Deep Frying With Shortening: What You Need To Know

Deep frying is a popular cooking method that involves submerging food in hot oil or fat to achieve a crispy exterior and a tender interior. The type of oil or fat used can greatly impact the flavour, texture, and quality of the final product. One common question that arises among deep fryers is whether shortening can be used in a deep fryer. Shortening is a popular ingredient in baking and cooking, known for its flaky and tender texture in recipes such as pie crusts and biscuits. It has a high smoke point and a neutral flavour, making it a cost-effective option for deep frying. However, there are also some drawbacks, such as its tendency to break down in large quantities and its potential to become rancid if not stored properly.

Crisco shortening's benefits and drawbacks

Crisco is a popular brand of vegetable shortening that is commonly used in baking and cooking. It is made from a blend of vegetable oils, including soybean and palm oil, and is known for its neutral flavour and high smoke point. While it can be used in a deep fryer, there are several benefits and drawbacks to this.

Benefits of Using Crisco Shortening in a Deep Fryer:

• High Smoke Point: Crisco shortening has a smoke point of around 490°F (254°C), which makes it ideal for deep frying as it can handle high temperatures without breaking down or smoking.
• Neutral Flavour: Crisco shortening has a neutral flavour that won't affect the taste of the food being fried. This is particularly useful when frying delicate foods that require a light and crispy coating.
• Cost-Effective: Crisco shortening is generally cheaper than other types of oil or fat used for deep frying.

Drawbacks of Using Crisco Shortening in a Deep Fryer:

• Not Suitable for High-Volume Frying: Crisco shortening can break down and become greasy when used in large quantities, leading to a lower-quality final product and a messy cleanup.
• Can Become Rancid: Crisco shortening can spoil if not stored properly, affecting the flavour and texture of the food being fried.
• Not Suitable for All Types of Food: Crisco shortening may not be the best choice for foods that require a light and delicate coating, such as fish and chicken, as they can become greasy and heavy.
• Health Concerns: Crisco shortening is not the healthiest option for deep frying due to its high levels of saturated and trans fats. While Crisco has reduced the amount of trans fats in its products, it is still important to consume it in moderation.

Crisco shortening's smoke point

Crisco is a popular brand of vegetable shortening that is commonly used in baking and cooking. It is made from a blend of vegetable oils, including soybean and palm oil, and is known for its neutral flavour and high smoke point. The smoke point of Crisco shortening is around 360°F to 490°F (188°C to 254°C), depending on the formulation. The smoke point is the temperature at which the oil begins to break down and smoke, affecting the flavour and nutritional value of the food being fried.

The high smoke point of Crisco shortening makes it ideal for deep frying, as it can handle high temperatures without breaking down or smoking. When using Crisco shortening in a deep fryer, it is crucial to monitor the temperature closely to prevent it from exceeding the smoke point. This can be achieved by using a thermometer to regularly check the temperature. The recommended temperature range for deep frying with Crisco shortening is between 325°F and 375°F (165°C and 190°C).

While Crisco shortening has a high smoke point, it is important to note that it is not suitable for all types of food. For example, foods like fish and chicken may not be the best candidates for Crisco shortening as they can become greasy and heavy. Additionally, Crisco shortening is not suitable for high-volume frying as it can break down and become greasy when used in large quantities. It is also important to properly store Crisco shortening after use to maintain its quality and extend its shelf life.

In summary, Crisco shortening can be used in a deep fryer, but it is important to consider its limitations and follow the manufacturer's instructions and guidelines for temperature control. Proper temperature monitoring and maintenance are key to ensuring the best results and a safe frying experience when using Crisco shortening in a deep fryer.

Crisco shortening's health concerns

Crisco is a popular brand of vegetable shortening commonly used in baking and cooking. It is made from a blend of vegetable oils, such as soybean and palm oil, and is known for its neutral flavour and high smoke point. While it can be used in a deep fryer, there are some health concerns associated with Crisco shortening that users should be aware of.

First and foremost, Crisco shortening is high in saturated and trans fats. Trans fats have a chemical structure that our bodies have trouble recognising, and they create free radicals in the body. These fats are considered the worst type of fat because they not only increase LDL (bad cholesterol) levels but also decrease HDL (good cholesterol) levels. Consuming too much fat, especially saturated and trans fats, increases the risk for obesity and obesity-related health conditions like heart disease and Type 2 diabetes. Therefore, it is crucial to consume these fats in moderation and aim to keep total fat consumption at no more than 35% of total calories.

Additionally, Crisco shortening is made from partially hydrogenated vegetable oils, which are also linked to several health risks. The process of hydrogenation, where plant oils are solidified by bubbling hydrogen through them at high temperatures, produces trans fats. These trans fats can promote inflammation in the body and have been linked to cardiovascular diseases, breast cancer, colon cancer, essential fatty acid deficiencies, and pre-eclampsia and other pregnancy complications.

Furthermore, Crisco shortening is not suitable for all types of food. It can make some foods, such as fish and chicken, greasy and heavy. It is also not suitable for high-volume frying as it can break down and become greasy when used in large quantities, leading to a lower-quality final product and a messy cleanup.

While Crisco shortening offers benefits such as a high smoke point and neutral flavour, it is important to be aware of the potential health risks associated with consuming this product. Users should consider using alternative oils or fats for deep frying, such as peanut oil, vegetable oil, or lard, which have higher smoke points and are generally considered healthier options.

Crisco shortening's storage

Crisco shortening can be stored for future use, but it is important to note that it does have a shelf life and can degrade in quality over time. Proper storage is crucial to maintaining the quality and extending the shelf life of Crisco shortening. Here are some detailed instructions for storing Crisco shortenings:

Storage Location

It is recommended to store Crisco shortening in a cool, dry place, away from strong odours, direct sunlight, and sources of heat such as stoves, dishwashers, and refrigerators. Keeping it in a pantry or cupboard is ideal. If you live in a warm climate or prefer to keep your oils in the refrigerator, you can also store Crisco shortening in the fridge. However, refrigeration will make the shortening firmer, which may be undesirable for certain recipes. If you choose to refrigerate, remember to take it out of the fridge 30 minutes to an hour before using it to allow it to return to room temperature and achieve the desired texture.

Storage Containers

For unopened Crisco shortening, keep the cans sealed tightly. For opened cans, transfer the shortening to an airtight container, such as a plastic or metal container with a tight-fitting lid. If you are using Crisco sticks, ensure they are well-wrapped when not in use. If proper wrapping is not possible, you can use a freezer bag to store the sticks.

Storage Duration

Both unopened cans and sticks of Crisco shortening have a shelf life of two years from the manufacture date. Once opened, cans will retain their quality for about a year, while sticks will last for approximately six months. It is recommended to write the date on the package when you first break the seal to help track how long it has been opened. If you notice any changes in colour, appearance, odour, or taste, it is best to discard the product.

Storage Tips

Always use clean utensils when scooping out Crisco shortening. Avoid double-dipping to prevent contamination. If you plan on storing Crisco shortening for an extended period, consider freezing it. Place the sticks or cans in a freezer bag and store them in the freezer. Portioning the shortening before freezing is advisable if you only need small amounts at a time.

Crisco shortening's alternatives

Crisco Shortening Alternatives

Crisco is a popular brand of vegetable shortening, commonly used in baking and cooking. It is made from a blend of vegetable oils, such as soybean and palm oil, and is known for its neutral flavour and high smoke point. While it is a popular choice for deep frying, there are several alternative oils that can be used instead.

Peanut Oil

Peanut oil is a good alternative to Crisco for deep frying. It has a high smoke point and a mild flavour. It is a more expensive option, but it is a good choice for those seeking a high-quality oil.

Vegetable Oil

Vegetable oil is a versatile option that can be used for deep frying, sautéing, and baking. It has a neutral flavour and a high smoke point, making it a cost-effective alternative to Crisco. However, it is liquid at room temperature, so it may not provide the same texture and structure as Crisco in some recipes.

Lard

Lard is a type of animal fat commonly used for deep frying. It has a rich, savoury flavour and a high smoke point. It is a good traditional alternative to Crisco, but it is important to note that it is not suitable for vegetarians.

Coconut Oil

Coconut oil is a healthy alternative to Crisco, as it is a saturated fat that is solid at room temperature. It has a distinctive flavour and aroma that can enhance the taste of baked goods. Refined coconut oil is recommended over virgin coconut oil, as it has a milder flavour.

Butter

Butter is another alternative to Crisco, particularly for baked goods such as cookies, pie crusts, and cakes. It is a 1:1 substitute and is usually readily available. Unsalted butter is recommended, but if using salted butter, reduce the amount of salt in the recipe.

Ghee

Ghee is a clarified butter with a higher melting point and a rich, buttery flavour. It can be used as a 1:1 substitute for Crisco in many recipes, but it may give a slightly different flavour and greasier texture to the final product.

Applesauce

Applesauce can be used as a substitute for Crisco in a 2:1 ratio. It adds sweetness and moisture to baked goods but has a lower fat content, which may affect the texture.

Mashed Banana

Mashed banana can be used in a 2:1 ratio in place of Crisco. It creates a lighter, fluffier texture but will impart a strong banana flavour to the final product.

Avocado

Avocado can be used as a 1:1 substitute for Crisco in many recipes, but the oven temperature may need to be reduced to prevent browning. Avocado does not melt in the same way as other substitutes, so additional moisture may be needed.

Tofu

Tofu can be pureed and used as a Crisco substitute, but it should be combined with another type of oil. This substitution may take some trial and error to get the right combination.

Frequently asked questions