Author Topic: Zero trans fat Crisco (Read 2240 times)

Randy · « **on:** January 16, 2005, 08:32:19 AM »

Bought a can of the new green label Crisco. We are going to try it on biscuits this morning and see how it taste. Will post results shortly. If it goes well then it might be time to try a Chicago again.

Randy

Randy · « **Reply #1 on:** January 16, 2005, 09:50:48 AM »

Not sure I can tell a difference between the old Crisco and the new green label. These biscuits may be lighter but that is not definitive. I’m not a health food nut but I will tell you we are throwing away an almost a new can of the old. Transfat is something we all need to reduce and Crisco is one of the bad boys.
Next a Chicago pizza using zero transfat Crisco.

Randy

Steve · « **Reply #2 on:** January 16, 2005, 10:04:06 AM »

Cook's Illustrated magazine tested this new Crisco... gave it VERY high marks. Said it was nearly indistinguishible from the regular Crisco.

DKM · « **Reply #3 on:** January 19, 2005, 03:13:24 PM »

That's will make my doctor happy.

DKM

Steve · « **Reply #4 on:** January 20, 2005, 07:45:29 AM »

My wife just made some cookies using the new Crisco. Absolutely no noticeable difference.

DKM · « **Reply #5 on:** January 20, 2005, 11:08:21 AM »

Wife picked some up last night. Hope to test it this weekend on some cookies.

DKM

Randy · « **Reply #6 on:** January 20, 2005, 01:08:36 PM »

Still not tofu but much better than the old crisco. The good news is when you cut out transfat it slowly leaves your body in a few years, seems like it is 15% a year. Other bad trans fat offenders, cake mixes store bought cookies, crackers and some cerals and I hate this, microwave popcorn. By 2006 all products have to list transfat. For now the only the ones that are listing transfat or the ones with zero. Crisco's president said they saw the legal gun pointing their way like the tobacco comp and made the green label can.

Randy

DKM · « **Reply #7 on:** January 22, 2005, 10:05:09 AM »

I made cookies last night. Very good.

For health concerns, i need more exercise. Computers are evil in that way

DKM

Pizza Meister · « **Reply #8 on:** February 26, 2005, 06:23:43 PM »

I recommend doing a deep dish on a baking stone and lose the shortening all together. Just use usual pizza dough recipe. Results shown in the pic to the right.

Pizza Meister

Pizza Making Forum