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Discussion Topic: INGREDIENT
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 LONGRYDER |
02-02-2003 @ 8:30 AM
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Member
Posts: 5
Joined: Jan. 03
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CAN ENYONE TELL ME WHAT THE INGREDIENT SHORTENING
IS OR IF YOU CAN FIND IT UNDER A DIFFERANT NAME IN EUROPE (BELGIUM)
thanks
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| diana |
02-02-2003 @ 5:38 PM
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Administrator
Posts: 371
Joined: May. 99
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Hi Longryder,
It's Diana here.
Shortening is what you might use in Europe called lard, or suet. We don't use too much animal lard here in the USA, we use a solid shortening in baking by the brand name of Crisco. Or we may use lard, but it is vegetable lard, not animal lard.
It is a white colored solid shortening, and it is flavorless, so it can be used interchangebly for other fats in recipes such as butter, or margarine or oil.
Hope this helps.
Sincerely, Diana
Diana's Desserts
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| LONGRYDER |
02-04-2003 @ 6:19 AM
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Posts: 5
Joined: Jan. 03
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HI DIANA
THANKS FOR EXPLAINING IT
SINCERELY LONGRYDER
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| diana |
02-04-2003 @ 7:57 AM
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Hi Longryder,
What DO you call lard or shortening in Belgium? What do you use for shortening in baking?
Thank You,
Diana
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| LONGRYDER |
02-04-2003 @ 8:59 AM
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Joined: Jan. 03
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HI DIANA
SHORTENING OR LARD IS CALL'T SMOUT OR REUZEL
WHICH IS ANIMEL FAT FROM PIGS (ONLY PIGS)
WE DONT USE MOCH CHORTENING IN BELGIUM
WE USE SMOUT ONLY IN BREAD BAKING FOR A MORE
TRADISIONAL BREAD
(WE ALSO USE IS IN FISH BAKING IT GIVES IT A SPECIAL FLAVOUR)
IN FINE PASTRY WE SOMETIMES USE COCOLINE WHICH
IS COCONUT FAT BECOUSE OF ITS FLAVOUR AND BECOUSE IT IS SO HARD
WE NORMELY USE THE SPECIAL DESIGNED BUTTERS OR MARGERINES FOR FINE PASTRY
WE HAVE A HOLE RANGE
FOR PASTRY, PUFT PASTRY, CAKES, DANISH PASTRY, WITH DIVEREND FLAVOURS (CAROTEEN GIVES IT A MORE YELLOW AND TRADICIONAL LOOK OR VANILLE WHO HASE A VANILLE FLAVOUR)EXC EXC EXC
HOPE THIS INFO HELP
AND ANSWERS YOUR QUESTION
THANKS
LONGRYDER
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