Archived posting to the Leica Users Group, 2003/11/11
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So that's why I find it so Hard to get up in the morning and get ready for
work. ;-)
Gene
"Kit McChesney"
<kitmc@acmefoto.com> To: <leica-users@mejac.palo-alto.ca.us>
Sent by: cc:
owner-leica-users@mejac.palo Subject: RE: [Leica] OT (of course) Crisco
-alto.ca.us
11/11/2003 08:35 AM
Please respond to
leica-users
Actually, shortening is pretty darn un-healthy, because it's a hydrogenated
vegetable oil. Vegetable "shortening" comes from oil that has been infused
with hydrogen to make it hard and stiff at room temperature. If healthy
depended on something's being a vegetable-based product, then we'd have no
problem with all the trans-fatty stuff that's out there now. Shortening was
developed to make it so that folks who liked to lard could do it more
conveniently. Shortening has a longer shelf life than pig or beef fat. But
it behaves very similarly to lard, both in cooking and what it becomes in
your arteries.
If an oil is unadulterated, and is higher in monounsaturates (like olive,
for instance), then you're talking healthy. Also, any oil that is hard, or
solid, at room temperature, is not good for your body. That's why all the
palm and coconut oils aren't good. They get stiff and solid at room
temperature (pretty sticky on the inside of your innards, too). Lots of
junk
food is full of coconut oil and hydrogenated fats. Take a look at a bag of
your favorite mass-produced snack chip.
There are some healthy "shortenings" on the market now, one of them made by
Spectrum Naturals, that are not hydrogenated. If you want healthy
shortening, you have to use one of those. Otherwise, the end result isn't
all that different from lard.
Happy eating!
Kit
- -----Original Message-----
From: owner-leica-users@mejac.palo-alto.ca.us
[mailto:owner-leica-users@mejac.palo-alto.ca.us] On Behalf Of
grduprey@rockwellcollins.com
Sent: Tuesday, November 11, 2003 6:49 AM
To: leica-users@mejac.palo-alto.ca.us
Subject: Re: [Leica] OT (of course) Crisco
Crisco is a Vegetable Shortening and is actually not too bad for cooking
healthy.
gene
Mark Rabiner
<mark@rabinergroup.com> To:
leica-users@mejac.palo-alto.ca.us
Sent by: cc:
owner-leica-users@mejac.palo Subject: Re:
[Leica] OT (of course) Crisco
-alto.ca.us
11/10/2003 05:08 PM
Please respond to
leica-users
Sonny Carter wrote:
>
> Hello Daniel,
>
> You can use bacon drippings or lard in place, in fact for some things
> lard is really better than crisco because it heat more without
> burning. In most of these recipes, a good vegetable oil will do fine.
>
> The main function it has in breads is to make a pleasant browning, I
> think. Also makes it easier to get out of the cast iron skillet that
> is almost an absolute necessity to cornbread.
>
> Maybe you can use reindeer fat up there.
>
> Sonny
Isn't Crisco's main job to be cheap?
I think to make Fried Chicken in anything else the oil would cost more
than the chicken!
No way am I going to reuse any of that stuff.
Mark Rabiner
In the yuppie health food store down the street they have high end
vegetarian Crisco packaged the same way. Won't kill you anywhere near as
fast or as painfully.
Portland, Oregon USA
http://www.rabinergroup.com
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