Fried chicken in Crisco
- Monica Aug 26, 2013 02:00 PM
I told my husband to buy the smallest container of Crisco but he bought the largest one. Now I am looking for a way to use it. Fried chicken sounds good. Does it yield better result than using canola oil?
Work it into a dry yellow or white cake mix and it makes an excellent cobbler toping. You can definatly tell the difference when a breaded item is fried in a solid shortening compared to oil. Much better.
Sadly probably because those hydrogenated fats are so nasty for your body. Lard is actually healthier than Crisco...but it is definitely true that Crisco yields the best results in some foods ...results that can't be topped by using other forms of fat.
I'm of the belief that there's nothing wrong with using Crisco for some things, occasionally. It's just not something to use every day.
I think there are more factors, such as whether the oil was hot enough when the food was put in to immediately begin the evaporation process of the moisture in/on the food, and also whether the food was removed from the oil at the right time (just as the water supply in/on the food becomes depleted).
Basically, the way I understand it is that the oil/moisture door only swings one way at a time, and if the moisture is exiting, the oil can't enter.
Someone more knowledgeable than me should chime in so that I don't keep talking. ;-/
For the most part, you're right. My point was that limp greasy-seeming fried food typically retains less oil than crispy fried food, and also that higher oil temperature will get you more oil absorbed into food, not less.
Depending on what you're frying, oil does not have to be hot when food is added. Nor does it have to be at full temperature throughout the cooking process (people mess this up with chicken all the time, cranking the heat when the chicken is added even though you get better results by letting the heat recover slowly). The amount of oil absorbed depends on how violently you cook off excess moisture (i.e. the temperature of the oil), the kind of batter or coating you use. To a lesser extent, it also matters how long you let the food cook in oil after the excess moisture has been evaporated, but oil is absorbed into the crust more or less immediately as water is evaporated.
For a more detailed description of how oil is absorbed in frying, check out this link:
Danish Pastry Apple Bars (recipe from a co-worker 1976)
400 degrees, 60 minutes, Frost while warm
2 1/2 Cups all-purpose flour
1 tsp. salt
1 Cup lard or shortening
1 egg yolk, plus enough milk to make 2/3 C with egg yolk
1 Cup crushed corn flakes
8 - 10 medium apples pared, cored and thinly sliced
1 cup sugar
1 teaspoon ground cinnamon
1 egg white
1 Tblspoon water
1 Cup powdered sugar
1/2 tsp. vanilla
Cut shortening into flour and salt. Add milk and egg yolk mixture, blend with fork. Roll half of the dough to fill jelly-roll pan (10 1/2 x 15 1/2 rimmed cookie sheet). Crust will be very thin. Sprinkle this bottom crust with crushed corn flakes.
Peel & slice apples and place over crust and flakes.
Sprinkle with sugar & cinnamon.
Roll out other half of dough (will be very thin) and place on top.
Pinch edges to seal top and bottom crusts.
Beat egg white stiff and brush over crust.
Bake in preheated oven at 400 degrees for 60 minutes or until done.
While bars are still warm, pour frosting mixture over warm crust
Wtg2Retire - Here's a two-fer -- My own favorite one, "Rich Sugar Cookies" that I've made since I was 10 and by choice became the family's cookie-baker. And also the one mentioned that uses Crisco and is perfect for cutout cookies.
Rich Sugar Cookies
375 degrees 10-14 minutes
Makes about 4 dozen
1 Cup sugar
1 Cup margarine or butter, softened
1 teaspoon vanilla
2 ½ Cup flour
½ teaspoon soda
¼ teaspoon salt
Sugar (about ¼ c in a small dish) to dip cookie stamp/glass in.
Preheat oven to 375 degrees.
Cream margarine & sugar. Add egg & vanilla. Add flour, soda & salt. Mix well. Form into 1 inch balls Place on ungreased cookie sheet. Flatten with star-pattern glass dipped in sugar (or a cookie stamp, or fork). Dough also can be rolled out and cut with cookie cutters. Bake 10-14 minutes until barely tan on edges - watch closely those last few minutes, since cookies can go from done to overdone in 1 minute. Cool on wire racks
Ethels Sugar Cookies for Cutouts - No Dairy
Great flavor and texture for a cutout sugar cookie
Makes about 4 dozen. Wait to preheat oven - dough must chill 1 hour.
400 degrees, 6 - 8 minutes
3/4 C. shortening - or combo w/ part butter (Butter Flavor Crisco recommended)
1 C. sugar
1/2 tsp. vanilla (for variation can also use lemon flavoring)
2 1/2 C. Gold Medal flour (recipe was on their bag...)
1 tsp. baking powder
1 tsp. salt
Mix well shortening, sugar, eggs and flavoring. Blend flour, baking powder and salt. Stir in. Chill at least 1 hour.
Preheat oven to 400 degrees. Roll dough to 1/8 inch thick on floured board. Cut with 3-inch cookie cutter. Place on ungreased baking sheet. Bake 6 - 8 minutes.