The Real Reason Why People Stopped Buying Crisco
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- Опубликовано: 4 окт 2020
- There was a time when a can of Crisco could be found in pretty much every kitchen in America, but the shortening has taken quite a hit in recent years. The product was first created as an alternative to lard, which had a bad reputation in the early 20th century, but Crisco eventually developed a bad reputation of its own, due in part to the large amount of trans fats. What exactly is in this cooking product, and does it have a chance of becoming popular again? Let’s take a look at the real reason why people stopped buying Crisco.
#Crisco #Cooking #Baking
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Do you still use Crisco?
I admit I have a package and a can of Crisco.
Yes
I have the stick kind and the can kind.
Still use on a regular basis. Just bought a new can at Wal-Mart today.
I still use it. I always will as long as they make it. Love Crisco! I’m going to go fry some chicken now.
I prefer to use Lard, butter and bacon fat. Hell, something is gonna kill me, might as well be flavor.
Damn, damn, double damn, triple damn, hell yeah!!!
Pig Fat is the best for cooking with veggies! Why? Something about pig fat that helps in the digestion of veggies and the ability for the body to absorb all the nutrients. I learned this from Dr. Eric Berg's YT channel and so so so much more about food and our body's!
Love 4Truth!
I also use bacon fat. I have several tubs saved in my chest freezer from bacon I've cooked over the past few years. I mix a small amount of it with clarified butter to make "bacon-butter" for popcorn.
lol
Amen!!
once the crisco can was empty you could always use it to store your bacon grease.
YEP what my Ma did
I STILL DO... -IT'S BETTER THAN SPENDING - $15.00 FOR A GREASE CAN - THAT DOES THE SAME THING... - NOW THAT'S CALLED - MULTI-PURPOSE (GETTING YOUR MONIES WORTH... - LOL) - THINGS COST LOTS MORE - BC - OF THE PANDEMIC... - PLEASE START REUSING THINGS B4 YOU THROWN THEM AWAY... - I CUT OLD CLOTHES - MOSTLY FLANNEL - AND - T-SHIRTS - FOR CLEANING RAGS...
If you burn wood for campfires or at home, you can recycle the bacon grease by saturating the wood with some of it. If you don't like the idea, you can just grease up one log for a sort of pilot light to keep the fire going. You can do it on a warm day outdoors and you don't have to touch the grease.
Indoors, I suppose a warm oven would do, with lots of newspaper on the floor and maybe a paintbrush to keep things neater.
My momma did,,Lol
@ I use bacon fat in the kitchen, too. Maybe I wouldn't have a surplus if I used it for more applications or cooked less bacon. I should have qualified my remark by calling it a use for _excess_ bacon grease. I always have a surplus.
My grandma always cooked with butter. Even when we were poor, we had butter. That's why she lived to be 101.
Starting at age 14, George Burns always smoked. That's why he lived to be 100. Side note: go vegan :)
CAP
Its not just how you eat that matters but how much you indulge yourself in it. Over consuming one variety of food / fruits just because its been proven to be "healthy" doesn't always mean one should consume it all the time. As a wise herbal master once said "All food are poison. Therefore all consumption must be in moderate." Exercise is important too. 😊
"there is end of the month, and then there is end of month without cooking oil. I do not want to live in the second one."
Oil changed .... people died/ sick .. hospital profit.. only real oil cleans up easier. Fake oils doesn't clean up. Bet yall didn't know what. Real oil meaning animal fat...
There was an experiment. Three bird seed cakes were made. The same bird seed was used in all three cakes. They were place about 6 feet apart. One cake was made with lard, one with butter and one with margarine . The birds did not go anywhere near the margarine cake.
I'm sure they would have done the same with Crisco or the bastardized lard in the stores...
WOW! For real?
@@Yell5651these usually aren’t real. Birds will also eat hostess cupcakes as well as cake. I’ve never even seen a cake made with any of these fats in solid form
Crisco has two legitimate uses, in my opinion:
1. Use crisco when seasoning a new cast iron pan or dutch oven. Also for reconditioning an old pan you are restoring to service.
2. Crisco makes a great emergency candle if you have nothing else for light. Stick in a piece of candle wick, a string or other improvised wick and light her up. It will burn for weeks.
We Think Alike. I Was Going To State This Same Thing. I Will Just Agree With Your Statement. 💯👍👍😎🌞🇺🇸
That was it's original purpose, but with the advent of electricity, all that cottonseed oil had to be used somewhere. So, they conned us into eating it!!
Switched to flax oil for seasoning cast iron (higher smoke point and it's a _drying oil,_ meaning it hardens)
But yeah, I used to use Crisco and it worked great too. Wouldn't hesitate to use it again given the circumstances.
Great info!
Crisco still makes fried chicken better than anything else! Stupid food wackos.
My mother would put some on our face when it would snow or was freezing cold outside. 🌨❄
Wow... you just brought back a memory. Mom did that before we went sled riding to protect our cheeks from wind burn. She also saved bread bags to put over our feet before we put our boots on to keep our feet dry. Thanks for that fond reminder!
We did bread bags too. Not the lard, but I think petroleum jelly. Works.
mine di the same
@@kathleenambrose877 that bread bag idea is genius. I’ll definitely be trying that out this winter.
Yup🙋🏾♀️
I still use Crisco while frying my chicken in my cast iron skillet.
@Joyce Woodruff yes, your absolutely correct. I have fried chicken once a month. my fried chicken can kick Colonel Sanders to the curb. I'm nearly 70 & was taught by my grandmother on cooking.
@L. A. McDonough Avocado is my 'Go To' oil.
@VOREVOX'S MOM my mother's secret to frying chicken was to add 3 tablespoons of bacon grease to the Crisco. Also reduce your heat when you turn your chicken because it is already hot all the way through then.
@L. A. McDonough
Not the same. I'd rather not have it.
Soooo 👍 GOOD.
Crisco' is still a,BIG SELLER. VERY BIG
yeah this lady, don't know ware she got her info but she's dead wrong.
We can hardly keep it on the shelf! Especially during this pandemic panicked shopping!
Crisco is not the same as originally made. Read history on it.
lol- Crisco is hydrogenated vegetable oil NOT a food.
If it's not food, better to not eat it.
No one uses that stuff around here LoL
I'm in my 50's, and my mother always had a can of Crisco on hand. I can still remember helping her bake, and measuring out a huge scoop of Crisco.
As an adult, I've never bought or used it.
You forgot to mention that Murray Raney, who invented a Nickle-aluminum alloy used as a catalyst in the production of Crisco, warned that hydronated oil not be used in the food industry. His intent was that hydronated oil be a substitute for industrial grease sticks in industry. He always believed from the beginning that artificial lard made from his process would be unhealthy.
absolutely correct 100%.
Scanned the comments to find this. It was NEVER intended to be food. From the beginning they warned of the exact reasons not to use it as such. It's not so much "bad" until you heat it up to cooking temps. Something happens to it chemically that I'm in no way qualified to explain but from what I understand it does bad things to you including the much vaunted "insulin resistance". And if you heat it repeatedly (like for frying oil) those "bad" properties keep building up in it with each heating. I gave up on vegetable oil and margarine years ago because I just didn't like the taste of the food I used it on. Almost out of anger, I went back to "evil" butter and olive oil (which I found out later is NOT a seed oil) fully expecting to be a big fat porker in a couple months. I dropped 5lbs in a month, 8 in a year, changing absolutely nothing else while actually enjoying the taste of my food and having a little more energy. Yes, my HDLs went up slightly but my blood pressure went down, as you would expect with weight loss. I'm not saying this is a "magic bullet" but for me it was the right choice.
My mom used Crisco back in the good old days!
Yessss!
GOOD OL' DAYS IS RIGHT - I STILL USE IT - AND - LARD - (AND - THE BUTTER FLAVORED CRISCO FOR BAKING...) -WITH A CAST IRON SET OF COOKWARE - FROM DUTCH OVEN - TO - FRYING PANS - THEY CAN GO FROM THE TOP OF THE STOVE TO THE BOTTOM - (GO FROM THE GAS BURNERS TO THE OVEN - AND/OR - BROILER ALL IN ONE PAN - OR - FROM THE BBQ GRILL - TO THE HOLE THAT YOU'VE DUG IN YOUR BACKYARD... ETC - IF YOU KNOW HOW TO COOK THIS WAY - PLEASE PASS IT ON TO YOUR CHILDREN...) BROWN PAPER BAG FULL OF FLOUR... - TOO - LMBO
So did my mom.
Butter is healthier and tastes better! Crisco is a fake oil and your mommy was poisoning you.
@@green15838 MAYBE SOO - BUT - WE'RE STILL HERE... - BUTTER - IS GOOD FOR - BAKING - BREAD - BROWNING - BASTING - FRYING EGGS IN A PAN - (FROM FRIED/SUNNY SIDE UP - OVER EASY - TO SCRAMBLED) - TO PUT ON TOASTED BREAD - MASHED POTATOES - RICE ETC... - THEN YOUR CHOLESTEROL IS TOO HIGH - HAVE FUN EAT WHATEVER YOU WANT - WHEN YOU WANT - AND - AS MUCH AS YOU WANT - EAT 4 U... - HAVE FUN - OR - WE'LL B TOO STRESSED OUT WORRYING ABOUT IT - E - A - T - !!! - BON APETITE - LOL
I have Crisco in my long-term storage. In addition to using it for cooking you can also use it as a candle. One can of Crisco will supply light for over 2 months.
@@freespirit3891 no need to. The wick burns only in the center. The plastic can't melt. We burn it as a,candle at camping.
@Consciously Aware Just cut a piece of twine, as a,wick, then stick a chop stick, or a butter knife in the center of the can of crisco, then stick the wick, twine in the deep hole. Mold the top of the crisco to Seal the hole. Done. That's a candle that will last for a very long time
I remember those Loretta Lynn commercials! 😂
🤣🤣🤣😂😂🤣🤣
Me too, how could I forget.
It's not the Crisco, it's the trans fat they used to put in it.
she was classy
The can of crisco makes a great emergency candle burns for hours.
How do you make them
@@JustMe-ig5pn There are a ton of prepper videos out there - just search it
@@JustMe-ig5pn all you have to do it's get some long candle wicks and stick it down with a butter knife or chopstick work too
@@denisecarter3068 What???
Thanks. Great idea.
I have always prefered lard/tallow to cook with. As a child my mum had a lard tin and we would have toast spread with it.....so yum. Now I do my own rendering with fats direct from a pasture raised farm and use that for all cooking. My son was big on veggie oil until he changed his whole diet, he now uses lard/tallow or ghee for cooking along with a lot of other changes (he lost 35kg in a yr).
Don't blame the lard for what the bread did to ya? 😉
Lard/tallow whatever we call it is way less harmful than processed vegetable oil that is full of chemicals and preservatives. I always cook with beef tallow, especially when making homemade fries. Fried in tallow they taste beautiful😋
@@matty6848 and i think that was the way McDonald's did their fries. 20 some years ago. They were delicious. I bet yours are too
When you check the numbers, the problems with heart disease back when people mostly used lard was a LOT smaller, and quickly peaked the decade vegetable oils became popular, and the numbers never went down from there...
me and my family we only use lard: NOT a single heart problem even amongst the elderly.
100% true👍🏻
My husband's family has many who lived to late 90's and over 100. They used lard too and he recalls his grandmother using lard. I asked how much would she use for example for browning onions & cooking chicken or just frying up eggs for 3 to 5 people? He says about the same as a couple of pats of butter/maybe 2 to 3 tablespoons so a reasonable amount!
Facts
Correlation≠Causation
Facts going back to Crisco thank you
As a single man, I ate lard sandwiches just to survive poverty. I called them Wish Sandwiches. I wish I had some peanut butter instead!
I remember some club in high school used to make new members eat lard sandwiches until they puked for an initiation rite.
What do you want for nothing? A RRRRRubber buscuit?
With salt and pepper (bacon grease made better sandwiches)
@Gazza Boo us too. From New England so we dipped fried dough in pure maple syrup once in a while for a treat
I have never heard of such a thing.
Biscuits and pie crusts. Nothing beats a mixing of Crisco and butter for these two.
And also for greasing loaf pans when baking bread.
@Big Wheel According to my late mother and grandmother, lard is the only shortening to use for pie crusts.
That is so right! My mother's pie crusts were so light and had layers of flakiness.
@@AtlantaTerry Nothing wrong with lard. Just use it in moderation! Same with butter.
Yes, a mixture of lard and butter is much better, at least in pie crusts. Biscuits with all butter and buttermilk for the lift.
I stopped eating Crisco because it is made of GMO soybean which is a crop sprayed with roundup in the fields several times per season. I dont eat weed killer. And now cottonseed oil and canola oil are GMO and sprayed with roundup too
Thank you for pointing that out.
Also Ancel Keyes lied about saturated fat.
Cottonseed and canola are two of the worst. That should be enough.
i never cooked with crisco but it worked great to season cast iron and carbon steel. the coating was much more durable than vegetable oil.
When you are baking and especially when making pies, Crisco is better than butter for light flakey crusts. In addition, Crisco is much cheaper and can stay on your cabinet shelf for a long time. Butter can't. All things in moderation folks.
Exactly
Nah, I'll take butter, suet, and lard.
I use it to grease my baking pans, and for True biscuits!
Butter keeps quite awhile in the refrigerator. That's why it says "keep refrigerated" on the box. Who keeps butter on the shelf?
@@dlawlis refrigeration costs money. Butter is better used in other places. With a tub of Crisco that doesn't take up room in the fridge you'll be ready to bake all the time for less. OK if you are fortunate to live in the US or other 1st world country and have a fairly decent job these things won't matter to you, but for many around the world it does. Don't be a hater.
My brother was allergic to cottonseed oil, which like rapeseed oil (Canola) contains poisonous compounds. When my uncle had gall bladder issues, he had no issues with lard or tallow unless he ate too much, But if he ate ANYTHING which contained Crisco or other shortening, he was on the floor in uteer pain for hours thereafter.
If someone's diet consists of donuts, fries, pies, cakes, cookies, fried chicken, etc.....do you really think they care about trans fats or about their health in general??
I have a small container of Crisco in my cabinet. I usually use butter for baking, but occasionally a recipe calls for shortening, so I keep it on hand. I don't pay attention to the medical industry because they change their minds every ten minutes.
Basic fat rules:
Saturated - harmless if responsibly consumed; your body still needs a little bit of this to function properly.
Unsaturated - healthy; eat as much as you can; they even boost body defenses.
Hydrogenated - avoid at all costs; there is no benefit from them, only increased heart disease and diabetes risk.
Yep!
According to whom? Can you give us a credible link? A certain percentage of fat from whole plant food is healthy, but not an unlimited amount.
@@someguy2135
Here is a easy little science experiment that anyone can do at home:
Heat a solid, and hydrogenated product in your frying pan. It goes from a solid to a liquid. That is when it is normally mixed with your food in the frying pan or, otherwise in your food. Let that cool to a body temperature of 98.6 F. and notice that it really is not mixed with your food but instead, separates and turns back into a semi-solid.
So, you eat your food warm or hot but it quickly cools to body temp. And the hydrogenated material turns into a coating throughout your digestive system. How well do you think the nutrients in your food will penetrate that layer of grease?
I am not a doctor, nutritionist, or any other sort of scientist. I'm just another dumb-ass asking questions......
Better to eat 25% saturated, 75% unsaturated. Which is what chicken fat and pork fat are naturally.
Beef fat and sheep fat are 80% saturated. Best to cut excess fat off these and eat these with salad dressings to bring the proportion back to 25/75. Also, corn on the cob has unsaturated oil so enjoy.
Hydrogenated is basically about one step from plastics.
I grew up on this stuff and no clogged arteries here.
Me too!
Eating those collard greens helps.
tag1462 ... r u sure?
Have you actually had an angiogram to confirm this?
@@deusexaethera Nope... the very fact that I'm still here confirms this.
Wouldn't want pie crust or biscuits without it.
So right. Why are people so difficult?
Same here !
Or Choc chip cookies !
They’re just as good with lard! I’ve only recently decided to try cooking with lard, but I haven’t looked back yet.
All of the creme filling in most wrapped snacks people buy at the gas station have lard in them. Lard is also used to fry donuts.
Crisco in my opinion makes the flakiest pie crusts. My grandmother used lard and though great tasting, they tended to look leathery.
BEWARE OF CRISCO. Canola Oil and/or cottonseed oil. Toxic to your liver. Deadly.
@@halgrisler9338 well....what i do for oils in a crust ...manteca lard?
add 1 teaspoon of Butter extract to the crust recipe
I still use butter flavored Crisco to make my homemade biscuits with plus pie crusts when I feel like making homemade kind lol
@@halgrisler9338 7
I continue to use lard. For me, my baking tastes better with it. Tried the reformulated Crisco. I found it to be awful. Lard is king.
I agree!
Something changed around 2000 and it never made my pie crust the same ☹️
I agree as well, I also find when I use Crisco in my cooking my legs give me a fit but when I use lard I don’t get the same pain and aching like I do with Crisco.
I won’t bake a pie without lard for the crust, eaten it all my life; butter too. I’m a senior and my doc says I have the blood pressure of a 20 yr old. It’s all those chemicals and preservatives that are bad for you, not the natural foods.
I used to do supermarket refrigeration , most my life, & also saw ARMOR LARD in containers just like butter, the PRINT WAS GREEN, Guess. They still make it ? Been retired as of 2003 cheers 🇺🇸🇺🇸🇺🇸🇺🇸
Plus it's better for you comparatively, because your body can process things that are closer to Nature than artificially enhanced and processed product.
I honestly had no clue it had fallen out of favor. I have some in my cupboard, and nothing makes a better pie crust, and I've been complimented on it many times.
Butter makes the best crust but crisco is a close second.
@@dmac7403 That's just, like, your opinion, man.
There is nothing unhealthy about saturated fats including lard and real butter. Quite the contrary.
Unsalted, grass-fed butter is the best animal fat there is, but you can add rendered tallow (cow fat) to that list, too.
A little bit of butter here and there is the best of all.
True, and science is starting to come full circle on that argument. In fact, a lot of vegetable fats are extremely bad for you. And heart disease is much more complicated than we realized in the 1950s. There are many factors other than what kind of fats you eat, and saturated animals fats are actually not significant contributors.
Duck fat is even better than butter
Please site your sources, otherwise, just unsubstantiated personal opinion.
Men should never use Crisco as lube. Why?
Its SHORTENING.
😬
(i'll show myself out.)
That was a _hard_ joke to _swallow_ , my friend. At least I didn't have to use my _noodle_ to figure it out, but you didn't hit the _nail_ on the _head_ with that one. May I suggest less _nut_ ty humor, next time?
@@calanon534 🤣 its too early for my brain to function; so I bow to your superior wit!
@@ghost-ez2zn Glad I could brighten your day with my well _packaged_ humor.
Indeed
😆
Many of the sales for crisco came from cake decorators who used it in their buttercream icing. When it became trans fat free it no long would stay together when colors were introduced into the crisco.
I could tell the difference in my biscuits when Crisco removed the transfat. The older product made a noticeably better biscuit.
True. I made wedding cakes back in the 80's. Now it isn't the same. It won't get a hard crust, the lines won't stay sharp, it melts at a lower temp, and the color fades. I used half butter and half Crisco in my cakes. And it did make taller cake layers.
@@teenapittman4241 Right. I buy a special bakers shortening. Look for a shortening that still has trans fats. I only use water, shortening, powdered sugar and butter drops. It makes the icing more shelf stable.
@@cakeswithgreattaste9181 that's impossible because trans fats are illegal due to the incredible amount of damage they cause
Crisco shortening has TBHQ in it as an antioxidant. It lengthens the shelf life of fats. Most of the bulk oils used in fast food contain TBHQ, as well as many Keebler products. Reece’s peanut butter cup line all contain it. TBHQ is a chemical, and I’m deathly allergic.
I’ve met a few folks who have said that they feel ill after eating fast food and avoid dining in those places. Those folks might want to check this out, especially if things like microwave popcorn, restaurants that use certain brands of liquid butter, bouillon, cookies, crackers (looking at you, Keebler!) have made you ill. (Read labels! Products have added this, moved away from it, and go back to it all the time). Hope this info helps.
Is THAT what is behind the change in Reese's chocolate from the sweet, delicious, melt in your mouth AND your hands of the 70's and early 80's to the waxy, hard, tasteless stuff they use now? That TBHQ stuff? I have noticed that the individually wrapped cups sometimes still feature that softer chocolate- I wonder if they are made somewhere or by someONE else.
I banned Pop Tarts from my house and many other things because of TBHQ, nobody I know cares or even knows what it is. Thanks for helping to spread awareness. These companies shouldnt be getting away with it. Shame on our food regulation corrupt as every other agency
@@pyroman6000 The TBHQ preserves "extend shelf life aka expiration date- therefore they can make us eat old nasty degraded chocolate because it has been treated with chemical preservative, simply exterminating all forms of life because thats what it takes to preserve food from being processed by microbes. If youre lucky you'll get a fresh one once in awhile, but youre eating something that even microbes wont touch
TBHQ in cooking fats/oils are typically added at 50ppm - 100ppm. That's extremely low. I doubt that TBHQ itself was the cause of your uncle's issues. Some people just have a low tolerance to oils in their diet. It can cause bloat etc. and the purpose of the gall bladder is to produce bile which emulsifies the oils in the gut. Huge difference on how it works on oils vs fats.
My grandma used Crisco, butter, bacon grease. (I do too). She ate eggs and bacon every day. She lived to be 101.
I still cook with Crisco, but this explains why it was better prior to 2007.
Heh, realized more than a few years ago that Crisco is pretty much incredibly hydrogenated vegetable oil -- which is not really good for you.
Im 66 , used lard all of my life! Makes food taste so good! Cholesterol? My cholesterol level is still perfect! Heart disease is caused from sugar, not fat....doctors put my dad on statin drugs, for cholesterol, drained the fat from his brain, and had dementia beforen he died at 65.....I never gave up lard, heart is perfect! I gave up white table sugar! Doctor Oz had food scientists on his show, and in 1967, the sugar industry paid off the food scientists to say it was fat and cholesterol that caused heart disease! Truth! So, I continue to use Lard to cook with, and my heart has zero blockages, and healthy as a horse....when I gave up sugar, my high blood pressure converted to normal!
My bad cholesterol is a little high, but since I don't use much fat, what would cause it. Sugar -- no one mentions that.
You should get a prize for the best answer to the fat question. I'm very sorry about your father.
And added sugar is in everything you buy at the store.
trans fat can cause heart disease though
when McDonald used to fry their fries in lard it tasted amazing unlike now.
We stopped eating Crisco?
No one told me 🤦
Well, it’s news to me, too. And as a southerner I’m pretty sure that it’s big news to most of us down here in the South, especially if you like to cook fried chicken or..... basically anything.
I was shocked to find out. It's still in my cupboard! How did THAT happen!
Just a way to get more clicks. Probably not as big as it was in the hey days but far from gone.
well, i've never eaten crisco raw
Have used Lard 50 yrs!! Also Crisco, best grease around! Nothing fries Potatoes like Bacon Fat🥰
Bacon fat in my mashed potatoes and my green beans!
I highly recommend trying duck fat if you love bacon grease. It crisps up potatoes just as well but doesn't have that heavy salt flavor so you can season your potatoes accordingly.
Gravy for biscuits & gravey & fried green tomatos !
Do you save bacon grease, or do you just buy lard? I always save my bacon grease. It makes for the best pan fried steak and other meat.
@@willywunder9921 save the bacon grease as well as the Chicken, separate containers, store in door of frig.
We use Crisco for pie crusts and biscuits. There is always an can in the pantry. Where did they get the idea that people stopped using it?
Smart people and aware people did stop using it. Read comments above. You won't be around much longer to continue to use it.
That's ridiculous Hal. Moderation is key. I use it and I am very healthy!
@@barbaraanderson3532
You’re 100% correct, the key word is MODERATION.
@@halgrisler9338 People like you are worse then the Center Fore Science In The Public Interest.
Since I don't use as much as I did years ago now I just buy the sticks instead of the can.
Actually, crisco was invented as a lubricant for uboat engines. It wasn’t until later that they decided to feed it to people.
Caffeine is an insecticide.
It sure was,our military family members told us this!
Ewwwww. How do people eat this stuff??? Olive oil is a much healthier option
It was also used to grease airplane axles too.
Bullshit.
Crisco doesn't have trans fat anymore. I love using it when I cook. It's great.
You mean to say it isn't hydrogenated anymore??
@@briannab5296 It's still hydrogenated. Artificial trans fats are partially-hydrogenated oils. Crisco now uses fully-hydrogenated oils, which aren't trans fats and aren't as bad for you (probably).
@@aragusea ... thanks Adam, that's good info to know. 👍
Due to the reformulation to remove trans fats, you have to use it cold from the fridge to get the same fluffy results for pastries and cookies.
Thanks for the tip, fridge it will go for now on.
well hell
Never had good luck with pie crust and biscuits since they changed the formula. I will try your advice. Sure hope you’re right! I miss the old Driscoll! Thank you!
Minnie, in the movie "The Help" said it was the best for frying chicken...and it really is...
Loved that movie! Minnie was right too.
Eczema and dry skin/feet
Loved that movie. When she made the 💩pie I was dying of laughter.
@@aburichard6619it will definitely give you that
Birthday cake icing has never been the same since then. Does anyone remember walking into a house with the fresh smell of birthday cake icing from the bakery, made with buttermilk and lard? Yeah. The next day the icing would harden on the edges just a touch, thick and heavy, and the grain of the sugar crystals flowed over your tongue and you realized you had taste buds on the roof of your mouth. That whippy-fluffy crap today makes you sick.
I rub my baking pans with Crisco, but I don't use it as part of any recipe. But now that I've seen your video, I might.
@randsterama ha! Me too.
I'm in my 40's & still use it for 3 things... the best chocolate chip cookies (part crisco & part butter) and I use it to make my grandma's fried chicken. I use my cast iron a lot & nothing beats it to season my cast iron. Life is short. Eat what you want... in moderation & get lots of exercise.
By today's standards my grandparents all ate SUPER unhealthy but they all lived to see 90+
@@ssjwes see that's what I'm thinking, a lot of people that ate like this back then lived to be in their 90s sometimes even over a hundred years old. A lot of people don't live that long anymore.
Crisco was ORIGINALLY made for lubricating MACHINERY during the war. Those cookies you think are so great would be fabulously better if you eliminate the crisco and use only the butter with a tbsp of heavy whipping creme. The fried chicken would be better fried in lard, before all the health nuts go crazy, I'd much rather use something natural than something pumped full of chemicals and marketed as good for you. Our [mine anyway, I'm over 50]grandparents and great grandparents didn't have all the health problems of today, probably because their foods weren't pumped full of additives and preservatives like today. Toothpaste is full of poison- sodium flouride- and is MARKETED as good and healthy for oral hygiene. CALCIUM fluoride is good for your teeth NOT the sodium flouride that the government says is safe, go pick up your toothpaste tube and read the fine print..it tells you it is poison to call poison control immediately if swallowed, why would that be if its healthy,...research the chemicals in your food and products you use. Fabric softeners are just fragranced poisons to make your clothes smell good, and because everyone wants to be like everyone else TV says it's the best smell .....mmmmm....Where do you think all of the chemicals from making anything goes when there's an overabundance of it?? Margarine is a perfect example as well as crisco......They have to put it somewhere!!! Just because the tv or your dentist or doctor says its ok doesn't mean it is. How will they make a living if they tell us the truth? They all survive off poisoning us ...with a pearly white smile😁
Butter-flavored crisco is what I use for pie crusts, also their chocolate chip cookie recipe is great. Not everyone has stopped using Crisco!
Butter flavoring is gross. It's why I can't eat any breakfast sandwiches.
i grew up with lard and crisco. my mom told me she had eat lard sandwiches for lunch a bunch of times when she was in school, that her mom made for her because they were very poor. she said they tasted bad. she died at 80 years old still had all of her teeth .
i am 68 now and when they check me out 4 years ago i had to take some heart test they told me if i had any blockage at all it so small they could not see it. just had a test 2 weeks ago the same thing. i told them i can still eat the good stuff .
I use it every day. Always will. Was told by my doctor that the body knows how to deal with natural ingredients but not the artificial ones. That causes the body to work harder to eliminate the waste of the artificial ingredients. Pure is better, just use a smaller amount where possible.
My mother was a great cook, and everything she fried was done with Crisco...I still like Crisco...downvote me if you will, this stuff makes the best pan fried chicken ever, imo. (Note, I was a 70s kid, so this was still the Crisco generation where Crisco was healthier than butter...and way cheaper.)
My Aunt Violet lived to 84 years old after a lifetime of cooking with lard.
Agreed me too, love it...
Molly Dye That's true...70s kid also. Nothing fried your meats better. You forgot about the crust of pies and cobblers. It made them so flaky. My mother even bought the butter flavored Crisco but she preferred the regular.
Ms Mack72 My Mom also used Crisco in her pie crusts, and they were amazing. She’d make me pie crust cookies with the leftover dough (cut out little circles, and put cinnamon and sugar on them, then baked them....miss those!!!) She also liked the butter flavor for some things, but the standard white Crisco was a staple in our house. It’s good stuff!!!
I am a. 50 baby and I love cooking with CRISCO
I have only used olive oil for years.
We Italians swear by Olive Oil...
Me too
I have different oils for different things
I switched 12 years ago and now the smell of vegetable oil makes me nauseous
Is it just me or did this feel like an ad for crisco?
I’m not frying chicken or making biscuits without Crisco. And since I have no plans to quit cooking either chicken or biscuits, I’m going to keep on using Crisco. 🤷🏻♀️
Oh my. You really need to try other methods. I have a multiuse/airfyer oven. I spray a light coat of avocadi oil on the chicken pieces, batter it in egg, superfine almind flour and porkrind panko, after adding whatever seasonings I want in the dry batter. Lemme tell you. That chicken comes out juicy, crispy and sooooooooo good, with that southern fried taste! I'm sure you can deep fry it with the almond flour and panko. I just haven't perfected deep frying yet. I would try tallow or lard if I try it. No one will ever see me use Crisco, conola oil or any other fake oils for my cooking. If I'm going to make it taste good, then it also has to be good for my body. Saturated fat...good. Trans fat...bad.
Then you're a fool
@@lovefortruth3414 Did you literally not watch the video that explained that crisco is now trans fat free??????????? smh smh smh smh smh
@@tymarls I still don't trust it
Being from the South, I require about a quart of Crisco every month or so just to keep things well oiled and running smooth.
*Minny Jackson has left the chat*
I started to use lard last year when I realized how healthy it was to use. I mostly use real butter or Ghee though.
Fda still approves lot of chemicals in foods especially in fast foods we eat.
Absolutely true but the allowance in seafood and fish is horrible. I quit eating seafood because of so much crap allowed in it. The farming process of fish and seafood in foreign countries is atrocious. Fish kept in containers too small and feeding them human and animal waste 🤮🤮🤮🤮. Saw that on 60 minutes one time. Restaurants serving the 💩.
Everything is a chemical.
@@lindaringhausen6675 I never eat TALIPIA, certainly not from ASIA ! Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
like MSG nothing wrong with it in small amounts and makes your food great, even the European union food scientist say is fine and they are way more harsh on food additives and enhancers than good ole USA.
@@jasonshirrillmusic I agree with that, but there was a guy whom owned a dive store, so we used to all. Go out tougher sometimes he wasALWAYS NEVER WANTED MSG, OR ONIONS , so next day he complained about that they lied about MSG, for him it was the SOY SAUCE, THE HEAVY SODIUM , CAUSED HIS HEADACHES 🇺🇸🇺🇸🇺🇸🇺🇸
Makes me want to barf when I think about how much Crisco I ate as child and young adult.
Crisco is great for tanning hides with the hair on....and makes a great emergency candle..
I'll keep that in mind. I want to start saving deer hides.
My grandmother always used lard to cook with. And when I re-do a cast iron skillet,I use lard to season it.
Absolutely! Not on a regular basis but there are some things that just flat require it!
Lard gets a bad rap. What makes lard interesting is that it does "POP" when other liquids such as coconut milk or other cooking fluids are added. Its what makes authentic Mexican cuisine so tantilizing.
Well COTTENSEED OIL IS a GMO product, so they went to SOY, CANOLA , SO ALL OF THESE ARE GMO s I was born & grew up in JAMAICA BWI, WW II was on so unless some importer had it in stock, you could NOT get it, but both my MATERNAL & PATERNAL grandmothers, never used it .I remembered , my mother & dad making their own mayonnaise . Cheers 🇺🇸🇺🇸🇺🇸🇺🇸
We went to senior center and also had the lunch. I happened to notice canola oil was an ingredient in the applesauce. I shated it with the rest of the seniors, no one could figure out why it was in there. We've all made applesauce from scratch and canola oil wasn't an ingredient. We stopped eating the applesauce
All of those oils are bad, let alone the GMO aspect.
Had a roommate who used Crisco once when he ran out of Astroglide.
Lmao 🤣😂🤣😂🤣
I remember using crisco yrs ago but I haven't used it lately. I will have to buy some!!
People still use Crisco, click-baiters.
Speaking of baiters...
I don't see it in stores.
i honeslty think that its to see whats going on in the world ... something ain right with this "basic" video upload
@@Thebrothaisback our grocery stores have it, and Amazon sells it. I have it for long term emergencies.
shameful they are
Use it to grease a snow shovel or to soften cracked heels!
So I'm the only person here who thought it was due to its association with f*sting???🤣
Fasting is a salutary spiritual practice. However, the mere absence of animal fat does not necessarily indicate it is suitable for fasting.
I miss my grandmother. She always used Crisco from frying chicken to making biscuits.
same for many
RIP grandmothers/mothers
GOD BLESS YOUR GRANDMOTHER AMEM
I have always used Crisco. And I will continue to use it My food cookes up so nice. With no off tast from the Crisco.
Butter and lard it all I use. No vegetable oils allowed in my home. That is why crisco is not in my home.
My grandmother was a fantastic cook and she only used butter and lard.
I still buy Crisco, I liked it better when Loretta Lynn did the ads.
is that who that was? that's the one from the coal miner's daughter?
I liked the old Cisco my pie crust were perfect. When they changed my pie crust did not come out right. I had to look and tweek many recipes to get my pie crust good again.
We need to roll Loretta Lynn out of retirement so she can once again raise the Crisco banner!!
@Gwyn Meade And while were at Anita Bryant so she can sell more Orange Juice.
I think she's dead now?
Lard's actually good for you and makes food taste better too .
robert justus especially fried potatoes 🥔
Leaf lard is just as healthy as olive oil
My mother used crisco and has 70 blockages in her body when she had a stroke. I told her back in the 80's it was bad stuff.
I was wondering what happened to Crisco, as my mother used this all of the time, including the overpowering butter flavored one.
Still use crisco to make cookies. The baking crisco has been a part of my life since day 1
Me too
Muskyfan me too. .I used it to make peanut butter cookies.
@@janeknight5070 loved all the recipes that came with them too
I used to use Crisco, but my pies made with it gave me indigestion. I switched to lard, and not only can I happily digest my pies now, the pastry is so much flakier with lard! Interesting back-story.
Yes! Heartburn to the max!
@@rld1278?
My grandmother also kept bacon fat on the stove.
Mine too, she called it her "fried meat grease".
😳why.
My Great Grandparents lived well into their early 100's . Grandma lived to be 95 . Crisco was used in all their dishes. My Grandparents saved fat off meat to use in making Tamales. No one had any issues related to using oils ! Today compared to 100 years ago more people eat more Fast food & processed fpod which is bad
My great-grandmother was a smoker. She lived to be over 100. That doesn't mean cigarettes are good for you, and that's why anecdotal evidence is NOT what we should use when making health decisions.
Edit: also, you're complaining about "processed" foods... what do you think Crisco is? It is unnaturally solidified fat that comes in a big can, lol. It's super processed.
@@Ericaaaaaaaaaa eating processed foods is significantly more unhealthy than smoking
Read a book several years ago that was called “hidden food secrets” that Crisco is what the cream in Oreos is made of. Plus sugar of course and other ingredients but I tasted both together and it’s definitely true. 🤮
At a family gathering back in the 60s one family member, who worked at a bakery, was asked to make a cake. When it came time for the icing she mixed up "bakery icing" with nothing more than Crisco and confectioners sugar.
@@threynolds2 I quit buying cakes at the store when the lady behind the counter told me the icing was Crisco.
@@threynolds2 Hi!
Back in 1976 I took a cake decorating class in school. That was the recipe we were given for the icing to use on the cakes as the crumb coat, the top coat, and for the piping bags. I forget how much Crisco 1 (or 2?) cups, a box of 10X powdered sugar, a teaspoon of vanilla extract or whatever flavor you wanted, and food coloring. We were told that we had to eat our mistakes. Fine for one rose, but after a few mistakes you really wanted to get it right. My mother was kinda grossed out by Crisco frosting; she thought only the piping was going to be Crisco. Even as a tiny child I never did like cake icing. I thought of it as a necessary evil to keep the cake from drying out; I used to scrape it off. After the class, I realized why I didn't like frosting.
Take care, stay safe.☺️☮️🖖😷
A lot of commercial bakeries use it to make so-called "buttercream" frosting because it makes a pure white frosting without the ivory tint of real butter. Nobody ever said real buttercream was exactly health food but I'll still take the real thing over fake.
From 1912 until 1997 the filling in Oreos was made from lard.
Scientist in the 50's was calling out lard as unhealthy."
( looks around)
That really made today's life better.
Fun Fact. Cotton seeds, while being processed for oil, smells just like cooking ham. Mouth watering aroma.
Crisco was originally developed during WWI to lubricant the machinery on German U-boats.
Crisco came out three years before the beginning of WWI and 6 years before the United States entered the war.
@@kenyattaclay7666 Crisco was introduced in 1911.
@@jong3821 Yes, I know. That's why I said three year before the start of WWI and 6 years before the US entered the war.
@@kenyattaclay7666 I absolutely apologize. I thought i read WWII. I shouldn't be cooking and on my phone.😂
Jon G no worries, it’s all good. 👍🏾
I still use it especially at Christmas time for cookies and non dairy buttercream my little girl is lactose intolerant and her lf butter is $7 a lbd but for baking only
after watching this , will have make sure i buy several tubs of it before it becomes banned just like i did with the lightbulbs they banned several years ago. still have plenty of them to use
I use that Lard that says Lard in a green oval design that comes in a white tub for my floutas
I keep a can of Crisco in the refrigerator all the time. I like it better for greasing pans than Pam, which leaves residue that won’t come off. I don’t do a lot of frying, so I don’t really use it for that. It is great for baked goods, but I also use butter. Don’t really care for the butter flavored Crisco. I will continue to use the regular kind.
If the pans are aren't non-stick, get a generic can of oven cleaner. No need to scrub your pans for hours to clean them
Just Me line the pans with paper for baking .No cleanup required
LOTS OF FOODS YOU CANT MAKE USING OIL OR BUTTER MEANS CRISCO. HAVE A BIG CONTAINER IN THE CABINET AND JUST BOUGHT A NEW ONE JUST THIS WEEK ON SALE.
What can't you make with oil or butter?
Some of my mother’s decade old recipes call for Crisco. It was a staple of baking 60/70 years ago.
Like that you put the text of the video below it... I had no idea what CRISCO was made of, I thought it was a vegetable oil made solid somehow. :-) I have some for making pie crusts and flour tortillas right now, but I have been easing a lot of meats and fats and other things out of my diet as I find better recipes and eat more veggies. Do you know if there is a certain amount of shortening that is reasonable safe to eat over the course of a month? I'm still working on my quotas for some foods I want to reduce from my life.
I still use Crisco to cook with. Sometimes to grease things, other times (such as chocolate chip cookies) I use it as a partial replacement for butter
Crisco was good in the 70s 80s 90s and even know it was before wesson oil I used then and still will use it who is using crisco in 2020 its still the best keep a can in the house yeah for crsico
I agree, and use it every Sunday to make my fried chicken & use it for every pie I bake & every biscuit I make!! Crisco for the win!!
I remember buying a 4-pack of sticks of butter-flavored Crisco not that many years ago to use for baking and frying. Nowadays, I keep a VERY small container of coconut oil in the cupboard, and a slightly larger container of a coconut oil/avocado oil blend. However, I most often use either non-stick cooking spray, unsalted stick butter/margarine, or an olive oil/sunflower oil blend (cheaper than straight olive oil, and higher smoke point). My parents used to keep a large bottle of cooking oil in their cupboard (as well as Crisco), and I did too as a newlywed, but I quickly found that I just didn't use up cooking oil quickly enough to keep it from going rancid. A 1-quart/1-liter bottle of cheap olive oil can be used for basically everything I'd use canola or corn oils for, and isn't so big that it'll go bad before I finish it off.
I had a wonderful cake business for about 15 years. I used Crisco and Butter Crisco for my icing. It was delicious and it was wonderful when chef's were getting a wedding cake and loved my icing as well as the icing's fragrance once it was all incorporated had people I used to deliver cake at their venues, tell me the minute the fragrance of the icing hit them, they were thrilled because it was delicious and they knew I always made some for the people who worked the event. Then, I moved to Houston, started my business here and suddenly my icing didn't make up right...they took out that trans fat and I never did come up with anything as delicious as that icing. Doing that to Crisco put LOTS of people out of business...