- Crisco white shortening is now 0 trans fat. Check the labels, but most
of the old is gone.
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- Health issues created the change, but the cooking effects are many and
are still being found.
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- First, it does not work well in frostings, reports are of sliding
icing and texture/dry issues the next day.
- The easy fix is to use Hi Ratio baker's
shortening, it was always better, but now is worth the change.
- You may also find new recipes using more
water to adjust the new Crisco.
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- Second, sauces made in double boilers are lower in volume and thicken
faster. The temperature is
- lower on the new Crisco, so adjustments are
needed. The fix is mix with butter for half of recipe.
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- Third, cakes and pies are also low rising and crumb textured, may also
need water.
- Pie crust are not as flaky and tougher.
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- Forth, a few reports are showing the 0 trans fat is good for cholesterol,
but may rise blood pressure.
- That effect may be from attempting to cook
with the new health foods.
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- Fifth, the temperature for storage and frying are lower, so
adjustments are needed.
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- Most sites recommend mixing the new with old types or butter to make
it more like the old Crisco.
- Do not wait until needed to test the new Crisco, it is nothing like
the original.
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- Now for some facts, here are the numbers on original, new, and
Surfine.