Crisco Problems
Crisco white shortening is now 0 trans fat. Health issues created the change, but the cooking effects are many and are still being found.      First, it does not work well in frostings, reports are of sliding icing and texture/dry issues the next day. You may also find new recipes using more water to adjust the new Crisco.      Second, sauces made in double boilers are lower in volume and thicken faster. The temperature is lower on the new Crisco, so adjustments are needed. The fix is mix with butter for half of recipe.      Third, cakes and pies are also low rising and crumb textured, so you may need to add water. Pie crust are not as flaky and tougher.      Forth, a few reports are showing the 0 trans fat is good for cholesterol, but may rise blood pressure.      Fifth, the temperature for storage and frying are lower, so adjustments are needed. Do not wait until needed to test the new Crisco, it is nothing like the original. Now for some facts, here are the numbers on original, new, and Surfine.
		Original Crisco	0 Trans Fat	Surfine*
	Total Fat	12	12	13
	Saturated Fat	3	3	3
	Trans Fat	1.5	0	2
	Polyunsaturated	3	6	3
	monounsaturated	4	2.5	4
	cholesterol	0	0	0
	sodium	0	0	0
	total carbohydrate	0	0	0
	Protein	0	0	0
	Vitamin E	15%	15%	?
	* Surfine may change, so check the label, it may be the best option for now. MaryAnne's still has the Surfine trans fat edition in the large cans.