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

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Subject: RE: [Leica] OT (of course) Crisco
From: "Kit McChesney" <kitmc@acmefoto.com>
Date: Mon, 10 Nov 2003 14:23:43 -0700

The BEST pie crusts are made with lard! 

Kit

- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of Allen Graves
Sent: Monday, November 10, 2003 5:23 AM
To: leica-users@mejac.palo-alto.ca.us
Subject: Re: [Leica] OT (of course) Crisco

Go with the fat that all these recipes were originally made with-- 
LARD! That would be real southern cooking, and, ignoring health 
concerns, is probably superior.

Actually any fat that has a high smoking point and is fairly bland 
would be OK- you're heating it to 425 degrees. I've used peanut oil 
when there was mysteriously no crisco left in the pantry for making 
cornbread. I'd be afraid to try it for piecrusts, though.

Allen

>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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