Archived posting to the Leica Users Group, 2003/11/11
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Daniel
Yup, that's what makes the difference. We tried the margarine/butter
substitute and the results were not the same. I'm getting hungry for
Chocolate Chip Cookies now...I guess I will have to make a batch this week.
;-)
Gene
Daniel Ridings
<daniel.ridings@muspro.uio.n To: leica-users@mejac.palo-alto.ca.us
o> cc:
Sent by: Subject: RE: [Leica] OT (of course) Crisco
owner-leica-users@mejac.palo
-alto.ca.us
11/11/2003 12:13 PM
Please respond to
leica-users
>
> Makes Great Chocolate Chip Cookies!!
>
So THAT'S what I'm missing ... I buy the chocolate chips in the US, the
cane brown sugar ... and every time I run into this "shortening" I've been
using margarine (well, actually butter ... as long as my wife isn't
looking).
But they just don't turn out the way I want them too.
Daniel
> Gene
>
>
>
>
> Daniel Ridings
> <daniel.ridings@muspro.uio.n To:
leica-users@mejac.palo-alto.ca.us
> o> cc:
> Sent by: Subject: RE:
[Leica] OT (of course) Crisco
> owner-leica-users@mejac.palo
> -alto.ca.us
>
>
> 11/11/2003 09:38 AM
> Please respond to
> leica-users
>
>
>
>
>
>
> There one more thing I can't figure out. It's unhealthy you say ... I
> thought that by definition, all unhealthy things were good and this
Crisco
> sounds like ... a strange brew. I remember how it looks ... a white paste
> in a tin-can, but I don't remember it being good. So if it's not good, it
> must be healthy ... or something like that.
>
> Daniel
>
> On Tue, 11 Nov 2003, Kit McChesney wrote:
>
> > Actually, shortening is pretty darn un-healthy, because it's a
> hydrogenated
> > vegetable oil. Vegetable "shortening" comes from oil that has been
> infused
> > with hydrogen to make it hard and stiff at room temperature. If healthy
> > depended on something's being a vegetable-based product, then we'd have
> no
> > problem with all the trans-fatty stuff that's out there now. Shortening
> was
> > developed to make it so that folks who liked to lard could do it more
> > conveniently. Shortening has a longer shelf life than pig or beef fat.
> But
> > it behaves very similarly to lard, both in cooking and what it becomes
in
> > your arteries.
> >
> > If an oil is unadulterated, and is higher in monounsaturates (like
olive,
> > for instance), then you're talking healthy. Also, any oil that is hard,
> or
> > solid, at room temperature, is not good for your body. That's why all
the
> > palm and coconut oils aren't good. They get stiff and solid at room
> > temperature (pretty sticky on the inside of your innards, too). Lots of
> junk
> > food is full of coconut oil and hydrogenated fats. Take a look at a bag
> of
> > your favorite mass-produced snack chip.
> >
> > There are some healthy "shortenings" on the market now, one of them
made
> by
> > Spectrum Naturals, that are not hydrogenated. If you want healthy
> > shortening, you have to use one of those. Otherwise, the end result
isn't
> > all that different from lard.
> >
> > Happy eating!
> >
> > Kit
> > -----Original Message-----
> > From: owner-leica-users@mejac.palo-alto.ca.us
> > [mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of
> > grduprey@rockwellcollins.com
> > Sent: Tuesday, November 11, 2003 6:49 AM
> > To: leica-users@mejac.palo-alto.ca.us
> > Subject: Re: [Leica] OT (of course) Crisco
> >
> >
> >
> >
> >
> > Crisco is a Vegetable Shortening and is actually not too bad for
cooking
> > healthy.
> >
> > gene
> >
> >
> >
> >
> >
> > Mark Rabiner
> >
> > <mark@rabinergroup.com> To:
> > leica-users@mejac.palo-alto.ca.us
> > Sent by: cc:
> >
> > owner-leica-users@mejac.palo Subject: Re:
> > [Leica] OT (of course) Crisco
> > -alto.ca.us
> >
> >
> >
> >
> >
> > 11/10/2003 05:08 PM
> >
> > Please respond to
> >
> > leica-users
> >
> >
> >
> >
> >
> >
> >
> >
> >
> > Sonny Carter wrote:
> > >
> > > Hello Daniel,
> > >
> > > You can use bacon drippings or lard in place, in fact for some things
> > > lard is really better than crisco because it heat more without
> > > burning. In most of these recipes, a good vegetable oil will do
fine.
> > >
> > > The main function it has in breads is to make a pleasant browning, I
> > > think. Also makes it easier to get out of the cast iron skillet that
> > > is almost an absolute necessity to cornbread.
> > >
> > > Maybe you can use reindeer fat up there.
> > >
> > > Sonny
> >
> >
> > Isn't Crisco's main job to be cheap?
> > I think to make Fried Chicken in anything else the oil would cost more
> > than the chicken!
> > No way am I going to reuse any of that stuff.
> > Mark Rabiner
> >
> > In the yuppie health food store down the street they have high end
> > vegetarian Crisco packaged the same way. Won't kill you anywhere near
as
> > fast or as painfully.
> >
> > Portland, Oregon USA
> > http://www.rabinergroup.com
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