Non-trans-fat alternatives to shortening?
I've avoided Crisco like the plague in recent years, but now I have some holiday recipes that call for shortening or lard (another dietary no-no). Any recs on shortening or substitutes that are free of trans-fat and saturated fat?
laurie
Dec 14, 2006 01:56PM
Coconut oil, which is the same consistency as Crisco, is a great alternative. It's free of trans fats, and there are claims that the saturated fats in the coconut oil are actually a heart-healthy type.
Make sure to buy non-hydrogenated, organic coconut oil; otherwise, you might inadvertently buy the highly processed version from Asia.
It's available at Whole Foods and other natural foods stores (likely to be less expensive than Whole Foods), as well as most supermarkets.
A word of advice: do not refrigerate the coconut oil before use. It turns rock hard and is impossible to use. It needs no refrigeration anyway, and has an indefinite shelf life.
You will notice a very slight coconut-y flavour in your baked goods.
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I use butter or farm produced lard with no partially hydrogenated fats in it.
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I have used the "No Trans Fat" Crisco for frying chicken, it worked fine. Haven't used it for baking yet.
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