That’s not just its natural state?
In its natural state, it has no discernible odor. And it is useful in some applications, so not bad.
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Not gonna lie. I almost always have to buy Crisco if Im making cookies.
I rarely bake anymore so it goes funky before I can use it. I do have better luck with the one-cup sticks. They seem to store longer.
Crisco also really does make great pie crust (and not just because Loretta Lynn said so)
I’ve had this tub in the pantry cabinet since I don’t even know when (it expired in 2020). When I took the lid off, it was like something out of Ghostbusters. I think it may have burned off some of my hair. Powerful!
I make one pie a year, for Thanksgiving. I used to make the crust with half butter, half Crisco, but I switched to all butter at some point, and I can’t remember the last time I dipped into the Crisco. Obviously waaaay long ago.
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Attempt #1:Tollhouse
These are fine. A little too soft inside. Made with all butter, refrigerated dough overnight, baked 11:00, turning once. Possible adjustments: let dough warm up before baking so the cookies spread more, add a little sea salt on top, bake 2:00 longer.
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Attempt #2: America’s Test Kitchen
I am not sold on these either. Possibly I did not brown the butter enough, but it seemed like a useless extra fussy step. Also, too many chips! If I settle on this one, I’ll make some adjustments.
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Both of your batches look a little bit puffy, especially the Tollhouse batch, which appears to puff out in the middle, wider than the bottoms. Not sure if that’s what you’re going for, but I believe this happens if the cookies set early – so I wonder if your oven might be running a bit too hot.
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I noticed that myself - I thought the cookies would spread more. I’ll check the oven temperature, but too hot would be out of character for it.
where is the rack in the oven?
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Center.
I always thought too puffy was too much baking powder or too much flour : butter and sugar?
I guess temp, type of cookie sheet, and rack placement could contribute.
Google AI (if you trust that) says that you’re correct with regard to too much flour. I wonder how much flour brand also matters here? E.g. King Arthur is higher protein than Gold Medal. Maybe liquid absorption is also a factor?
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No idea re: different results from different brands or varying amounts of protein, since I live in Canada and we have very few options available when it comes to different flours. I basically have used 3 brands of flour for baking my entire life, and 2 of the brands are owned and milled by the same corporation now.
I would think weighing instead of using measuring cups could also lead to more consistent results.
And some recipes, need or could use some improvement!
I hadn’t appreciated how different the Original Chipits recipe is from the Tollhouse recipe.
The Chipits recipe, on the back of the most common brand of chocolate chips in Canada, has a little more butter to flour than the Tollhouse recipe, and a little more vanilla extract, and less chocolate chips than the Tollhouse recipe.
The Original Chipits recipe is the standard recipe for many people in Canada.
the new less deadly crisco is not nearly as good a product as the original but it does improve pie crust texture from all butter - its just not possible to make an all butter crust that is as tender as my Mom’s so I go half and half most o f the time.
I have crisco in the freezer because it has such poor keeping quality in the cabinet.
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I agree with @a_m , those are way puffier than mine, following the ATK recipe. Was the dough refrigerated? Do you weigh the flour? I like the effect of browned butter, and if you couldn’t taste a difference, I think you’re right, you may not have browned it enough. It’s tricky, though - a few seconds too long and the butter goes from browned to burned.
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Yeah, mine look more like that, except it looks like you used chunks instead of chips?
yes, i never use chips. i want delicious puddly schmears of chocolate.
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No.
Yes.
This information lives rent-free in my head.
Do you form balls of dough to put on the baking sheet, or discs?
