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Bruce[_28_]

In article >, ost
says...
>
> On Mon, 19 Sep 2016 08:03:08 -0600, graham wrote:
>
> > I made a batch of dinner rolls in which I replaced the soft margarine
> > with an equal weight of the duck fat. They tasted so strongly of fat
> > that I discarded them. I have yet to taste the 2nd batch which I made
> > with less than half that amount (30g v. 70g).
>
> Keep in mind that margarine is about 18% water, so decrease any other
> fat accordingly, and add a little more water.
>
> I used duck fat for my motzah balls and they turned out excellent.
> But it was only 2 or 3 TBS of fat for 7-8 big balls. Used duck fat
> last night for some excellent home fries, too. Not sure about using
> it for bread baking, though.
>
> Oh, and screw the troll who brought this up in the first place. he's
> just lonely and fishing for somebody to argue with.

Hmmm. I thought that people who are interested in cooking, would also be
interested in the ingredients they cook with. I guess this doesn't apply
to Steve "Supermarket" Wertz.