"Pandora" > wrote in message
...
>
> "Nancy Young" > ha scritto nel messaggio
> . ..

>>
>> Oh, I doubt you could find it even if you wanted it. If I had to
>> substitute, I would probably use butter or margarine.
>>
>> nancy
>
> Now, I don't think that butter or margarine are like Crispo.
>
> --
> Merry Christmas
> Pandora

Crisco can be substituted for lard, butter or margarine. Butter can be
substituted for lard, Crisco or margarine. Margarine can be substituted for
lard, butter or Crisco. They are all similar products and can be
substituted for each other. Sometimes the results will vary a little though
because of the slightly different fat to water ratios.

Crisco is a vegetable shortening similar in appearance and texture to lard.
At one time it was thought to be healthier than lard. Time has shown
otherwise.

Sometimes, depending on the recipe, vegetable oil can be substituted instead
of a solid shortening.


Ms P

"ms_peacock" > wrote

> Crisco can be substituted for lard, butter or margarine. Butter can be
> substituted for lard, Crisco or margarine. Margarine can be substituted
> for lard, butter or Crisco. They are all similar products and can be
> substituted for each other. Sometimes the results will vary a little
> though because of the slightly different fat to water ratios.
>
> Crisco is a vegetable shortening similar in appearance and texture to
> lard. At one time it was thought to be healthier than lard. Time has
> shown otherwise.
>
> Sometimes, depending on the recipe, vegetable oil can be substituted
> instead of a solid shortening.

Well put.

nancy

Pandora wrote:
>
> Hello everibody!
> Could anybody tell me if "Cinnamon bread" is a traditional american bread?
> If yes, have you got a recipe? A friend of mine asked me.


Disclaimer here... I am Canadian, not American, but a lot of us
have similar roots, part of mine beng American, and out foods
are similar. I would not say that cinnamon bread is traditional.
It is not even very common. What is more common is raisin bread,
which often has cinnamon in it, and often has it rolled into a
swirl (dough is flattened out, cinnamon sprinkled on top then
rolled into a loaf).

There are all sorts of different types of sweet rolls that use
cinnamon. The common feature is that they enough taking a ball
or dough and flattening it, sprinkling it with cinnamon or
cinnamon sugar, rolling it up so that there is a swirl of
cinnamon, and then slicing it into individual size pieces and
cooking them. They can be deep fried or they can be baked
individually or packed into a pan. Some or the variations are
known as sticky buns or Chelsea buns. These usually have raisins
and / or nuts in them and are bagged in a pan with a brown sugar
and butter mixture on the bottom that turns into a sweet sticky
sauce.

Then there is the cinnamon Danish, but they are so inferior to
those found in Denmark that they don't deserve the name.

"Dick Margulis" > wrote in message
...
> Pandora wrote:
>> "Andy" <q> ha scritto nel messaggio
>> ...
>>> Pandora said...
>>>
>>>> I have a question: what is the "Solid shortening"?
>>>
>>> Pandora,
>>>
>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>> solid,
>>> just not liquid like bottled oils.
>>>
>>> Andy
>>
>> Do you mean something like Margarine?
>>
>
> Pandora,
>
> Solid shortening is partially hydrogenated soybean oil. It has the
> consistency of margarine, but it is 100% fat, whereas margarine is about
> 80% fat and 20% water. Solid shortening is a vegetable-based modern
> substitute for lard.

I don't use either. Neither of them is natural

Ophelia wrote:
> "Dick Margulis" > wrote in message
> ...
>> Pandora wrote:
>>> "Andy" <q> ha scritto nel messaggio
>>> ...
>>>> Pandora said...
>>>>
>>>>> I have a question: what is the "Solid shortening"?
>>>> Pandora,
>>>>
>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>> solid,
>>>> just not liquid like bottled oils.
>>>>
>>>> Andy
>>> Do you mean something like Margarine?
>>>
>> Pandora,
>>
>> Solid shortening is partially hydrogenated soybean oil. It has the
>> consistency of margarine, but it is 100% fat, whereas margarine is about
>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>> substitute for lard.
>
> I don't use either. Neither of them is natural
>
>

You don't use either of what? I don't use margarine or solid shortening,
if that's what you mean. But do you also eschew butter and lard? Are you
an olive-oil-or-nothing sort of person? Just curious where you draw the
line.

"Dick Margulis" > wrote in message
...
> Ophelia wrote:
>> "Dick Margulis" > wrote in message
>> ...
>>> Pandora wrote:
>>>> "Andy" <q> ha scritto nel messaggio
>>>> ...
>>>>> Pandora said...
>>>>>
>>>>>> I have a question: what is the "Solid shortening"?
>>>>> Pandora,
>>>>>
>>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>>> solid,
>>>>> just not liquid like bottled oils.
>>>>>
>>>>> Andy
>>>> Do you mean something like Margarine?
>>>>
>>> Pandora,
>>>
>>> Solid shortening is partially hydrogenated soybean oil. It has the
>>> consistency of margarine, but it is 100% fat, whereas margarine is about
>>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>>> substitute for lard.
>>
>> I don't use either. Neither of them is natural
>
> You don't use either of what? I don't use margarine or solid shortening,
> if that's what you mean. But do you also eschew butter and lard? Are you
> an olive-oil-or-nothing sort of person? Just curious where you draw the
> line.

I was referring of course, to margarine or solid shortening. Butter and
Lard are natural!!!

Ophelia wrote:
> "Dick Margulis" > wrote in message
> ...
>> Ophelia wrote:
>>> "Dick Margulis" > wrote in message
>>> ...
>>>> Pandora wrote:
>>>>> "Andy" <q> ha scritto nel messaggio
>>>>> ...
>>>>>> Pandora said...
>>>>>>
>>>>>>> I have a question: what is the "Solid shortening"?
>>>>>> Pandora,
>>>>>>
>>>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>>>> solid,
>>>>>> just not liquid like bottled oils.
>>>>>>
>>>>>> Andy
>>>>> Do you mean something like Margarine?
>>>>>
>>>> Pandora,
>>>>
>>>> Solid shortening is partially hydrogenated soybean oil. It has the
>>>> consistency of margarine, but it is 100% fat, whereas margarine is about
>>>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>>>> substitute for lard.
>>> I don't use either. Neither of them is natural
>> You don't use either of what? I don't use margarine or solid shortening,
>> if that's what you mean. But do you also eschew butter and lard? Are you
>> an olive-oil-or-nothing sort of person? Just curious where you draw the
>> line.
>
> I was referring of course, to margarine or solid shortening. Butter and
> Lard are natural!!!
>
>

They are in my book, too. But I imagine there are those who consider the
processing required to produce them somewhat less natural than, say,
cold-pressing olives. I just wasn't sure where you were coming from.

"Dick Margulis" > wrote in message
...
> Ophelia wrote:
>> "Dick Margulis" > wrote in message
>> ...
>>> Ophelia wrote:
>>>> "Dick Margulis" > wrote in message
>>>> ...
>>>>> Pandora wrote:
>>>>>> "Andy" <q> ha scritto nel messaggio
>>>>>> ...
>>>>>>> Pandora said...
>>>>>>>
>>>>>>>> I have a question: what is the "Solid shortening"?
>>>>>>> Pandora,
>>>>>>>
>>>>>>> It's similar to a "Crisco" brand vegetable shortening. It's not
>>>>>>> really solid,
>>>>>>> just not liquid like bottled oils.
>>>>>>>
>>>>>>> Andy
>>>>>> Do you mean something like Margarine?
>>>>>>
>>>>> Pandora,
>>>>>
>>>>> Solid shortening is partially hydrogenated soybean oil. It has the
>>>>> consistency of margarine, but it is 100% fat, whereas margarine is
>>>>> about 80% fat and 20% water. Solid shortening is a vegetable-based
>>>>> modern substitute for lard.
>>>> I don't use either. Neither of them is natural
>>> You don't use either of what? I don't use margarine or solid shortening,
>>> if that's what you mean. But do you also eschew butter and lard? Are you
>>> an olive-oil-or-nothing sort of person? Just curious where you draw the
>>> line.
>>
>> I was referring of course, to margarine or solid shortening. Butter and
>> Lard are natural!!!
>
> They are in my book, too. But I imagine there are those who consider the
> processing required to produce them somewhat less natural than, say,
> cold-pressing olives. I just wasn't sure where you were coming from.

I think they are naturally produced. The other stuff is chemical poison in
my book

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Nancy Young" > ha scritto nel messaggio
>> . ..
>>>
>>> "Pandora" > wrote
>>>
>>>> "Nancy Young" > ha scritto
>>>
>>>>> "Dick Margulis" > wrote
>>>>>
>>>>>> It _is_ too wonderful to be true, Pandora. This is the "trans-fat"
>>>>>> that we are hearing is so bad for our health.
>>>>>
>>>>> Crisco does come in trans-fat free now, in the green can.
>>>
>>>> I don't know (because I don't know the ingredients) but the things
>>>> which told me Dick are enough to create a spot : "Crisco, no thank you"
>>>> DDD
>>>
>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>> substitute, I would probably use butter or margarine.
>>>
>>> nancy
>>
>> Now, I don't think that butter or margarine are like Crispo.
>
> Pandora I use lard which is animal fat

I know what is lard. We use it (especially in nothern Italy and it is the
fat of pigs)

--
Merry Christmas
Pandora

"ms_peacock" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>>
>> "Nancy Young" > ha scritto nel messaggio
>> . ..
>
>>>
>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>> substitute, I would probably use butter or margarine.
>>>
>>> nancy
>>
>> Now, I don't think that butter or margarine are like Crispo.
>>
>> --
>> Merry Christmas
>> Pandora
>
> Crisco can be substituted for lard, butter or margarine. Butter can be
> substituted for lard, Crisco or margarine. Margarine can be substituted
> for lard, butter or Crisco. They are all similar products and can be
> substituted for each other. Sometimes the results will vary a little
> though because of the slightly different fat to water ratios.
>
> Crisco is a vegetable shortening similar in appearance and texture to
> lard. At one time it was thought to be healthier than lard. Time has
> shown otherwise.
>
> Sometimes, depending on the recipe, vegetable oil can be substituted
> instead of a solid shortening.

You can't tell me this because butter is butter and margarine is margarine,
and oil is oil.
I want to know what are the ingredients of this misterious Crispo.
If I put 500 gr of butter in my pizza or in my biscuits , it is different if
I would make them with oil. Am I wrong?
Excuse me for these questions but I want to know

--
Merry Christmas
Pandora

"Dave Smith" > ha scritto nel messaggio
...
>
> Pandora wrote:
>>
>> Hello everibody!
>> Could anybody tell me if "Cinnamon bread" is a traditional american
>> bread?
>> If yes, have you got a recipe? A friend of mine asked me.
>
>
> Disclaimer here... I am Canadian, not American, but a lot of us
> have similar roots, part of mine beng American, and out foods
> are similar. I would not say that cinnamon bread is traditional.
> It is not even very common. What is more common is raisin bread,
> which often has cinnamon in it, and often has it rolled into a
> swirl (dough is flattened out, cinnamon sprinkled on top then
> rolled into a loaf).
>
> There are all sorts of different types of sweet rolls that use
> cinnamon. The common feature is that they enough taking a ball
> or dough and flattening it, sprinkling it with cinnamon or
> cinnamon sugar, rolling it up so that there is a swirl of
> cinnamon, and then slicing it into individual size pieces and
> cooking them. They can be deep fried or they can be baked
> individually or packed into a pan. Some or the variations are
> known as sticky buns or Chelsea buns. These usually have raisins
> and / or nuts in them and are bagged in a pan with a brown sugar
> and butter mixture on the bottom that turns into a sweet sticky
> sauce.
>
> Then there is the cinnamon Danish, but they are so inferior to
> those found in Denmark that they don't deserve the name.

Thank you very much for these informations. Now I know what is cinnamon
bread.
I think I will make it in the future.
Thank you

Pandora wrote:
> "ms_peacock" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in message
>> ...
>>> "Nancy Young" > ha scritto nel messaggio
>>> . ..
>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>> substitute, I would probably use butter or margarine.
>>>>
>>>> nancy
>>> Now, I don't think that butter or margarine are like Crispo.
>>>
>>> --
>>> Merry Christmas
>>> Pandora
>> Crisco can be substituted for lard, butter or margarine. Butter can be
>> substituted for lard, Crisco or margarine. Margarine can be substituted
>> for lard, butter or Crisco. They are all similar products and can be
>> substituted for each other. Sometimes the results will vary a little
>> though because of the slightly different fat to water ratios.
>>
>> Crisco is a vegetable shortening similar in appearance and texture to
>> lard. At one time it was thought to be healthier than lard. Time has
>> shown otherwise.
>>
>> Sometimes, depending on the recipe, vegetable oil can be substituted
>> instead of a solid shortening.
>
> You can't tell me this because butter is butter and margarine is margarine,
> and oil is oil.
> I want to know what are the ingredients of this misterious Crispo.
> If I put 500 gr of butter in my pizza or in my biscuits , it is different if
> I would make them with oil. Am I wrong?
> Excuse me for these questions but I want to know
>

Pandora,

They are all different, but sometimes it is not so important which you
use. It depends what you are making. I'm sure you can sauté onions in
oil, butter, or lard. The flavor will be a little different, but the
onions will get fried regardless. Similarly, if you are making bread
that calls for a small amount of fat (one or two percent), there will be
small technical differences, but nothing you cannot adjust for. However,
if you are making a cake with 100% fat (baker's percentage), then the
flavor and texture will be very different if you use olive oil or lard
instead of butter. And a short pastry that you would use for a biscuit
would not come out the same way with oil as it would with lard.

So it just depends what you are making. You have good judgment about
such things. Just use your common sense when deciding whether you can
substitute.

Dick

"Ophelia" > ha scritto nel messaggio
...
>
> "Dick Margulis" > wrote in message
> ...
>> Pandora wrote:
>>> "Andy" <q> ha scritto nel messaggio
>>> ...
>>>> Pandora said...
>>>>
>>>>> I have a question: what is the "Solid shortening"?
>>>>
>>>> Pandora,
>>>>
>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>> solid,
>>>> just not liquid like bottled oils.
>>>>
>>>> Andy
>>>
>>> Do you mean something like Margarine?
>>>
>>
>> Pandora,
>>
>> Solid shortening is partially hydrogenated soybean oil. It has the
>> consistency of margarine, but it is 100% fat, whereas margarine is about
>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>> substitute for lard.
>
> I don't use either. Neither of them is natural

Ohhh! Ophelia! Finally a person who explained me waht Crispo is made
Very thank you!

--
Merry Christmas
Pandora

"Pandora" > wrote

> "ms_peacock" > ha scritto

>> Sometimes, depending on the recipe, vegetable oil can be substituted
>> instead of a solid shortening.
>
> You can't tell me this because butter is butter and margarine is
> margarine, and oil is oil.

> I want to know what are the ingredients of this misterious Crispo.

It will help you to look it up if you spell it properly, Crisco.

nancy

"Pandora" > wrote in message
...
> You can't tell me this because butter is butter and margarine is
> margarine, and oil is oil.
> I want to know what are the ingredients of this misterious Crispo.
> If I put 500 gr of butter in my pizza or in my biscuits , it is different
> if I would make them with oil. Am I wrong?
> Excuse me for these questions but I want to know

IMO they are chemicals used to produce such things(

"Dick Margulis" > wrote in message
...
>
> They are all different, but sometimes it is not so important which you
> use. It depends what you are making. I'm sure you can sauté onions in oil,
> butter, or lard. The flavor will be a little different, but the onions
> will get fried regardless. Similarly, if you are making bread that calls
> for a small amount of fat (one or two percent), there will be small
> technical differences, but nothing you cannot adjust for. However, if you
> are making a cake with 100% fat (baker's percentage), then the flavor and
> texture will be very different if you use olive oil or lard instead of
> butter. And a short pastry that you would use for a biscuit would not come
> out the same way with oil as it would with lard.

Very good explanation Dick!

> So it just depends what you are making. You have good judgment about such
> things. Just use your common sense when deciding whether you can
> substitute.
>
> Dick

"Dick Margulis" > ha scritto nel messaggio
...
> Pandora wrote:
>> "ms_peacock" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in message
>>> ...
>>>> "Nancy Young" > ha scritto nel messaggio
>>>> . ..
>>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>>> substitute, I would probably use butter or margarine.
>>>>>
>>>>> nancy
>>>> Now, I don't think that butter or margarine are like Crispo.
>>>>
>>>> --
>>>> Merry Christmas
>>>> Pandora
>>> Crisco can be substituted for lard, butter or margarine. Butter can be
>>> substituted for lard, Crisco or margarine. Margarine can be substituted
>>> for lard, butter or Crisco. They are all similar products and can be
>>> substituted for each other. Sometimes the results will vary a little
>>> though because of the slightly different fat to water ratios.
>>>
>>> Crisco is a vegetable shortening similar in appearance and texture to
>>> lard. At one time it was thought to be healthier than lard. Time has
>>> shown otherwise.
>>>
>>> Sometimes, depending on the recipe, vegetable oil can be substituted
>>> instead of a solid shortening.
>>
>> You can't tell me this because butter is butter and margarine is
>> margarine, and oil is oil.
>> I want to know what are the ingredients of this misterious Crispo.
>> If I put 500 gr of butter in my pizza or in my biscuits , it is different
>> if I would make them with oil. Am I wrong?
>> Excuse me for these questions but I want to know
>>
>
> Pandora,
>
> They are all different, but sometimes it is not so important which you
> use.

Yes. It is important for me: first for my health; 2 for the recipe.


It depends what you are making. I'm sure you can sauté onions in
> oil, butter, or lard. The flavor will be a little different, but the
> onions will get fried regardless. Similarly, if you are making bread that
> calls for a small amount of fat (one or two percent), there will be small
> technical differences, but nothing you cannot adjust for.

I Am not an expert in baking , but I can tell you that if you substitue
butter with oil , you can have the same good product.
For example: I had a recipe for some soft little round breads ; this recipe
required butter but I have put oil and I have obtained a better product
using another type of fat. i don't know if you understand me.


However,
> if you are making a cake with 100% fat (baker's percentage), then the
> flavor and texture will be very different if you use olive oil or lard
> instead of butter.

I have answered yet.




And a short pastry that you would use for a biscuit
> would not come out the same way with oil as it would with lard.

I have never tried, so I can't tell you.

>
> So it just depends what you are making. You have good judgment about such
> things. Just use your common sense when deciding whether you can
> substitute.
>
> Dick

Thank you Dick. It's a pleasure for me to speak with you, because you
explain very gently the things

--
Merry Christmas
Pandora

"Nancy Young" > ha scritto nel messaggio
. ..
>
> "Pandora" > wrote
>
>> "ms_peacock" > ha scritto
>
>>> Sometimes, depending on the recipe, vegetable oil can be substituted
>>> instead of a solid shortening.
>>
>> You can't tell me this because butter is butter and margarine is
>> margarine, and oil is oil.
>
>> I want to know what are the ingredients of this misterious Crispo.
>
> It will help you to look it up if you spell it properly, Crisco.
>
> nancy

Ohhhh! I Am very sorry! ;DDDDDDDDD
Crisco! OK!
DDDDDDDDD

"Ophelia" > ha scritto nel messaggio
...
>
> "Pandora" > wrote in message
> ...
>> You can't tell me this because butter is butter and margarine is
>> margarine, and oil is oil.
>> I want to know what are the ingredients of this misterious Crispo.
>> If I put 500 gr of butter in my pizza or in my biscuits , it is different
>> if I would make them with oil. Am I wrong?
>> Excuse me for these questions but I want to know
>
> IMO they are chemicals used to produce such things(


Ophelia. You are the one that we call the "mouth of truth".

--
Merry Christmas
Pandora

"Pandora" > wrote in message
...
>
> "Ophelia" > ha scritto nel messaggio
> ...
>>
>> "Dick Margulis" > wrote in message
>> ...
>>>
>>> Solid shortening is partially hydrogenated soybean oil. It has the
>>> consistency of margarine, but it is 100% fat, whereas margarine is about
>>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>>> substitute for lard.
>>
>> I don't use either. Neither of them is natural
>
> Ohhh! Ophelia! Finally a person who explained me waht Crispo is made
> Very thank you!
>
> --
> Merry Christmas
> Pandora


Several people have explained to you that Crisco is a solid vegetable
shortening and what it's made from. Crisco is a brand name of a solid
vegetable shortening.


Ms p

Pandora wrote:
>
>
> >
> > Disclaimer here... I am Canadian, not American, but a lot of us
> > have similar roots, part of mine beng American, and out foods
> > are similar. I would not say that cinnamon bread is traditional.
> > It is not even very common. What is more common is raisin bread,
> > which often has cinnamon in it, and often has it rolled into a
> > swirl (dough is flattened out, cinnamon sprinkled on top then
> > rolled into a loaf).
> >
> > There are all sorts of different types of sweet rolls that use
> > cinnamon. The common feature is that they enough taking a ball
> > or dough and flattening it, sprinkling it with cinnamon or
> > cinnamon sugar, rolling it up so that there is a swirl of
> > cinnamon, and then slicing it into individual size pieces and
> > cooking them. They can be deep fried or they can be baked
> > individually or packed into a pan. Some or the variations are
> > known as sticky buns or Chelsea buns. These usually have raisins
> > and / or nuts in them and are bagged in a pan with a brown sugar
> > and butter mixture on the bottom that turns into a sweet sticky
> > sauce.
> >
> > Then there is the cinnamon Danish, but they are so inferior to
> > those found in Denmark that they don't deserve the name.
>
> Thank you very much for these informations. Now I know what is cinnamon
> bread.
> I think I will make it in the future.
> Thank you

If you want a real treat, try making Chelsea buns. They will be a
big hit. My mother used to make bread at least once a week. Once
in a while she would use some of the dough to make a batch of
Chelsea buns and they were always fantastic.

ms_peacock wrote:
> "Pandora" > wrote in message
> ...
>> "Nancy Young" > ha scritto nel messaggio
>> . ..
>
>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>> substitute, I would probably use butter or margarine.
>>>
>>> nancy
>> Now, I don't think that butter or margarine are like Crispo.
>>
>> --
>> Merry Christmas
>> Pandora
>
> Crisco can be substituted for lard, butter or margarine. Butter can be
> substituted for lard, Crisco or margarine. Margarine can be substituted for
> lard, butter or Crisco. They are all similar products and can be
> substituted for each other. Sometimes the results will vary a little though
> because of the slightly different fat to water ratios.
>
> Crisco is a vegetable shortening similar in appearance and texture to lard.
> At one time it was thought to be healthier than lard. Time has shown
> otherwise.
>
> Sometimes, depending on the recipe, vegetable oil can be substituted instead
> of a solid shortening.
>
>
> Ms P
>
>

Junk Science web page posts this link about the trans-fat issue
that may not be as bad as some think, news hoopla being what it
is...
http://www.suntimes.com/news/othervi...sfat14.article

I still use Crisco now and then.

John Andrews, Knoxville, Tennessee

Pandora wrote:
> "ms_peacock" > ha scritto nel messaggio
> ...
>> "Pandora" > wrote in message
>> ...
>>> "Nancy Young" > ha scritto nel messaggio
>>> . ..
>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>> substitute, I would probably use butter or margarine.
>>>>
>>>> nancy
>>> Now, I don't think that butter or margarine are like Crispo.
>>>
>>> --
>>> Merry Christmas
>>> Pandora
>> Crisco can be substituted for lard, butter or margarine. Butter can be
>> substituted for lard, Crisco or margarine. Margarine can be substituted
>> for lard, butter or Crisco. They are all similar products and can be
>> substituted for each other. Sometimes the results will vary a little
>> though because of the slightly different fat to water ratios.
>>
>> Crisco is a vegetable shortening similar in appearance and texture to
>> lard. At one time it was thought to be healthier than lard. Time has
>> shown otherwise.
>>
>> Sometimes, depending on the recipe, vegetable oil can be substituted
>> instead of a solid shortening.
>
> You can't tell me this because butter is butter and margarine is margarine,
> and oil is oil.
> I want to know what are the ingredients of this misterious Crispo.
> If I put 500 gr of butter in my pizza or in my biscuits , it is different if
> I would make them with oil. Am I wrong?
> Excuse me for these questions but I want to know
>
Pandora, here is the latest info on trans fats from the US
government. http://www.hsph.harvard.edu/reviews/transfats.html.

I read it all. I don't understand all of it.

John Andrews

<Alan > wrote

> On Fri, 15 Dec 2006 09:35:49 -0500, "Nancy Young"
> > wrote:

>>Oh, I doubt you could find it even if you wanted it. If I had to
>>substitute, I would probably use butter or margarine.

> The substitute for Crisco is lard!

I've seen recipes where Crisco is used rather than butter, in
chocolate chip cookies for instance. And, although I am not a
baker, I don't think of lard as something you'd use in making
bread, which is what we're talking about here.

nancy

<Alan > wrote in message
...
> On Fri, 15 Dec 2006 10:01:55 -0600, "ms_peacock"
> > wrote:

>>Crisco can be substituted for lard, butter or margarine. Butter can be
>>substituted for lard, Crisco or margarine. Margarine can be substituted
>>for
>>lard, butter or Crisco. They are all similar products and can be
>>substituted for each other. Sometimes the results will vary a little
>>though
>>because of the slightly different fat to water ratios.
>
> This isn't actually, technically true. For a person who is
> trying to change from, say, lard to Crisco, they shouldn't
> mess around with butter or margarine.


Nonsense, a teaspoon to a tablespoon difference in fat and water are not
going to make that big of a difference in most recipes.

> That's like changing the recipe and then wondering why it
> didn't come out right!

I've been substituting butter and oil for Crisco and lard for over 30 years.
I haven't had anything fail yet.

>
> Someone else posted that you would need to figure out the
> amount of water/fat in butter, and then change the amount to
> equal the fat in lard, and then reduce the water in the
> recipe. Why not just use the correct type of ingredient?

I don't use either lard or Criso and substitute oil or butter and I've never
had a problem.


Ms P

"Dave Smith" > ha scritto nel messaggio
...
> Pandora wrote:
>>
>>
>> >
>> > Disclaimer here... I am Canadian, not American, but a lot of us
>> > have similar roots, part of mine beng American, and out foods
>> > are similar. I would not say that cinnamon bread is traditional.
>> > It is not even very common. What is more common is raisin bread,
>> > which often has cinnamon in it, and often has it rolled into a
>> > swirl (dough is flattened out, cinnamon sprinkled on top then
>> > rolled into a loaf).
>> >
>> > There are all sorts of different types of sweet rolls that use
>> > cinnamon. The common feature is that they enough taking a ball
>> > or dough and flattening it, sprinkling it with cinnamon or
>> > cinnamon sugar, rolling it up so that there is a swirl of
>> > cinnamon, and then slicing it into individual size pieces and
>> > cooking them. They can be deep fried or they can be baked
>> > individually or packed into a pan. Some or the variations are
>> > known as sticky buns or Chelsea buns. These usually have raisins
>> > and / or nuts in them and are bagged in a pan with a brown sugar
>> > and butter mixture on the bottom that turns into a sweet sticky
>> > sauce.
>> >
>> > Then there is the cinnamon Danish, but they are so inferior to
>> > those found in Denmark that they don't deserve the name.
>>
>> Thank you very much for these informations. Now I know what is cinnamon
>> bread.
>> I think I will make it in the future.
>> Thank you
>
> If you want a real treat, try making Chelsea buns. They will be a
> big hit. My mother used to make bread at least once a week. Once
> in a while she would use some of the dough to make a batch of
> Chelsea buns and they were always fantastic.

Oh! I would like to see it. Have you got some pics?

--
Merry Christmas
Pandora

"John Andrews" > ha scritto nel messaggio
...
> Pandora wrote:
>> "ms_peacock" > ha scritto nel messaggio
>> ...
>>> "Pandora" > wrote in message
>>> ...
>>>> "Nancy Young" > ha scritto nel messaggio
>>>> . ..
>>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>>> substitute, I would probably use butter or margarine.
>>>>>
>>>>> nancy
>>>> Now, I don't think that butter or margarine are like Crispo.
>>>>
>>>> --
>>>> Merry Christmas
>>>> Pandora
>>> Crisco can be substituted for lard, butter or margarine. Butter can be
>>> substituted for lard, Crisco or margarine. Margarine can be substituted
>>> for lard, butter or Crisco. They are all similar products and can be
>>> substituted for each other. Sometimes the results will vary a little
>>> though because of the slightly different fat to water ratios.
>>>
>>> Crisco is a vegetable shortening similar in appearance and texture to
>>> lard. At one time it was thought to be healthier than lard. Time has
>>> shown otherwise.
>>>
>>> Sometimes, depending on the recipe, vegetable oil can be substituted
>>> instead of a solid shortening.
>>
>> You can't tell me this because butter is butter and margarine is
>> margarine, and oil is oil.
>> I want to know what are the ingredients of this misterious Crispo.
>> If I put 500 gr of butter in my pizza or in my biscuits , it is different
>> if I would make them with oil. Am I wrong?
>> Excuse me for these questions but I want to know
>>
> Pandora, here is the latest info on trans fats from the US government.
> http://www.hsph.harvard.edu/reviews/transfats.html.
>
> I read it all. I don't understand all of it.
>
> John Andrews

I have printed. Thank you. I will read it ASAP because it's very
interesting.

--
Merry Christmas
Pandora

<Alan > wrote in message
...
>> And, if you're worried about trans fats, you can switch to
> lard (which has saturated fat) or to the new Crisco which
> has no trans fat. (I haven't tried it yet, though, so I
> don't know how well it works.)

I haven't seen this Crisco in Scotland but there seems to be a lot of weird
stuff you can use in place of lard. I have never tried them and don't feel
inclined to do so

<Alan > wrote in message
...
> On Fri, 15 Dec 2006 17:28:45 -0000, "Ophelia"
> > wrote:
>
>>
>>"Dick Margulis" > wrote in message
...
>>> Pandora wrote:
>>>> "Andy" <q> ha scritto nel messaggio
>>>> ...
>>>>> Pandora said...
>>>>>
>>>>>> I have a question: what is the "Solid shortening"?
>>>>>
>>>>> Pandora,
>>>>>
>>>>> It's similar to a "Crisco" brand vegetable shortening. It's not really
>>>>> solid,
>>>>> just not liquid like bottled oils.
>>>>>
>>>>> Andy
>>>>
>>>> Do you mean something like Margarine?
>>>>
>>>
>>> Pandora,
>>>
>>> Solid shortening is partially hydrogenated soybean oil. It has the
>>> consistency of margarine, but it is 100% fat, whereas margarine is about
>>> 80% fat and 20% water. Solid shortening is a vegetable-based modern
>>> substitute for lard.
>>
>>I don't use either. Neither of them is natural
>>
> Lard isn't natural?

LOL I am talking about margarine and Crisco

"Nancy Young" > wrote in message
news
>
> <Alan > wrote
>
>> On Fri, 15 Dec 2006 09:35:49 -0500, "Nancy Young"
>> > wrote:
>
>>>Oh, I doubt you could find it even if you wanted it. If I had to
>>>substitute, I would probably use butter or margarine.
>
>> The substitute for Crisco is lard!
>
> I've seen recipes where Crisco is used rather than butter, in
> chocolate chip cookies for instance. And, although I am not a
> baker, I don't think of lard as something you'd use in making
> bread, which is what we're talking about here.

Hi Nancy, I often use lard in breads.

Ophelia wrote:
> "Nancy Young" > wrote in message
> news
>> <Alan > wrote
>>
>>> On Fri, 15 Dec 2006 09:35:49 -0500, "Nancy Young"
>>> > wrote:
>>>> Oh, I doubt you could find it even if you wanted it. If I had to
>>>> substitute, I would probably use butter or margarine.
>>> The substitute for Crisco is lard!
>> I've seen recipes where Crisco is used rather than butter, in
>> chocolate chip cookies for instance. And, although I am not a
>> baker, I don't think of lard as something you'd use in making
>> bread, which is what we're talking about here.
>
> Hi Nancy, I often use lard in breads.
>

Ophelia,

In large parts of the US, lard is rarely used. I'd guess that more than
half of the US population have never bought a pound of it (although
they've probably consumed it as an invisible ingredient often enough)
and wouldn't know good lard from bad. The reasons are historical and
cultural, but suffice it to say that when you mention lard in polite
company over here, you often get quizzical looks from people (as in "I
didn't think you were THAT sort of person!"). There's a certain social
stigma attached to it, in other words. I don't think the lard much cares
about social stigma one way or t'other and it just goes on being lard,
waiting for folks to get over their hangup about it. Obviously, those
who keep kosher or halal homes don't use it, but they can substitute
goose fat, duck fat, or, as a last resort, chicken fat.

Dick

"Ophelia" > wrote

> "Nancy Young" > wrote

>> I've seen recipes where Crisco is used rather than butter, in
>> chocolate chip cookies for instance. And, although I am not a
>> baker, I don't think of lard as something you'd use in making
>> bread, which is what we're talking about here.
>
> Hi Nancy, I often use lard in breads.

Yeah, I've looked at a lot of bread recipes, I don't think it's
common here. The baker types will correct me if I'm wrong.
I don't mean, does someone have this one recipe for bread
that uses lard, I mean in general. Always seems to be butter.

Regardless, I've given up any effort trying to explain to her what
Crisco is, or what she might use instead. It's a solid vegetable fat.

nancy

Nancy Young wrote:

> Yeah, I've looked at a lot of bread recipes, I don't think it's
> common here. The baker types will correct me if I'm wrong.
> I don't mean, does someone have this one recipe for bread
> that uses lard, I mean in general. Always seems to be butter.
>
> Regardless, I've given up any effort trying to explain to her what
> Crisco is, or what she might use instead. It's a solid vegetable fat.

As a child growing up, my father told us about rendering lard each fall
out in the yard over a big fire. They would pack it into crocks and such
for later use. He fondly remembered his mother adding the cracklings to
bread, and I'm sure if any fat was needed in her baking it was lard?

I didn't grow up eating lard, and wasn't very hip to it until Kay
Hartman wrote about rendering her own lard for her Mexican dinner one
year. We discussed lard in detail and learned all about the reasons lard
is *not* the evil fat some consider it. It is an ideal fat for pie
crusts and nothing beats its flavor for tamales.

Nancy Young wrote:
> "Ophelia" > wrote
>
>> "Nancy Young" > wrote
>
>>> I've seen recipes where Crisco is used rather than butter, in
>>> chocolate chip cookies for instance. And, although I am not a
>>> baker, I don't think of lard as something you'd use in making
>>> bread, which is what we're talking about here.
>> Hi Nancy, I often use lard in breads.
>
> Yeah, I've looked at a lot of bread recipes, I don't think it's
> common here. The baker types will correct me if I'm wrong.
> I don't mean, does someone have this one recipe for bread
> that uses lard, I mean in general. Always seems to be butter.
>
> Regardless, I've given up any effort trying to explain to her what
> Crisco is, or what she might use instead. It's a solid vegetable fat.
>
> nancy
>
>

Nancy,

Because of the commercial value of labeling baked goods with "all
vegetable shortening" or "no animal fats," etc., I think most larger
commercial bakeries have gotten away from lard over the last half
century that the American Heart Association has been hammering their
anti-cholesterol messaging. It's only in the last few years that we've
started taking a second look at the logic. (There is not necessarily a
direct causal relationship between consuming animal fats and developing
high cholesterol; it's more complicated than that.) And so now it's
trans-fats that are the bad guys. If you'll recall, they used to be the
good guys.

However, a lot of smaller bakeries (diners with homemade pies, for
example, and whatever neighborhood bakeries may still be left) still use
lard in piecrusts, because you really can't beat it for that. Lard is
also the fat of choice for greasing bread pans and baking sheets,
assuming it's not a kosher bakery. As a bread ingredient, though, I'd
agree with you that US bakers, for the most part, don't use lard and
haven't in a long time.

Dick

"Dick Margulis" > wrote

> Nancy Young wrote:

>> Yeah, I've looked at a lot of bread recipes, I don't think it's
>> common here. The baker types will correct me if I'm wrong.
>> I don't mean, does someone have this one recipe for bread
>> that uses lard, I mean in general. Always seems to be butter.

> Nancy,
>
> Because of the commercial value of labeling baked goods with "all
> vegetable shortening" or "no animal fats," etc., I think most larger
> commercial bakeries have gotten away from lard over the last half century
> that the American Heart Association has been hammering their
> anti-cholesterol messaging. It's only in the last few years that we've
> started taking a second look at the logic. (There is not necessarily a
> direct causal relationship between consuming animal fats and developing
> high cholesterol; it's more complicated than that.)

You're preaching to the choir, here.

>And so now it's trans-fats that are the bad guys. If you'll recall, they
>used to be the good guys.

Yes, when the news came out that margarine is not good for
you, my poor stepmother just cried. The news came out soon
after my father died of heart disease. She'd been feeding him
margarine rather than butter because, you know, it was better for
him.

> However, a lot of smaller bakeries (diners with homemade pies, for
> example, and whatever neighborhood bakeries may still be left) still use
> lard in piecrusts, because you really can't beat it for that.

I will say that I did know about lard and piecrusts. I don't know if
from here, or from my ex mil? I forget. The concept seemed strange
to me, animal products in, say, an apple pie, but I have heard that.

Bread? Not so much. (laugh) Okay, not at all. I wasn't talking about
commercial products, thanks for reminding me of that. Of course you
are correct.

> Lard is also the fat of choice for greasing bread pans and baking sheets,

That made me laugh, I'd greased a baking dish with Crisco once,
and Ron thought I was greasing it with cream cheese because of
the silver foil packaging. So funny.

> assuming it's not a kosher bakery. As a bread ingredient, though, I'd
> agree with you that US bakers, for the most part, don't use lard and
> haven't in a long time.

Thank you for your note.

nancy

"Goomba38" > wrote

> Nancy Young wrote:
>
>> Yeah, I've looked at a lot of bread recipes, I don't think it's
>> common here. The baker types will correct me if I'm wrong.
>> I don't mean, does someone have this one recipe for bread
>> that uses lard, I mean in general. Always seems to be butter.

> As a child growing up, my father told us about rendering lard each fall
> out in the yard over a big fire. They would pack it into crocks and such
> for later use. He fondly remembered his mother adding the cracklings to
> bread, and I'm sure if any fat was needed in her baking it was lard?

Wow, great story. My parents were city, no putting by of lard.
Imagine my surprise while living on a farm, they canned vegetables
themselves! Heh. I know I didn't make the connection that the two
pigs I would feed weren't there for their looks.

> I didn't grow up eating lard, and wasn't very hip to it until Kay Hartman
> wrote about rendering her own lard for her Mexican dinner one year. We
> discussed lard in detail and learned all about the reasons lard is *not*
> the evil fat some consider it. It is an ideal fat for pie crusts and
> nothing beats its flavor for tamales.

I don't know about anyone else, I'm so jaded by 'this is bad for you'
reports and the subsequent lab produced replacements. Having said
that, I do use Crisco on occasion.

nancy

"Nancy Young" > wrote in message
. ..
>
> "Ophelia" > wrote
>
>> "Nancy Young" > wrote
>
>>> I've seen recipes where Crisco is used rather than butter, in
>>> chocolate chip cookies for instance. And, although I am not a
>>> baker, I don't think of lard as something you'd use in making
>>> bread, which is what we're talking about here.
>>
>> Hi Nancy, I often use lard in breads.
>
> Yeah, I've looked at a lot of bread recipes, I don't think it's
> common here. The baker types will correct me if I'm wrong.
> I don't mean, does someone have this one recipe for bread
> that uses lard, I mean in general. Always seems to be butter.
>
> Regardless, I've given up any effort trying to explain to her what
> Crisco is, or what she might use instead. It's a solid vegetable fat.
>
> nancy


I don't think I've ever run across a bread recipe that called for lard.
I've used either butter or oil in all the breads I've made. The only
exception I know of is biscuits and I have a recipe that uses oil.

I don't know what's so hard to understand about solid vegetable fat.

Ms P

Nancy Young wrote:

> I don't know about anyone else, I'm so jaded by 'this is bad for you'
> reports and the subsequent lab produced replacements. Having said
> that, I do use Crisco on occasion.
>
As do I on occasion (banana bread, for example) and I believe everything
in moderation or just occasional use won't kill us.
I can buy butter for a reasonable price year round so that's never been
an issue with me. I don't render lard because I don't use enough of any
fat to make it worth my efforts at this point. If I were doing a large
tamale making party I probably would take the time. I'd rather have
excellent results using lard or butter, than mediocre tasting foods
using substitutes.
I once held a holiday cooking exchange party in the neighborhood and
recall my surprise when one woman from AZ brought "biscochito" cookies
that contained lard. They were delicious.

Nancy Young said...

> I know I didn't make the connection that the two
> pigs I would feed weren't there for their looks.


Imagine the pigs surprise???

Andy

"ms_peacock" > wrote

> "Nancy Young" > wrote

>> Yeah, I've looked at a lot of bread recipes, I don't think it's
>> common here. The baker types will correct me if I'm wrong.
>> I don't mean, does someone have this one recipe for bread
>> that uses lard, I mean in general. Always seems to be butter.

> I don't think I've ever run across a bread recipe that called for lard.

Ditto.

> I've used either butter or oil in all the breads I've made. The only
> exception I know of is biscuits and I have a recipe that uses oil.
>
> I don't know what's so hard to understand about solid vegetable fat.

It even looks like lard unless I'm mistaken. Smooth solid white fat.
Yum!!! (laugh)

nancy