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Anyone else notice Crisco.. - Page 32

post #466 of 480
Quote:
Originally Posted by kikiandkyle View Post

I think I might be the only one who prefers to work out the decorating a little differently rather than eat all those trans fats! 


No, you're not. When I make frosting, I use all real butter, and all real vanilla, and let the color fall where it may. When I lubricate cake pans, I use butter, and shake flour over it. When a cake mix calls for "butter, margarine, or shortening," I use either butter or a 50-50 mix of butter and margarine. When I bake cookies, I generally use a 50-50 mix of butter and margarine. When I make Rice-A-Roni, I use somewhat less total fat than specified on most boxes (i.e., the amount specified on the "low-fat chicken" boxes), and I use a mix of butter and Canola oil. When I make turkey dressing, I saute the onions and celery (separately, so I can leave the celery out of mine; I don't like celery) in a 50-50 mix of margarine and unsalted butter.

 

When I made a batch of dairy-free vegan cookies, I used dairy-free vegan margarine.

 

I can't remember every using Crisco, although I remember my mother using it, decades ago, when she still baked piecrusts from scratch. (I do, however, know an utterly filthy joke involving the stuff. PM me if you're interested.)

 

And note that by all accounts (at least all that have come to my attention), naturally occurring trans-fats are mostly harmless. It's the artificial ones that are the problem.

James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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James H. H. Lampert
Professional Dilettante

Web site: http://www.hbquik.com/jamesl

Flickr "baked goods" set http://flic.kr/s/aHsjvZvdTh

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post #467 of 480

Count me in as someone who would rather not eat shortening with transfat - or without for that matter. I don't have a business but am seriously considering one and one thing I know is that all the baking will be from scratch with very few (if any!) artificial ingredients. I can see adding a very small amount to certain recipes to stableize

or because a solid fat is needed (pie crust, greasing and flouring most pans, etc.) but in huge amounts, no way.

 

Personally, with or without transfat I don't like icing made with all shortening. It tastes gross and it coats the tongue in an unpleasant manner. I don't ever buy cakes, cupcakes etc that use all or mostly shortening. I work in NYC and I won't eat most products from Magnolia, Buttercup, Crumbs, etc. I work mostly with foreigners and whenever I order any kind of cakes for work they ask me to make sure it doesn't have "that gross American icing".

post #468 of 480

shortening is hydrogenated vegetable oil any way which means its liquid oil made to be a solid which isnt its natural state. you want conssistency i suggest using lard. its not as "fattening" as "they" say it is.

post #469 of 480
Quote:
Originally Posted by sunnyotter View Post

shortening is hydrogenated vegetable oil any way which means its liquid oil made to be a solid which isnt its natural state. you want conssistency i suggest using lard. its not as "fattening" as "they" say it is.
um, lard would make it chunky and slimy, and foul tasting. It is meat fat, it wouldn't be smooth... And um, YUCK!
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post #470 of 480
I'd rather eat a spoonful of pure crisco than icing made with lard..... But I am nauseated thinking of both.
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post #471 of 480

We have this stuff available here called PS99 at the local cake supply store (you use this instead of crisco). My fellow cake decorator friend/partner swears by it and her cakes look incredible! She never uses fondant to cover a cake..always her PS99...However, when I attempted to use it, it was a disaster! From, air bubbles, cracking and yes even color veining!!! So, I wouldn't recommend it...but it sure works magic for her! I too have had lots of trouble with the new crisco...am going to try an off brand today and see if that makes a difference...

“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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“If I was made of cake I'd eat myself before somebody else could.”
Emma Donoghue

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post #472 of 480

From Wikipedia: Lard is pig fat in both its rendered and unrendered forms

 

Gross. Ain't nobody want that on a cake. 

elsewhere.
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elsewhere.
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post #473 of 480
Quote:
Originally Posted by kikiandkyle View Post

From Wikipedia: Lard
 is 
pig
 
fat
 in both its 
rendered
 and unrendered forms


Gross. Ain't nobody want that on a cake. 
Lmao! Ain't nobody got time to eat that!
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post #474 of 480

Got to love a bit of Sweet Brown!

elsewhere.
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elsewhere.
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post #475 of 480
Oh yes!!
Quote:
Originally Posted by kikiandkyle View Post

Got to love a bit of Sweet Brown!
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post #476 of 480
Wow I thought it was me doing something wrong. I knew that I hadn't changed my recipe. I tell you what I gonna go to all of the little mom and pop stores and buy up all of the Old Crisco. lol
post #477 of 480
This thread is 5 years old. The crisco has been 100% trans fat free for several years. Did you problems start recently, or 5 years ago?
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post #478 of 480
I use store brand shortening from Harris Teeter it has 3 g trans fat works perfect forums crusting buttercream other option is purchasing Sweetex which is a high ratio shortening
post #479 of 480

I won't use it anymore, period.  I buy blocks of PS-99 High Ratio shortening and that makes my buttercream smooth no worries.

post #480 of 480
Go to a cake supply store and get " high emulsion " shortening. It's the same as the "old" Crisco. The only difference I notice between the two is the icing stiffness and how quickly body heat softens it to an unuseable consistancy very quickly.
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