General Discussion

Cooking Fat

Share:

General Discussion 19

Cooking Fat

noodlepoodle | Apr 10, 2012 03:14 PM

I'm still mourning Crisco, that unhealthy addition to our otherwise delicious baked goods. I understand they have a healthier version to what's offered on my grocery shelves, but I've yet to find it. I've been using butter in pie crust and it's fine, but I still remember how nice the Crisco crusts were. Don't get me wrong. I love butter and what it imparts to baked goods, but crust...not the same.

Recently I switched from canola oil to safflower oil because I've never liked the odor of canola oil, and safflower is more neutral. I use olive oil alot too. What does everybody else think about this?

Want to stay up to date with this post?

Feedback