Shortening Question

I use Crisco and have never had any issue with a fishy odor. I imagine it can also be bought in bulk in commercial quantities, if needed.

Thank you! I will try it! Someone recommended sweetex a hi-ratio shortening, but wasn’t sure if this would only be for buttercream icing. Do you also recommend butter Crisco? Thank you!

In the baking blocks or just regular vegetable crisco from the can?

Tracy Dunlap posted:

In the baking blocks or just regular vegetable crisco from the can?

It's the same stuff, just packaged differently. I use the blocks, because they avoid the messy process of scooping out and weighing the shortening, though I imagine they're the most expensive on a per ounce basis.

Tracy Dunlap posted:

Thank you! I will try it! Someone recommended sweetex a hi-ratio shortening, but wasn’t sure if this would only be for buttercream icing. Do you also recommend butter Crisco? Thank you!

People use high-ratio shortening for various things; I don't. I don't use butter-flavored Crisco either. So much of this is a matter of personal preference -- my best suggestion is for you to get some of these products and just test them out to see which you prefer.

I noticed that when Driscoll gets old it smells funny.