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Old 01-15-2007, 05:55 AM   #1
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Hi from a newbie in Australia

Hi everybody! I arrived at your site while trying to find a substitute for Crisco shortening; I'm an American living in Australia, and a-a-a-l-l my mom's recipes call for Crisco. There just isn't anything like it here. Found something that sort of worked in cookies, but the pie crust is going to be a bigger problem I think. Never mind.. a solution will show itself at the right time. Looks like a great place here, and I am looking forward to discussing everyone's cooking experiments / successes / disasters.

Bye for now!
Shaz

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Old 01-15-2007, 06:03 AM   #2
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Hi Shaz!

Welcome to DC. I think you'll like it here --- lots of friendly, helpful people. You're a long way from home without a can of Crisco! Maybe you're going to have to ask all your friends and relatives to donate a can. There are recipes for crusts made with vegetable oil. I don't remember where my old one is, but we always thought it was good. If I come across it, I'll post it. Enjoy yourself here!

Anne
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Old 01-15-2007, 06:15 AM   #3
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Hi Shaz, welcome to DC! To answer your question on Crisco, you can substitute it with butter or margarine. Perhaps the information contained in this site might help you. We look forward to your active participation.
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Old 01-15-2007, 11:37 AM   #4
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Hello Shaz! You've really found the nicest cooking site here at DC. Where were you from, before your move across the world?
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Old 01-15-2007, 02:17 PM   #5
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Welcome, so glad that you are going to be with us.
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Old 01-16-2007, 08:38 AM   #6
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Hi, welcome. I am an Aussie living in Australia but on the otherside of the country. Sorry don't think I've seen the Crisco that you need. Is it a type of shortening. In the dairy/butter section there are quite a few different brands for types of vegetable shortening like Copha but I don't know if thats what you need. How long have you been down under? I'm born and bred. Hope to hear from you.
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Old 01-16-2007, 02:31 PM   #7
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Crisco is a hydrogenated vegetable oil usually soybean in the US. You can sub with any veg. oil shortening, oleo or butter. Depending what you are amking the texture might be different. Crisco makes cripier cookies. Cakes you will not notce a difference as long as the sub is 100% fat. Oleo is presently only 50-75% fat so it is called a spread. Butter is wonderful for flavor. I use either butter or lard for pie crust.

I love Adelaide; it is a charming city. I spent about a month there a few years ago. My husband and I spent a year bumming around Australia.... retired very senior citizens. A wonderful time.
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Old 01-16-2007, 05:35 PM   #8
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Hi newbie. I would bet you could find lard. Here is an excellent pie crust recipe using lard. You could post it to one of the sites that ehlp to reduce the amounts so it would make less than the 4 double crusts. one pound lard, 5 cups flour, 2 teaspoons salt. cut until crumbly.In a mesuring cup placce 1 egg, 1 tablespoon vinegar. Mis lightly. Add water to make up one cup. Add to fidrt misture. Works up like Play Dough! and the best flaky, tasty
Most recipes calling for crisco may have lard substituted by making it 1/2 and 1/2 butter. Hope this helps
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Old 01-17-2007, 04:57 PM   #9
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Quote:
Originally Posted by graysmoke
Hi newbie. I would bet you could find lard. Here is an excellent pie crust recipe using lard. You could post it to one of the sites that ehlp to reduce the amounts so it would make less than the 4 double crusts. one pound lard, 5 cups flour, 2 teaspoons salt. cut until crumbly.In a mesuring cup placce 1 egg, 1 tablespoon vinegar. Mis lightly. Add water to make up one cup. Add to fidrt misture. Works up like Play Dough! and the best flaky, tasty
Most recipes calling for crisco may have lard substituted by making it 1/2 and 1/2 butter. Hope this helps
IMHO, lard takes the cake. Rather eat most baked goods made with lard once a month than those made with any other shortening once a week (with the exception of butter cookies and cakes).
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Old 01-18-2007, 11:42 PM   #10
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Welcome aboard!
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