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Crisco replacers?

l
Lindsay Yssel May 30, 2007 07:01 AM

I live in South Africa and i have no idea what crisco is or what it does, and i need it for a recipe. What can i use?

  1. j
    JGrey May 30, 2007 07:07 AM

    It is vegetable oil hydrogenated to stay solid at room temp. You should be able to use butter without too much trouble, or a combo of butter and oil, or possibly coconut oil. What does it do in the recipe? If it's melted, no problem. If you're trying to get a flaky pastry, it will be harder to sub.

    4 Replies
    1. re: JGrey
      l
      Lindsay Yssel May 30, 2007 07:09 AM

      I need about 1/2 cup for a cake.

      1. re: Lindsay Yssel
        j
        JGrey May 30, 2007 07:11 AM

        Melted? If so, I'd sub veg oil. Maybe a little melted butter for flavor.

        1. re: JGrey
          l
          Lindsay Yssel May 30, 2007 07:14 AM

          It says cream crisco and sugar, so i think butter should work. Its a red velvet cake that my gran made 20 years ago and i just remember her making it in SA and shes from Florida. Thanx for the help...

          1. re: Lindsay Yssel
            n
            nieves May 30, 2007 07:18 AM

            Butter should work....if you have margarine there (butter substitute), it might work even better. Good luck! if it works, would you post the recipe?

    2. c
      cheryl_h May 30, 2007 07:30 AM

      The closest would be Holsum, if that's still available. Or something similar. When I grew up in South Africa, that's what was widely used for cakes, pastries etc.

      1. Karl S May 30, 2007 07:49 AM

        Coconut oil, palm oil, lard or butter - fats that are solid at room temperature.

        Vegetable shortening had a couple of origins: it was designed as a cheap replacement for butter, and also became popular in Jewish communities because it could be use for baking in meals where meat was featured (which butter could not be so used). Butter, however, tends to produce a different crumb than shortening in baking, because it is structured differently. Vegetable shortening tends to result in a texture closer to the effect of lard. Lard has a distinct taste profile that people are not as familiar with nowadays, of course.

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