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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Crispy-ness in waffle/cookie --> replacing butter?
A lot of people are saying it's butter. However, for
'mass-production', what is an easier way to melt the butter for mixing? Or is there any alternative other than butter? Any type of liquid shortening (e.g. canola/corn/peanut oil) is no good at all, or just not-as-good? Thanks... Ernest |
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