- Crisco white shortening is now 0 trans fat. Check the labels, but most
of the old is gone.
- Health issues created the change, but the cooking effects are many and
are still being found.
- 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.
- 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.
- Third, cakes and pies are also low rising and crumb textured, may also
- Pie crust are not as flaky and tougher.
- 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.
- Fifth, the temperature for storage and frying are lower, so
adjustments are needed.
- 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
- Now for some facts, here are the numbers on original, new, and