What is fryer shortening

Enquire now Request Product Specification. All fields are mandatory Name. Perfectly golden, delightfully crisp, deep fried goodness is one of the eternal comfort foods. We run through the tips of the trade to ensure your frying hits the mark every time. Read more.

Find out which of your local distributors stocks this product. If you soak it in a piece of cloth, melted Crisco will act like a candle. Grease a Snow Shovel: Rub some Crisco onto your snow shovel before tackling your driveway and the snow will slide right off. Yes, it is OK to reuse fry oil. Lard is particularly good for frying things that are a sticking problem.

Our recommendation: With breaded and battered foods, reuse oil three or four times. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around degrees. However, shortening is still highly processed, and the interesterification process now used to create spreadable shortening may have its own set of health risks.

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They do not polymerize or form gums as readily as liquid shortenings and hold up better under continuous high heat cooking applications. It is a hard fat, made from deodorized beef tallow, that is very heat stable, resistant to oxidation and other stressors, has longevity and stability and has a great mild flavor that enhances fried dough products.

The advantage tallow has over modern engineered vegetable shortening, according to Kolavo, is that is has an edge in flavor, performance and longevity. The choice of fat is a large component of the final donut experience and should be carefully considered based on your tastes and needs.

Kolavo says that certain guests or customers may prefer an even more flavorful experience and opt for SCP Lard, a filtered, full flavored lard for traditional recipes like apple cider donuts or fritters, or SCP Wagyu Beef Tallow, a more full flavored beef tallow that is extremely silky and rich, good for fruit beignets and frybreads.

Roger Daniels, vice president of research, development and innovation at Stratas Foods, concurs that hard fats, including high oleic soybean shortening, are optimum for frying donuts. A donut is a sponge. But a hard fat solidifies post-fry. It replaces the need for PHOs partially hydrogenated oils , whose nutritional negative was that the process to achieve them also caused trans fat.

The IE process creates an integrated shortening as opposed to a blend of oil and fat components. Utilization of high oleic soybean oil confers frying stability and the IE process places this oil input into a preferred ratio with soybean oil to yield a shortening with the desired functional characteristics.