The Surgeon General has determined that reading the New York Times may be hazardous to your health and to the health of your nation.
Posted on 01/01/2007 4:50:46 PM PST by freespirited
A scant two days after New York City became the first U.S. city to ban trans-fats in restaurant cooking, chefs were scrambling to test alternatives. Well, at least one chef was to my knowledge.
Yesterday's New York Times had an article detailing Chef Michael S. Schwartz's test of using Crisco, coconut oil, canola oil, peanut oil, butter and lard in baking and frying. The experiment took place at the Institute of Culinary Education, where Schwartz is an instructor. The dishes tested were tarte Tatin, the venerable French apple tart; French fries and fried chicken. Crisco was the only ingredient with a trans-fat content that breaks the city's new rules. Just as Chef Schwartz predicted, Crisco produced a tart with the flakiest crust. Meanwhile, the tart baked with butter had a firmer crust that was judged inferior. The tarte Tatin made with coconut oil was deemed tasty, but its crust was lumpy and crumbly.
And what of those two dishes so dear to the heart of every fried food lover you ask? French fries made with coconut oil were tasty, but limp. As for those fried in the dreaded Crisco, they were, you guessed it, crispier. As for the fried chicken, all varieties tasted great, regardless of whether they used trans-fats. This result comes as a great relief to me and the legions of fans of Charles Gabriel the fried chicken genius of Harlem.
I've read a few different methods for rendering the leaf lard, on top of the stove and in the oven. Which method do you recommend? Thanks.
They put an addictive chemical in it, that makes you crave it, FORTNIGHTLY!
i guess that's why it's your favorite? :)
Yep.
Your case is mild. i need fried chicken at least once a week. With generous helping of cole slaw.
isn't this discrinatory against the people who live in san francrisco?
Amazing YoChee Piecrust
More Desserts/Baked Goods Recipes Solutions
Adapted from Eat Well the YoChee Way, by Nikki and David Goldbeck.
This is an excellent all-purpose piecrust. Compare the fat – just 3.6 grams per 3-inch wedge, versus traditional crusts ranging from 5 to as much as 10.5 grams of fat per slice.
It is very flaky.
no mashies??? we need the mega
container for our side hogs.
'Bout the same amount of time it took to determine that the main benefit of eating bran is a healthy turd.
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On another note, substitute Crisco for butter in chocolate chip cookies--yuuuuuuuuuuu-um!
You know, I got chewed out by the Defense Science Board once, for telling them about gramma's cole slaw.
It was kind of funny - I was trying to explain, that my mother SQUEEZES the cabbage, after it is grated, because her mother did - and so on, for generations.
In other words, why? Nobody knows, it is just the way it is done.
They shut me up right quick.
Who the heck is the Defense Science Board? And it makes perfect sense to squeeze the cabbage. Anybody knows that.
The Surgeon General has determined that reading the New York Times may be hazardous to your health and to the health of your nation.
If you don't squeeze it, it's just not as good. More dopes on the defense science board. Should have listened to grandma and enlisted retention would be much higher.
I can survive without the mashed taters, but not the fried chicken and slaw.
Well, the silly pecksniffers hired me...um...proves your point.
oh i'm with you, love chicken and cole slaw.
pat's right homemade coleslaw following his
gramma's recipe is the best.
the kids have this need for taters though...
My prediction: It will have a positive impact. New York's smoking ban is already showing its effects, and by calling our 311 number, anyone can get a patch.
Me, I'll stick with lard!
They'll have to pry the Butter Flavored Crisco from my ice watered, cold, floured caked hands.
I followed the link but it looked like something from the Onion. You're kidding I hope about them being upset over the cabbage:~)
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