4Real Forums: Substitution for shortening

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Our Lady's Loom, Larder, and Laundry
4Real Forums : Our Lady's Loom, Larder, and Laundry

Topic: Substitution for shortening

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lilac hill
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Posted: April 01 2008 at 4:37pm \| IP Logged

I am trying to severely limit, if not remove Crisco from my pantry.
For our all time favorites it may be difficult to change completely but for other recipes and new recipes I would like to change.

If you do not use Crisco, what do you use for greasing pans, especially bread pans--if I use butter will I have too much darknening or will olive oil leave the bread crust too light?
What about biscuits, dumplings and pie crust? Does anyone use lard or butter? I am not opposed to either since they both are locally produced and it does not take a chemistry course to figure out the ingredient list? Do you have any hints that would start me out in the right direction--we like flakey textures and Crisco has been very reliable

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JodieLyn
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Posted: April 01 2008 at 4:53pm \| IP Logged

We do butter for biscuits and pie crust.. the trick is to let it soften to crisco consistency but not softer.. and if you work it very long you may need to refrigerate it for a bit to get the butter firmer again.

I still use crisco for greasing pans.. I worry about butter burning.. and because of elevation oils don't tend to give a heavy enough coating to prevent sticking. I figure it's a small enough amount for what we're doing that it's not that big a deal. I think I might try lard in it's place as a decent substitute that would have the closest attributes (not burning, thickness of coating possible and such) or perhaps coconut oil.. it's a solid at room temp so maybe that would work.. I'm pretty sure it can handle high heat.

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mary
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Posted: April 01 2008 at 5:27pm \| IP Logged

i use spectrum organic shortening which is palm oil. it's a solid at room temp.

SusanJ
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Posted: April 01 2008 at 7:20pm \| IP Logged

I just switched to lard and I'm never going back. My pie crusts are amazing, now!

Susan

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Mary Chris
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Posted: April 01 2008 at 8:46pm \| IP Logged

I use butter for everything. I don't make biscuits very often, much to the displeasure of my children. I buy my pie crusts usually, when I have made them I used butter.

The only thing I use Crisco for is for icing, if I'm decorating a birthday cake.

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Maryan
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Posted: April 01 2008 at 9:02pm \| IP Logged

I use butter for everything too!

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mellyrose
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Posted: April 01 2008 at 9:06pm \| IP Logged

I use butter for everything -- coating pans, making pie crust, frosting, biscuits, etc.

I've never had a problem with excessive browning or burning. I keep my butter wrappers in the freezer and use those to coat baking pans.

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mom2mpr
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Posted: April 01 2008 at 9:23pm \| IP Logged

I use butter in place of shortening for most recipes too! I use a canola oil spray for pans(bread, cookies, brownies, crock pot, casserole, muffins, etc) all the time. Seems to work "down" here

I am glad to hear I am not the only one trying to keep Crisco out of my kitchen. Sometimes my dh thinks I am crazy. Just trying to keep everyone healthy here...it is my job KWIM??
Anne

organiclilac
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Posted: April 01 2008 at 10:07pm \| IP Logged

I use Smart Balance non-hydrogenated shortening. There is another called Earth Balance which is basically the same (maybe better). It is great for things like frosting where you don't want the taste of butter. As far as I can tell, it performs identically to Crisco.

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LLMom
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Posted: April 01 2008 at 10:57pm \| IP Logged

We also use Smart balance. But it is expensive and so is butter.

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Fe2h2o
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Posted: April 02 2008 at 2:01am \| IP Logged

I use butter and olive oil (pretty much butter, except for bread�because my bread already has olive oil in it). No worries with overbrowning.

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Carole N.
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Posted: April 02 2008 at 9:19am \| IP Logged

I have not been able to find Crisco over here. I use butter in biscuits and breads and vegetable suet in everything else. We use olive oil (just a small amount) on our bread pans when baking bread and vegetable oil when baking cookies. I have not made a pie yet!

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Kristie 4
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Posted: April 02 2008 at 9:24am \| IP Logged

I use butter for my biscuits or Becel non-hyd. margerine. For pie crusts I use butter, or a press in the pan recipe with oil or use lard.

For bread pans I have always used oil! Never even thought of using anything else and I make lots of bread around here

For cookie sheets etc and cake pans I use the Becel.

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Nina
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Posted: April 02 2008 at 10:39am \| IP Logged

We also use Smart Balance.I think it tastes better than butter.

marihalojen
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Posted: April 02 2008 at 11:10am \| IP Logged

Butter and olive oil here too!

Viv, I can tell immediately if a pie crust has been made with lard, the texture seems chewier and it leaves a coating in the mouth (just like my Dad's fried potatoes for breakfast did

) I just can't stomach it, my dh says it is my veggie tendencies resurfacing.

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lilac hill
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Posted: April 02 2008 at 11:31am \| IP Logged

Thanks,

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MichelleW
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Posted: April 02 2008 at 12:03pm \| IP Logged

I am allergic to soy and Crisco is made with soy. I always substitute butter. I also grease my pans with it. I use olive oil for cooking, but not for baking as the taste is a bit too strong in baked goods. Instead I use sunflower oil. It is much more mild.

For cookies and some other baked goods, I use parchment paper to keep them from sticking.

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marihalojen
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Posted: April 02 2008 at 12:59pm \| IP Logged

What about PAM for greasing things? It's probably a no-no now too

but I really think I saw an organic one at the store the other day and I know they have olive oil flavors and ones specific to baking. Is it the propellants that are worrisome here? We used to use a Misto at one point instead of Cooking Spray but I think that PAM worked better.

Okay, I had to go look, PAM Cooking Spray does have Organic Olive Oil and Organic Canola Oil and the Olive Oil one is listed as Gluten-free (the Canola may be??? I don't know...).

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Kathryn UK
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Posted: April 02 2008 at 1:01pm \| IP Logged

Carole N. wrote:

Carole, if you are looking for vegetable based shortening, try Trex or Cookeen. I'm guessing they would be the closest equivalent to Crisco (though I'm not exactly sure what Crisco is

.

I'm a butter person and use it for most things. For pie crusts I usually use half butter, half Cookeen.

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lilac hill
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Posted: April 02 2008 at 3:17pm \| IP Logged

marihalojen wrote:

What about PAM for greasing things? It's probably a no-no now too

Alright, I'll come clean

, it is not only the food and its source but its footprint. I used to use PAM (and there are many days I truely miss it) but the metal spray can seems too much to add to the landfill,since I can use other methods.
I think the next time I will use oil and butter on the pans and compare and shortbread and pie season will be a new adventure my family will enjoy

. Unfortunately, since I am celiacs I will also be trying other new recipes, not sure if it is the GF or lack of Crisco that will influence flavor.
Obviously this will be a long and tasty process.

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Viv
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