On 25 Sep, 19:15, Barry Harmon <johnf...@[EMAIL PROTECTED]
> wrote:
> Dick Margulis <margul...@[EMAIL PROTECTED]
> wrote
innews:wM-dnZm2SuWtkUbVnZ2dnU=
VZ_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! =A0I'm starting to prepare to
be=
gin
> (like that?) to work with Danish and other yeasted pastries and didn't
wa=
nt
> to get started on the wrong foot. =A0I've made just enough
average-or-bel=
ow
> croissants to realize I have a lot to learn.
>
> Thanks.
>
> Barry
It's not only a matter of water content but also and more im****tantly
in this context, the degree of hydrogenation of the margarine's base
oil.
More hydrogenation, higher melting point. Which makes VERY flaky
pastry, visually stunning but tasting to me like those ceiling tiles
idiots buy as "ricecakes" and posessed of a detestable greasy cling.
Leave the margarine alone. Butter is best.
Love
John
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