Sir_Loin_of_Beef
Chef Extraordinaire
Saturated fat (lard) or Trans fat (Crisco). Lady's choice. Personally, I'd substitute a good olive oil myself.
Saturated fat (lard) or Trans fat (Crisco). Lady's choice. Personally, I'd substitute a good olive oil myself.
Thanks - it must be something else. Have you ever used powder of ammonia? Can I substitute baking powder without a problem?
Olive Oil has a flavor of its own. Would you want a chocolate cake made with Olive Oil? Lard or Crisco is flavorless. Olive Oil is healthier for you, granted. But not all recipes call for a liquid fat. They each have their own place in the kitchen.
Oh, and transfats do NOT have a place in any healthy kitchen.
Frying in duck or beef fat wouldn't be good either, right
Isn't Duck Fat a character on Hawaii Five-0?
Animal fat is saturated fat, which really isn't very healthy, but it's still better than transfats.
Transfats are so bad for you that the Federal Government will not even establish a minimum daily allowance for it.
My own feeling is that Crisco is so synthetic that I'd rather use pure lard (without all the preservatives) and just not eat it very often.
The drawback to that is you can not share a pie made with lard with any Muslim friends or any Jewish friends who keep kosher. Marie Callender uses butter (I asked them) as the shortening in their pie crusts, but they won't give out the whole recipe.