Butter vs Irish butter
donnar57
13 years ago
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Comments (57)
arley_gw
13 years agoIslay_Corbel
13 years agoRelated Discussions
bread and butter vs. sweet pickles?
Comments (13)When we bought the seeds, I hadn't realized that "Cool Breeze" is considered a burpless, seedless variety. I selected it because it was described as having fruits that set early, a French cornichon type (gherkin) that was pickling size, also great in salads, and best when picked 4-5" long. Since I knew I was going to want to make Linda's recipe again, I thought Linda Lou's recipe or a variation of it might do well with this cuke if I wanted to try to make gherkins or maybe small whole sweet pickles. (I have since come across the NCHFP recipes, which I may use to make 1-2" and/or 3-4" gherkins by picking earlier.) It wasn't until I was posting yesterday that I went back to read the catalog description and learned of its burpless & seedless nature...(apparently they mean when you pick them smaller than 4-5"). I became concerned, because I remember having read one of your postings, Ken, where you mentioned that burpless don't make good pickles. I just hope this batch is an exception. They seemed crunchy enough before processing. No hollow centers, no shrivelling either. Good thing I put a bit of Pickle Crisp into each jar before sealing! These burpless might otherwise get soft sooner than the other cuke varieties and our bottles don't tend to get consumed all that fast. What recipe do you use if you want to make gherkins? I thought it interesting that the NCHFP recipes calls for pricking the cukes with a fork during one of the brining soaks, I figure to let the flavor/vinegar/sugar in. I never noticed any holes in the store-bought gherkins! I'll have to make note of the varieties you're growing. Didn't know there's one called 'Heinz'. How many plants are you growing to be able pick 30 everyday? I thought 30 from my 4 little plants was pretty good and there's still little ones on the nodes I already picked from. Weirdly plentiful, but great if you want to make gherkins! I wish my Kirby's were more plentiful....See MoreButter vs shortening
Comments (6)I use Spectrum Canola Oil since it's non-gmo. Next time I need shortening, I'll look for their brand. I mostly use butter, but I'll use shortening combined with butter for pies, and for Annie's molasses cookies as she recommends in her recipe, I think I've used butter subbed for shortening for snickerdoodles, but from what someone said, I think in the other related thread, they really do turn out better with shortening. I don't know if this question should be in a separate thread or this one, but what about substituting the higher fat European butters for shortening? The other day I was at Central Market in Dallas, and they had both the regular butter and what they labeled as "European style" butter for the same price, so I grabbed some of each. It was their house brand. I noticed they labeled the European style as 82% butterfat, but the regular butter didn't say anywhere what it's butterfat content was. It did have, in the ingredient list, the total fat percentage. In the European butter, the fat content listed in the ingredients didn't match the 82% boast. It's total fat content per serving was something like 18%, and the regular butter's total fat was a couple percentage points lower. It's so confusing. Maybe this should be a separate subject? I don't want to hijack this thread with a different question. Sally...See MoreSW Blonde vs Butter
Comments (11)Just take the Waverly Butter paint chip to SW and have them match you a sample quart so you can try it. Better to do that than second guess yourself.... I loved Blonde too, but it was going to be darker than I wanted in my basement room....and yet Ivoire was too light. Since I had both sample paints, I mixed them about equally and loved the color it gave me. I painted some on a small piece of drywall and took it to SW for them to match the blending of the 2 colors. I call it "Partial Blonde" :-) I know I could've asked for a 50% Blonde to try, but I was already up to 30 quarts of samples in the search for all my basement colors and was tired of "collecting" them!...See MoreNeed recipe help a.s.a.p (butter vs shortning)
Comments (10)Here's an answer I found doing a Google search: "The most frequently asked question on this blog is why I use a mixture of half shortening (butter flavored shortening to be exact) and half butter in my cookies. And can people choose which one they want to use and exclude the other. You butter lovers, you! Here's the answer: Butter and Shortening both add different chemical properties to baked goods. This mostly has to do with their evaporation level and how they react to heat. Butter increases browning and adds a crisps texture to baked goods. It also evaporates more quickly, but then lends less stability to the finished product. Butter also has the best flavor. Shortening does not brown food nearly as much. It takes longer to evaporate and adds a more elastic texture to baked goods. So when I bake cookies I use a mixture of half butter and half shortening. Why? Because I get the best of both worlds. The butter helps to crisp the outside and the shortening helps your cookie retain moisture. So if you choose to use all butter, your cookie will turn out a bit more browned and more crisp, but may also stale or dry out more quickly. If you use only shortening you will get a softer cookie with less texture and less flavor." Here is a link that might be useful: Butter vs Shortening...See Morekframe19
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