On 25 Sep 2008 00:07:05 GMT, Barry Harmon <johnfrum@[EMAIL PROTECTED]
>
wrote:
>My wife got a book on Swedish Cakes and Cookies from the library. There
is
>a good section on Danish yeasted breads, so I took a quick look at that
>section.
>
>In the section on (what else?) Danish Pastry, I found this statement
>
>"Margarine is better than butter. It is easier to achieve a flaky
>consistency with solid baking margarine than with butter."
>
>Is this true? What's solid baking margarine and where do you get it?
>
>Barry
I would assume that solid margarine is the stick kind as opposed to
the tub, soft spread kind. If I were buying I would get Fleishman's
(sp?) since the last time I used margarines, it had the least water.
|
