[Sca-cooks] OOP pastry question

[Robin Carroll-Mann]

On 14 Nov 2001, at 10:30, Christina Nevin wrote:

> When you say 'shortening' you do mean lard? (just want to be sure I'm
> getting the American/English translation right) Ciao Lucrezia

Shortening is solid vegetable fat.  Many American recipes will call
it "Crisco", which is a brand name.

I (once again) urge all of you good gentles to bookmark the
rec.food.cooking FAQ, which is found in many places, including:
http://www-2.cs.cmu.edu/~mjw/recipes/cooking-faq

It explains such American mysteries as "shortening", "all-purpose
flour", "half and half",  and "a stick of butter", and also has
conversion charts for measurements and oven settings.

U.S. cooks will find explanations of "strong flour", "castor sugar",
"golden syrup", "cornflour", and "pavlova".


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net