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Anonimo

Jan 19, 2006, 5:58 AM

Post #1 of 18 (8576 views)

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Crisco type vegetable shortening?

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Looking for Crisco or other, similar type vegetable shortening, to use in making pie crusts.
The shortening sold in the stores here in Pįtzcuaro is 'way too hard and not suitable for pastry. I could use pure butter, but this gets costly.

(Darn! I was just in Morelia, at Wal Mart and at Comercial Mexicana, and I didn't think of checking there.)

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo



caldwelld


Jan 19, 2006, 7:03 AM

Post #2 of 18 (8573 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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I find the liquid vegetable oil commonly found in stores here works fine for pastry once you get used to it. Not quite as flaky as butter but good enough for government work. Combining the two in some proportion will probably deliver what you want.
dondon


NEOhio1


Jan 19, 2006, 9:05 AM

Post #3 of 18 (8564 views)

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Re: [caldwelld] Crisco type vegetable shortening?

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Lard is readily available, an original pie crust ingredient, cost friendly too.


caldwelld


Jan 19, 2006, 9:36 AM

Post #4 of 18 (8560 views)

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Re: [NEOhio1] Crisco type vegetable shortening?

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That is good to know and good for you as well. Better than that stuff with all the trans fats.
dondon


Anonimo

Jan 19, 2006, 1:08 PM

Post #5 of 18 (8549 views)

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Re: [NEOhio1] Crisco type vegetable shortening?

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You know, I have long associaqted lard with Mexicqan cooking, especially frijoles and carnitas. But I have not yet seen it for sale here. Then again, I haven't been looking for it.

Today's pie crusts were made with 2/3 butter and 1/3 vegetable oil. It worked quite well.

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo


NEOhio1


Jan 19, 2006, 2:48 PM

Post #6 of 18 (8537 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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I have seen it in dairy cases in a wax paper block about the size of a pound of butter and in a square plastic tub.


esperanza

Jan 19, 2006, 5:12 PM

Post #7 of 18 (8525 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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Here in Mexico, most lard isn't sold at the supermarket. You'll find it at the carnicerķa--just ask the butcher for the amount of manteca you want.




http://www.mexicocooks.typepad.com









wendy devlin

Jan 19, 2006, 7:24 PM

Post #8 of 18 (8509 views)

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Re: [esperanza] Crisco type vegetable shortening?

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I have my first 3 lb tin of manteca circa 1992. Empty now, of course:)

Still love the bright red container with the pigs running across the bottom.


Cynthia7

Jan 19, 2006, 9:42 PM

Post #9 of 18 (8495 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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I have been looking for crisco type shortening for 20 years and so far ..no luck. The Mexicans in my area do not roll out their pastry..they pat it in to the pan. The result is a cookie like crust. The first time I saw lard in the market it was heaped up in the butcher shop and looked like a huge dip of vanillla ice cream. They also had mocha colored lard. I know what ever you baked was delish..remember I have paid high prices for such delicacies in LR. Bowl them over with a chess pie or an egg custard pie that is not over baked, watery or too sweet. What a treat!!


Anonimo

Jan 20, 2006, 6:51 AM

Post #10 of 18 (8487 views)

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Re: [Cynthia7] Crisco type vegetable shortening?

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Cynthia, the pies I made were Camote Custard pies. They look and taste just like Pumpkin Pies, but the texture is a little denser and has more fiber. (Just like a pumpkin pie made from fresh pumpkins.)
I have a deft hand with baking and seasonings, having been in the baking/cooking trade for over 30 years.



"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo

(This post was edited by Anonimo on Jan 20, 2006, 6:09 PM)


Cynthia7

Jan 20, 2006, 7:58 AM

Post #11 of 18 (8479 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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The higher fiber would help with the Weight Watcher point system..I love camote, pumpkin type pies..you would do well in SMA where we are blessed with only one bakery that does good breads..a Canadian fellow who does good sour dough and scones..El Maple...Many of the breads here are typical..soft wheat and too much sugar. I know LR misses your tempting treats.


Anonimo

Nov 13, 2006, 12:17 AM

Post #12 of 18 (8430 views)

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Re: [Anonimo] Crisco type vegetable shortening?

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...months later...I finally bought some Manteca Vegetal Comestible 'Cristal', in a 1 kg plastic jar. It works wonders as a Crisco substitute. So far, I have used it in biscuits (along with 'Saco' Powdered Buttermilk; wish I'd brought more from NOB) and in pie crust.

Yes, I am aware of trans fats. We don't eat this stuff at every meal. I'm still using butter as a principal baking fat. Olive oil for sautees, etc.

Buen provecho,
Anonimo


Lavanda

Nov 17, 2006, 4:23 PM

Post #13 of 18 (8391 views)

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Re:manteca vs shortening?

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Here is the schtick: Cristal is just
like Crisco or a store brand.

Unless you are a vegetarian, fresh or
homemade lard is healthier for you.
And, MUCH MORE tasty!

I am talking abut the vanilla-colored
or darker beige manteca that is not
solidified, comes much closer to the
consistency of Mexican crema.

It comes in a container like crema
would come in, not necessarily a
brand-name, but like a container
from the deli.

It is obtained by making your own,
or buying at a carniceria in MX, or,
in areas where is some hispanic
population, in the US.

NOT the white block or bucket or
more recently something resembling
a soft-margarine container from
some big processor.

Hormel and Armour sell such stuff
in the US. THAT stiff stand-alone
pure white substance has had all
the nutrients and FLAVOR processed
out of it, and isnt so much
stick-to-your-ribs, as
stick-to-your-arteries!!!!

I wpnt go into the nasty details.

I run a group

lard-recipe@yahoogroups.com,

and have an article from Food and Wine
magazine saved somewhere.... will post
here later.

The Brownish more flowing stuff makes
a mighty tasty pastry, tamales,
antojitos, fried chicken, cookies,
and and other delights.

As one of my buddies on the cooking
group says,

!! Viva la manteca !!

There is just something about corn
and pork products that is a match
made in heaven.

ps= Please scuse any typos, I had
cataract surgery in July and still
cannot see!

Love, Lavanda


!! Viva Mexico, warts and all !!!




Anonimo

Nov 17, 2006, 11:55 PM

Post #14 of 18 (8373 views)

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Re: [Lavanda] Re:manteca vs shortening?

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Quote
Here is the schtick: Cristal is just
like Crisco or a store brand.

Yes, I know. That is exactly what I was looking for. Yesterday I made a Zarzamora Cobbler. I used all butter in the crust. Manteca de cerdo "natural" has its merits, but is too dominant for me to use in American style pastry. However, I will look into it for other, more Mexican dishes.
Thanks, Lavanda.
[Edited to add note and link]
There's an interesting article today in the New York Times about using different shortenings in pie crusts. Registration required, but it's free.
http://www.nytimes.com/...amp;pagewanted=print

"En Boca Cerrada No Entran Moscas."

Saludos,
Anonimo

(This post was edited by Anonimo on Nov 18, 2006, 6:57 AM)


wendy devlin

Nov 18, 2006, 7:42 AM

Post #15 of 18 (8360 views)

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Re: [Anonimo] Re:manteca vs shortening?

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>As one of my buddies on the cooking
group says, !! Viva la manteca !!

We butchered two hogs recently here on el ranchito.

After cutting away as much meat as possible from the fat, have 'rendered' the skins and fat, to produce several containers of lard.

Done this way, the lard has a faint meaty flavour, particularly suited for making meat pies, sausage rolls etc. Use the no-flavor Crisco for fruit pies.

Also use the lard in traditional Mexican recipes.


lajollamis


Nov 18, 2006, 9:05 PM

Post #16 of 18 (8333 views)

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Re: [Anonimo] Re:manteca vs shortening?

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Bless you Michael! That article is worth it's weight in gold. I sent it to my husband who makes the best pie crust in this house and many others. He used to be a baker on the U.S.S. Franklin D. Roosevelt, an aircraft carrier that is now razor blades. Prior to getting his degree in Business at TCU, he worked at a couple of the best delis here in Fort Worth as a pastry chef.

As for me, I love what lard does to most anything, but I am intrigued with the butter and suet combo mentioned in that terrific article. Thanks again!

Off to the kitchen!

Mary Lou
Live life well!!!


Ron Pickering W3FJW


Nov 18, 2006, 10:12 PM

Post #17 of 18 (8330 views)

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Re: [lajollamis] Re:manteca vs shortening?

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How long is lard good for. i.e. shelf life, refrigerated and/or room temp??
Getting older and still not down here.


Lavanda

Nov 22, 2006, 12:10 PM

Post #18 of 18 (8289 views)

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Re: lard shelf life.

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Yhe hard white UNhealthy hydrogenated kind last forever at rom temp.

The wonderful, softer brony/beige last for about a year or two in the refi - after that, it still is "fod: but will have a stronger flavor.

I buy in very small quantities or render the fat when making alarge pork roast like for tamales...

And making fried tacos or tostadas or otros antojitos,
!or refried beanzzzzzzz Nummmy! nothing
like manteca naruRaL
http://www.cocima-mexicana@yahoogroups.com

Check it out, yu will find some f your old friends there with the same common interet/

! Que viv la manteca!


!! Viva Mexico, warts and all !!!


 
 
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