RE: Substitutions for Crisco
Okay, what I meant to say is this: saturated fats are still a no-no along with the transfats :) Got to slow down and read my posts thoroughtly :)
Posted on 08/29/2009 | Report Spam or Abuse
RE: Substitutions for Crisco
Heat will only transform oils if you use them for frying, not for baking. They remain stable in baking. Also coconut oil is a saturated fat, please do not use it at all. Lard is completely saturated since it is animal fat and butter as well. OCanola oil is fine for stir frying. Saturated fats are still on the no-no list as well, not just saturated fats.
You can replace the solid fat with oil in your baking, but since the solid fats contain moisture as well as the fat the ratio is a bit different:
1 tbl oil + 1 tsp. liquid = 1 1/4 Tbsp. l solid fat
3/4 tbl oil + 1/2 tsp. liquid = 1 Tbsp. solid fat
3/4 cup oil + 1/4 cup liquid = 1 cup solid fat
Ihis will keep your baked goods healthy and moist as well. It came with a Mazola recipe book about 30 years ago and I have been using it since with good results
3/4 cup oil = 1 cup solid fat
Posted on 08/29/2009 | Report Spam or Abuse
RE: Substitutions for Crisco
Yes you can use oil. In the flat bread recipe I have it calls for two tablespoons of oil for four cups of flour. I use olive oil and whole wheat pastry flour. If I have it handy I use 2 tablespoons of fat free plain yogurt or sour cream. This makes a very tender flat bread.
Posted on 08/28/2009 | Report Spam or Abuse
RE: Substitutions for Crisco
Please be aware, when u heat vegetable oils to high heat, such as frying, broiling, or anything where the heat is more than the boiling point, 212, then the heat converts it into trans fatty acids. It's just the way it is. Use butter or lard, which I know people think is so very bad, but these fats cannot be changed or destroyed by high heat. Coconut oil may be ok, too, I'm not sure.
Posted on 08/28/2009 | Report Spam or Abuse
|
