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An equivalent for Crisco or Shortening?? From Australia! - Page 3

post #31 of 54
Copha is not remotely similar, and is predominately coconut oil. For a more similar product try Frymasta. It is right there next to the Copha, in a yellow packet with red lettering, and is predominately palm oil. Frymasta will look, smell, taste and behave similarly to Crisco. Don't get confused with Supafry, that's tallow (animal fat).
post #32 of 54
in the UK we call it Trex maybe you have that in Australia?
post #33 of 54
If your recipe calls for Crisco DO NOT use Copha. It is very different. Only similarity is the color, If you live near a David Jones store or a good deli that sells overseas products, you can buy Crisco. There is no equivalent in Australia, and I moved here in 1960 - have seen nothing like it here.
post #34 of 54
Also some of the speciality cake decorating shops now stock the equavilent of Crisco
post #35 of 54
Oh good grief - people, just google Crisco in Australia - or buy direct from USA Foods in Melbourne.... don't even bother using Copha instead of Crisco - you will not get the taste nor consistancey you require...
They are two different things - ............... couldn't imagine biting into a cake with copha as the base - icon_eek.gifthumbsdown.gif

Spend your money wisely on the correct imgrediants - that way you will have have the correct end product.

Bluehue
post #36 of 54
Hi
As others have said, Crisco and copha are not alike. I have found that some cake decorating stores sell crisco and also usa foods. I like it but I know a lot don't, definitely a personal preference. Where are you located?

Regards
Di
post #37 of 54
I found fry master vegetable oil in the butter section near copha and other frying solids at woolies !!! Is exactly like crisco i leave it out when I'm going to use it !!! It's in a yellow foil packet with red writing Hope this helps it has done for me and was only $3.00 happy decorating icon_smile.gif
post #38 of 54
I'm gonna have to give Frymaster a try. Much more convenient to buy than Crisco from DJ's food hall in the CBD. Cheers
post #39 of 54
Quote:
Originally Posted by Febe

Australian living in the US here.

CRISCO and COPHA are no where equivalent. Crisco is very soft and does not set up like copha does and it has a really awful taste to it. And you definitely can't use it for Chocolate Crackles. I would be very careful subsituting copha for crisco in some of these recipes.



American living in Oz here.

Totally agree on what you said icon_smile.gif
post #40 of 54
So, out of curiosity, could I use Copha in lieu of Crisco in a recipe for chocolate cookies? If the taste of Copha is better than Crisco, wouldn't it be better to use the Copha?

I'm still looking for that perfect recipe for cookies that don't spread and don't need to be double cut. I don't like the rough edges from double cutting my cookies...

Any advice?

TIA
Scrapbooking might be fun, but cake taste better.
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Scrapbooking might be fun, but cake taste better.
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post #41 of 54
Quote:
Originally Posted by medusas_touch

So, out of curiosity, could I use Copha in lieu of Crisco in a recipe for chocolate cookies? If the taste of Copha is better than Crisco, wouldn't it be better to use the Copha?

I'm still looking for that perfect recipe for cookies that don't spread and don't need to be double cut. I don't like the rough edges from double cutting my cookies...

Any advice?

TIA



I personally don't really ever use Crisco in my cookie recipes (well, when I was living in the US that is). I just use butter and make sure I chill the cookies well after cutting/before baking and usually never have to 'double cut' them. So, if it were me (and this is what I do here) I would just use butter instead of Copha. icon_smile.gif
post #42 of 54
i use copha and it is extremely hard, but i grate it so that it softens faster in room temp, give that the air is warm and not cold..
post #43 of 54
Hello - according to Nigella, Copha is supposed to be the SAME as Crisco:
http://www.nigella.com/kitchen-queries/view/1697

"In the US Crisco is the best known and there is also an organic solid vegetable shortening made by Earth Balance. In Australia the best known brand is Copha."

I need to use Crisco and I'm in Melbourne. After reading this thread, I'm not going to use Copha - despite what Nigella says. I'm going to try just using butter because I don't have time to drive out to the USA Foods shop or wait for it to be delivered. If it's a disaster, I'll post back and warn you all. I'm making Kourambiedes for teh 1st time.
post #44 of 54

Not so Nigella..................

 

Copha does not behave the same as Crisco and is not a proper substitute.

 

I have successfully substituted Crisco with FRYMASTA (Coles $2.55 for 500g).  It is cheaper than Crisco.

 

If you feel better using Crisco,the Crisco Australia website  http://www.crisco.com.au/

Or

Buy Crisco at cooking/baking suppliers, Cake decorating supply shops, DJ's and Myer, or USA Foods Australia http://www.usafoods.com.au/

Roberts confectionery http://www.robertsconfectionery.com.au/products/shortening-crisco-1-lb.html

Baking pleasures http://bakingpleasures.com.au/ss/Crisco-shortening#/

Cake Central http://bakingpleasures.com.au/ss/Crisco-shortening#/

 

Good luck.

post #45 of 54
For the Aussies that live in Canberra the Asian store at the fish wick markets sells crisco as well as la torta in majura park icon_smile.gif
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