crisco shortening
High in calories and fat content with no significant micronutrients; modern formulations contain 0g trans fats per serving but remain a calorie-dense product composed entirely of fat.
About
Crisco shortening is a vegetable-based solid fat composed primarily of hydrogenated soybean oil, cotton-seed oil, or palm oil, developed in 1911 and marketed as a shelf-stable alternative to animal lard. The product has a white, uniform appearance and remains semi-solid at room temperature, with a neutral flavor profile and high melting point. Modern formulations are often marketed as "trans-fat free" due to reformulation in the 2000s to remove partially hydrogenated oils. Crisco is characterized by its fine crystal structure, which contributes to its utility in creating flaky pastries and tender baked goods.
Culinary Uses
Crisco shortening is primarily used in baking applications, particularly for pie crusts, biscuits, cookies, and cakes where a tender crumb and flaky texture are desired. The fat's high smoke point (approximately 370°F/188°C) makes it suitable for frying. Its neutral flavor allows it to function without imparting taste, making it ideal for both savory and sweet applications. In traditional American and Southern cooking, Crisco is used as a frying medium and in pastry work as a substitute for lard or butter.