I notice my local Andronico's does not stock the new
trans-fat free Crisco. Is it not being distributed
in Northern California yet, or should I keep looking?

Thanks
Steve

On Fri, 22 Dec 2006 00:11:54 +0000 (UTC),
(Steve Pope) wrote:

>I notice my local Andronico's does not stock the new
>trans-fat free Crisco. Is it not being distributed
>in Northern California yet, or should I keep looking?
>
>Thanks
>Steve

Keep looking. I think I found some there last year...in another
store. It has been available for about a year now..if I remember
correctly.

Christine

"Steve Pope" > wrote in message
...
>I notice my local Andronico's does not stock the new
> trans-fat free Crisco. Is it not being distributed
> in Northern California yet, or should I keep looking?
>

It is available at Raley's and Save-mart here in Modesto. So perhaps keep
looking??

Cindi

> Thanks
> Steve

Cindi - HappyMamatoThree > wrote:

>"Steve Pope" > wrote in message

>>I notice my local Andronico's does not stock the new
>> trans-fat free Crisco. Is it not being distributed
>> in Northern California yet, or should I keep looking?

> It is available at Raley's and
> Save-mart here in Modesto. So perhaps keep looking??

Thanks -- guess I'll give the Raley's in El Sobrante a try.
(There aren't any Raley's in the inner bay area, or damned
few of them anyway).

My purpose here is to try using the stuff to make a crust
for a pot pie. Fact is, it's one of several cooking projects
I won't get around to before leaving for winter vacation.
So little time.

Steve

On Fri, 22 Dec 2006 01:38:16 +0000 (UTC),
(Steve Pope) wrote:

>My purpose here is to try using the stuff to make a crust
>for a pot pie.

I have found personally, and have also read (from very knowledgeable
bakers, that it is better to use both butter and Crisco in making the
pie crust. I think I have seen ratios of about 2/3 butter to 1/3
shortening.

Christine

Christine Dabney wrote on 21 Dec 2006 in rec.food.cooking

> On Fri, 22 Dec 2006 01:38:16 +0000 (UTC),
> (Steve Pope) wrote:
>
> >My purpose here is to try using the stuff to make a crust
> >for a pot pie.
>
> I have found personally, and have also read (from very knowledgeable
> bakers, that it is better to use both butter and Crisco in making the
> pie crust. I think I have seen ratios of about 2/3 butter to 1/3
> shortening.
>
> Christine
>

I use lard why mess with something that works well? I don't often eat pies
or pastry stuff. At xmas it's sausage rolls and in the summer it's an apple
pie or 2. So 3 maybe 4 times a year I partake of pastry made with lard.

Christine Dabney > wrote:

>On Fri, 22 Dec 2006 01:38:16 +0000 (UTC),
>(Steve Pope) wrote:

>>My purpose here is to try using the stuff to make a crust
>>for a pot pie.

>I have found personally, and have also read (from very knowledgeable
>bakers, that it is better to use both butter and Crisco in making the
>pie crust. I think I have seen ratios of about 2/3 butter to 1/3
>shortening.

Well, normally I use no butter. (A combination of cholesterol
issues, and a leaning towards veganism.) And of course I use
no trans-fats; that's why I'm curious about the new Crisco product.

Steve

"Steve Pope" > wrote in message
...
>I notice my local Andronico's does not stock the new
> trans-fat free Crisco. Is it not being distributed
> in Northern California yet, or should I keep looking?
>
> Thanks
> Steve

I just bought some yesterday and I'm in Northern California.

Lynne

On Thu, 21 Dec 2006 19:36:07 -0800, "King's Crown"
> wrote:

>
>"Steve Pope" > wrote in message
...
>>I notice my local Andronico's does not stock the new
>> trans-fat free Crisco. Is it not being distributed
>> in Northern California yet, or should I keep looking?
>>
>> Thanks
>> Steve
>
>I just bought some yesterday and I'm in Northern California.
>
>Lynne
>

Crisco is one thing, and I dont have a clue what Crisco is used for,
but does anyone make or sell trans-fat free margarine? Pouring
vegetable oil on bread is not very good, and being allergic to milk,
no butter. I dont think they have found a way to produce trans-fat
free margarine yet. Otherwise it would just be liquid oil, wouldn't
it?

wrote:

>>
>
> Crisco is one thing, and I dont have a clue what Crisco is used for,
> but does anyone make or sell trans-fat free margarine? Pouring
> vegetable oil on bread is not very good, and being allergic to milk,
> no butter. I dont think they have found a way to produce trans-fat
> free margarine yet. Otherwise it would just be liquid oil, wouldn't
> it?
>

Crisco is used for cooking (mostly baking). It is a "space" product
intended as a cheap substitute for lard.

Those spreads such as benecol are advertised as no (or minimal) trans fat.

wrote:
>
> On Thu, 21 Dec 2006 19:36:07 -0800, "King's Crown"
> > wrote:
>
> >
> >"Steve Pope" > wrote in message
> ...
> >>I notice my local Andronico's does not stock the new
> >> trans-fat free Crisco. Is it not being distributed
> >> in Northern California yet, or should I keep looking?
> >>
> >> Thanks
> >> Steve
> >
> >I just bought some yesterday and I'm in Northern California.
> >
> >Lynne
> >
>
> Crisco is one thing, and I dont have a clue what Crisco is used for,
> but does anyone make or sell trans-fat free margarine? Pouring
> vegetable oil on bread is not very good, and being allergic to milk,
> no butter. I dont think they have found a way to produce trans-fat
> free margarine yet. Otherwise it would just be liquid oil, wouldn't
> it?

Try quality olive oil with some fresh ground pepper and perhaps a little
rosemary. It works just fine for a lot of folks.

Pete C.

On Dec 21, 10:07 pm, Mr Libido Incognito > wrote:
> Christine Dabney wrote on 21 Dec 2006 in rec.food.cooking
<snip>
> > I have found personally, and have also read (from very knowledgeable
> > bakers, that it is better to use both butter and Crisco in making the
> > pie crust. I think I have seen ratios of about 2/3 butter to 1/3
> > shortening.
>
> > Christine

> I use lard why mess with something that works well? I don't often eat pies
> or pastry stuff. At xmas it's sausage rolls and in the summer it's an apple
> pie or 2. So 3 maybe 4 times a year I partake of pastry made with lard.

How good to see someone sticking up for lard! Ain't nothin' better in a
pie crust.
Anyone who hasn't tried it, should.

Felice

wrote:
>
> Crisco is one thing, and I dont have a clue what Crisco is used for,
> but does anyone make or sell trans-fat free margarine? Pouring
> vegetable oil on bread is not very good, and being allergic to milk,
> no butter. I dont think they have found a way to produce trans-fat
> free margarine yet. Otherwise it would just be liquid oil, wouldn't
> it?

As the mother of a 1 year old with multiple food allergies (one of
which is dairy) I know that Fleischmann's Light in the tub does not
contain any dairy! (or soy which is a good thing to us) Also, the
Fleischmann's Unsalted stick margarine is dairy free, but the website
isn't advertising it as transfat free.

Spending a little bit of time on the website, it looks like all their
soft margarine in the tub is transfat free now but only the Light and
the Unsalted are free of all dairy.

I'm not sure if they're playing the old <1 gram = 0 gram but not
necessarily transfat FREE....

Be warned, finding the Fleischmann's Light in the tub can be
tough...seems it's regional. Plenty of stock here in Rochester. Some
other allergy families order it online at Amazon.

Joanne - missing butter something fierce....
(avoiding milk, eggs, soy, wheat, peanuts, tree nuts, fish and
shellfish)

On Fri, 22 Dec 2006 00:11:54 +0000 (UTC),
(Steve Pope) wrote:

>I notice my local Andronico's does not stock the new
>trans-fat free Crisco. Is it not being distributed
>in Northern California yet, or should I keep looking?

They stock it at my local Albertsons in Sacramento, Steve.

TammyM

On Fri, 22 Dec 2006 03:07:20 GMT, Mr Libido Incognito >
wrote:

>Christine Dabney wrote on 21 Dec 2006 in rec.food.cooking
>
>> On Fri, 22 Dec 2006 01:38:16 +0000 (UTC),
>> (Steve Pope) wrote:
>>
>> >My purpose here is to try using the stuff to make a crust
>> >for a pot pie.
>>
>> I have found personally, and have also read (from very knowledgeable
>> bakers, that it is better to use both butter and Crisco in making the
>> pie crust. I think I have seen ratios of about 2/3 butter to 1/3
>> shortening.
>>
>> Christine
>>
>
>I use lard why mess with something that works well? I don't often eat pies
>or pastry stuff. At xmas it's sausage rolls and in the summer it's an apple
>pie or 2. So 3 maybe 4 times a year I partake of pastry made with lard.

Do you use commercial lard, or "homemade"?

TammyM

I found some at a Safeway in DC after looking at several stores in the
area that didn't have it. I was actually surprised to find it in the
store where I found it, so if you keep looking you might turn some up.

FYI, the trans fat-free Crisco is not really trans fat-free. Because
of the way the regulations are written, it has a negligible amount per
serving and that can be rounded to zero. The ingredients list,
however, includes partially hydrogenated cottonseed and soybean oils.

I went looking for this because I'm attempting to replicate a biscuit
recipe that uses Crisco (and I'm working with a sketchy version of the
recipe, so I don't want to eliminate something I know is in it). If
you want something completely without partially hydrogenated oils, this
is not it.

Pat


Steve Pope wrote:
> I notice my local Andronico's does not stock the new
> trans-fat free Crisco. Is it not being distributed
> in Northern California yet, or should I keep looking?
>
> Thanks
> Steve

On 22 Dec 2006 10:06:12 -0800, wrote:

>Be warned, finding the Fleischmann's Light in the tub can be
>tough...seems it's regional. Plenty of stock here in Rochester. Some
>other allergy families order it online at Amazon.

Are you serious?
I didnt know you can order food on Amazon.....
I'd think the shipping would be too costly to even bother.

On 22 Dec 2006 10:53:16 -0800, "Cryambers" > wrote:

>FYI, the trans fat-free Crisco is not really trans fat-free. Because
>of the way the regulations are written, it has a negligible amount per
>serving and that can be rounded to zero. The ingredients list,
>however, includes partially hydrogenated cottonseed and soybean oils.

If it has anything hydrogenated, it's NOT free of transfat. That
process is precisely what is causing all the artery clogging. If they
advertise it as transfat free, thats false advertising.

> wrote:

>On 22 Dec 2006 10:53:16 -0800, "Cryambers" > wrote:

>>FYI, the trans fat-free Crisco is not really trans fat-free. Because
>>of the way the regulations are written, it has a negligible amount per
>>serving and that can be rounded to zero. The ingredients list,
>>however, includes partially hydrogenated cottonseed and soybean oils.

Thanks for this info. Guess I won't be trying it out after
all.

>If it has anything hydrogenated, it's NOT free of transfat. That
>process is precisely what is causing all the artery clogging. If they
>advertise it as transfat free, thats false advertising.

If it's PARTIALLY hydrogenated is has trans-fat; if it's
completely hydrogenated (i.e. saturated) then there is no
trans-fat.

But I do not know if "hydrogenated" on a lable might mean partially
hydrogenated in some cases.

Steve

TammyM wrote on 22 Dec 2006 in rec.food.cooking

> Do you use commercial lard, or "homemade"?
>
> TammyM
>

comercial.

wrote:

> On 22 Dec 2006 10:53:16 -0800, "Cryambers" > wrote:
>
> > FYI, the trans fat-free Crisco is not really trans fat-free.
> > Because of the way the regulations are written, it has a negligible
> > amount per serving and that can be rounded to zero. The
> > ingredients list, however, includes partially hydrogenated
> > cottonseed and soybean oils.
>
> If it has anything hydrogenated, it's NOT free of transfat.

Read this:

<http://lowfatcooking.about.com/od/faqs/f/hydrogenated.htm>



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Steve Pope wrote:

> > wrote:
>
> >On 22 Dec 2006 10:53:16 -0800, "Cryambers" > wrote:
>
> > > FYI, the trans fat-free Crisco is not really trans fat-free.
> > > Because of the way the regulations are written, it has a
> > > negligible amount per serving and that can be rounded to zero.
> > > The ingredients list, however, includes partially hydrogenated
> > > cottonseed and soybean oils.
>
> Thanks for this info. Guess I won't be trying it out after
> all.

Considering the quality of the information, I wouldn't be hasty.

> > If it has anything hydrogenated, it's NOT free of transfat. That
> > process is precisely what is causing all the artery clogging. If
> > they advertise it as transfat free, thats false advertising.
>
> If it's PARTIALLY hydrogenated is has trans-fat; if it's
> completely hydrogenated (i.e. saturated) then there is no
> trans-fat.
>
> But I do not know if "hydrogenated" on a lable might mean partially
> hydrogenated in some cases.

Read for yourself:


<http://crisco.com/about/prod_info.asp?groupID=17&catId=63&FlavorId=344>


Brian


--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Fri, 22 Dec 2006 10:29:03 -0600, wrote:


>Crisco is one thing, and I dont have a clue what Crisco is used for,
>but does anyone make or sell trans-fat free margarine?

Yep. I love this stuff: http://earthbalance.net/product.html#p3

Serene
--
"I can't decide if I feel more like four ten-year-olds or ten four-year-olds." Laurie Anderson , on turning 40.

http://serenejournal.livejournal.com