Pussy Katz blathered:

>> Most Pie Crust recipes call for 1/2 cup of shortening. If you don't have
>> a measuring cup, or you are just trying to save a little time, you can
>> take a 1 cup measuring cup and fill it to the 1/2 cup line with COLD
>> water, then you can spoon in your shortening, butter, or margerine until
>> the water level reaches the 1 cup line. This will give you the 1/2 of
>> shortening, butter or margerine that you need for your recipe. Just
>> remember to use COLD water as warm water will melt what ever it is you
>> are trying to measure.
>>
>> I use this method everytime I bake as it is faster and cuts down on the
>> dirty dishes I have when I am through baking. Try it and let me know what
>> YOU think.
>>
> That's a trick like how people who think touching raw chicken is yooky, so
> they buy parts.
>
> Volume is not the same for all shortening weights, so your method is not
> very accurate.. plus it's messy and time consuming.. and the larger the
> amount the more inaccurate.

What part of "Most Pie Crust recipes call for 1/2 cup of shortening" did you
fail to comprehend? The OP said NOTHING about weight; the post was strictly
about measuring VOLUME. If your recipe calls for half a cup of shortening,
then it calls for a specific VOLUME. Is that COMPLETELY IMPOSSIBLE for you
to understand?



> you need to observe a professional baker scale muffin batter into pans,
> they can actually fill muffin tins by scooping with their hands and faster
> than the eye can see, I kid you not, I can, all day, by the thousands, as
> fast as you can feed me greased muffin tins... I can fill muffin tins
> faster than any ten of you can grease those tins... and that's with one
> hand, if I use both hands there probably won't be enough room in the
> kitchen to hold enough of yoose to keep up.

What a stupid lying braggadocian ****tard you are!

Bob