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Shortening

mushroom

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mushroom Proficient
mushroom
Posted

I bought a Carole Fenster and a Bette Hagman cookbook from Amazon and, apart from the difficulty of sourcing Sorghum and T'eff flours here, have difficulty with shortening. A lot of their recipes call for the use of both butter and shortening. What do you use? Crisco?? We have something similar here called Kremelta, but I have always been afraid of these hydrogenated products. Any answers would be most appreciated.

Neroli

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jerseyangel Proficient
jerseyangel
Posted

Hi,

I've been using Spectrum Organic Shortening now for about 3 years--it's non-hydrogenated (palm oil) and "acts" just like Crisco.

mushroom Proficient
mushroom
Posted
  • Author
Hi,

I've been using Spectrum Organic Shortening now for about 3 years--it's non-hydrogenated (palm oil) and "acts" just like Crisco.

Well, it looks like I have been following the right trail! I have been hot on the heels of a product called Palm Oil Spread which I have heard of but never yet laid eyes on. All the organic stores I have been to have said they are unable to get it from their suppliers. Maybe it has something to do with palm oil being used to make biofuels, as I recently read in the newspaper. :angry:

Thanks for your response. Any other ideas welcome.

Guest j_mommy
Guest j_mommy
Posted

I use Crisco

Juliebove Rising Star
Juliebove
Posted

I use Spectrum.

RiceGuy Collaborator
RiceGuy
Posted

I find coconut oil works great. It's solid at room temp, like butter, and IMO tastes fabulous if you get Open Original Shared Link (not the cheapo ones sold at most places). Plus, coconut oil is very healthy, and is wonderful for the skin, hair, nails, and lots more.

bakingbarb Enthusiast
bakingbarb
Posted

I have been meaning to try the Spectrum but wondering about costs. HA like gluten-free flours don't cost more <_<

Right now I use Crisco which is transfat free but still not good for ya. Thankfully I don't use much of it.

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mushroom Proficient
mushroom
Posted
  • Author
I find coconut oil works great. It's solid at room temp, like butter, and IMO tastes fabulous if you get Open Original Shared Link (not the cheapo ones sold at most places). Plus, coconut oil is very healthy, and is wonderful for the skin, hair, nails, and lots more.

I had wondered about using coconut oil, Rice Guy--does it change the flavor at all? I do occasionally use it in cooking.

<quote>bakingbarb Posted Today, 06:23 AM

I have been meaning to try the Spectrum but wondering about costs. HA like gluten-free flours don't cost more dry.gif

Right now I use Crisco which is transfat free but still not good for ya. Thankfully I don't use much of it.

<quote>

I know they claim it's trans-fat free but it sure looks like it has trans fats and can't be good for ya, as you say. I guess I will try Kremelta and coconut oil and see what I think of each of them, and keep looking for palm oil.

Thanks so much, all, for your help and suggestions.

purple Community Regular
purple
Posted

I use Spectrum. You could experiment and try part Spectrum (or Crisco) shortening, part coconut oil, part butter...depending on the recipe. All are expensive. Use shortening for pie crusts. Use butter for cookies. I only used coconut oil once in biscuits and was not happy with the results but am willing to try it in more recipes. I love it for popping popcorn though!

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