Dick Margulis <margulisd@[EMAIL PROTECTED]
> wrote in
news:wM-dnZm2SuWtkUbVnZ2dnUVZ_gydnZ2d@[EMAIL PROTECTED]
>>
>
> It's unclear what the author is referring to. There is butter-flavored
> and -colored vegetable shortening (you can buy a version of Crisco
> that answers that description). It's not margarine, because it's 100
> percent fat instead of 75 or 80 percent fat. But if the author is
> using language loosely, that might be what's meant. The idea is
> completely unappealing to me, but there's no accounting for taste.
>
> There is also commercial danish pastry margarine, which is made with
> palm oil, much more saturated than table margarines and therefore
> technically easier to work with. This is the stuff that leaves a
> coating on the roof of your mouth that you can't scrape off with your
> tongue and that annoys the hell out of you for hours. If you've ever
> eaten a danish made with it, you know what I'm talking about and you
> didn't go back for seconds.
>
> Stick with butter, and don't take shortcuts on the chilling steps.
>
That was the answer I was hoping to get! I'm starting to prepare to begin
(like that?) to work with Danish and other yeasted pastries and didn't
want
to get started on the wrong foot. I've made just enough average-or-below
croissants to realize I have a lot to learn.
Thanks.
Barry
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