topic Re: Crisco Shortening in Kitchen

Crisco Shortening

CountryMusicGal — Fri, 26 Jun 2015 14:46:47 GMT

Has anyone tried another brand of shortening, like a store brand, instead of Crisco? It is much cheaper but I am wondering if they are as good. Any input wouild be appreciated!

Re: Crisco Shortening

PinkyPetunia — Fri, 26 Jun 2015 15:13:07 GMT

I don't cook with Crisco but if I did, I would not hesitate to try the store brand. Have had good luck with store brands and very likely it is made by a major manufacturer.

Re: Crisco Shortening

ImABoor — Fri, 26 Jun 2015 15:41:45 GMT

I am the snickerdoodle cookie Queen of Connecticut. I go thru tons of Crisco making those cookies.

Recently, I tried the store brand - Big Y - here in CT. I couldn't believe how much better it was than Crisco. It was fluffier when you scooped it out and the cookies were better than ever.

The store brand was so much cheaper - I probably will not buy Crisco again.

Re: Crisco Shortening

Pook — Fri, 26 Jun 2015 15:52:52 GMT

My experience has been that Crisco is the only one that I can get great results from for baking. It is light and not heavy. I only used a generic brand once when I had no choice and my pie crusts came out looking and tasting way different and much heavier and almost greasy. I also have noticed that many of my friends and coworkers would bring in baked goods and they were much heavier on the stomach and lacked the quality of those who used Crisco with the same recipes. They want my recipes but use cheaper ingredients and then wonder why theirs doesn't turn out the same but they are using the store equivilent of Crisco. Also for frying, everything comes out much greasier.

Re: Crisco Shortening

Blk&GoldFan — Fri, 26 Jun 2015 16:59:50 GMT

Speaking of cost of Crisco. Priced it a local grocery store...3# for $6.99. Decided I'd wait for a sale. Then saw that Costco was selling the 6# for $7.49. Just an FYI.

Re: Crisco Shortening

PamelaSue72 — Fri, 26 Jun 2015 21:00:10 GMT

Many years ago, I tried store-brand shortening and I didn't care for it at all. Not in my cookies, not in my cakes. I went back to Crisco. And I'm really hesitant to try store brand again. JMO We don't use shortening very often anymore, so when I do, I'd rather stick with Crisco.

Re: Crisco Shortening

chickenbutt — Fri, 26 Jun 2015 21:31:05 GMT

I just wish they sold it in smaller containers. When I purchase one, I buy the smallest one they have (I think it's about 16oz?) and still usually end up having to throw 90% of it away. For me, I pretty much only use it to re-season a cast iron pan (way better than using oil!).

Re: Crisco Shortening

StylishLady — Fri, 26 Jun 2015 22:23:35 GMT

DH does the grocery shopping, but one item that is on my do not substitute list is Crisco. Tried a store brand years ago and it was not the same quality. I'm the same way with ketchup, Heinz only.

Re: Crisco Shortening

Dorothy11 — Sat, 27 Jun 2015 00:00:36 GMT

I'm not sure what you are using Crisco for, but hydrogenated fats are pretty unhealthy. Hydroginating vegetable oils changes them from unsaturated to saturated. They have harful long term effects. Of course, all fast should be eaten in moderation. For baking, I use butter exclusively. It gives baked products a rich flavor and is a natural fat. Think about spreading crisco on toast. Ick.

Re: Crisco Shortening

SharkE — Sat, 27 Jun 2015 00:12:39 GMT

thought I would save some money on walmart brand won't do that again. the Great Value container was real thin and everytime you got it off the shelf you had to watch it didn't collapse on the side. Hard to open too. I'm not that poor I can't afford Crisco. LOL Went back to them LOL

Re: Crisco Shortening

sfnative — Sat, 27 Jun 2015 00:28:44 GMT

Back in the day, I used a product called "Fluffo" that was yellow and lighter in weight than Crisco. When they ceased making it, I went back to Crisco.

Re: Crisco Shortening

sfnative — Sat, 27 Jun 2015 00:33:43 GMT

@chickenbutt wrote:
I just wish they sold it in smaller containers. When I purchase one, I buy the smallest one they have (I think it's about 16oz?) and still usually end up having to throw 90% of it away. For me, I pretty much only use it to re-season a cast iron pan (way better than using oil!).

chickenbutt,

I purhase the 16 oz as well and haven't seen anything smaller. However, I always keep it in the frig, pulling out the amount required ahead of time; or, if using it to grease pans, just use it cold from the container. Have not had a container go rancid yet under refrigeration.

Re: Crisco Shortening

resort gal — Sat, 27 Jun 2015 03:55:54 GMT

For those of you who want a smaller container of Crisco, I buy the box with 2 sticks that

are wrapped in foil, last forever.

Re: Crisco Shortening

Carole22 — Sat, 27 Jun 2015 05:20:21 GMT

.I did ONCE. Never again. Other one made my things greasy and heavy. I, too, now buy it at Costco or BJs. A can lasts me a LONG time. I even refrigerate it so it doesn't get stale on the shelf. When you think of it, shortening is probably one of the lower priced indpgredients in your recipe. It's penny-wise and pound-foolish. (No, I don't work for whoever owns Crisco these days. Don't think it is P&G anymore.)

Re: Crisco Shortening

ID2 — Sat, 27 Jun 2015 10:42:00 GMT

Costco has 6# of Crisco???? Wow, I could NEVER use that much lard!!! I only use Pam spray on my pans when baking. Calories are negligible and nothing sticks. I don't ever cook with any added fat so Crisco would be a waste of money for me.

Re: Crisco Shortening

debic — Sat, 27 Jun 2015 12:35:57 GMT

Crisco all the way, same with the oil.

I agree the sticks would probably be great for those who don't use much. I have a tamale recipe that calls for tthe butter crisco and that's what I buy. I buy the largest can I can buy, but then I also buy flour in 25lb sacks as well.

Re: Crisco Shortening

gardenman — Sun, 28 Jun 2015 13:15:27 GMT

I've used both Crisco and the Great Value brand and while both can be good, I find the Crisco to be more consistent. I may have to stock up on it though with the upcoming ban on trans fats.

Re: Crisco Shortening

deeva — Sun, 28 Jun 2015 14:43:19 GMT

I use only Crisco or butter for baking. The store brand shortenings are not worth the savings.

Re: Crisco Shortening

ROMARY — Sun, 28 Jun 2015 15:03:39 GMT

I use Crisco for baking cookies, greasing muffin tins, fry pans, and bakeware. Which reminds me............I was using it on my face, copying a few friends (years ago) who had the best flawless complexions. Think I'll try it again. I ran across a small plastic container of it in my fridge, which I used just for my face. It looked good to me (not spoiled or rancid at all. The 'secret' is: Use a clean spoon each time; no fingers when using on our faces. Keeps Crisco fresh.) ....... Think I'll try using it again on my face, hands, and legs, too. Just for fun! .............. p.s. The largest size I've bought was the size of a regular coffee tin/container. (Not the smaller size). Nothing bad ever happened to Crisco in that size. But, I do keep it refrigerated. I do believe 'that's the key' to keeping it fresh for an extended period of time. ........... Oh, wait! Make sure the refrigerated Crisco melts in your hands first, before applying to your face, hands, legs.

Re: Crisco Shortening

house_cat — Mon, 29 Jun 2015 21:33:18 GMT

Timely topic. The only time I use it is for making pie crusts, and I just happened to buy a new can this week. I contemplated buying the store brand, then decided that I'd stick with the tried and true. I keep it in the fridge and I've never had to throw it away.