What is "Crisco"
Carl-Jonas Wernhoff
I just made a posting concerning "a stick", and here I go again... In the
reciepe, I also found that "1/2 cup of Crisco" should be added. I live in
Sweden, and don't know what "Crisco" is, I couldn't find it in my
dictionary. So... what is "Crisco", is there any other name for it (so that
I might find it in my dictionary)? In what kind of store could I find it?
Thank you again,
Carl-Jonas Wernhoff
JJMMJJ
butter-flavored Crisco and we get it at any supermarket. I never use it
myself, but I hope this helps.
Ric Cooney
all vegetable shortening product, used as a substitute for lard or butter.
http://www.crisco.com
TTFN
--
Ric Cooney, CC (ret)
ric...@bellatlantic.net
"Carl-Jonas Wernhoff" <t...@linkoping.mail.telia.com> wrote in message
news:wC3E4.3847$74.5...@newsc.telia.net...
Alas, Babylon
Crisco is a solid vegetable shortening used in baking & frying, though
it is not used as much these days as years ago.
It can be used for pie crusts (not as flaky as lard) and can be used
for frying, as it melts when heated. It can also be used to make
cookies and frosting.
It is sold in tubs of about 500g+ and also in "sticks", like our
butter & margerine are sold.
It comes in regular or butter flavor.
If available where you are, the grocery will have it, if anyone does.
Here it is in the same section as cooking oils or sometimes shelved
with baking supplies.
If you need a substuitute, post the recipe and I'm sure many people
here can offer solutions.
Gloryon
LINDA MAGEE1
Crisco is NOT lard. It's a vegetable shortening that looks like lard. It comes
in butter-flavor and regular. Pretty popular here in the States. It comes in a
can and it sticks.
Linda
Goomba
Crisco is NOT lard.. Crisco is a vegetable shortening. Lard is an
animal product-it's rendered fat.
Goomba
david wright
>Crisco is a brand name for lard. Here in the USA there is regular and
>butter-flavored Crisco and we get it at any supermarket. I never use it
>myself, but I hope this helps.
It's hydrogenated vegetable oil, i.e., vegetable shortening, not lard.
It has all the bad qualities of lard, but none of the flavor. I use
very little of it (pie crusts and corn bread) so I put to good use its
top quality, if that's the right word -- long shelf-life at room
temperature.
David
Ric Cooney
"JJMMJJ" <jjm...@aol.comebyteme> wrote in message
news:20000328102132...@ng-de1.aol.com...
Michael Odom
<t...@linkoping.mail.telia.com> wrote:
>Hello,
>
>I just made a posting concerning "a stick", and here I go again... In the
>reciepe, I also found that "1/2 cup of Crisco" should be added. I live in
>Sweden, and don't know what "Crisco" is, I couldn't find it in my
>dictionary. So... what is "Crisco", is there any other name for it (so that
>I might find it in my dictionary)? In what kind of store could I find it?
>
Crisco is a US brand name for vegetable shortening--solid white grease
in a can. As I understand things, it's made from vegetable oil that
is hydrogenated enough to be solid at room temperature.
What are you cooking? There are substitutes--margaring, butter, or
lard come to mind.
M.Odom is at modomatkoyotedotcom
gzywicki
Criso is Hydrogenated Vegetable Oils, also known as
Shortening in the US. Is it saturated? I thought it
was poly-unsaturated.
I'd be surprised if even Sweeden has been sheltered from
shortening, but if I'm wrong, you're lucky. Crisco and it's
ilk have a distinctive and unpleasant taste. Especially in
frosting.
Good luck..
Greg Zywicki
In article <K84E4.461$ZH4....@typhoon1.gnilink.net>, "Ric
Cooney" <ric...@bellatlantic.net> wrote:
>Ah I have the answer here as well. Do I get a prize. Crisco is a
saturated
>all vegetable shortening product, used as a substitute for lard
or butter.
>http://www.crisco.com
>
>TTFN
>
>--
>Ric Cooney, CC (ret)
>ric...@bellatlantic.net
>
>"Carl-Jonas Wernhoff" <t...@linkoping.mail.telia.com> wrote in
message
>news:wC3E4.3847$74.5...@newsc.telia.net...
>> Hello,
>>
>> I just made a posting concerning "a stick", and here I go
again... In the
>> reciepe, I also found that "1/2 cup of Crisco" should be
added. I live in
>> Sweden, and don't know what "Crisco" is, I couldn't find it in
my
>> dictionary. So... what is "Crisco", is there any other name
for it (so
>that
>> I might find it in my dictionary)? In what kind of store could
I find it?
>>
>> Thank you again,
>> Carl-Jonas Wernhoff
>>
>>
>
>
>
>
* Sent from RemarQ http://www.remarq.com The Internet's Discussion Network *
The fastest and easiest way to search and participate in Usenet - Free!
GW
> Ah I have the answer here as well. Do I get a prize. Crisco is a saturated
> all vegetable shortening product, used as a substitute for lard or butter.
> http://www.crisco.com
No prize. Crisco has been vegetable shortening for years but was originally
lard when first marketed as I recall. More to the point, since the person with
the question can't find any Crisco , can lard be substituted in equivalent
measure where a recipe calls for Crisco?
Leonard Lehew
gzywicki <greg.zywic...@gm.com.invalid> wrote:
>Crisco is a vat of pure evil.
>
>Criso is Hydrogenated Vegetable Oils, also known as
>Shortening in the US. Is it saturated? I thought it
>was poly-unsaturated.
>
chemical bonds in the carbon atoms in a fat are attached to
hydrogen atoms. Relatively un-saturated fats are liquid at room
temperature. Highly saturated fats are solid at room
temperature. Liquid oils are relatively unsaturated, stick
margarine is rather highly saturated, and margarine in plastic
tubs intermediate. Crisco, in terms of saturation is generally
between liquid oils and solid fats.
Hydrogenation increase the degree of saturation by attaching
more hydrogen atoms to the carbon atoms in the fat.
There is some body of opinion to the effect that fats that are
saturated artificially by hydrogenation (margarine, for example)
are unhealthier than naturally saturated fats (butter, for
instance)
Leonard
Brent Huiberts
"GW" <gwa...@pop.mpls.uswest.net> wrote in message
news:38E110E7...@pop.mpls.uswest.net...
> Ric Cooney wrote:
>
> > Ah I have the answer here as well. Do I get a prize. Crisco is a
saturated
> > all vegetable shortening product, used as a substitute for lard or
butter.
> > http://www.crisco.com
>
> No prize. Crisco has been vegetable shortening for years but was
originally
> lard when first marketed as I recall.
No, it wasn't--check out the above web site!
Brent
Ric Cooney
Lard
in 1870 and marketed it as Lard. In 1911 the first Crisco came on the market
as all vegetable shortening.
Yes I use both Lard and Crisco interchangably.
Also have P&G Stock <g>
--
Ric Cooney, CC (ret)
ric...@bellatlantic.net
"GW" <gwa...@pop.mpls.uswest.net> wrote in message
news:38E110E7...@pop.mpls.uswest.net...
> Ric Cooney wrote:
>
> > Ah I have the answer here as well. Do I get a prize. Crisco is a
saturated
> > all vegetable shortening product, used as a substitute for lard or
butter.
> > http://www.crisco.com
>
> No prize. Crisco has been vegetable shortening for years but was
originally
david wright
wrote:
>More to the point, since the person with
>the question can't find any Crisco , can lard be substituted in equivalent
>measure where a recipe calls for Crisco?
Depends on the recipe. Crisco is tasteless; lard isn't.
David
david wright
Sorry for following up my own message. I meant to add an example,
which is that tamales, for one thing, are much better made with lard
than with Crisco or its equivalent.
David
gzywicki
wright <dtwr...@badstuffswbell.net> wrote:
>On Tue, 28 Mar 2000 12:07:08 -0800, GW
<gwa...@pop.mpls.uswest.net>
>wrote:
>
>>More to the point, since the person with
>>the question can't find any Crisco , can lard be substituted in
equivalent
>>measure where a recipe calls for Crisco?
>
>Depends on the recipe. Crisco is tasteless; lard isn't.
>
>David
>
>
crisco-based frostings prove otherwise.
Greg Zywicki
Goomba
>
> In article <19v1es8orvefgv0ah...@4ax.com>, david
> wright <dtwr...@badstuffswbell.net> wrote:
> >On Tue, 28 Mar 2000 12:07:08 -0800, GW
> <gwa...@pop.mpls.uswest.net>
> >wrote:
> >
> >>More to the point, since the person with
> >>the question can't find any Crisco , can lard be substituted in
> equivalent
> >>measure where a recipe calls for Crisco?
> >
> >Depends on the recipe. Crisco is tasteless; lard isn't.
> >
> >David
> >
> >
> If only that were true, but many experiences with yucky
> crisco-based frostings prove otherwise.
>
> Greg Zywicki
I didn't think real people made frosting with crisco. I thought only
icky grocery store bakeries did because it was cheaper than butter.
It's not a taste as much as a greasy feel in your mouth..
Goomba
PENMART10
writes:
Yes Maam, that greasy feeling in yer mouth is one good reason not to substitute
Crisco for K-Y Jelly... the other, even more important reason, boys and girls,
is that Crisco is SHORTENING! ;)
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Lulu in BC
>snippage<
> I didn't think real people made frosting with crisco. I thought only
> icky grocery store bakeries did because it was cheaper than butter.
> It's not a taste as much as a greasy feel in your mouth..
> Goomba
There is nothing worse than frosting made with shortening! I think we
should revolt! Who's with me!?
--
Lulu in BC, taking up arms against cheapo bakeries
lu...@earthlingNospam.net, Remove Nospam to reply
I am Homer of Borg... Prepare to be...Ooooooh Donuts!
Young
>
> Goomba <goo...@mindspring.com> wrote:
>
> >snippage<
>
> > I didn't think real people made frosting with crisco. I thought only
> > icky grocery store bakeries did because it was cheaper than butter.
> > It's not a taste as much as a greasy feel in your mouth..
> > Goomba
>
> There is nothing worse than frosting made with shortening! I think we
> should revolt! Who's with me!?
(interested) I've revolted lots of people ... if you need help, I'm
your man. So to speak.
nancy
Lulu in BC
LOL! Reminds me of lines from the movie "History of the World Pt. I":
Servant: The Peasants are revolting!
Queen: They certainly are!
That's probably not exactly right, but you get the drift ;-)
--
Lulu in BC, letting them eat cake
Young
>
> Young <qwe...@mail.monmouth.com> wrote:
> > (interested) I've revolted lots of people ... if you need help, I'm
> > your man. So to speak.
> >
> > nancy
>
> LOL! Reminds me of lines from the movie "History of the World Pt. I":
>
> Servant: The Peasants are revolting!
> Queen: They certainly are!
>
> That's probably not exactly right, but you get the drift ;-)
>
> --
> Lulu in BC, letting them eat cake
(laughing) That's gotta be Mel Brooks or Monty Python. Either one,
peerless at making a play on words. Cracks me up.
nancy
Goomba
> > > > I didn't think real people made frosting with crisco. I thought only
> > > > icky grocery store bakeries did because it was cheaper than butter.
> > > > It's not a taste as much as a greasy feel in your mouth..
> > > > Goomba
> > >
> > > There is nothing worse than frosting made with shortening! I think we
> > > should revolt! Who's with me!?
> >
> > (interested) I've revolted lots of people ... if you need help, I'm
> > your man. So to speak.
> >
> > nancy
>
> LOL! Reminds me of lines from the movie "History of the World Pt. I":
>
> Servant: The Peasants are revolting!
> Queen: They certainly are!
>
> That's probably not exactly right, but you get the drift ;-)
Hey.. Charles Aadams used to do the best cartoons.. and reminds me of
the joke:
"Momma.. I hate my sisters guts!"
"Shut up and eat what's put in front of you" <---Obfood
Goomba
Goomba
>
> I'm with you...can't stand shortening in frosting. WHY do they call it
> "buttercream" frosting when they use shortening? Boggles my mind. It tastes
> greeeeeasy!
>
> Linda
WORSE yet!! Kroger store calls there greasy concoction "Kroger Kreamy"
and tout it as some miracle ingredient... when ever we have a party at
work folks get all impressed by these horribly greasy overly sweet
confections. They have never experienced a real cake, I swear.
Goomba
Jeff Cook
> > LOL! Reminds me of lines from the movie "History of the World Pt. I":
> >
> > Servant: The Peasants are revolting!
> > Queen: They certainly are!
I managed a single-screen movie theatre (900 seats: beautiful!) that ran
History of the World. All. Summer. Long. Let me shake this out of my
head...
Count de Money...d'Monet! (Harvey Korman):
BUT YOUR HIGHNESS, THE PEOPLE ARE REVOLTING!
King Louis XVI (Mel Brooks):
YOU SAID IT, THEY STINK ON ICE.
Whew. I can now go another decade in peace.
--
Jeff Cook
je...@cookstudios.com
http://www.cookstudios.com
Washington DC area
Michael Steinel
>Crisco is tasteless; lard isn't. ...
>tamales, for one thing, are much better
>made with lard than with Crisco or its
>equivalent.
Yes, but I've made vegetarian tamales with Crisco with pretty good
results. And the commercial lard in the US ain't so great either.
Felice Friese
"Carl-Jonas Wernhoff" <t...@linkoping.mail.telia.com> wrote in message
news:wC3E4.3847$74.5...@newsc.telia.net...
>So ... what is "Crisco", is there any other name for it (so that
> I might find it in my dictionary)? >
So now you know more than you wanted to know about Crisco. It's a heart
attack in a can, but it's NOT all bad. It makes disgusting frosting, but it
makes terrific biscuits. Win some, lose some.
Felice
Alas, Babylon
I took a Wilton cake decorating class a few years back & guess what
THEY recommended for frosting. You betcha! Crisco. Butter flavor,
preferred. I almost gagged, but by golly, those roses & leaves came
out beautifully.
I cannot remember how they tasted.
Gloryon
>On Tue, 28 Mar 2000 14:12:20 -0500, Goomba <goo...@mindspring.com> wrote:
>> If only that were true, but many experiences with yucky
>> crisco-based frostings prove otherwise.
>>
>> Greg Zywicki
>
Jim Yanik
jjm...@aol.comebyteme says...
>
>Crisco is a brand name for lard. Here in the USA there is regular and
>butter-flavored Crisco and we get it at any supermarket. I never use it
>myself, but I hope this helps.
Crisco is a VEGETABLE shortening. Lard is beef fat,IIRC.
Jim Yanik,NRA member
LINDA MAGEE1
Who cares what the cake "looks" like! If it doesn't taste good, why bother? I
know most store-bought cakes are made with that nasty frosting...even Costco's.
I won't buy a cake unless it has a whipped cream frosting. Chocolate cake with
bananas in the middle and LOTS of whipped cream. YUM!
<glo...@simi.com> writes:
>Subject: Re: What is "Crisco"
>From: "Alas, Babylon" <glo...@simi.com>
>Date: Wed, 29 Mar 2000 00:52:39 GMT
LINDA MAGEE1
Curly Sue
>Who cares what the cake "looks" like! If it doesn't taste good, why bother? I
That's why I don't like cakes from Chinese bakeries. The ones I've
tried look fabulous, with gorgeous fruit on top but taste like
nothing, zilch, nada. They are not "too sweet," which I understand is
their virtue, but eating them is pointless. (As opposed to other
pastries, tarts, etc. in Chinese bakeries).
Sue(tm)
Lead me not into temptation... I can find it myself!
sue at interport net
Curly Sue
>gzywicki wrote:
>>
>> In article <19v1es8orvefgv0ah...@4ax.com>, david
>> wright <dtwr...@badstuffswbell.net> wrote:
>> >On Tue, 28 Mar 2000 12:07:08 -0800, GW
>> <gwa...@pop.mpls.uswest.net>
>> >wrote:
>> >
>> >>More to the point, since the person with
>> >>the question can't find any Crisco , can lard be substituted in
>> equivalent
>> >>measure where a recipe calls for Crisco?
>> >
>> >Depends on the recipe. Crisco is tasteless; lard isn't.
>> >
>> >David
>> >
>> >
>> If only that were true, but many experiences with yucky
>> crisco-based frostings prove otherwise.
>>
>> Greg Zywicki
>
>I didn't think real people made frosting with crisco. I thought only
>icky grocery store bakeries did because it was cheaper than butter.
>It's not a taste as much as a greasy feel in your mouth..
Well, that's Krispy Kreme donuts too, but lots of people like them.
LINDA MAGEE1
Goomba, maybe you should make them a REAL cake with good frosting. Then, maybe
you could get others to bake cakes for such occasions. Whenever they have a
retirement, or something like that at my hubby's work, I always bake the cake.
They're spoiled now. I doubt if any of them would even eat a store-bought cake.
Just thinking about one makes me shiver!
Linda
In article <38E16B8B...@mindspring.com>, Goomba <goo...@mindspring.com>
writes:
Victor Sack
> I just made a posting concerning "a stick", and here I go again... In the
> reciepe, I also found that "1/2 cup of Crisco" should be added. I live in
> Sweden, and don't know what "Crisco" is, I couldn't find it in my
> dictionary. So... what is "Crisco", is there any other name for it (so that
> I might find it in my dictionary)? In what kind of store could I find it?
Here's what you would find in the rec.food.cooking FAQ:
<quote>
Shortening is solid, white fat made from hydrogenated vegetable oil.
(A popular brand name is Crisco, and many people call all shortening
Crisco.)
</quote>
There are many other definitions that probably would be absent from most
dictionaries. The FAQ can be found at
<http://www.faqs.org/faqs/cooking/faq/index.html>
or
<ftp://rtfm.mit.edu/pub/usenet/rec.food.cooking/>
Victor
who is starting to think that posting a weekly FAQ pointer might be a
good idea
Dave Carnell
oil shortening.
david wright wrote:
> On Tue, 28 Mar 2000 12:44:15 -0600, david wright
> <dtwr...@badstuffswbell.net> wrote:
>
> >On Tue, 28 Mar 2000 12:07:08 -0800, GW <gwa...@pop.mpls.uswest.net>
> >wrote:
> >
> >>More to the point, since the person with
> >>the question can't find any Crisco , can lard be substituted in equivalent
> >>measure where a recipe calls for Crisco?
> >
> >Depends on the recipe. Crisco is tasteless; lard isn't.
> >
> >David
>
> Sorry for following up my own message. I meant to add an example,
> which is that tamales, for one thing, are much better made with lard
> than with Crisco or its equivalent.
>
> David
MR B.
"Victor Sack" <sa...@uni-duesseldorf.de> wrote in message
news:1e88wys.1n8xd3aaq8ac9N%sa...@uni-duesseldorf.de...
A automatic daily pointer to the FAQ ; with info on what maybe found
there ; might help.
PENMART10
Yanik) writes:
>Crisco is a VEGETABLE shortening. Lard is beef fat,IIRC.
Among other mental deficiencies, you suffer from amnesia. Lard is PORK fat.
Victor Sack
> A automatic daily pointer to the FAQ ; with info on what maybe found
> there ; might help.
Oh no! That would be way too often. Besides, it would be cancellable
spam (BI 45). Weekly is about as often as I would go.
Victor
Gary O.
generic term for solid vegetable shortening. Crisco oil is commonly
used as a generic term for a type of cooking oil, although this is not
as widespread as the use of simply "Crisco" to denote vegetable
shortening. Think Jello for gelatin dessert as an analogy.
Gary O.
trac...@pacbell.net