On Fri, 2 Sep 2016 03:39:36 -0700 (PDT), Cindy Hamilton
> wrote:

> On Thursday, September 1, 2016 at 5:18:49 PM UTC-4, dsi1 wrote:
>
> > I have heard of this. It seems like a good idea. I don't like the idea of using butter instead of shortening for biscuits or shortcrust so I probably won't be trying it - maybe I should try it with frozen shortening.
>
> Why? The taste of butter is delicious. The flavor of partially hydrogenated
> vegetable shortening isn't.
>
I made Jamaican beef patties last night and used half butter, half
beef fat for the crust. The beef fat didn't change the flavor, as far
as I could tell with all the other seasonings in the crust - but I was
impressed with the crispiness. Going to repeat that for a savory pie
and see how it goes. Maybe I'll end up keeping beef fat on hand for
pies from then on. I know I can buy it at the butchers, but even 2lbs
is a massive volume that I'd rather not give up freezer space too.

--
I love cooking with wine.
Sometimes I even put it in the food.