Archived posting to the Leica Users Group, 2003/11/11
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Makes Great Chocolate Chip Cookies!!
Gene
Daniel Ridings
<daniel.ridings@muspro.uio.n To: leica-users@mejac.palo-alto.ca.us
o> cc:
Sent by: Subject: RE: [Leica] OT (of course) Crisco
owner-leica-users@mejac.palo
-alto.ca.us
11/11/2003 09:38 AM
Please respond to
leica-users
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
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