modern innovation.Â* I have to say, > it's pretty convenient because measuring shortening by volume > isn't easy.Â* My home economics teacher taught us to measure > shortening using water displacement:Â* If you want half a cup > of shortening (for example), put half a cup of water in a > graduated glass measuring cup (or jug, as you might say), > and spoon in shortening until the water reaches the 1 cup > mark.Â* Pour off the water and 1/2 cup of shortening > remains.Â* Obviously, a fair amount of water clings to > the shortening.Â* A pre-measured and wrapped 1/4 pound stick > of shortening is 1/2 cup, so it's much more convenient to > use. > > It looks like Trex comes measured in this fashion. > > (Interestingly, in the U.S. Trex is the brand name of > a composite lumber-type material used for surfacing > decks and porches.) > > Cindy Hamilton > == > > heck that all sounds complicated.Â* I just pop it onto my scale! > > So, a stick of butter is 1/4lb Thanks.Â* I've never been able to work > that out:)) > Or 113g:-) Graham |
Where did I go wrong?
On 2018-02-07 8:39 AM, graham wrote:
> On 2018-02-07 7:36 AM, Ophelia wrote: >> >> >> "Cindy Hamilton"Â* wrote in message >> ... >> >> On Wednesday, February 7, 2018 at 8:24:48 AM UTC-5, Ophelia wrote: >>> "Cindy Hamilton"Â* wrote in message >>> ... >>> >>> On Tuesday, February 6, 2018 at 4:42:47 PM UTC-5, Ophelia wrote: >>> > "Cindy Hamilton"Â* wrote in message >>> > ... >>> > >>> > On Tuesday, February 6, 2018 at 3:54:01 PM UTC-5, Ophelia wrote: >>> > > "graham"Â* wrote in message ... >>> > > >>> > > On 2018-02-06 9:14 AM, Dave Smith wrote: >>> > > > On 2018-02-06 9:09 AM, Roy wrote: >>> > > > >>> > > >>>>> They are nonstick but I don't use Crisco. >>> > > >>>> >>> > > >>>> Something like as in something that has litle or no taste. > >>> > >>>> Butter >>> > > >>>> would >>> > > >>>> burn but you hate it anyway. >>> > > >>> >>> > > >>> Has nothing to do with the taste. Shortening isn't healthy. >>> > > >> >>> > > >> Just not healthy for YOU...the majority of people have few >>> problems >>> > > >> with it >>> > > >> unless they eat huge quantities of it. >>> > > > >>> > > > Shortening is not great for you. While it does contain unsaturated >>> > > > fats, >>> > > > it also contains saturated fats and transfat. Thanks to >>> loopholes in >>> > > > the >>> > > > regulations, the are able to day it is 0%, even though it is >>> not 0%. >>> > > > It >>> > > > contributes a lot of fat to your diet without other nutrient >>> value. >>> > > > Greasing cookware with vegetable shortening is not going to kill >>> > > > anyone. >>> > > > >>> > > > >>> > > I use lard, hardly kosher but it makes the best pastry IMNSHO! >>> Recent >>> > > studies have shown that it is not as unhealthy as it was once > > >>> considered >>> > > to be. For some sweet pastry I use 50:50 lard:butter for French > >>> > recipes >>> > > it's all butter. >>> > > I have *never* used Crisco and am reluctant to use margarine. In >>> fact, > > I >>> > > substitute butter when the recipe calls for margarine even though >>> the >>> > > texture might not turn out to be 100% correct. >>> > > Graham >>> > > >>> > > == >>> > > >>> > > Agreed on the lard for pastry! >>> > > >>> > > NEVER margarine and I don't really know what crisco is:) >>> > >>> > Crisco is partially hydrogenated vegetable shortening. >>> > >>> > Cindy Hamilton >>> > >>> > == >>> > >>> > Ahh thanks.Â* Not something I would be interested in using:) >>> > >>> > I keep hearing about Crisco.Â* What is the attraction? >>> >>> Marketing, mostly. >>> >>> When animal fats were being portrayed as evil, Crisco was advertising >>> "all vegetable Crisco". >>> >>> Plus, it's shelf stable.Â* You can have a can of it on the shelf for >>> years. >>> >>> Cindy Hamilton >>> >>> == >>> >>> Ahh it comes in cans!Â*Â* Thanks. >> >> It also comes in pre-measured, individually wrapped 1/4 pound >> billets (normally called sticks), the same way that butter is >> commonly sold.Â* This is a modern innovation.Â* I have to say, >> it's pretty convenient because measuring shortening by volume >> isn't easy.Â* My home economics teacher taught us to measure >> shortening using water displacement:Â* If you want half a cup >> of shortening (for example), put half a cup of water in a >> graduated glass measuring cup (or jug, as you might say), >> and spoon in shortening until the water reaches the 1 cup >> mark.Â* Pour off the water and 1/2 cup of shortening >> remains.Â* Obviously, a fair amount of water clings to >> the shortening.Â* A pre-measured and wrapped 1/4 pound stick >> of shortening is 1/2 cup, so it's much more convenient to >> use. >> >> It looks like Trex comes measured in this fashion. >> >> (Interestingly, in the U.S. Trex is the brand name of >> a composite lumber-type material used for surfacing >> decks and porches.) >> >> Cindy Hamilton >> == >> >> heck that all sounds complicated.Â* I just pop it onto my scale! >> >> So, a stick of butter is 1/4lb Thanks.Â* I've never been able to work >> that out:)) >> > Or 113g:-) > Graham > Incidentally, there are now some higher quality butters being sold here in 250g packs. |
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