crisco substitute

imissbread said:

I am trying to "low-carb" a family recipe. Is there any way to substitute
for crisco?

Crisco is vegetable shortening. It doesn't have any carbohydrates to
start with. It does, however, have transfats. There is such a thing as
transfat free shortening (Spectrum makes one), however, YMMV. I think
that your results would vary like subbing margarine for butter (or vice
versa), it kinda works but you could end up with baked goods that are
like rocks.

--
jmk in NC

"imissbread" <[email hidden]> wrote

Quoted message said:

I am trying to "low-carb" a family recipe. Is there any
way to substitute
for crisco?

How is the Crisco used in the recipe?

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

I've never seen this in my local store. Is it in the display case with the
steaks and ground beef? What kind of container do they use?

"Ignoramus13229" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article said:

I am trying to "low-carb" a family recipe. Is there any way to

substitute

Quoted message said:

Quoted message said:

for crisco?

Try rendered pork fat. It tastes better also. One of our grocery
stores sells "pork fat", from which it is trivial to render the liquid
fat. Just make sure not to overheat it during rendering.

That "pork fat" costs 59 cents a pound, and the product of rendering
is the liquid fat (it becomes soft at room temperature) and little
bits of flesh, which are tasty.

Pork fat is also, in my opinion, better than corn oil etc, for frying.

i

It is used in a cake icing. I guess I should have mentioned that before
(thus eliminating rendered pork fat).

"Opinicus" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"imissbread" <[email hidden]> wrote

Quoted message said:

I am trying to "low-carb" a family recipe. Is there any
way to substitute
for crisco?

How is the Crisco used in the recipe?

--
Bob
Kanyak's Doghouse
http://www.kanyak.com

Use butter, it will make it delicious.

In news:[email hidden],
imissbread <[email hidden]> stated
| It is used in a cake icing. I guess I should have mentioned that
| before (thus eliminating rendered pork fat).
|
| "Opinicus" <[email hidden]> wrote in message
| news:[email hidden]...
|| "imissbread" <[email hidden]> wrote
||
||| I am trying to "low-carb" a family recipe. Is there any
||| way to substitute
||| for crisco?
||
|| How is the Crisco used in the recipe?
||
|| --
|| Bob
|| Kanyak's Doghouse
|| http://www.kanyak.com

Might coconut oil work? It's solid at room temperature but has no flavour
that I've noticed. I buy it at my natural foods market and use it for
frying.

on Tue, 14 Sep 2004 19:53:14 -0400, "imissbread" <[email hidden]>

Quoted message said:

It is used in a cake icing. I guess I should have mentioned that before
(thus eliminating rendered pork fat).

-----
Bev

"imissbread" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

It is used in a cake icing. I guess I should have mentioned that before
(thus eliminating rendered pork fat).

Gross..but pretty common to use Crisco in commercial bakeries to make
a "buttercream" icing. Substitute butter for the Crisco, and it'll
actually taste good! That's why it's called "buttercream" after all.

Lee

imissbread said:

I am trying to "low-carb" a family recipe. Is there any way to substitute
for crisco?

Crisco is marketing a NO TRANS FAT version, at least it is carried at my
local Target.

It costs about twice as much as regular Crisco.

I remember reading the label to see what they did.

You should read the label on this substitute to see if it is the kind of
substitute you want to eat.

Jim