When the vegetable shortening Crisco was introduced in , as NPR's Dan Charles explained recently, its makers advertised it as being more digestible than lard. But that's not to say that lard is better than highly unsaturated omega-3 oils, like olive oil, which are considered the healthiest fats out there. Linn Oldeman Pundit. Is there a healthy shortening?
Olive oil is generally the best oil to substitute for shortening , as it is healthier than most. However, olive oil is not appropriate for baked goods which are sweet. In these cases, go with a different vegetable oil. Many shortenings are based on lard, so this makes a good substitution for shortening. Daniel Carrasco Pundit.
Is Crisco a plastic? Water is usually the first ingredient. Hydrogenated oils like Crisco shortening, on the other hand, are one hundred percent fat and are meant to lack any discernible flavor and make it a high plastic fat. Naiara Castellon Pundit. Does Crisco vegetable shortening go bad? Unopened Crisco shortening can stay up to two years, whereas an opened can will last for one year.
The exact date is printed on the bottom of the can. As for unopened Crisco shortening sticks, the time limit is also one to two years. However, for an opened package, it will go bad after six months. Titu El Hadi Teacher. Is coconut oil a vegetable shortening? After all, shortening is solid and coconut oil is—well, not always solid.
You can substitute coconut oil for any fat, such as butter, vegetable oil , olive oil , or shortening at a ratio. If the recipe calls for 1 tablespoon shortening , use 1 tablespoon coconut oil instead. Casey Davalillo Teacher. Can you use vegetable oil instead of shortening? Hydrogenated oils like Crisco shortening, on the other hand, are one hundred percent fat and are meant to lack any discernible flavor and make it a high plastic fat. For more about the history and myths of margarine, read Butter v.
A plastic fat is one that is one that is still soft and moldable when it is solid. How plastic a fat is depends on the ratio of solid to liquid triglycerides it contains at a certain temperature. Ideally, you want these fats to be plastic over a wide temperature range.
This tends to require commercial modification, such as hydrogenation of vegetable oils usually soybean or the ineresterifying of lard. It is easy to see the difference by comparing hydrogenated shortening to clarified butter.
Butter has a narrow plastic range compared to lard or hydrogenated shortening which makes it tougher to work with for baking. When it is taken straight from the refrigerator, it is too hard to easily incorporate into doughs or to cream. If it gets too warm, it becomes liquid, and therefore equally unsuitable for doughs and creaming. This article contains one or more Amazon affiliate links. See full disclosure.
All Rights Reserved. Please contact for permissions. Brands like Cottolene and Cotosuet drew attention to cotton with their names and by incorporating images of cotton in their advertising. Like other brands, it was made from cottonseed. But it was also a new kind of fat — the world's first solid shortening made entirely from a once-liquid plant oil. From the beginning, the company's marketers talked a lot about the marvels of hydrogenation — what they called " the Crisco process " — but avoided any mention of cottonseed.
There was no law at the time mandating that food companies list ingredients, although virtually all food packages provided at least enough information to answer that most fundamental of all questions: What is it? In contrast, Crisco marketers offered only evasion and euphemism. But why go to all this trouble to avoid mentioning cottonseed oil if consumers were already knowingly buying it from other companies?
The truth was that cottonseed had a mixed reputation, and it was only getting worse by the time Crisco launched. A handful of unscrupulous companies were secretly using cheap cottonseed oil to cut costly olive oil , so some consumers thought of it as an adulterant. Others associated cottonseed oil with soap or with its emerging industrial uses in dyes, roofing tar and explosives. Still others read alarming headlines about how cottonseed meal contained a toxic compound, even though cottonseed oil itself contained none of it.
Instead of dwelling on its problematic sole ingredient, then, Crisco's marketers kept consumer focus trained on brand reliability and the purity of modern factory food processing. Crisco flew off the shelves. In the US Department of Commerce's Census of Manufacturers first switched their category title from "Lard substitutes and cooking fats" to "Shortenings other than lard. The term "shortening" may have been slow to catch on since it is somewhat misleading; shortenings are used for various purposes besides shortening.
Throughout this chapter we will use the term "shortening" in the sense defined above. Most shortenings made today are more precisely known as "vegetable shortenings," indicating that they contain no animal products. Rendering and Pressing Lard and Tallow.
In order to understand the early histories of shortening and margarines, it is necessary to understand the processes of rendering and pressing lard and tallow. Rendering is the process of separating fats or oils from animal tissues by heating them in the presence or absence of moisture.
Wet rendering is now more widely used, in part because dry rendering imparts a slight cooked flavor. Usually animal fats are rendered within a few hours after the animals are killed for best flavor. The first oil or fat products used by humans were undoubtedly rendered from the carcasses of wild animals.
Later lard, the body fat of hogs, came to be the preferred fat for edible purposes in many non-Moslem countries. Lard was generally found to have a better consistency and flavor than beef or mutton tallow which was too firm or marine oils which were too fluid Bailey Dry rendering is done by heating the fat gently in an open kettle.
Before lard was defined as the relatively hard fats rendered from the kidney and bowels the leaf of the pig. Suet, the hard fat around the kidneys and loins of beef and mutton, yielded tallow.
Leaf lard was often and today almost always is dry rendered, both for its distinctive flavor and its greater stability. There are two types of wet rendering: low and high temperature. Traditionally low temperature wet rendering was used. As the fat is gradually liberated from the cells, it floats to the surface of the water, where it is collected by skimming.
The membranous matter greaves is separated from the aqueous gluey phase by pressing to extract additional fat. The residue is used for animal feed or fertilizer. After , the process of steam rendering was introduced, allowing all the fat on an animal to be used and without being chopped.
However it yielded a softer product, which appropriated the term "lard" and came to be known as "whole hog lard. It has long been known that tallow and lard, like most fats, are a mixture or triglycerides see Chapter The most important of these are stearine a fairly hard, white solid fat , palmitine a softer solid , and olein a liquid.
If stearine predominates, as in tallow, the fat is hard; if olein, as in chicken fat, it is soft. Fats such as lard and shortening are both what oil chemists call "plastic fats" or "plastic solids" While appearing to be soft, homogeneous solids, they actually consist of a mass of small crystals in which is enmeshed a considerable portion of liquid oil.
0コメント