All of my family’s recipe books…at least the ones with the best, comfort-food recipes, rely on shortening.
These include the ubiquitous church cookbooks that are filled to the brim with recipes for casseroles, sweet breads and cookies.
The problem is that in my trans-fat free home, I can’t use shortening. At least I haven’t been able to find one I can use so far.
About two years ago, Crisco announced it was going to have a shortening that it could advertise as having zero trans fats per serving. And that’s what’s advertised on Crisco’s website. But that’s not the Crisco on the shelves of stores where I shop.
We all know at this point that many food companies are tinkering with portion size. I’ve seen some shortening on the market, including the Crisco in Oak Park and Berwyn, with three grams of trans fats per one tablespoon serving. Still way too much for my comfort level.
I’ve been making due by subbing in butter or using a meld of the ingredients noted in my Grandmother’s 1988 Extension Homemakers Association book, “Our Favorite Recipes,” with updated combinations from places like the Food Network. But there’s always something lost from those mashups.
So…I’m still on the hunt for pure vegetable — non hydrogenated — shortening.
Are there any of them out there?
Update: I kept looking online and saw a couple organic, non-hydrogenated shortening products that are getting raves. One’s from Spectrum, a palm oil, that is getting so-so reviews on the blogs I’ve seen. The other is Jungle Products Organic Shortening. Looks like the melting point may be lower, so I wonder about pantry or fridge storage.
I’ll have to check my Whole Foods again. I didn’t see shortening last time I was there. As progressive as Oak Park is on many fronts, we have a relative dearth of health food and food co-op options.
If anyone has tried either of these or has another suggestion, let me know.
Virtual Farmgirl 
I really doubt there is one. Shortening, or hardened vegetable oil, is made by hydrogenating unsaturated vegetable fats. This process essentially creates trans fat and, until the chemical companies come up with a way to doctor vegetable oil into a room-temperature solid in a different way, shortening will pretty much always have trans fat.Of course, shortening itself is just a cheap replacement for leaf lard and tallow. Although not vegetarian, either of those (but especially lard) would make not just a worthy substitute, but even a superior end product.
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I used to see lard on my store shelves too. But now, the lard on my shelves is a mix of animal fat and partially hydrogenated vegetable oil. Seriously. I’m no vegetarian and was prepared to go back to using lard…but no dice.
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Try this: http://www.spectrumorganics.com/?id=87. I found it at my local Kroger.
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Molly, the Spectrum was recommended to me… but I have yet to use it.
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I use Earth Balance Buttery sticks, or spreads or whatever the store I am at carries. no trans fats, vegan varieties, for those who care. I have only used it in my pie pastries cuz that is the only thing I bake that needs that kind of stuff. otherwise I use butter in cookies. I am not much of a baker. But as far as a crisco substitute, I love the Earth Balance stuff and have no troubles! Pass it on, to your other commenters
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I really doubt there is one. Shortening, or hardened vegetable oil, is made by hydrogenating unsaturated vegetable fats. This process essentially creates trans fat and, until the chemical companies come up with a way to doctor vegetable oil into a room-temperature solid in a different way, shortening will pretty much always have trans fat.Of course, shortening itself is just a cheap replacement for leaf lard and tallow. Although not vegetarian, either of those (but especially lard) would make not just a worthy substitute, but even a superior end product.
LikeLike
I used to see lard on my store shelves too. But now, the lard on my shelves is a mix of animal fat and partially hydrogenated vegetable oil. Seriously. I’m no vegetarian and was prepared to go back to using lard…but no dice.
LikeLike
Try this: http://www.spectrumorganics.com/?id=87. I found it at my local Kroger.
LikeLike
Molly, the Spectrum was recommended to me… but I have yet to use it.
LikeLike
I use Earth Balance Buttery sticks, or spreads or whatever the store I am at carries. no trans fats, vegan varieties, for those who care. I have only used it in my pie pastries cuz that is the only thing I bake that needs that kind of stuff. otherwise I use butter in cookies. I am not much of a baker. But as far as a crisco substitute, I love the Earth Balance stuff and have no troubles! Pass it on, to your other commenters
LikeLike