Archived posting to the Leica Users Group, 2003/11/11
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]There one more thing I can't figure out. It's unhealthy you say ... I thought that by definition, all unhealthy things were good and this Crisco sounds like ... a strange brew. I remember how it looks ... a white paste in a tin-can, but I don't remember it being good. So if it's not good, it must be healthy ... or something like that. Daniel On Tue, 11 Nov 2003, Kit McChesney wrote: > 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 > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > > -- > To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html > - -- To unsubscribe, see http://mejac.palo-alto.ca.us/leica-users/unsub.html