Comments on: Brownie Update

By: hazeleyes

hazeleyes — Fri, 05 Sep 2008 16:56:56 +0000

I discovered this blog while searching for comments about the texture and taste of Smart Balance in pie crusts. The subject being discussed here is quite old and I’m sure that by now everyone knows that Crisco has bowed to public opinion (aka voting with our wallets) and offers a non-hydrogenated version. For decades I’ve only used Crisco for greasing baking pans (one big can lasted 10 years!), but aside from my trans fat aversion, now that the product’s formula has changed I don’t think it will provide the structure to baked goods that its counterpart did, but I used it in a pie crust recently with good luck. I have to try again with other crust recipes, though, because I think pie crusts need a little butter for the best flavor. After all, crust isn’t just a container, and I’m a lover of crusts both savory and sweet. Since I’ve been reading up on the myths of the cholesterol-is-bad theories I’m not worrying about my cholesterol level OR about eating cholesterol. It’s a natural human hormone and why would our bodies make it if we don’t need it?
: - )
Anyway, I like the new Crisco - much softer right out of the fridge than old Crisco so easier to measure, but I’m going to try some ratios of butter:new Crisco. I’m thinking that Smart Balance piecrust probably won’t please me — since I’ve been eating Nana’s, my aunties’, and my own pies for a long, long time and know what’s good.

I believe new Crisco will work for Kashrut.

Happy baking.

By: Idetrorce

Idetrorce — Sat, 15 Dec 2007 13:20:39 +0000

very interesting, but I don’t agree with you
Idetrorce

By: Diane108

Diane108 — Tue, 26 Sep 2006 00:57:44 +0000

I agree most whole-heartedly with Silverbrow. Stay natural. Don’t give up your good, clean health to be Kosher. You can do it naturally!

By: elf

elf — Tue, 29 Aug 2006 03:34:09 +0000

Thanks for the tips. Right now I’m sticking with canola oil, since the shortenings you’ve mentioned are a bit high in saturated fat, but they may be worth trying in other recipes.

By: Chana Lee

Chana Lee — Tue, 29 Aug 2006 01:30:48 +0000

I found a Kosher shortening - by Spectrum - Organic -all vegetable shortening -non-hydrogenated Has KSA on it - nice product. Small family farmers in Columbia cultivate and press palm oil in an environmentally sustainable manner - so it says on lable. I have no idea what “palm oil” is or if it’s safe - but the fact that it is not hydrogenated is a good thing. Makes great pie crust and it’s not like we eat shortening everyday.
Shmaltz brownies? - what a hoot -might taste really good! Instead of chocolate sauce for a topping use BBQ.

By: Urijah

Urijah — Mon, 28 Aug 2006 08:53:24 +0000

Crisco has a 0 grams Trans Fat Per Serving variety
http://www.crisco.com/about/prod_info.asp?groupID=17&catId=63&FlavorId=344

Of course, if you’re really adventurous you can try shmaltz brownies…

By: Southen Belle

Southen Belle — Thu, 24 Aug 2006 14:59:08 +0000

Back to the recipe, have you ever tried some of the ‘fat substitutes’ that were in fashion in the 90s, such as pureed prunes, along with oil or margarine. Seems worth a try before resorting to Crisco. I would try it myself but my work schedule has me on a strictly duncan hines (gasp!) schedule these days! [Acutally, they are not too bad if doctored up with coffee, choc chips and then undercooked a little, then frozen, then thawed and served. Never a comparison to the real thing, but better than what I can buy pareve at the bakery!!!!]

By: elf

elf — Wed, 23 Aug 2006 02:26:48 +0000

Silverbrow said:
Elf, I think you’re argument about returning to caves is oversimplifying my point. I was simply saying that the effort people put into finding ways to work around kashrut rules, seem to equal the effort they put into keeping kosher.

Fair enough.

I’m not quite sure what your point about honey, lard and e.coli is, so can’t respond to that.

Only that “natural” does not equal “healthful.”

DeisCane said:
I agree that the move to over-chemicalization is concerning, but I don’t think that means we should abandon parve-ification.

I don’t think it’s worth getting too ideological about this. If you like parve ice cream and you’re not going to over-indulge, I don’t see the harm. Personally, though, I happen to agree with Silverbrow that the best tasting parve foods are generally not those that seek to replicate dairy or meat.

By: DeisCane

DeisCane — Tue, 22 Aug 2006 19:43:15 +0000

I think there’s some validity to what you’re saying, but I think the sentiment still, for the most part, furthers the pursuit of kashrut, and as such, it’s commendable within reason. IOW, I agree that the move to over-chemicalization is concerning, but I don’t think that means we should abandon parve-ification.

By: Silverbrow

Silverbrow — Tue, 22 Aug 2006 16:27:40 +0000

DeisCane, it’s also a tad more complicated than sorbet - fruit, sugar.

Elf, I think you’re argument about returning to caves is oversimplifying my point. I was simply saying that the effort people put into finding ways to work around kashrut rules, seem to equal the effort they put into keeping kosher. An upshot of the desire to have your cake and eat it (s’cuse the pun) is that we are eating these pretty nasty artificial concoctions.

I’m not quite sure what your point about honey, lard and e.coli is, so can’t respond to that.

My overall point though, was when there is a canon as deep and wide as Jewish culinary history, why do we need to resort to so many products that have lengthy ingredients lists. Just to reiterate, I’m not arguing against culinary progress, I’m simply saying the progress we’ve seen in a lot of kosher cooking recently is not a positive step forward, either in terms of taste or health. All to often, it is progress in the name of ease and substitution.