Could anyone be so kind and tell me what is the difference between the Crisco and the regular margarine? is crisco vegetable shortening? What is it made of and what is the % of fat and other stuff in it. I can not get it here but we have a lot's of different margarines here (as well as unsalted butter) so I'd like to know what would be the best subsitute... I usually just use regular margarine and it works well in cake recipes but I'd like to know better...
Crisco is not a substitute for margarine in any way. For one thing, it has no flavor. Plus, it behaves differently in baked goods and icings than other fats. If you have a fat that is sold for frying, that might be a good substitute for Crisco, but you'd have to try it. As for content...it's a blend of cottonseed and soyben oils. The key is that it's hydrogenated, which makes it solid at room temperature. It's pure white.
Hmmmm, now I'm confused - what we call margarine definately has no flavour and is usually pale white-yellow, it turns white when mixed... It is defentaly hidrogenized vegetable fat but I don't think it's made of cottonseed. It is solid but very soft at room temperature.
What is your margarine like? It has flavour?
Vegetable shortening that I can get here is pure white and very solid when refregerated and solid at room temperature and not so soft. Maby that would be better alternative than ordinary margarine...
We don't have any solid stuff for frying here - only oil.
I have made FBCT using regular margarine and it worked well for that but I don't know what crisco would do... For baked goods I always used regular margarine and they seemed fine - what does crisco do exactly?
I think there are alot of different types of margarine and I know there are ones that are white and different shades of yellow depending on brand. I use vegetable shortening when I make my BC icing, pretty much same as Crisco, just Crisco is a brand name whereas the others are just store brands. If you have vegetable shortening, that would be the equivalent to Crisco.
In the US margarine was developed as a cheaper substitute for butter. It's colored yellow and has a strong imitation butter flavor. In the old days, you bought it white, and they sold little tablets of yellow color that had to be mashed into it. Weird, huh?
Crisco and your vegetable shortening sound like the same thing. In fact, when recipes don't want to specify a certain brand, they will say "vegetable shortening" and everyone just knows they mean Crisco or a similar brand.
I don't know diddly about the science of fats and their behaviors, but I do know that I'd never fry chicken in anything but Crisco....nor would I make a pie crust with anything but Crisco. It makes both crispier than other types of fats. As for icing...it's got a nice body, blends smooth and creamy, and because it's white and flavorless, you can take your icing wherever you want to go as far as color and flavor are concerned.
Thank you both so much!
In our country vegetable shortening is not much used, everybody use margarine and butter. But man can buy it and I've used it a few times. Didn't notice much of a difference in comparison to regular margarine, though.
I'll know now to use it if it says crisco
I think we must have different margarines here - ours don't have any artifitial flavoures added and behave just as you have written for crisco...
Margarine here is also much cheaper than butter but I like it better than butter in desert recipes - it has less flavour so it's more flexible as far as flavouring is concerned like you wroted...
And that coloring the margarine of yours is really weird, hehe!
Here nobody uses margarine or vegetable shortening for frying. Only oils and sometimes butter. Some people even use lard for that pupose but never heard of using this - I learn something new every day
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