Loirette Posted February 18, 2009 Share Posted February 18, 2009 I have a recipe for pastry which is an American recipe and refers to vegetable shortening, specifically Crisco.Does anybody know what the equivalent would be in France.Thanks. Link to comment Share on other sites More sharing options...
Clair Posted February 18, 2009 Share Posted February 18, 2009 Crisco shortening is a brand of solid vegetable fat. (webpage).A French equivalent would be Végétaline (amongst others). For a "short" pastry, I would use a mix of Végétaline and butter. Link to comment Share on other sites More sharing options...
Lori Posted February 18, 2009 Share Posted February 18, 2009 Yes, that is the product I was told was the equivalent of Crisco shortening. I'm afraid I found the results to be completely different. Nothing like Crisco.I have never been able to find anything here that bakes like Crisco. I have it sent to me from the States. Link to comment Share on other sites More sharing options...
Clair Posted February 18, 2009 Share Posted February 18, 2009 [quote user="Lori"]I have it sent to me from the States.[/quote]It can be found online: http://www.epicerie-ecossaise.com/CATA/cmot.phphttp://www.americansweets.co.uk/index.asp?function=SEARCH Link to comment Share on other sites More sharing options...
Lori Posted February 18, 2009 Share Posted February 18, 2009 Good to know Clair. Still, my Mom sends me pkgs throughout the year, so she throws in items she knows I can't easily find here. Link to comment Share on other sites More sharing options...
Loirette Posted February 18, 2009 Author Share Posted February 18, 2009 ClairThanks very much (again). I'll have a look for that in the shops tomorrow.Lori, thanks for the info. If your mum wants another overseas charity case to support, she can always send us a packet or two! Link to comment Share on other sites More sharing options...
Lori Posted February 18, 2009 Share Posted February 18, 2009 Too bad you are a bit far from me Loirette or I could just give some to you.I much prefer using Crisco when making pie dough. Also prefer it when making buttermilk biscuits. I've never found an equal substitute here. Link to comment Share on other sites More sharing options...
woolybanana Posted February 18, 2009 Share Posted February 18, 2009 I thought the French used Guillotine for shortening[6] Link to comment Share on other sites More sharing options...
Lori Posted February 18, 2009 Share Posted February 18, 2009 [:D] [:D] Link to comment Share on other sites More sharing options...
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