The Prepping Thread - A Newer Beginning ;)

Si_Clist

Shropshirelass said:

Olive oil makes beautiful sponge cakes, large cakes and cupcakes

So how much olive oil replaces say 4oz butter/Stork?

Auntycaz

dreaming said:

Si_Clist said:

We've just realized that one eventuality we hadn't considered is being without hard fats, which if nothing else would mean no baking.  

Is it possible to make pastry with cooking oil instead, and if so, how much oil would roughly equal say 4oz Marg?

Many years ago when we were a skint family of four I used to make pastry with suet - I think I probably got the recipe from a Shirley Goode book but this looks the same https://www.bestrecipes.com.au/recipes/suet-pastry/ddlqzr62

My mum always used suet pastry when she made meat and potato pie in a deep enamel pie dish but always made a pan of extra gravy to go with it as the suet pastry soaked up a lot of the pie gravy, but it was delicious. 

Shropshirelass

@Si_Clist try 'cake recipe with oil' in search engine. It's not just changing fat / oil, you use a different amount of fluid, baking powder, eggs etc.
I did try pastry made with oil about 30 years ago, but it was not successful, too heavy. Suet pastry for meat pie or sausage rolls is yummy.

Si_Clist

Gosh, this is highlighting how peculiar we are here.  We reckon it must be 7 year now since we ate a meat pie, and the last sausage roll was definitely in 2001 (the only time we ever went in a Macdonald's).  The previous one would have been sometime in the mid-1980s.

We've also just realised that in 40 years together, we've never bought a bag of crisps.  Or eaten a Pringle ...

Auntycaz

Si_Clist said:

Gosh, this is highlighting how peculiar we are here.  We reckon it must be 7 year now since we ate a meat pie, and the last sausage roll was definitely in 2001 (the only time we ever went in a Macdonald's).  The previous one would have been sometime in the mid-1980s.

We've also just realised that in 40 years together, we've never bought a bag of crisps.  Or eaten a Pringle ...

I was talking about what we ate growing up in the 50/60's where just about everything either had a crust on or was accompanied by lots of potatoes or chips to stretch the budget. We also ate loads of fish as it was really cheap where we lived. I have a photograph of me as a child on the seafront with a sign behind me advertising fish and chips for 1/6d. 

MrsCD

We had a fish each and a bag of chips between us yesterday. It cost me £10. Thankfully it's a very rare occurrence, but they were lovely!

MingVase

I miss the old fashioned fish & chip shops, it's rare now to get a really good fish supper.

Si_Clist

MingVase said:

I miss the old fashioned fish & chip shops, it's rare now to get a really good fish supper.

And I really miss the proper fish 'n' chip shop type vinegar bottle with the rubber thing on the bottom that got left behind when we last moved house.  Tried to buy a new one a couple of years ago but to no avail ...

GaleSF63

Si_Clist said:

We've just realized that one eventuality we hadn't considered is being without hard fats, which if nothing else would mean no baking.  

Is it possible to make pastry with cooking oil instead, and if so, how much oil would roughly equal say 4oz Marg?

Same for butter as marg?

jk0

I have trouble getting my (breadmaker) bread to rise again recently. I had this trouble last year, and found out I need to keep the yeast in the fridge. I've been doing this, but my bread rises very poorly the last week or so.

Both flour & yeast are well in date. Is it the time of year, maybe? I wonder if we're using up last year's flour surplus that they were unable to get to the shops?