Butter vs. shortening
#11
Junior Member
Join Date: Jan 2012
Location: LaVista Nebraska
Posts: 170
I make these cookies and only use the shortening. I use the "shortening" and not the trans-fat Crisco. My recipe is an old one and I did not like the texture when subbing . There is a "butter" flavoring in the section with vanilla, etc., you could add for taste.
#12
Super Member
Join Date: Jul 2008
Location: Keller, TX
Posts: 1,941
Cisco is best. Butter makes cookies softer, thinner, greasier. CISCO makes a crisper cookie...just ask anyone who has made to house cookies with all butter. Follow the recipe..you will be fine. CISCO is solid vegetable shortening.
#13
Super Member
Join Date: Jul 2010
Posts: 1,789
Crisco is probably the easiest to find but there are many other brands still out there. the spread of your cookies will be different than using butter. somewhere there is a chart that shows the difference. Margarine has the most spread, then butter, with shortening having the least. as someone else mentioned it has to do with the temp. they melt. Also, you can change the amount of spread with the amount of baking soda you use. Check out King Arthur Flour, they have alot of good tips/explanations for baking issues
#15
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
I no longer use any oils except olive oil, (EVOO and light for cooking), coconut oil and butter. When I got rid of margarine and any oil that is not from a real food source, (What is a canola anyway?) my cholesterol levels have gone to normal. I do not eat much fried food, so I am no help there.
#18
Senior Member
Join Date: Feb 2010
Location: Austin, TX
Posts: 847
Real butter only. Margarine full of chemicals our body doesn't even know how to assimilate. Just read another negative article few days ago again on the myth that margarine is better for you than butter for cholesterol reasons. And yes, use coconut oil for pie crusts instead of Crisco. Canola Oil should be boycotted. It is rapeseed oil, and is a machinery oil, again an oil that our bodies do not know how to assimilate, oil for machinery. Also, canola deprives our bodies of Vitamin E. Even saw a bottle in HEB Grocery with other cooking oils that had on label "with Vit E added." Go figure!
Last edited by vschieve; 10-20-2016 at 03:37 PM.
#19
#20
Super Member
Join Date: Aug 2010
Location: Quilt Dreamland
Posts: 1,601
I read that margarine was the only food substance that did not break down in a garbage dump after MANY years (a study). I never knowingly eat it. Threw away my large can of Crisco about 15 years ago!
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