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Anyone else notice Crisco.. - Page 23

post #331 of 480
People - good news! I went today to a store that caters to our Mexican population - all of the products are from Latin America. Anyway - NORMAL CRISCO! Can't read all of the label, but I can read enough to know that trans fat did not equal 0! They also had a different brand that I was not familiar with and it was also a trans fat supporter. Once my Crisco is gone, I'm going back for the other.
post #332 of 480
Fabulous Lana, thank you. We have a Mexican foods store here even though it's a small town
post #333 of 480
Quote:
Originally Posted by Eme



icon_redface.gificon_redface.gif I actually have all the data written down in my cake notebook......Man, am I a geek or what?! icon_lol.gificon_lol.gif



Cake geeks of the world unite!

icon_lol.gificon_biggrin.gifdetective.gif
One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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One of the advantages of being disorderly is that one is constantly making exciting discoveries.
- AA Milne -
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post #334 of 480
Quote:
Originally Posted by redpanda

Quote:
Originally Posted by Eme



icon_redface.gificon_redface.gif I actually have all the data written down in my cake notebook......Man, am I a geek or what?! icon_lol.gificon_lol.gif



Cake geeks of the world unite!

icon_lol.gificon_biggrin.gifdetective.gif



I'm sure Crisco thinks we have already! icon_lol.gificon_lol.gif

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #335 of 480
Has anyone found a solution that includes the new recipe of Crisco? I know I can find store brands for now...but I really think they'll all go to this change in the near future. What one company does, they all seem to do.

I am really scared to try no crisco recipes for buttercream since I live in a humid climate.

I watched Alton Brown the other night make buttercream, but it involves cooking and egg whites...I know it sounds spoiled, but I just hate to make that leap icon_cry.gif

Anyone had any luck?
post #336 of 480
Today I made chocolate chip cookies and used the new
Crisco. No problems with those. I had about a cup of the old Crisco and I compared them. Color and texture are certainly different.

Diane
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #337 of 480
Thread Starter 
Well, after much thought and icon_cry.gif I decided to take the leap to hi ratio. I know it sounds ridiculous because it shouldn't be that big of a deal but I do not like to change the ingredients in my recipes...certainly when they work perfect. I like being able to zip over to walmart and get what I need...hi ratio has to be ordered & it costs quite a bit more!

I'm sure after I get this crisco figured out our government will decide to ban sugar because it's "unhealthy" and then they'll go for the vanilla extract and then sooner or later we will have to submit monthly family dinner menus to the governor for approval or they'll form the IFAS (internal food auditing service) to keep tabs on America's shopping lists. This is going far beyond ridiculous when our government tells us what we can and can not eat. icon_evil.gif
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post #338 of 480
Amen to that SweetConfectionsChef! icon_evil.gif
Lord, If you can't make me thin, please make my friends fat.
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Lord, If you can't make me thin, please make my friends fat.
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post #339 of 480
Ok, so over the past several days I have read all the posts on this topic. Something that has not yet been addressed is cleaning up the bowls and utensils after making frosting using the new Crisco. I used to run very hot water and rinse off all my utensils and bowls. Then I would wash them either by hand or in my dishwasher. I did the same thing today and you could definitely tell the difference. The icing just wouldn't dissolve off my bowl and measuring cups and I only used HOT water! It was very weird and appeared to be very greasy. My family has noticed a difference with the frosting I made - said it tasted grainy. I am very disappointed with Crisco and will be shopping for the old stuff tomorrow. I have a separate refrigerator. Don't you think I could buy a bunch and refrigerate it?
post #340 of 480
Thread Starter 
Quote:
Originally Posted by McMama

Ok, so over the past several days I have read all the posts on this topic. Something that has not yet been addressed is cleaning up the bowls and utensils after making frosting using the new Crisco. I used to run very hot water and rinse off all my utensils and bowls. Then I would wash them either by hand or in my dishwasher. I did the same thing today and you could definitely tell the difference. The icing just wouldn't dissolve off my bowl and measuring cups and I only used HOT water! It was very weird and appeared to be very greasy. My family has noticed a difference with the frosting I made - said it tasted grainy. I am very disappointed with Crisco and will be shopping for the old stuff tomorrow. I have a separate refrigerator. Don't you think I could buy a bunch and refrigerate it?



Crisco has a shelf life of 2+ years...and that's at room temp.

And you know...I've noticed the way the new stuff DOESN'T come off...I mean heck, if we can't get it off with scolding hot water and soap, what about our digestive track??? icon_eek.gif
"If you don't know where you are going.....how are you going to get there?"
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"If you don't know where you are going.....how are you going to get there?"
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post #341 of 480
Quote:
Originally Posted by lionladydi

Amen to that SweetConfectionsChef! icon_evil.gif



Ditto! It doesn't matter that whatever the govt does actually be beneficial to us .... it's only important that it LOOK like they are doing something beneficial!

My second hobby is collecting quotes and one of my favorites is from Ronald Reagan:

"The 10 most dangerous words in the world are 'I'm from the government and I'm here to help you'."
post #342 of 480
Quote:
Originally Posted by McMama

Ok, so over the past several days I have read all the posts on this topic. Something that has not yet been addressed is cleaning up the bowls and utensils after making frosting using the new Crisco. I used to run very hot water and rinse off all my utensils and bowls. Then I would wash them either by hand or in my dishwasher. I did the same thing today and you could definitely tell the difference. The icing just wouldn't dissolve off my bowl and measuring cups and I only used HOT water! It was very weird and appeared to be very greasy. My family has noticed a difference with the frosting I made - said it tasted grainy. I am very disappointed with Crisco and will be shopping for the old stuff tomorrow. I have a separate refrigerator. Don't you think I could buy a bunch and refrigerate it?



I totally agree. I made one batch of this stuff, way too greasy! Normally I soak all of my bags, tips, utensils, couplers, etc in my KA mixer bowl with very hot water and Dawn, then put everything in the dishwasher, and I have no greasy residue left, this time I did, I had to resoak, and run them through the dishwasher again.

Even the icing tastes greasy, leaves a greasy coating on your lips after you eat it.

My first shipment of high ratio arrived yesterday, I'm going to make a test batch today
post #343 of 480
I am just wondering if we all start usng high ratio shortening, is it going to be changing in the future too?
post #344 of 480
Quote:
Originally Posted by bostonterrierlady

I am just wondering if we all start usng high ratio shortening, is it going to be changing in the future too?



Even if it does, I'm sure the the high ratio manufacturers will perfect it for icing, since that is it's main use, ESPECIALLY after they see what happens to Crisco. They will want to keep our business. I can't wait to see if we hear Smucker's profits drop in the next quarter.
post #345 of 480
I think I'm actually going to try one of the cooked buttercream recipes that uses butter only.

I just can't get past the idea that even if I go out and buy extra of the "old recipe" crisco, I will eventually run out and be back in the same position.

Not to mention having a mini-meltdown about using 2 year old crisco (yuk!!)

I think the answer for me is a new recipe that can be used to decorate and does not use crisco at all. Does anyone know what recipes are used in culinary schools?

Man....i'm really bummed
icon_cry.gif
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