I also think theres been a real move away from using hydrogenated fats like vegetable shortening. I know on the rare occasion I bake, I avoid shortening and use butter/lard. I’m not sure I’ve bought Crisco or any other shortening in my adult life…
I really enjoy lard in pie crust but mostly for a pie that’s savory. The problem is that you can risk making it taste slightly like pork if it’s not a very strong flavored pie. For most pies I’ll use butter and it’s just a better all around flavor imo.
I used to use Crisco, but that’s because when I was taught by a lady from work how to make her recipe, I just went with it. Completely agree though, it’s just gross to use. It’s hard to clean off of anything and doesn’t add any flavor you’d want over butter or lard.
I also think theres been a real move away from using hydrogenated fats like vegetable shortening. I know on the rare occasion I bake, I avoid shortening and use butter/lard. I’m not sure I’ve bought Crisco or any other shortening in my adult life…
but yeah… it used to be used in everything.
Doesn’t lard have a better flavor profile than Crisco anyway? At least for certain baked dishes, I definitely think it’s better in pie crust.
I really enjoy lard in pie crust but mostly for a pie that’s savory. The problem is that you can risk making it taste slightly like pork if it’s not a very strong flavored pie. For most pies I’ll use butter and it’s just a better all around flavor imo.
I used to use Crisco, but that’s because when I was taught by a lady from work how to make her recipe, I just went with it. Completely agree though, it’s just gross to use. It’s hard to clean off of anything and doesn’t add any flavor you’d want over butter or lard.
I mean, I certainly think it does…
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Natural saturated fat
Artificially saturated fat