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Old 02.09.2014, 14:18
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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.
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Old 02.09.2014, 14:29
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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.
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Old 02.09.2014, 14:34
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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.
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Old 02.09.2014, 14:39
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Re: Shortening

It is a vegetable substitute for solid animal fat, like lard or suet, used in baking pie crust because flaky deliciousness.
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Old 02.09.2014, 14:42
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Re: Shortening

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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?).
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Old 02.09.2014, 14:42
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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....
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Old 02.09.2014, 14:47
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Re: Shortening

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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.



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

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Old 02.09.2014, 14:50
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Re: Shortening

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



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

I always thought goose fat was the preferred choice.
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Old 02.09.2014, 14:51
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Re: Shortening

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..... 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.

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



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

Okay then! Another problem solved!
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Old 02.09.2014, 14:52
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Re: Shortening

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I always thought goose fat was the preferred choice.
Wait, for the pie or the sex?
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Old 02.09.2014, 14:56
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Re: Shortening

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Wait, for the pie or the sex?
Put it this way - I've never used goose fat in a pie.

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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.
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Old 02.09.2014, 16:25
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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.
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Old 02.09.2014, 16:38
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Re: Shortening

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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.
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Wait, for the pie or the sex?
????
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Old 02.09.2014, 16:48
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Re: Shortening

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



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

So that's where you ended up...

Tip for Wednesday night (11/18)
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Old 02.09.2014, 17:00
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Re: Shortening

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So that's where you ended up...

Tip for Wednesday night (11/18)

A post of mine from 2008? You're creepy.
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Old 02.09.2014, 17:02
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Re: Shortening

I always use just butter as shortening, makes lovely shortcrust pastry.
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Old 02.09.2014, 17:15
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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
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Old 02.09.2014, 20:16
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Re: Shortening

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Put it this way - I've never used goose fat in a pie.
I never used goose fat in sex either!
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Old 02.09.2014, 20:18
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Re: Shortening

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I never used goose fat in sex either!
.... and how do humans describe the noise that geese make?
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Old 02.09.2014, 21:06
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Re: Shortening

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I never used goose fat in sex either!
Amateur.
 

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