On May 22, 8:15Â*pm, Sheldon > wrote:
> On May 22, 1:12�pm, weaver615 > wrote:
>
>
>
>
>
> > My Aunt taught me this trick many years ago. If you ever need to get
> > the right amount of Shortening for say...Your home made Pie Crust,
> > here is a simple yet easy way to do it.
>
> > Most Pie Crust recipes call for 1/2 cup of shortening. If you don't
> > have a measuring cup, or you are just trying to save a little time,
> > you can take a 1 cup measuring cup and fill it to the 1/2 cup line
> > with COLD water, then you can spoon in your shortening, butter, or
> > margerine until the water level reaches the 1 cup line. This will give
> > you the 1/2 of shortening, butter or margerine that you need for your
> > recipe. Just remember to use COLD water as warm water will melt what
> > ever it is you are trying to measure.
>
> > I use this method everytime I bake as it is faster and cuts down on
> > the dirty dishes I have when I am through baking. Try it and let me
> > know what YOU think.
>
> That's a trick like how people who think touching raw chicken is
> yooky, so they buy parts.
>
> Volume is not the same for all shortening weights, so your method is
> not very accurate.. plus it's messy and time consuming.. and the
> larger the amount the more inaccurate.
>
> Experienced cooks can pretty accurately eyeball solid shortenings..
> especially since shortening is sold in standard packages; sticks,
> cans... even a chimpanzee can be trained to eyeball a 1/4 or 1/2 pound
> of crisco from a 1 pound can. Â*In commercial kitchens recipes are
> based on commercial sized packages, ie. 5, 10, 30 pound buckets of
> shortening... they simply use the entire container of each
> ingredient...

These days, only a really sloppy person would have anything to do with
hydrogenated oils. Chimps have an excuse for not knowing better.
Humans do not.

--Bryan