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Anyone else notice Crisco.. - Page 22

post #316 of 480
4/26/07 at 7:36am
Thanks delaware....didn't think of going to the Crisco website.
"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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"If you can't say nothin' nice, don't say nothin' at all"-Thumper
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post #317 of 480
4/26/07 at 9:04am
You are very welcome. I think everyone is on the prowl for something that is going to work for us!
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post #318 of 480
4/26/07 at 10:35am
To Serve Man, wasn't that an episode on Twilight Zone? Good ol' Rod Serling in black and white. Loved it!!
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post #319 of 480
4/26/07 at 10:38am
Eme, again I love your thinking-I had to catch up on some reading of these posts and your "separation anxiety" still has me laughing. I have a science/chemistry minor and you are just killing me with your need for research and to figure it out!! ROFL
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post #320 of 480
4/26/07 at 10:44am
I have "exhibit A" sitting on my counter right now. The new Crisco batch has yellowish oil separating out from it, and the whole mess slides easily back and forth in the container. A batch made with Holsum brand shortening from the restaurant supply store--same recipe, same method--is behaving itself nicely and doing what icing is supposed to do. Both batches were 1/2 shortening 1/2 butter.
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post #321 of 480
4/26/07 at 11:43am
Quote:
Originally Posted by Lauree

Eme, again I love your thinking-I had to catch up on some reading of these posts and your "separation anxiety" still has me laughing. I have a science/chemistry minor and you are just killing me with your need for research and to figure it out!! ROFL



icon_lol.gificon_lol.gificon_lol.gificon_lol.gif Thanks Lauree!! Happy to know I'm not laughing alone!! I love puns, don't you? Too bad my students don't always get me...they just think I'm weird....but I'm okay with that! icon_lol.gif
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post #322 of 480
4/26/07 at 11:47am
Quote:
Originally Posted by handymama

I have "exhibit A" sitting on my counter right now. The new Crisco batch has yellowish oil separating out from it, and the whole mess slides easily back and forth in the container. A batch made with Holsum brand shortening from the restaurant supply store--same recipe, same method--is behaving itself nicely and doing what icing is supposed to do. Both batches were 1/2 shortening 1/2 butter.



Ahhhhhh....the scientific method at work! Repeating the testing of the hypothesis, communicating our results,.....makes a science teacher feel good!
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post #323 of 480
4/26/07 at 12:07pm
I hate this! Just when I finally figured out how to get my cakes to smooth out, they change the product! I, too, emailed the company and got a phone call. I just hope they are really trying to fix it! In the meantime, I've been going store to store looking for the old stuff and buying all they have! So far, I have 8 huge ones and 5 little ones. Wow, that's alot of Crisco! At least I won't have to buy any for a while, a long while!
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post #324 of 480
4/26/07 at 12:43pm
what I want to know, Eme , is have you pulled out your trusty black & white lab journals to document each step thoroughly and have you drawn pictures of the apparatus used for future reference. Oh lord, I'm being taken back to my college days and too many hours spent in Chem labs!
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post #325 of 480
4/26/07 at 12:52pm
Ok I'm wondering here, If Crisco was made to stop the trans fats are they going to make the resturants high ratio change too? I just learned from my brother that he can get me the bakery high ratio by the 50lbs but I wonder if they are going to change that to. Any ideas?
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post #326 of 480
4/26/07 at 1:47pm
I would say that before the "food police" get through, there will be no transfat anywhere to put into our sacred bodies. Today the transfat, tomorrow no telling what. I'm so glad my government is watching out for me. I'm only 57 years old. I don't know how to do it myself, obviously.

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 #327 of 480
4/26/07 at 2:05pm
Quote:
Originally Posted by debster

Ok I'm wondering here, If Crisco was made to stop the trans fats are they going to make the resturants high ratio change too? I just learned from my brother that he can get me the bakery high ratio by the 50lbs but I wonder if they are going to change that to. Any ideas?



From what I understand, Crisco was not made to: they were made to put the information onto the label as to the amount of transfats as per legislation, and Crisco chose to go the full extend and remove them from the product.
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post #328 of 480
4/26/07 at 3:36pm
Quote:
Originally Posted by Lauree

what I want to know, Eme , is have you pulled out your trusty black & white lab journals to document each step thoroughly and have you drawn pictures of the apparatus used for future reference. Oh lord, I'm being taken back to my college days and too many hours spent in Chem labs!



icon_redface.gificon_redface.gif I actually have all the data written down in my cake notebook......Man, am I a geek or what?! icon_lol.gificon_lol.gif
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post #329 of 480
4/27/07 at 9:51am
Quote:
Originally Posted by redpanda

The icing not becoming violet is a clue that the acidity of the new Crisco is different. I think that the violet is less stable when alkaline (as opposed to acidic), but I could be mistaken. If I have time over the weekend (and a tub of violet coloring, I'll experiment. FUN!)

I can't find the original reference I saw for this several months ago, when somebody posted that their purple icing was turning blue.

RedPanda



I haven't had time to turn my kitchen into a lab, but I did a little more Googling. It appears that many of the red pigments are acid-sensitive--that is, they tend to fade out in the presence of higher acidity. Since violet is a mixture of blue and red pigments, that would mean that if the icing was more acid (than basic/alkaline), just the blue would come through. That explains why I haven't had a problem--according to my son's tests in his chemistry lab, our tap water has a very alkaline pH. I new there was a reason why I haven't bothered with bottled water in my icing lately.

So, I guess the solution would be to counteract the higher acidity of the new formula, but I'm not sure how best to do that.

RedPanda
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #330 of 480
4/27/07 at 10:30am
This is bad.......really bad. I can just see all these mad scientists in their kitchens figuring out the formula for these icings and colors. icon_rolleyes.gif Where is Einstein when we need him? icon_lol.gif

I have been looking at all the shortening cans when I go into a store. I beginning to feel like I have a shortening fetish or something. icon_lol.gif

As yet, I have not tried the new Crisco. It is sitting patiently in my cabinet waiting for me to bake a cake.

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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