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....

Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
jojoco

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

    Bookmark   November 3, 2009 at 10:19AM
Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
hawk307

Why take a chance??? Use Butter .
Lou

    Bookmark   November 3, 2009 at 12:09PM
Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
Kay

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

    Bookmark   November 3, 2009 at 1:20PM
Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
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
Thank you for reporting this comment. Undo
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
Sign Up to comment
More Discussions
Monkey Princess makes pretzels
The Monkey Princess decided that we needed to learn...
annie1992
What to do with fermented green tomaotes?
We have more than a lifetime's worth of fermented green...
matthias_lang
Really yummy vegan broth?
It's that time of year again. Planning for Passover....
plllog
How to make Crown Roast?
DH has invited 5 coworkers and their spouses to dinner...
dancingqueengw
Not your average refrig contents....
Tartine bakery is one of the local San Francisco icons:...
jakkom
© 2015 Houzz Inc. Houzz® The new way to design your home™