Shortening and Cheese

Yea, my mom is sending me over some shortening.

Are you not having any luck finding Trex or White Flora or Stork?

I recently used Stork to make a pie.  All in all it wasn't too bad. The crust tasted similarly as when I used shortening, however the consistency was more moist than I'm used to once it was baked. I've seen Flora, but I've never seen the words, "White Flora" on a container. I've seen Flora in a white container, but wasn't sure if that's what people were talking about.

I've given up.  Whenever the parents come across, they bring LARGE numbers of Crisco sticks. 

I've seen Flora, but I've never seen the words, "White Flora" on a container. I've seen Flora in a white container, but wasn't sure if that's what people were talking about.

It actually says 'white flora' on the label...



[attachment deleted by admin]

White Flora is available in pretty much any sainsbury's or Tesco.  Granted, it's not right next to the regular Flora but in the same same section as a whole.  I use it all the time!

Thanks for the visual QG. I have a look next time I'm at the store.

what is shortening again?  what is a good replacement?? 

what is shortening again?  what is a good replacement?? 

US= Crisco
UK= Trex or White Flora

US= Crisco
UK= Trex or White Flora

thanks!  does it look  like butter?

No... it looks like shortening.
White Flora is in a tub, like margarine, but it's white.
Trex is in a block.

thanks again. ladies!

they sell crisco at selfridges in birmingham, didn't know anyone was looking for it

Okay - my epiphany while cooking the other night...  IMO, it seems that Double Gloucester is a bit more melty (than Red Leicester), so it seems more appropriate for making a cheese sauce (of course with butter & milk, etc) -- like for mac & cheese or maybe queso dip.  Red Leicester seems to be a better grating cheese.  Any other thoughts?  Agree or disagree?

Carolyn, I have problems with "orange" cheeses. Something about the look of them just turns me off. If I'm making mac & cheese, I tend to use a good sharp white Cheddar and hope for the best melt-wise.

I call it 'yellow cheese' & DH always gives me a weird look because when he was in Bulgaria they had something on the menu as 'yellow cheese'.  I'm stuck on finding something close to what I used most of my life for Mexican food & such (failing Monterrey Jack) -- so 'yellow cheese' it is.