RosieKat
Drama Llama
PeaJect #12
Posts: 5,546 
|
Post by RosieKat on Dec 14, 2022 20:48:51 GMT
Spinoff of snugglebutter's comment about her inlaws using Crisco instead of butter in chocolate chip cookies. Yes, I'm starting threads today to do my part since I actually have time to loiter! What are the benefits and drawbacks of these things? I guess Crisco is pure fat - would it be reasonably replaced by lard in terms of how it cooks? Like, is Crisco the vegan version of lard? And oil would be pure fat but a liquid at room temperature one, so obviously leading to different texture. Butter is not pure fat, and it's animal based so some people would have dietary restrictions. And I don't know if they still make it, but I know there was butter flavor Crisco available for a while... I have a recipe for a coffee cake that calls for both Crisco and for butter. I've always wondered if I could fully replace one or the other. I know I could experiment, but I make this coffee cake like once every 2 years so experimentation isn't really worth it. And my grandma used to fry fish in melted Crisco, rather than hot oil, and I always wondered why. She insisted that was how it worked best, and I was her acolyte, lol, so I just accepted her sacred word. But why? Something to do with the saturated/unsaturated ratio or the smoke point or something, do you think? She just said it worked better, and she wouldn't have known why if someone told her. It was just better that way. Talk amongst yourselves about this riveting topic! |
|
MrsDepp
Full Member
Refupea #2341
Posts: 477
Jun 30, 2014 18:36:02 GMT
|
Post by MrsDepp on Dec 14, 2022 20:59:41 GMT
This answer comes directly from the Crisco site:
In general, you can substitute Crisco shortening for butter or margarine in equal amounts (1 cup Crisco shortening = 1 cup butter or margarine). Not only does Crisco shortening have 50% less saturated fat than butter and 0g trans fat per serving, it gives you higher, lighter-textured baked goods.
A few exceptions in which you can’t substitute: No-bake cookie recipes
Recipes, such as candies and fudge, where butter or margarine is heated/melted and sugar is added/dissolved.
|
|
RosieKat
Drama Llama
PeaJect #12
Posts: 5,546
|
Post by RosieKat on Dec 14, 2022 21:07:20 GMT
MrsDepp, so I guess in that coffee cake recipe, it's a mix so you get the lightness from the Crisco but still the taste of butter. Is that how you'd take it? It's not a dense cake - heck, I may try upping the ratio of Crisco to butter next time since I think it could actually stand to be a little lighter.
|
|
oh yvonne
Prolific Pea
Posts: 8,062
Jun 26, 2014 0:45:23 GMT
|
Post by oh yvonne on Dec 14, 2022 21:13:37 GMT
Okay I remember when I was younger and Loretta Lynn was the spokesperson from Crisco and I'd never heard of baking or cooking with Crisco other than pie crust and I was so grossed out by the thought of Crisco instead of butter.
I have never used it cause all I think of is the cheap cake frosting made out of shortening. I should expand my horizons and try it though as I always have been curious about it. I mean, it can't be terrible if so many people swear by it.
|
|
MrsDepp
Full Member
Refupea #2341
Posts: 477
Jun 30, 2014 18:36:02 GMT
|
Post by MrsDepp on Dec 14, 2022 21:14:47 GMT
MrsDepp, so I guess in that coffee cake recipe, it's a mix so you get the lightness from the Crisco but still the taste of butter. Is that how you'd take it? It's not a dense cake - heck, I may try upping the ratio of Crisco to butter next time since I think it could actually stand to be a little lighter. I can’t speak to the coffee cake recipe as that is not my recipe nor have I tried it. I can speak on using only butter Crisco in homemade biscuits and it does make a light Butter flavored biscuit |
|
|
|
Post by scrappersue on Dec 14, 2022 21:15:03 GMT
My mom makes the best pies. She only uses Crisco for her crust. One time she used butter instead and it was not as good. When she is at my house for the holidays she buys Crisco (it comes in cubes like butter and margarine now - not the big can of my childhood) and leaves it in my fridge. So I usually have a cube of it in my fridge, but only my mom uses it.
|
|
janeliz
Drama Llama
I'm the Wiz and nobody beats me.
Posts: 5,643
|
Post by janeliz on Dec 14, 2022 21:19:39 GMT
I can’t speak intelligently to the chemistry of it all, but I always have Crisco sticks on hand. I only use Crisco in my pie crust, and I’m confident that I make excellent pies. Occasionally I’ll do a chocolate chip cookie recipe that calls for Crisco, and my mom’s cut-out cookie recipe uses Crisco.
My friend’s mom fries her chicken in Crisco and it’s amazing.
I remember a heated discussion on this board over the use of Crisco vs. Butter in a pie crust. I can’t remember who the poster was, but I remember being briefly offended over how disgusted she was by bakers who use Crisco.
|
|
|
|
Post by lisae on Dec 14, 2022 21:22:21 GMT
The only thing I have used Crisco for in the last 30 years has been pound cakes and biscuits. In the last 10 years, I've converted over entirely to butter. One reason I did this was to not have to keep Crisco. It would go bad before I used it.
|
|
SweetieBsMom
Pearl Clutcher
Posts: 4,767
|
Post by SweetieBsMom on Dec 14, 2022 22:41:11 GMT
I have 2 cookie recipes that use Crisco and I cringe every time I use it but people rave about them. Other than that, I think the only time I use Crisco is to 'butter' a pan when baking.
|
|
|
|
Post by littlemama on Dec 14, 2022 23:02:19 GMT
My mom used to use Crisco in a lot of cookies- including Toll House.
|
|
iowgirl
Pearl Clutcher
Posts: 4,295
|
Post by iowgirl on Dec 14, 2022 23:13:51 GMT
I only use Crisco in my chocolate chip cookies and they always are a hit! I use Butter Crisco, and use the (old) Crisco cookie recipe. They changed the ratio of flour in it a couple years ago. I couldn't figure out why the cookies that were always so good, now were ... not. I would just use the recipe card that came in the package of butter crisco sticks. Then I dug out an old one that I had saved, and voila! The recipe changed! Back to the old recipe and all is good.
I have a couple other cookie recipes, including my yummy sugar cookie recipe that I use half butter and half butter crisco in. Yummy - with cream cheese frosting on them. So soft and perfect sweet. Not hard and crunchy.
|
|
anaterra
Pearl Clutcher
Posts: 4,111
Location: Texas
Jun 29, 2014 3:04:02 GMT
|
Post by anaterra on Dec 14, 2022 23:22:16 GMT
I use crisco when i make tortillas... never butter or liquid oil... i don't know if they can be made with a substitution... i just grew up making them with crisco.. so i still do..
I also fry chicken or chicken fried steaks or fish in crisco... when its melted, its ready...
I also use the crisco to mash beans or fry corn tortillas...
I use unsalted butter to bake cookies...
|
|
|
|
Post by scraplette on Dec 14, 2022 23:36:03 GMT
My MIL specifically wrote “Crisco NOT Butter or Marg” on her oatmeal cookie recipe. They are chewy and light so I’ve always followed the rule.
Thanks for explanation!
|
|
|
|
Post by mollycoddle on Dec 15, 2022 0:43:59 GMT
I remember reading that Cisco makes less crisp cookies and butter makes crisper cookies. I like butter flavor, even though I seldom eat it. But even if a cookie calls for Crisco, I substitute a small part of the crisco with butter. I don’t know how much good it does, but it makes me happy, lol.
|
|
|
|
Post by chitchatgirl on Dec 15, 2022 1:03:28 GMT
|
|
|
|
Post by peasapie on Dec 15, 2022 1:05:46 GMT
Okay I remember when I was younger and Loretta Lynn was the spokesperson from Crisco and I'd never heard of baking or cooking with Crisco other than pie crust and I was so grossed out by the thought of Crisco instead of butter. I have never used it cause all I think of is the cheap cake frosting made out of shortening. I should expand my horizons and try it though as I always have been curious about it. I mean, it can't be terrible if so many people swear by it. OMG I just totally flashed back to childhood and Loretta Lynn holding that Crisco can! I try not to use anything that turns solid at room temp. I use avocado oil for frying and mostly olive oil except in cookies, where I use butter. |
|
|
|
Post by hockeymom4 on Dec 15, 2022 1:09:48 GMT
No knowledgeable comment from me but now I want cookies!!! And pie
|
|
~Susan~
Pearl Clutcher
You need to check your boobs, mine tried to kill me!!!
Posts: 3,259
Jul 6, 2014 17:25:32 GMT
|
Post by ~Susan~ on Dec 15, 2022 17:51:26 GMT
Lard can be substituted for Crisco. My dh does it for some pecan cookies he makes, and they are excellent! I don't used Crisco anymore. Trying to eat as clean as possible. I only use butter, lard or coconut oil in my baking.
|
|
|
|
Post by Linda on Dec 15, 2022 18:51:08 GMT
I don't bake with vegetable shortening except for one Butterscotch Brownie recipe that specifically calls for it and Peanut Butter Cookies where the recipe calls for part butter/margarine AND part shortening. Otherwise I use butter (but grew up using margarine and did so myself until we reached a point where the cost difference between butter and margarine was no longer a big deal to the grocery budget)
I do use vegetable shortening for roasting potatoes though and a couple of other cooking (not baking) recipes
Lard - I actually did use lard instead of shortening (or margarine or butter) for a few years when my youngest was small - she was allergic to milk, soy, and corn and that covered margarine, butter, and shortening so...we used lard and canola oil
|
|
|
|
Post by dewryce on Dec 15, 2022 22:52:26 GMT
My family used to use Crisco on our popcorn and I always loved that. I don't bake with vegetable shortening except for one Butterscotch Brownie recipe that specifically calls for it and Peanut Butter Cookies where the recipe calls for part butter/margarine AND part shortening. Otherwise I use butter (but grew up using margarine and did so myself until we reached a point where the cost difference between butter and margarine was no longer a big deal to These sound delicious! Do you have a link to the recipe? OMG I just totally flashed back to childhood and Loretta Lynn holding that Crisco can! I try not to use anything that turns solid at room temp. I use avocado oil for frying and mostly olive oil except in cookies, where I use butter. Can I ask why? We don’t use Crisco, but do use coconut oil and will switch if there are health concerns. |
|
|
|
Post by Texas Scrap on Dec 15, 2022 22:57:15 GMT
My mom used to use Crisco in a lot of cookies- including Toll House. Same and my modified chocolate chip cookie recipe that everyone loves still includes Crisco. I love the texture. And it’s prob the only time I use it. |
|
|
|
Post by Linda on Dec 15, 2022 23:11:22 GMT
These sound delicious! Do you have a link to the recipe? They are my DS31's favourites - all the versions I can find online use butter (guess they've been updated) Butterscotch Brownies Ingredients 1/4 C. shortening 1 C. packed brown sugar 1 tsp vanilla 1 egg 3/4 C. flour 1 tsp. Baking powder Directions Heat oven to 350. Heat shortening in 1.5 qt saucepan over low heat until melted. Remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in greased square pan (8” x 8”). Bake 25 min. |
|
|
|
Post by dewryce on Dec 15, 2022 23:12:19 GMT
These sound delicious! Do you have a link to the recipe? They are my DS31's favourites - all the versions I can find online use butter (guess they've been updated) Butterscotch Brownies Ingredients 1/4 C. shortening 1 C. packed brown sugar 1 tsp vanilla 1 egg 3/4 C. flour 1 tsp. Baking powder Directions Heat oven to 350. Heat shortening in 1.5 qt saucepan over low heat until melted. Remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredients. Spread in greased square pan (8” x 8”). Bake 25 min. Thanks so much! eta: Wait. Where’s the butterscotch? |
|
|
|
Post by peasapie on Dec 15, 2022 23:17:31 GMT
I try not to use anything that turns solid at room temp. I use avocado oil for frying and mostly olive oil except in cookies, where I use butter. Can I ask why? We don’t use Crisco, but do use coconut oil and will switch if there are health concerns. It's mostly the saturated fats that are solid at room temperature. I think there is some controversy about coconut oil; saturated fat vs. coconut oil having a slightly different structure. I'm not sure about it. |
|
|
|
Post by Linda on Dec 15, 2022 23:26:38 GMT
eta: Wait. Where’s the butterscotch? I think they're called butterscotch because their flavour comes from the brown sugar (rather than chocolate in traditional brownies)? |
|
