Crisco?
chisue
7 years ago
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carabubble
7 years agoRelated Discussions
suet recipe with crisco instead of lard?
Comments (32)Hi, Thank you Lisa for recommending sialis.org. They have a LOT of great suet recipes. This is what they say about lard vs. vegetable shortening: "(Beef or Sheep) Suet vs. (Pig) Lard vs. Vegetable Shortening (Crisco, etc.): All work in suet recipes, as long as you adjust the dry ingredients (e.g., flour) to keep the texture crumbly. Vegetable shortening has a longer shelf life. Suet in its raw form should be avoided. Beef suet may turn rancid when temperatures exceed 70 degrees. When melted and clarified, beef suet is called "tallow." Tallow is less likely to go rancid over time; however it is not easily digested by birds because it is high in saturated fats. Some birders are concerned about the health impact of using vegetable shortening. * A nutritionist at the San Diego Zoo indicated that there is no health risk associated specifically with vegetable oil. * Dr. Sean Pampreen, an avian vet in Marlborough, CT, indicated he did not think that vegetable shortening used as a binder in suet (which is only a supplemental food for wild birds) would cause digestive problems, especially since sunflower, millet and peanut are about 45-56% oil. * Bill Whittaker of Four Nature's Keepers says saturated fats (such as in suet) are more difficult/require more energy for birds to digest than unsaturated fats (such as in vegetable shortening). They also found in field tests that after a familiarization period, birds prefer vegetable shortening. * Dr. Kirk Klasing, Professor of Avian Nutrition at UC Davis, said that very high amounts of fatty acids are difficult to emulsify by the bile, lowering digestibility. Adding a source of unsaturated fats, such as vegetable oil or lard, improves digestibility (e.g., 80% tallow, 20% vegetable oil or lard is a good combination - you can adjust the proportions to give the melting point desired). Peanut butter also works to increase digestibility of tallow because it is high in unsaturated fats. He was not aware of any evidence for a laxative effect of vegetable oil. Like tallow, vegetable shortening is solid at room temperatures. However, the hydrogenation used to make shortening results in lots of trans fatty acids. Though we don't know for sure, it is likely that the trans fatty acids are less healthy than "natural" cis fatty acids (unhydrogenated oils). In chickens, high levels of trans fatty acids deplete antioxidants in the tissues. It would be best to avoid high levels of vegetable shortening. * Crisco does make a zero-trans-fat shortening (in a green container.) * Another alternative is soybean shortening without additives, at as low a melting temperature (less saturation) as you can use to make an acceptable food. In terms of protein content, suet has about 0.4 grams of protein/oz. in it; lard and vegetable shortening have none. Both suet and vegetable shortening have about the same amount of calories and fat content. Beef suet has more saturated fat which may be harder to digest. JL Peterson found bluebirds preferred recipes made with suet. A friend reported bluebirds in her area preferred Crisco-based suets. Crisco does offer a zero-trans fat product. If you're concerned about using either of these ingredients, you can replace them with extra peanut butter until the mixture reaches the desired consistency." So, I will definitely be using vegetable shortening, I'm going to see if they have an organic version at the health food store. It just doesn't feel right to me to help out some animals by feeding them other animals. I'm also going to use raw peanuts and seeds instead of commercial peanut butter, like the birds would naturally eat. Cooking food kills all the enzymes which are so necessary for cells to be able to use the nutrients in the food. Here's the page where I got this info: http://www.sialis.org/suet.htm#crisco Best wishes, fellow bird lovers! April Here is a link that might be useful: Sialis info on crisco/vegetarian suet...See MoreRECIPE: Pie crust and Crisco
Comments (5)I just made some cookies at xmas with the new Crisco but haven't tried it with pies yet. Mom & I have noticed that I Can't Believe it's not Butter & Country Crock are both lot softer than they have been so they have been changed. Mom called them & they sent coupons but wouldn't admit they had changed them. I made English Toffee like I have for over 40 yrs & it started to separate just as it was turning amber & ready to dump out. I had to wipe the butter off the top before I put the chocolate & rest of pecans on. So I waited couple of days 3 different times & same thing happened & 3rd time it just plain sugared even tho I was carefully wiping the pan down as always. So something is going on with the butter. Last 3 tries were with butter made in Wisc. I normaly use Sam's club & have good results. Friend got my receipe & had problems also, she has made candy for yrs too. We think they are adding water to it. I use canola oil as often as possible as it doesn't add a taste to cakes, cookies etc. Haven't made piecrust tho....See MoreMade the best Chocolate Chip cookie EVER!
Comments (1)I'm so glad you found a cookie you like! I also think crisco in a cookie makes the best chewy cookies but it does bug me that it does!...See MoreHas Crisco changed here recently?
Comments (50)Um, well, I have 8 cows. And a horse, and 21 chickens, 2 dogs and 2 cats. I do like my animals. (grin) Plus 200 asparagus crowns that needed the ferns trimmed today because it's going to be raining tomorrow and then highs in the 20s after that. People have been coming to cut Christmas trees, we have the "cut your own" thing but someone always needs change or a saw or help. We'll set hay tomorrow because I'm going out of town for three days (but driving home every evening) for some "Ag" classes, but I'll have to come home early on Wednesday evening because I'm secretary of our Township Planning Commission and we have a 7 pm meeting. The farrier is coming Tuesday and Elery is on his own for the first time for that. I need to bake cake for 100 by Sunday for Madi's birthday and an anniversary cake for Saturday for an elderly friend and his wife, 66 years of marriage. Then next week we start on Christmas baking because Elery's family Christmas is the 16th and we're taking ham, beef, lasagna, apple stack cake using his Mother's recipe, plus cookies and fudge. I need to bake a birthday treat for Elery's grandson Jack, he's 10, and we'll give him his birthday present at the Christmas party, but he's 10, he needs a cake or something so his birthday doesn't get lost in the Christmas shuffle. Oh, and I need to make fudge to send to California for Elery's oldest son and their family. Fortunately for me, I can sliced apples and freeze fruit already sliced or peeled or whatever, so I really can make a 10 minute pie if I have to. It's not as much fun and it's sure not fancy, but it's pie and it'll do in a pinch. Today, though, I made date filled cookies for no reason other than Elery likes them. They aren't the prettiest cookie on a plate, but they sure taste good! Annie...See Moremorz8 - Washington Coast
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