THE VIRGINIAN-PILOT
Copyright (c) 1994, Landmark Communications, Inc.
DATE: Thursday, August 11, 1994 TAG: 9408090062
SECTION: FLAVOR PAGE: F5 EDITION: FINAL
COLUMN: Morsels
SOURCE: Ruth Fantasia
LENGTH: Short : 45 lines
FROM THE why-didn't-they-think-of-that-before? department come Crisco sticks.
They're premeasured and marked for cutting the needed amount, just like butter and margarine.
Measuring shortening was always an annoying little task. You used a spatula to get it out of the can, a cup to measure, a knife to level it off. By the time the shortening was in the pan, I'd dirtied three dishes. Yuck.
Each package contains three individually wrapped 1-cup sticks.
In a bit of overpackaging, each stick comes in its own plastic container, with a lid so the open Crisco stays neat. But the container is recyclable.
A 1.25-pound package costs about $1.89. Look for it soon in the supermarket baking aisle.
By the way, storing shortening in the refrigerator during hot weather makes it easier to handle when preparing pie crusts and other flaky pastry.
Recipe advice
A June 30 Morsel about Trellis chef/owner Marcel Desaulniers' book ``The Burger Meisters'' included a recipe for Jumbo Lump Crabmeat Burger.
Doodle Applewhite of Courtland tried the recipes, and wrote: ``It is delicious, but I couldn't get the burgers to hold their shape. Was an egg or other binder omitted?''
No, we didn't omit anything.
Rodney Stoner, director of food and beverages at The Greenbrier Hotel in White Sulphur Springs, W.Va., created the recipe. He says too much moisture was most likely the cause of the burger breakdown.
``If the crabmeat is too wet, it will dilute the mayonnaise and sour cream, and the burgers may not hold their shape,'' Stoner says. ``In that case, I'd suggest adding more mayonnaise.''
Another cause may be a too hot or too cold saute pan for browning the burgers. Says Stoner: ``The patty should start to sear as soon as it hits the pan.'' by CNB