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Anyone else notice Crisco.. - Page 30

post #436 of 480
I bought some great value(walmart brand) shortening yesterday. It still has the trans fat in it. I have not had icing creamier or smoother is sooooo long. It didn't seem to taste any different. I couldn't really tell if it felt greasy or not. The regular crisco seemed greasy to me, so I wouldn't be a good judge in that department. But it smoothed perfectly!!! I have ordered some hi ratio, but I think as long as the great value brand continues to have trans fat in it, I will keep using it.

So, I guess I will have to start writing walmart and try to persuade them to keep thier shortening AS IS.
post #437 of 480
Great Value is what I have been using also. Works great for me!

Diane
Lord, If you can't make me thin, please make my friends fat.
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post #438 of 480
I just iced 2 cakes with the 1/2 butter 1/2 (new) crisco and was SOOO mad! It was so oily and greasy as compared to my icings with the (old) crisco. It seemed like it also spread thinner and cracked easier - it was a mess. I just got back from my local grocery store and took all of the old crisco they had left - I was digging on the bottom shelf all the way in the back!
post #439 of 480
I have to tell you all, high ratio is the way to go! I recently switched to Alpine and love it.

I've done a side by side comparison with the Old Crisco, new Crisco, store brand shortenings, and there is absolutely no comparison. I have gotten so many more rave reviews on my frosting.
post #440 of 480
Quote:
Originally Posted by Mahzooka

I just iced 2 cakes with the 1/2 butter 1/2 (new) crisco and was SOOO mad! It was so oily and greasy as compared to my icings with the (old) crisco. It seemed like it also spread thinner and cracked easier - it was a mess. I just got back from my local grocery store and took all of the old crisco they had left - I was digging on the bottom shelf all the way in the back!



just make sure you actually check the nutrition labels. Crisco packaged the new formula in the old containers that now have the green flag on it saying there's no trans fat. I believe the old Crisco had 1.5 trans fat.
post #441 of 480
Since I'm sitting here with a broken foot and MUST rest it anyway (which = hang out at CC all day haha!), I've read ALL of this thread today... here's some basic info...

1) Modified recipes were tested and posted on pages 13 and 16 by dedicated and determined cakemakers here. Wilton has also modified their website recipes.

2) I still am wondering what exactly IS high-ratio shortening. Ratios are about proportions... what is different with this product? What-to-what is different?

3) Nobody has answered the many asking if "high-ratio" shortening still has the trans-fats. Anybody out there know?

4) I'm MOST curious to learn what pie-makers are finding with the new Crisco. I always used it in my crusts... naturally, I'd love to use YOUR successful mods rather than experiment myself lol.

Thanks, JP
post #442 of 480
Hi Janet,
I am not sure how it would effect pie crust. Crisco said it tested it on pie crust and the results were "cracker like". I don't make crust often, but if I do, I use butter. So, I can't help you.

I don't think the REAL issue is with flavor or the air bubbles. Air bubbles can be smoothed out. The flavor has remained the same. The issue (well at least for me) is the melting factor.

I know you mentioned that Wilton altered their recipe and also some dedicated CC members. My problem is, I live in the deep south (well, the mid south) and this week we have had temperatures in the 100's all week. I don't think Wilton altered their recipe to fix the melting factor. The original Crisco had a melting point of 98 degrees. I have not found any information on what this new crisco is.
I think the main thing that trans fat does is keep the solidity of the crisco. I don't think Meringue powder or any other stabilizer will be able to keep the crisco from melting. But maybe I am wrong. I am not a scientist and have not taken any culinary courses to know how to resolve this.

Not really sure what hi ratio is either, but I have heard that it is wonderful and hopefully since it is not used "mainstream" that the companies that manufacture it will not feel compelled to alter the formula.
post #443 of 480
I just emailed the chef that answers questions about cooking in the Springfield newspaper. I asked about the high ratio shortening so I will let you know if he answers my question. I also sent him a link to this thread.

I used the last of my wonderful new trans fat free Crisco in cookies I donated to the senior center fish fry last night. I don't plan on ever buying Crisco again.

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 #444 of 480
Diane,

I am anxious to hear what he has to say.
Sorry all your new Crisco is gone. LOL!!!!! icon_smile.gif I know you must be devastated.
I will never buy it again either.

My cake today turned out good. My icing didn't sweat like it usually does with Crisco. I used the GV brand again. So far, I am happy with the GV shortening. Does the GV brand come in the 6lb tub in your area? At my Walmart, it only comes in the smaller tub. It doesn't really matter. I just prefer to buy the larger one so I won't have to buy it as often.

Keep us posted on what you find out.
Oh and Crisco has not called me regarding my email. I am sure they have been flooded and have given up calling everyone back. ha ha!!!!!!!!!!!

Leslie
post #445 of 480
It might take Chef Lou a while to answer me but he has always answered me. I emailed him when he first went to work writing the column for the paper. I was trying to make whole wheat bread and could not get it to turn out. We sent emails back and forth for two weeks. By the way, I still can't get wheat bread to turn out like I want.

No, GV shortening doesn't come in the 6 lb. cans.

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 #446 of 480
Maybe he will surprise you! icon_smile.gif
Sorry you cannot get your wheat bread to turn out right. I bet it's delicious though!! I have never been a bread baker. I guess I just get turned off by having to let the dough rise. If I could mix it up and pop it in the oven, I might like to attempt it more often. Also with pie crust. It just seems like a real pain to me. I have tried it several times and just get frustrated. Maybe I need a little more patience.
post #447 of 480
Wow.. I don't have time to read through all 30ish pages of posts, but I wanted to comment on something from the beginning of this thread.

Yes, it would be great if "THEY" let us choose what we put into our body.. but then "THEY" would be subject to more and more lawsuits.

"We" had the right to choose what we put in our bodies... but then someone sued over hot coffee *she* dropped in her lap... others have sued for other choices *they* made. As society became more and more fond of frivoloous lawsuits, "THEY" had to start covering their butts. Looking at the big picture, I hate to say this - I TOTALLY understand why trans fats are being removed from a lot of foods. I understand why choice is slowly being removed.
post #448 of 480
Quote:
Originally Posted by FlowerGirlMN

Wow.. I don't have time to read through all 30ish pages of posts, but I wanted to comment on something from the beginning of this thread.

Yes, it would be great if "THEY" let us choose what we put into our body.. but then "THEY" would be subject to more and more lawsuits.

"We" had the right to choose what we put in our bodies... but then someone sued over hot coffee *she* dropped in her lap... others have sued for other choices *they* made. As society became more and more fond of frivoloous lawsuits, "THEY" had to start covering their butts. Looking at the big picture, I hate to say this - I TOTALLY understand why trans fats are being removed from a lot of foods. I understand why choice is slowly being removed.



Should you take the time to read the 30ish pages of posts you would maybe understand a little better what "WE" are going through with our icing because "THEY" eliminated trans fat.

I totally understand what you are saying about the lawsuits. I even commented on it in one of these posts but the fact still remains that "WE" are having problems and are trying to figure out how to rectify the situation.

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 #449 of 480
Quote:
Originally Posted by missmersh

Maybe he will surprise you! icon_smile.gif
Sorry you cannot get your wheat bread to turn out right. I bet it's delicious though!! I have never been a bread baker. I guess I just get turned off by having to let the dough rise. If I could mix it up and pop it in the oven, I might like to attempt it more often. Also with pie crust. It just seems like a real pain to me. I have tried it several times and just get frustrated. Maybe I need a little more patience.



Love making bread. Just can't get the wheat thing down pat. It is always to heavy and dense for me and I have tried different recipes. As for pie crusts, I don't really like making them either. I have the best luck using lard--another ingredient that is bad for us. icon_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 #450 of 480
Quote:
Originally Posted by lionladydi



Should you take the time to read the 30ish pages of posts you would maybe understand a little better what "WE" are going through with our icing because "THEY" eliminated trans fat.

I totally understand what you are saying about the lawsuits. I even commented on it in one of these posts but the fact still remains that "WE" are having problems and are trying to figure out how to rectify the situation.

Diane



Well, like I'd mentioned.. I was SPECIFICALLY addressing the ranting about "not being able to choose what we do". I know exactly what we're all going through with the icing problems, I was merely commenting on the statements mentioned.

Not sure why that required such a snippy response, but sorry if I offended you.
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