Archived posting to the Leica Users Group, 2003/11/10

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Subject: [Leica] OT (of course) Crisco
From: Daniel Ridings <daniel.ridings@muspro.uio.no>
Date: Mon, 10 Nov 2003 09:24:21 +0100 (MET)
 
I'm trying understand the function of Crisco and "shortening". I know
(kind of) what it is ... a white solitified oil/fat.

It's in quite a few recipes I've been carrying around from my youth, but
you can't get Crisco or anything similar across the counter anywhere else
except for North America, as far as I know.

So ... what does it do? What can I replace it with?

Daniel

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Replies: Reply from Allen Graves <ahgraves@prodigy.net> (Re: [Leica] OT (of course) Crisco)
Reply from Eric Welch <eric@jphotog.com> (Re: [Leica] OT (of course) Crisco)
Reply from Sonny Carter <sonc@sonc.com> (Re: [Leica] OT (of course) Crisco)