Subj : Re: Cooking Fats was: Br
To : Dave Drum
From : Dale Shipp
Date : Tue Sep 27 2022 01:20:06
-=> On 09-26-22 06:00, Dave Drum <=-
-=> spoke to Ruth Haffly about Cooking Fats was: Brisket <=-
DS> We never used beef tallow in our cooking. Actually, we rarely used
DS> any sort of fat. I was tempted to cut out that middle vein of fat,
DD> Must not make any pastry, then. Or biscuits. Bv)=
For pastry, we use pre-made pie crusts by Pillsbury :-}}
I just scanned our various data files for biscuits, looking at 20-30
recipes. I did not see any that called for tallow, lard, or other
animal fat. What I did see were many that called for Bisquick (our
usual method), many that called for shortning (aka Crisco) and others
that called for butter.
2 c Flour
4 ts Baking powder
1 ts Salt
1 1/2 tb Sugar
5 tb Butter
2/3 c Milk
Preheat the oven to 425
Butter and lightly flour an 8-inch cake pan or a cookie sheet.
Mix the flour, baking powder, salt, and sugar in a bowl. Cut
the butter in bits and work it into the flour mixture with a pastry
blender or your fingers until it resembles coarse meal. Slowly stir
in the milk, using just enough to hold the dough together. Turn out
onto a floured board and knead for a minute or two. Put the dough
into the cake pan, or roll or pat it 3/4 inch thick and cut it
into eight 2-inch rounds, using a biscuit cutter. Arrange the
rounds on a cookie sheet and bake them for 10 - 12 minutes (or
bake the larger cake for 12 - 15 minutes.) Split with two forks
while still warm. Spread with butter if you like, fill with
sugared berries, and serve warm with heavy cream or whipped
cream.
From: Dave Sacerdote Date: 06-17-08
Cooking
MMMMM
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