Butter vs. Crisco?
What do you think gives a better cookie? Which is healthier.
I think shortening gives a much better cookie. Please explain and give opinions.
Thanks
Answers:
I use butter in all my baking. Crisco is a man made substance, just a few molecules short of being plastic--which I've never really wanted to eat. Butter is natural. The secret to good cookies though is to cream the butter and sugar together really well. This incorporates air into the batter, which makes for a much softer, bigger cookie.
Other Answers:
butter
Butter all the way! i could eat Crisco by itself. Crisco all the way!
Butter Falvored Crisco makes awesome cookies, I always use this now instead of butter!
i actually split it in half. If recipe says 2 cups butter. I will use 1 cup butter 1 cup criscoButter baby! Yes, while butter may contain saturated fat, shortening is partially hydrogenated soybean oil and that stuff'll kill you. Butter is the lesser of the two evils. butter is a lot healthier because if contains less saturated fat. I have always had great success making cookies with butter, and they have low fat options or substitutes for butter that work well too.
Crisco will always be one of your fattiest and unhealthiest options.
Butter gives cookies wonderful flavor....but as per texture ...Crisco is fine.... Butter flavored Crisco dose two things, it gives the cookie flavor and the same thing that plain Crisco dose so it like using both but only using one.
Source(s):
myself because I have tried both ways
Butter, but I think crisco is ok if you are making sugar cookies. Otherwise, I always use butter.
I don't think either of them are very good for you though.
BUTTER. Without a doubt.
First, we're talking about cookies, here. Butter or shortening, they're not exactly health food. If you're trying to eat healthier, remember "all things in moderation."
As for why butter makes a better cookie, well, butter just TASTES better. The flavor is better, the texture is better. Shortening's only benefit is that it has less water in it, which means that cookies don't spread as much. However, with the right recipe and the right cooking methods, butter can also produce a thick, chewy cookie. (And did I mention that it tastes better!) If you have a problem with your cookies spreading too much, try adding a little more flour. I've also found that shortening leaves a greasy film on the roof of your mouth.
The secrets to a good cookie are:
1. Find a good recipe (I recommend all of the cookies in The Best Recipe cookbook)
2. Use butter
3. Don't overbake - they should look a little underbaked when you take them out of the oven. Let them cool on the pan slightly, then carefully transfer to a cooling rack.
I frequently bring cookies to work, and I've had endless compliments. One boss called me from his car after he left and asked me to set aside some more cookies for him. Another co-worker takes handfuls of my molasses cookies, and he doesn't even LIKE molasses cookies.
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