Crisco Shortening has come out with a new formula with 0 grams of transfat. It's taking the place of the old shortening (which will no longer be available) and comes in the same blue cans with a note on the label that it's transfat-free.
(Crisco tried out a version of transfat-free Crisco a couple of years ago, and it didn't sell well. Apparently, that formula didn't work well in baking. I believe it came in a green can (?) though I never tried it. That version is gone.)
I have been interested in this new Crisco, because we all want to eat healthier foods, but I do love baking, and some of my recipes (that are family favorites) call for shortening and I was curious how well this new product would work. So when I saw it in Kroger this week, I bought some.
The first thing I baked was a recipe for gingerbread that we're fond of (I've been making it since high school, I think!). The gingerbread did not rise in the pan as it should - it was lower overall, plus one side rose higher than the other. Also, the taste was different - heavier. The "crumb" of the cake was not was it should be. The shortening itself is harder, not as creamy, when you're spooning it out, and doesn't dissolve as easily in mixing (I was stirring by hand).
All of this does not look good. I'm wondering how this new product will perform in other recipes where shortening is used (biscuits, pie crust, some cookie recipes, etc.). I may be making biscuits this week as an experiment.
I'm bummed out about this. There are certain recipes where shortening has always worked best (it's stable, it doesn't take on flavors). But I don't have confidence in this particular product. And, the old Crisco is gone!
I thought I would pass this along to those of you who love to bake. I wondered if you were aware of the changes in Crisco and have any experience with it.
Here is a link to the Crisco site with info about it: