Anyone else notice Crisco..

Decorating By SweetConfectionsChef Updated 18 Feb 2013 , 5:31pm by dryerson

pastrybiz Posted 25 Apr 2007 , 3:42am
post #301 of 480

For a superior bc try european butter; it has less water then American made.
This is the preference of French Pastry Chefs who would never use other then butter in bc. Just a little factoid; I can always taste the crisco in a frosting and it leaves a film in my mouth which I do not like. Ptooey! icon_smile.gif

Janette Posted 25 Apr 2007 , 3:47am
post #302 of 480

I don't have any thing to add, I just can't believe how many post this thread has gererated.

Luxe42 Posted 25 Apr 2007 , 4:04am
post #303 of 480
Quote:
Originally Posted by ChristaPaloma

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



hah! Guess I am one of the obg's....




"Soylent Green is people!" I don't consider myself "old" at 30, but a movie nerd!

hat1.gif
Were we talking about frosting?

redpanda Posted 25 Apr 2007 , 4:48am
post #304 of 480
Quote:
Originally Posted by MamaBerry

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



Oh I know that one but do you know this one?

"It's a cookbook! IT'S A COOKBOOK!"

icon_razz.gif




To Serve Man

icon_lol.gif

VACakelady Posted 25 Apr 2007 , 5:11am
post #305 of 480

OK, so I was beginning to think I could handle this Crisco change until I just read the last 10 or so pages of this thread. My icing has been having a few issues like everyone else, but nothing drastic. Now, I have a wedding cake for Saturday and I'm getting paranoid. I've tried reducing the liquid and my buttercream comes out almost too stiff to pipe, then a short time later it's softened up in the bowl. I am worried about what will happen to my wedding cake after I set it up and leave. I did a 3-tier cake last friday and it seemed ok and I got rave reviews from the customer, but still paranoid. I guess I'll attempt the corn syrup idea and see how that goes. Again, thank you all for your comments, suggestions, and ideas.

indydebi Posted 25 Apr 2007 , 11:56am
post #306 of 480
Quote:
Originally Posted by redpanda

Quote:
Originally Posted by MamaBerry

Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)



Oh I know that one but do you know this one?

"It's a cookbook! IT'S A COOKBOOK!"

icon_razz.gif



To Serve Man


icon_lol.gif





Oh no! The first thing I thought of was an episdoe of the Simpsons! I am so bad!! icon_lol.gif

ladysonja Posted 25 Apr 2007 , 12:21pm
post #307 of 480
Quote:
Originally Posted by indydebi

Oh no! It's Soylent Green!

(ok, THAT comment will weed out the kids from us oldies-but-goodies!)




I'm young, but not that young... I remember Soylent Green!
Back then that was a scary movie for me... icon_eek.gif

delaware Posted 25 Apr 2007 , 12:52pm
post #308 of 480

I did not get a phone call but I did get an email response. Here is a copy of it.


This letter is in reference to your recent contact with Smucker Foods of Canada Co. We appreciate the time you have taken to contact us.

Feedback from our consumers is always valued and assists us in future activities. You may be assured that your comments regarding the new Crisco Shortening have been forwarded to our Marketing Group in charge of this product for future consideration.

Again, thank you for taking the time to contact us. If you should have further questions or need additional information, please contact us at 1-800-567-1897, Monday to Friday, between 8am and 7pm EST.


Sincerely,

Thérèse Hachem
Consumer Services Representatives

Janette Posted 25 Apr 2007 , 3:26pm
post #309 of 480

That movie really creeped me out

Eme Posted 25 Apr 2007 , 6:44pm
post #310 of 480

Melody25...please let us know what happens with the consistency of your frosting after it has sat for a bit....this seemed to be the real key issue for most people. I think we can deal with the air bubbles, simply by folding the frosting a few times but the change in consistency is what is the real 'cake' killer icon_mad.gif
indydebi....I don't consider myself old but I still think about Soylent green every so often. My parents took us to see it when I was younger (actually, it was at the drive-in and I think I was supposed to be asleep by that time icon_rolleyes.gif
Gateaux......Trekkies Unite!! I so remember that episode! And yes, I can just see us being there in the not too distant future! Altho', more along the lines of Planet of the Apes!! icon_lol.gif

weberm05 Posted 25 Apr 2007 , 7:02pm
post #311 of 480

I e-mailed Crisco and They did call me back and said it would be passed on to the manager or something like that.


The only good thing is I found a can of crisco in the cupboard (It had transfat) and I just used it to make icing. Wow!!! What a difference. I wish I had some older sticks of Crisco. I like the sticks soo much better. But at least my icing came out a lot better. The cake actually smoothed nicely icon_smile.gif

cor39 Posted 25 Apr 2007 , 7:13pm
post #312 of 480

The last couple of times I made frosting, I noticed the difference. Could not figure out what was going on. The BC just would not crust and I had the hardest time smoothing the cakes - I did not notice a different label on the Crisco can, but you can rest assured that when i get home I am going to check the label. My recipe calls for equal parts Crisco and butter, and I still had problems, I guess I will try the Merinque powder.

cakerunner Posted 25 Apr 2007 , 7:23pm
post #313 of 480

I am so happy to read this and see that it isn't all me! I thought I had lost my touch. I mean, maybe I have, but it's the stinkin' crisco too! lol. I kept thinking, well, maybe it was too hot in the house or maybe I have forgotten how to make EVERY SINGLE FLOWER in BC!!! Thank you for helping my sanity!

MCook Posted 26 Apr 2007 , 2:19pm
post #314 of 480

Can you put cans of shortening in the freezer? After reading this forum yesterday I went to Wal-Mart and found their brand--Great Value All Vegetable Shortening--has a listing of 2.5g of Trans Fat. I bought 5 cans!!
I have several cakes to do in the next 3 months but it will not take 5 cans. So, what is the shelf life of an unopened can??? Can I freeze some of these or just put them in the back of my frig, or will they be OK in the back of my pantry for several months?
TIA
Marcia

delaware Posted 26 Apr 2007 , 2:28pm
post #315 of 480

On the Crisco site it states that an unopened can on shortening has a shelf life of 2 years from the manufacturers date. 1 year after opened. I realize that you didn't purchase Crisco, but at least this gives you a guideline.

MCook Posted 26 Apr 2007 , 2:36pm
post #316 of 480

Thanks delaware....didn't think of going to the Crisco website.

delaware Posted 26 Apr 2007 , 4:04pm
post #317 of 480

You are very welcome. I think everyone is on the prowl for something that is going to work for us!

dolfin Posted 26 Apr 2007 , 5:35pm
post #318 of 480

To Serve Man, wasn't that an episode on Twilight Zone? Good ol' Rod Serling in black and white. Loved it!!

Lauree Posted 26 Apr 2007 , 5:38pm
post #319 of 480

Eme, again I love your thinking-I had to catch up on some reading of these posts and your "separation anxiety" still has me laughing. I have a science/chemistry minor and you are just killing me with your need for research and to figure it out!! ROFL

handymama Posted 26 Apr 2007 , 5:44pm
post #320 of 480

I have "exhibit A" sitting on my counter right now. The new Crisco batch has yellowish oil separating out from it, and the whole mess slides easily back and forth in the container. A batch made with Holsum brand shortening from the restaurant supply store--same recipe, same method--is behaving itself nicely and doing what icing is supposed to do. Both batches were 1/2 shortening 1/2 butter.

Eme Posted 26 Apr 2007 , 6:43pm
post #321 of 480
Quote:
Originally Posted by Lauree

Eme, again I love your thinking-I had to catch up on some reading of these posts and your "separation anxiety" still has me laughing. I have a science/chemistry minor and you are just killing me with your need for research and to figure it out!! ROFL




icon_lol.gif

Eme Posted 26 Apr 2007 , 6:47pm
post #322 of 480
Quote:
Originally Posted by handymama

I have "exhibit A" sitting on my counter right now. The new Crisco batch has yellowish oil separating out from it, and the whole mess slides easily back and forth in the container. A batch made with Holsum brand shortening from the restaurant supply store--same recipe, same method--is behaving itself nicely and doing what icing is supposed to do. Both batches were 1/2 shortening 1/2 butter.




Ahhhhhh....the scientific method at work! Repeating the testing of the hypothesis, communicating our results,.....makes a science teacher feel good!

bellsnbows Posted 26 Apr 2007 , 7:07pm
post #323 of 480

I hate this! Just when I finally figured out how to get my cakes to smooth out, they change the product! I, too, emailed the company and got a phone call. I just hope they are really trying to fix it! In the meantime, I've been going store to store looking for the old stuff and buying all they have! So far, I have 8 huge ones and 5 little ones. Wow, that's alot of Crisco! At least I won't have to buy any for a while, a long while!

Lauree Posted 26 Apr 2007 , 7:43pm
post #324 of 480

what I want to know, Eme , is have you pulled out your trusty black & white lab journals to document each step thoroughly and have you drawn pictures of the apparatus used for future reference. Oh lord, I'm being taken back to my college days and too many hours spent in Chem labs!

debster Posted 26 Apr 2007 , 7:52pm
post #325 of 480

Ok I'm wondering here, If Crisco was made to stop the trans fats are they going to make the resturants high ratio change too? I just learned from my brother that he can get me the bakery high ratio by the 50lbs but I wonder if they are going to change that to. Any ideas?

lionladydi Posted 26 Apr 2007 , 8:47pm
post #326 of 480

I would say that before the "food police" get through, there will be no transfat anywhere to put into our sacred bodies. Today the transfat, tomorrow no telling what. I'm so glad my government is watching out for me. I'm only 57 years old. I don't know how to do it myself, obviously.

Diane

ChristaPaloma Posted 26 Apr 2007 , 9:05pm
post #327 of 480
Quote:
Originally Posted by debster

Ok I'm wondering here, If Crisco was made to stop the trans fats are they going to make the resturants high ratio change too? I just learned from my brother that he can get me the bakery high ratio by the 50lbs but I wonder if they are going to change that to. Any ideas?




From what I understand, Crisco was not made to: they were made to put the information onto the label as to the amount of transfats as per legislation, and Crisco chose to go the full extend and remove them from the product.

Eme Posted 26 Apr 2007 , 10:36pm
post #328 of 480
Quote:
Originally Posted by Lauree

what I want to know, Eme , is have you pulled out your trusty black & white lab journals to document each step thoroughly and have you drawn pictures of the apparatus used for future reference. Oh lord, I'm being taken back to my college days and too many hours spent in Chem labs!




icon_redface.gif

redpanda Posted 27 Apr 2007 , 4:51pm
post #329 of 480
Quote:
Originally Posted by redpanda

The icing not becoming violet is a clue that the acidity of the new Crisco is different. I think that the violet is less stable when alkaline (as opposed to acidic), but I could be mistaken. If I have time over the weekend (and a tub of violet coloring, I'll experiment. FUN!)

I can't find the original reference I saw for this several months ago, when somebody posted that their purple icing was turning blue.

RedPanda




I haven't had time to turn my kitchen into a lab, but I did a little more Googling. It appears that many of the red pigments are acid-sensitive--that is, they tend to fade out in the presence of higher acidity. Since violet is a mixture of blue and red pigments, that would mean that if the icing was more acid (than basic/alkaline), just the blue would come through. That explains why I haven't had a problem--according to my son's tests in his chemistry lab, our tap water has a very alkaline pH. I new there was a reason why I haven't bothered with bottled water in my icing lately.

So, I guess the solution would be to counteract the higher acidity of the new formula, but I'm not sure how best to do that.

RedPanda

lionladydi Posted 27 Apr 2007 , 5:30pm
post #330 of 480

This is bad.......really bad. I can just see all these mad scientists in their kitchens figuring out the formula for these icings and colors. icon_rolleyes.gif
I have been looking at all the shortening cans when I go into a store. I beginning to feel like I have a shortening fetish or something. icon_lol.gif
As yet, I have not tried the new Crisco. It is sitting patiently in my cabinet waiting for me to bake a cake.

Diane

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