Expired shortening -- would you use it?

stir_fryiNovember 3, 2009

I am home with two sick kids today. I was thinking about making peanut butter cookies. My only shortening is two of those Crisco shortening sticks that are in the foil containers unopened. They say "best if used by Aug 2, 2009" on them -- do you think they are still ok to use since they have not been opened? I drive to the store is out of the question today....

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lindac

I would taste it...the problem is rancidity which would make the cookies taste awful....but I dout that will happen in 3 months....that stuff has to be way full of preservatives!
But taste the crisco before you mix in a lot of sugar and other good stuff.
Don't you have any margerine or butter? You could use either of those things....but I think the crisco will be OK.
Linda C

    Bookmark   November 3, 2009 at 9:09AM
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jojoco

I would use it. It seems to last forever.
jo

    Bookmark   November 3, 2009 at 10:19AM
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compumom

Use it! I just threw away a rancid can of Crisco,believe me when I tell you that if it's rancid, you'll smell it. :-P

    Bookmark   November 3, 2009 at 10:29AM
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hawk307

Why take a chance??? Use Butter .
Lou

    Bookmark   November 3, 2009 at 12:09PM
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donna_loomis

Lou, I don't think that butter and vegetable shortening are always interchangeable. Depends on the recipe.

As long as it doesn't smell rancid (and as compumom said, you will KNOW when it is rancid), it should be fine to use.

    Bookmark   November 3, 2009 at 1:05PM
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Kay

This must be why my mom keeps her shortening in the refrigerator.

    Bookmark   November 3, 2009 at 1:20PM
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cloud_swift

Since they are still in their foil containers, I don't expect that they would have gotten rancid. I think that usually takes exposure to oxygen or bacteria. Plus it is only a few months past its "best if used by" date.

    Bookmark   November 3, 2009 at 1:32PM
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lindac

"Slightly rancid" affects the flavor way before it gets to the "ewww!" stage.
Rancid fats come from oxigination...exposure to air...so chances are large that the wrapped stuff isn't rancid.
And saturated fats resist getting rancid better than unsaturated fats....so unless it's that new Crisco with all the unsaturated fats....you are probably safe from nasty Crisco.
Linda C

    Bookmark   November 3, 2009 at 1:39PM
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stir_fryi

Well I used it. It smelled fine to me. The cookies were excellent! I made them in my new range on convection bake. My best recipe for this is from my Betty Crocker cookbook that calls for 1/4 C shortening and 1/4 butter and only 1 egg.

I just wish they weren't so fattening.....

    Bookmark   November 3, 2009 at 5:27PM
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