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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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why not butter?
york wrote:
> I just took my first Wilton cake decorating class yesterday (Sun > 1/11/04)and I read in the course 1 book that I shouldn't use butter to > grease my pan. Why is that? Butter contains water, which will affect your dish. Also, butter has a lower smoking point than, say, shortening and can burn, affecting the taste of the dish. -- Darryl L. Pierce > Visit the Infobahn Offramp - <http://mypage.org/mcpierce> "What do you care what other people think, Mr. Feynman?" |
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