Hi-Ratio Vs. Crisco

Baking By hrnewbie Updated 14 Apr 2011 , 3:53am by JanH

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hrnewbie Posted 14 Apr 2011 , 3:52am
post #1 of 2

I'm not a big fan of Crisco as it tends to leave a film in my mouth so my BC recipe is typically 1/2 Crisco and 1/2 unsalted butter. But I've been reading tonight about Sugarshack's BC recipe and I'm interested in trying it.

My concern is the fat content. They have similar total fat content levels but the Hi-Ration is just so much higher in trans-fats. I know that neither are healthy options icon_rolleyes.gif but I worry about the trans fats in Hi-Ratio. Unless there's a HUGE improvement to taste I'm not sure I"m willing to make the jump and change my recipes.

Is it worth the switch? I'm really struggling with this one tonight.

1 reply
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JanH Posted 14 Apr 2011 , 3:53am
post #2 of 2

You can purchase a transfat free hi-ratio shortening: SweetexZ. icon_smile.gif


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