I was looking for a recipe for some biscuits and one I found says

1 stick butter plus 1/2 c. Crisco


So what is Crisco?

and while we are on it ... how big is a 'stick' of butter?

Appears to be cooking oil.

http://crisco.com/about/index.asp

Yes, it is an oil but its most popular form is that of shortening...lard.

Keller's butter usually comes in 1/4 sticks, which is approximately 2 tablespoons. A full length stick of butter is equal or close enough to 4 tablespoons.



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Agnes (JTJ)

Lard is an animal by-product. Crisco is vegetable shortening.

Actually I think we have that brand here too - never even gave it a thought. I think it's easier to stick to recipes written in Australian ...

Thanks for the responses

Copago, it is vegetable shortening in the form of solid white fat. One of the reasons it is popular is because it does not require refrigeration. You buy it in a can. I am not sure about its availability where you are but in Western Australia, you can only get it at gourmet shops and shops that specialise in imported foods as it comes from America.

Sounds like Copha without the refrigeration.

If the recipe you're using is mostly American terms, then it might be important to know that typically a stick of butter in America is 1/2 cup, or 8 tablespoons. So the recipe calls for equal parts of butter or shortening, and using the wrong measurement could seriously mess up that particular recipe.

Yes, it sounds like copha but it can't be substituted. Trust me, I've tried.

I gave up on that recipe anyway but do we have anything widely available like it, MG? (you really our our US/Aust translator! )

Never really realize how many different things there are - well, same things with different names. Rockmelon, zuchinni, capsicum and I can never remember if all purpose flour is plain or self raising

I use lard and shortening interchangably in recipes - the differences are so slight you will never notice. Whatever you use to make a pie crust will work.

To be honest, when a recipe calls for equal parts shortening and margarine, I usually just use all marg, unless I have some shortening on hand. It is much more important to have it at the right temperature - THAT is vital and can't be messed with.

Copago, if you send me the recipe, I can look at it and see if it is capable of being modified. I have also compiled a list of American and Australian culinary terms so that you can translate American recipes into Australian lingo (and vice versa), which I can send you if you are interested.

All purpose flour is plain flour. Self raising flour is plain or all purpose flour with a raising agent (baking powder) added.

When I lived in America, I found I could only buy all purpose flour. They didn't sell self raising. So I had to find a recipe so I could make my own.

I am at work right now so I can't remember the exact recipe, but I'll post it later.

>>> I have also compiled a list of American and Australian culinary terms so that you can translate American recipes into Australian lingo (and vice versa), which I can send you if you are interested.


oh yes plese Or you could start a thread and post it too?

See thread entitled "Culinary Equivalents".