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Old 11-28-2010, 09:51 PM   #11
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ugh, the new crisco is awful. As unhealthy as the old Crisco was (and the new one isn't really much better) it was a perfect for many things. I used to be able to make the fluffiest decorating icing, but the new stuff just makes your mouth feel waxy.

I just bought some Spectrum Organics shortening, which I believe is palm oil. I made pie crust with it last week and it worked quite well, I look forward to trying it in other things.
Thanks for the lead on Spectrum Organics shortening...I'll check it out.
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Old 11-28-2010, 10:01 PM   #12
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Thanks for the lead on Spectrum Organics shortening...I'll check it out.
You're welcome

It's a bit pricey, but it is worth it to stay away from hydrogenated oils. It is great when butter isn't a good substitute.
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Old 11-28-2010, 10:32 PM   #13
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You're welcome

It's a bit pricey, but it is worth it to stay away from hydrogenated oils. It is great when butter isn't a good substitute.
I quit buying shortening a while ago, just been using lard when I needed similar. The amounts I use, the price won't be too bad.
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Old 11-29-2010, 04:45 PM   #14
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didn't know there was a new one out. I just used up the last of what I had -
Thanks for the heads up, Ill have to look at in when I get grocerys.
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Old 11-29-2010, 07:55 PM   #15
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the crisco company just called me. They told me to change the recipe to one half butter and one half shortening, alternating with each roll out. You have to roll out the dough in powered sugar. She said that this comes out the same as the old recipe.
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Old 11-29-2010, 09:45 PM   #16
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If anyone is looking for leaf lard (as opposed to the hydrogenated stuff sold in grocery stores), it can be found at your local Amish grocery (if you have one). I used to render my own leaf lard, but the Amish grocery has it very inexpensively, so it's no longer worth the effort. I haven't used Crisco for over a decade, probably, but do remember issues with it even way back when and that's when I made the switch.
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Old 11-29-2010, 09:57 PM   #17
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Another alternative to Crisco is to use Coconut Oil which is a solid at room temperature, and natural.
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Old 11-30-2010, 04:49 AM   #18
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Really? You can't get plain old lard there?

If you really HAVE to use the crisco, try refrigerating your dough or whatever you are making right before baking. The colder you can keep it the more likely you will be to have it do the right stuff when it finally gets it to the oven. And forgive me but, YUCK. That just sounds gross.
As intimated by Velochic's response (#16) leaf lard is not commonplace.
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Old 11-30-2010, 10:42 AM   #19
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justplainbill, my confusion stems from some folks saying they switched to lard, and others saying it is not readily available. One other comment was about hydrogenated lard being commonplace in grocery stores.

The lard I get here (in my grocery store) is the same stuff I've used and my Mom and gramma used. I can also buy pure beef lard at the grocery store that is non hydrogenated. I know Maple Leaf ships to the US, so the stuff I use is available online.

Here's what I use:
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Old 11-30-2010, 12:01 PM   #20
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Thanks for the tip, Alix. Interesting to see that a lot of pork lard is going for at least $5.00 per pound. Down south (here in NY) leaf lard does not keep very well unless it's refrigerated
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Problems with Crisco. Is anyone else having problems with the new crisco. My recipe is for clothespin cookies, in which you make a puffed pastry. Everyone I know is having the same problems. The dough actually dissintegrates in the oven. Any solutions? 3 stars 1 reviews
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