Bye-bye Crisco Shortening

W. Hilditch

Active member
There will be no more soybean oil shortening here. For baking it has been replaced by lard which tastes soo much better. For frying I have canola, olive and grapeseed oils. For seasoning CI the lard and canola will provide what’s needed.

I thought about shortening today when I went to grease a couple of bread pans. Didn’t have any. Used lard and glad I did as the loaves came out perfect.

Hilditch
 
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