Baking Question
#192081 - 07/06/05 05:34 AM
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Emily H.
Reged: 02/28/05
Posts: 83
Loc: Luxembourg, LU
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Hey everyone!
I was wondering - do you know if Crisco (the solid stuff) is a safe substitute for butter in cookies? My mother always used to use it when I was little, and the texture works pretty well. I'm just worried about buying a tub of it only to discover I absolutely can't have the stuff. For anyone not in the US/not familiar with it, Crisco is partially hydrogenated veggie oil.
Thanks!
Emily
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Well for a start you'd need to reduce the fat content somehow.
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As far as I know Crisco contains only safe ingredients. Unfortunately, as Linz mentioned, it's just as high in fat as other margarines and oils, so using too much of it in a recipe could still make you sick.
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"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield
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Thanks, guys. I figured I'd still have to reduce the fat content, but at least this way I have a solid fat that works. I've been missing cookies! ;o)
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If you are going to work with a fat, you're probably better off using something like Soy Garden or something similar that is non-hydrogenated. It's much healthier. They actually have Earth Balance Natural Buttery Sticks that I would like to try, but haven't found in the store yet. Here's the Earth Balance products if you'd like to check them out.
But, just because they're healthier, they're still 100% fat so be careful with them.
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