But didn't Pauncho and Crisco always battle the bad guys?
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.
No, that is really it, and no, I wasn't kidding. LOL.
But didn't Pauncho and Crisco always battle the bad guys?
That's funny, my wife has been doing that for the past few years. They are good.
OK you two, cut it out. We all know that lard comes from pigs, not leaves.
Don't render it. Just straight.
I vote for lard! The crusts are flakey and tasty when baked, as they should be.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.