English Forum Switzerland

English Forum Switzerland (https://www.englishforum.ch/forum.php)
-   Food and drink (https://www.englishforum.ch/food-drink/)
-   -   Shortening (https://www.englishforum.ch/food-drink/216661-shortening.html)

Akman49 02.09.2014 14:18

Shortening
 
I moved here three months ago and used to make homemade apple pies. I have searched the stores (Migros and Coop) with no luck in finding shortening such as Crisco. Does anyone have a suggestion or a store brand pre-made pie crust? Thank you for any and all help.

swiss_in_training 02.09.2014 14:29

Re: Shortening
 
Shortening is with the olive oil at my coop, its called speisefett. Otherwise, kuchenteig is your best bet-in the refrigerated section with the pizza dough.

An Expat Wife 02.09.2014 14:34

Re: Shortening
 
I just use butter, flour, sugar, eggs and almond extract for my sweet pie pastry..... I don't even know what shortening is.... is it instead of butter ??

This rich, sweet pastry makes a delicious base for chocolate tarts or fruit pies.
Ingredients
90g/3Żoz butter, softened
65g/2Żoz caster sugar
3 free-range egg yolks
200g/7oz plain flour, plus extra for dusting
Preparation method
Cream the butter and sugar together in a bowl until well combined, then beat in the egg yolks, one at a time until full incorporated into the mixture.
Mix in the flour until the mixture comes together as a ball of dough.
Tip the pastry out onto a floured work surface and knead briefly until smooth.
Wrap the pastry in cling film and chill for 30 minutes. Alternatively, it can be frozen for use at a later date.

swiss_in_training 02.09.2014 14:39

Re: Shortening
 
It is a vegetable substitute for solid animal fat, like lard or suet, used in baking pie crust because flaky deliciousness.

TiMow 02.09.2014 14:42

Re: Shortening
 
Quote:

Originally Posted by swiss_in_training (Post 2230267)
It is a vegetable substitute for solid animal fat, like lard or suet, used in baking pie crust because flaky deliciousness.

..... and is why shortcrust pastry is called such (or is it called shortening after shortcrust pastry?).

An Expat Wife 02.09.2014 14:42

Re: Shortening
 
ah OK, Got it !!

I use lard for hot water crust pastry for pork pies... and suet for my steamed pastry... but neither for sweet pastry. My sweet pastry is more shortbread texture than flaky....

Guest 02.09.2014 14:47

Re: Shortening
 
Quote:

Originally Posted by Akman49 (Post 2230237)
I moved here three months ago and used to make homemade apple pies. I have searched the stores (Migros and Coop) with no luck in finding shortening such as Crisco. Does anyone have a suggestion or a store brand pre-made pie crust? Thank you for any and all help.


Make what you will out of it, but I have seen huge tubs of Crisco in a sex shop in the Niederdorf, Zuerich.

:msnblush:

Don't ask me what I was doing there. I was just accompanying some out of town people around.

:msnblush:

TiMow 02.09.2014 14:50

Re: Shortening
 
Quote:

Originally Posted by Phos (Post 2230284)
Make what you will out of it, but I have seen huge tubs of Crisco in a sex shop in the Niederdorf, Zuerich.

:msnblush:

Don't ask me what I was doing there. I was just accompanying some out of town people around.

:msnblush:

I always thought goose fat was the preferred choice.

swiss_in_training 02.09.2014 14:51

Re: Shortening
 
Quote:

Originally Posted by TiMow (Post 2230273)
..... and is why shortcrust pastry is called such (or is it called shortening after shortcrust pastry?).

I don't know, but shortcrust might be a British term. Pie crust in the US generally refers to sweet pies and contains lard or a substitute.

Quote:

Originally Posted by Phos (Post 2230284)
Make what you will out of it, but I have seen huge tubs of Crisco in a sex shop in the Niederdorf, Zuerich.

:msnblush:

Don't ask me what I was doing there. I was just accompanying some out of town people around.

:msnblush:

Okay then! Another problem solved!

swiss_in_training 02.09.2014 14:52

Re: Shortening
 
Quote:

Originally Posted by TiMow (Post 2230287)
I always thought goose fat was the preferred choice.

Wait, for the pie or the sex?

TiMow 02.09.2014 14:56

Re: Shortening
 
Quote:

Originally Posted by swiss_in_training (Post 2230290)
Wait, for the pie or the sex?

Put it this way - I've never used goose fat in a pie.

Quote:

Originally Posted by swiss_in_training (Post 2230288)
I don't know, but shortcrust might be a British term. Pie crust in the US generally refers to sweet pies and contains lard or a substitute.

The term short, refers to crumbliness of the pastry - the more short it is, the more crumbly it is. It barely holds together - the most crumbly example being - well - a crumble top; as in Apple crumble.

Also as in shortbread biscuits, which are, again, naturally crumbly.

Sliced 02.09.2014 16:25

Re: Shortening
 
I use Sais Astra 10 with 10% butter (speisefett) found at Coop, Migro's etc. It comes in a 450 g yellow, white tub with blue lettering. Works good for me.

Guest 02.09.2014 16:38

Re: Shortening
 
Quote:

Originally Posted by Sliced (Post 2230362)
I use Sais Astra 10 with 10% butter (speisefett) found at Coop, Migro's etc. It comes in a 450 g yellow, white tub with blue lettering. Works good for me.

Quote:

Originally Posted by swiss_in_training (Post 2230290)
Wait, for the pie or the sex?

????

Guest 02.09.2014 16:48

Re: Shortening
 
Quote:

Originally Posted by Phos (Post 2230284)
Make what you will out of it, but I have seen huge tubs of Crisco in a sex shop in the Niederdorf, Zuerich.

:msnblush:

Don't ask me what I was doing there. I was just accompanying some out of town people around.

:msnblush:

So that's where you ended up... :msngrin:

http://www.englishforum.ch/social-ev...t-11-18-a.html

Guest 02.09.2014 17:00

Re: Shortening
 
Quote:

So that's where you ended up... :msngrin:

http://www.englishforum.ch/social-ev...t-11-18-a.html

A post of mine from 2008? You're creepy.

hannah'sauntie 02.09.2014 17:02

Re: Shortening
 
I always use just butter as shortening, makes lovely shortcrust pastry.

drmom 02.09.2014 17:15

Re: Shortening
 
I can find Crisco when I shop in Germany and check out the American section of bigger stores. Also, www.afoodave.ch carries it.

http://www.afoodave.ch/catalogsearch/result/?q=crisco

Nil 02.09.2014 20:16

Re: Shortening
 
Quote:

Originally Posted by TiMow (Post 2230292)
Put it this way - I've never used goose fat in a pie.

I never used goose fat in sex either! :eek:

TiMow 02.09.2014 20:18

Re: Shortening
 
Quote:

Originally Posted by Nil (Post 2230495)
I never used goose fat in sex either! :eek:

.... and how do humans describe the noise that geese make?

mirfield 02.09.2014 21:06

Re: Shortening
 
Quote:

Originally Posted by Nil (Post 2230495)
I never used goose fat in sex either! :eek:

Amateur.

guitrchic 28.10.2019 23:47

Re: Shortening
 
Found this post looking for vegetable shortening substitute here in zurich. laughed my butt off. LOL :D Thank you!!

So butter it is then? for the pie/cake/dessert purpose:msngrin:

eng_ch 29.10.2019 10:49

Re: Shortening
 
I find Migros' own brand "Schweinefett" (lard) in a pink tub is perfect


All times are GMT +2. The time now is 15:58.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.
LinkBacks Enabled by vBSEO 3.1.0