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Anyone else notice Crisco.. - Page 20

post #286 of 480
I'm thinking I might go ahead and return the Crisco that I bought since it is still unopened and buy the Jewel brand Container. It's bigger than the Crisco I bought and it still has the trans fats. I really wish they would quit messing with a good thing!
post #287 of 480
I found a tub of Crisco with 1.5 transfat. I'm thinking I will go with the hi-ratio shortening.

The air bubbles are going to be the end of me. I have been following the wilton recipe using the MP stuff and I'm not satisfied. Lumps, color problems, etc.

Thanks for the link to Country Kitchens web site. I will give it a go and check prices.

I will also try the corn syrup. What is the radio from corn syrup to water/milk that you used?
Sonja - Porter, Texas
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"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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Sonja - Porter, Texas
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"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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post #288 of 480
Quote:
Originally Posted by ladysonja


I will also try the corn syrup. What is the radio from corn syrup to water/milk that you used?



Here is the link to my 'report'....I used 3 - 4 tsp corn syrup/ 1 cup fats (1/2 butter, 1/2 crisco) I think you could decrease the pwd sugar also...

http://www.cakecentral.com/cake-decorating-ftopicp-2455071-.html#2455071
post #289 of 480
Thank you Eme - I will give it a go!
Sonja - Porter, Texas
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"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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Sonja - Porter, Texas
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"Whenever God Closes One Door He Always Opens Another, Even Though Sometimes It's Hell in the Hallway"
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post #290 of 480
Not sure about the fat ratio. I just looked on my box and all it really says is premium cake and icing shortening. It comes in a 50# cube. There are different brands, but lately I ve been getting one of my catering friends to order it through his wholesaler /food distributor. I use it in all my icings including my cream cheese. I just add butter flavoring. It also will not crack as bad as crisco. And by the way if you use as much stuff as I do Wal-Mart will order it by the case for You, the even load it and roll to the car. I buy 12 cases of cake mix and 12 cases of confectioner sugar at a time.As for adding milk i have not tried it but I see no reason why it would not work. I would think you would need to use it quicker than water.
post #291 of 480
I just ordered 2 3lb containers of Hi-Ratio shortening from Country Kitchens. With regular shipping (not overnight or 3 day) it came to $22. I guess that isnt bad. It was $7 something a piece for 1 3lb container and $6 or so for shipping.

Can anyone tell me how big the 50 lb cubes are of hi-ratio? I just can't imagine how big (size ) these cubes are.
If you always do the same, you will always have the same.

If you do something different, you will have something different.
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If you always do the same, you will always have the same.

If you do something different, you will have something different.
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post #292 of 480
Imagine one of those plastic milk crates, add about half more of that and that is about the size of the shortening, I think. I used to get shortening this way when I was in the cafe business but I don't think it was high ratio. I'm fairly sure it was 50# though.

Just reread this and I am probably making myself as clear as mud.

diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #293 of 480
You know I have been following this tread since it started. We were all confused at first. icon_confused.gif Then we got mad. icon_mad.gif It seems like the politics were called icon_eek.gif and then the cycle went a round a couple of times. It's been great.

I love indydebi's saying about the "food police" detective.gif it got me thinking... Any treckies in this bunch? madhatter.gif For the last 15 minutes, all I can think of is "The Next Generations" food replicators, how they prepare foods that are nutricious and good for them, that are suppose to taste good but apparently dont!
So I'm going to start another conspiracy! icon_twisted.gif I am so good at getting people rilled up! icon_evil.gif Sorry it's a gift! icon_redface.gif

I think that once they take away all the bad stuff for us, we will be left with the "TNG" replicators. We will just punch in some #'s just like we do on our Microwaves today (I remember when the first ones came out) and then we will get a cake of some kind. Then another # and we will get some icing. icon_smile.gif So us decorators can still play and have fun with our favorite mediums. It might taste like the real stuff but it will be good for us!... icon_cry.gificon_lol.gif

Ok back to reallity... but for the treckies out there, you know who you are and you know what I mean..... it's coming! icon_lol.gif

Good nigh! icon_razz.gif
Practice Practice Practice.
Life is short, enjoy what you do!
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Practice Practice Practice.
Life is short, enjoy what you do!
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post #294 of 480
Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)
post #295 of 480
If all I have to do is punch a button, get food, and not have a huge mess to clean up - I'll sacrafice taste. I've fantasized about replicators.

Tea. Earl Gray. Hot.
post #296 of 480
Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



hah! Guess I am one of the obg's....
post #297 of 480
Quote:
Originally Posted by LanaC

If all I have to do is punch a button, get food, and not have a huge mess to clean up - I'll sacrafice taste. I've fantasized about replicators.

Tea. Earl Gray. Hot.



Lana C. thanks I was looking for something to right and you got it just right. I'm too tired tonight! icon_cool.gif

Ah captain Picard's tea.. of course and now I'm thinkgin of Deanna's chocolate deserts. yum! thumbs_up.gif

Good Luck!
Practice Practice Practice.
Life is short, enjoy what you do!
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Practice Practice Practice.
Life is short, enjoy what you do!
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post #298 of 480
I thought so too, CoutureCake. I worked for a company who made generic pharmaceuticals and I know that just changing the order of the ingredients, the timing, the mixing speed, anything in the process could change a product tremendously. But this is evident to anyone who cooks as well. There were lots of tests performed in every department when things were not right with our products. I also know that it can be a very lengthy process to get to the root of the trouble and to find a solution to the problem that will not create another problem with the product. (Which will most likely not be reintroducing the trans fat)
post #299 of 480
OK I went ahead and used my 0 Trans Fat Crisco for my Birthday BC. I thought about it and I let my butter come completely to room temp and then creamed my Crisco and my Butter (I made the Viva method Crusting BC-Double Recipe) I used 3 cups Crisco to 3/4 cups Unsalted butter and 1/4 cup Salted. My Vanilla and 1 TBSP Light Corn Syrup. Creamed it all together really well, low speed with my hand mixer (My KA went Ka Put!) Sifted my PS 1/4 of a bag at a time. Then added little bits of my room temp water (I used Baby water...No yucky chemicals from the tap!) at a time and continued to mix on low speed till well mixed. I upped the speed when it needed it. Every 1/2 a bag I would scrape and fold with my spatula. I got it all mixed together and low and behold....NO lumps and NO air bubbles! It's actually the smoothest BC I have ever made! I have it in a big container now waiting till I have to frost. Will let you know how it frosts.
post #300 of 480
Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



Oh I know that one but do you know this one?

"It's a cookbook! IT'S A COOKBOOK!"

icon_razz.gif
Engineering is mathematics only louder.
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Engineering is mathematics only louder.
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