On Sunday, September 4, 2016 at 8:38:25 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Sunday, September 4, 2016 at 10:36:47 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Sunday, September 4, 2016 at 1:46:03 AM UTC-10, Cindy Hamilton wrote:
> > > On Saturday, September 3, 2016 at 5:34:47 PM UTC-4, dsi1 wrote:
> > > > On Saturday, September 3, 2016 at 10:40:54 AM UTC-10, Cindy Hamilton
> > > > wrote:
> > > > > On Saturday, September 3, 2016 at 4:03:11 PM UTC-4, dsi1 wrote:
> > > > > > On Saturday, September 3, 2016 at 9:21:07 AM UTC-10, Cindy
> > > > > > Hamilton
> > > > > > wrote:
> > > > > > > On Saturday, September 3, 2016 at 2:02:36 PM UTC-4, dsi1 wrote:
> > > > > > > > On Saturday, September 3, 2016 at 1:28:30 AM UTC-10, Cindy
> > > > > > > > Hamilton wrote:
> > > > > > > > > On Friday, September 2, 2016 at 8:01:26 PM UTC-4, dsi1
> > > > > > > > > wrote:
> > > > > > > > > > On Friday, September 2, 2016 at 1:25:55 PM UTC-10,
> > > > > > > > > > Brooklyn1
> > > > > > > > > > wrote:
> > > > > > > > > > > On Fri, 2 Sep 2016 10:10:56 -0700 (PDT), dsi1
> > > > > > > > > > > <dsi1yahoo.com>
> > > > > > > > > > > wrote:
> > > > > > > > > > >
> > > > > > > > > > > >On Friday, September 2, 2016 at 12:39:41 AM UTC-10,
> > > > > > > > > > > >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.
> > > > > > > > > > > >>
> > > > > > > > > > > >> Cindy Hamilton
> > > > > > > > > > > >
> > > > > > > > > > > >Butter does taste better than shortening but I like the
> > > > > > > > > > > >texture of biscuits or shortcrust made with shortening.
> > > > > > > > > > > >Butter makes it too delicate for me.
> > > > > > > > > > >
> > > > > > > > > > > In baker's parlance butter is shortening, any fat is
> > > > > > > > > > > shortening.
> > > > > > > > > >
> > > > > > > > > > So bakers have no word for that yellow stuff that's not
> > > > > > > > > > cheese and made from cow's milk? That's a very nutty idea!
> > > > > > > > > > Thank you!
> > > > > > > > >
> > > > > > > > > Anything that makes a dough "short" is shortening. The
> > > > > > > > > white
> > > > > > > > > stuff that
> > > > > > > > > you're thinking of is, specifically, "partially hydrogenated
> > > > > > > > > vegetable
> > > > > > > > > shortening".
> > > > > > > > >
> > > > > > > > > Cindy Hamilton
> > > > > > > >
> > > > > > > > Butter and shortening are both technically fats but the
> > > > > > > > argument
> > > > > > > > that people consider them equal is specious. Shortcrust can be
> > > > > > > > made with many fats but that doesn't make all fats shortening.
> > > > > > > > I'm not buying the idea that words can change reality - well,
> > > > > > > > not today, anyway.
> > > > > > >
> > > > > > > <http://www.dictionary.com/browse/shortening>
> > > > > > >
> > > > > > > Cindy Hamilton
> > > > > >
> > > > > > That would imply that oil can be considered shortening simply
> > > > > > because you can make pie crust with it.
> > > > >
> > > > > In an oil-based pie crust, oil is the shortening agent.
> > > > >
> > > > > > I'm still not buying. I will also not dick around with the meaning
> > > > > > of words. Ain't nobody got no time for that except the most
> > > > > > tenured
> > > > > > of RFCers. Feel free to call that yellow stuff that comes from cow
> > > > > > milk that's not cheese shortening.
> > > > >
> > > > > I call it butter. It can be used to make pastry short, or to
> > > > > shorten
> > > > > the pastry. Thus, it can be used as shortening.
> > > > >
> > > > > Dictionaries are descriptive (here's how people use the language),
> > > > > not
> > > > > proscriptive (here's how people should use the language).
> > > > >
> > > > > Cindy Hamilton
> > > >
> > > > Your point is that butter can be used as shortening? I am speechless.
> > >
> > > You don't seem to be speechless. Yes, butter can be used to shorten
> > > pastry. I make biscuits and pie crust exclusively with butter. Both
> > > are tender and flaky, and redolent of the yummy goodness of butter.
> > >
> > > Cindy Hamilton
> >
> > Well, OK then. I'm going out and buying me a heap of butter - yeeha!
> >
> > ================
> >
> > lol I use butter for my pastry btw!!
> >
>
> I have no problem with using butter in baked goods. If I make a classic
> American style biscuit I really want to keep it simple. Flour, shortening,
> salt, baking powder, and milk or buttermilk. Restricting what goes in the
> biscuit is purely intentional on my part. If I was making a scone, I'd be
> inclined to use butter and cream.
>
> =======
>
> Well what you did with that 'biscuit' was superb!!
>
>
>
> --
> http://www.helpforheroes.org.uk

Thanks, I just followed a recipe. I modified it by adding a half teaspoon of baking soda and baking it at 400 degrees instead of 450.

http://www.thecountrycook.net/2012/0...-biscuits.html