Calling all Chef's (Telo's, Chambero and others) NC

I have been baking since I was 5. I have a chocolate chip cookie recipe that is THE BEST but recently (within the last 6 months) the Crisco butter flavor shortening is different. It "melts" at high room temperatures, and my cookies are super flat and a bit oily.  I tried all blue bonnett, but same thing happened.

So, my question to all you regular cooks and bakers: Have you noticed the same thing? I tried to call the companies, but they have denied changing the "recipe" for their product!  I am guessing the removed some of the trans fat to make it "healthy".... if I wanted "healthy" I probably wouldn't be making CCC!!!

Jen have you tried good old genuine lard?

Butter from the cream from my angus x holstein milk cow.  Can't go wrong with butter.

CAB said:

Jen have you tried good old genuine lard?

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i'll second that.  the amount of lard on the pan is minimal.  my sister did some recipe testing with lard crisco pam etc when making cinnamon rolls and we found lard to add that crispiness without burning that other non-stick products don't have.

perhaps lard needs to have it's name changed.

bakers swear buy it as do people who really like french fries that don't go soggy fast like mcdonalds and in and out. 

chains caved to vegetarians to change frier grease from lard.  they could have just gone to in and out instead of ruining the other chains.  changing back will be too hard.  wouldn't want to offend pamela anderson and all the other fake vegetarians.

I've gone to using real butter in all my recipes.  Have given up on the margarine products.

Hope the crisco hasn't changed so much that my pie crusts aren't flaky   I'll try when the time changes.  Until then can't seem to make the time.

Show Heifer said:

I have been baking since I was 5. I have a chocolate chip cookie recipe that is THE BEST but recently (within the last 6 months) the Crisco butter flavor shortening is different. It "melts" at high room temperatures, and my cookies are super flat and a bit oily.  I tried all blue bonnett, but same thing happened.

So, my question to all you regular cooks and bakers: Have you noticed the same thing? I tried to call the companies, but they have denied changing the "recipe" for their product!   I am guessing the removed some of the trans fat to make it "healthy".... if I wanted "healthy" I probably wouldn't be making CCC!!!

Click to expand...

My question is what is the recipe? I had one when I lived at home and I knew right where it was and before my parents did a remodel on the kitchen. I asked my sister to get it but she said she could not find it. Have not baked good CCC since and just use the recipe on the bag of chips. Kids dont really complain, but would love a new one to try.

I've had the same experience.  It has to be the butter/fat product because the recipe for the cookies is the same.  Now that you've mentioned it, I think I will try real butter the next time. 

Why Engineers Should Never Write Recipes

Chocolate Chip Cookies Ingredients:

  1. 532.35 cm3 gluten
  2. 4.9 cm3 NaHCO3
  3. 4.9 cm3 refined halite
  4. 236.6 cm3 partially hydrogenated tallow triglyceride
  5. 177.45 cm3 crystalline C12H22O11
  6. 177.45 cm3 unrefined C12H22O11
  7. 4.9 cm3 methyl ether of protocatechuic aldehyde
  8. Two calcium carbonate-encapsulated avian albumen-coated protein
  9. 473.2 cm3 theobroma cacao
  10. 236.6 cm3 de-encapsulated legume meats (sieve size #10)

To a 2 litre jacketed round reactor vessel (reactor #1) with an overall heat transfer coefficient of about 100 Btu/°F-ft2-hr, add ingredients one, two and three with constant agitation. In a second 2 litre reactor vessel with a radial flow impeller operating at 100 rpm, add ingredients four, five, six, and seven until the mixture is homogenous. To reactor #2, add ingredient eight, followed by three equal volumes of the homogenous mixture in reactor #1. Additionally, add ingredient nine and ten slowly, with constant agitation. Care must be taken at this point in the reaction to control any temperature rise that may be the result of an exothermic reaction. Using a screw extrude attached to a #4 nodulizer, place the mixture piece-meal on a 316SS sheet (300 x 600 mm). Heat in a 460°K oven for a period of time that is in agreement with Frank & Johnston's first order rate expression (see JACOS, 21, 55), or until golden brown. Once the reaction is complete, place the sheet on a 25°C heat-transfer table, allowing the product to come to equilibrium. - Anon

I think I got all of those. The measurements are a no go for me though. A great mind teaser. Thanks for the laugh.

There's a couple from Norwalk Iowa that bake cookies and sell every week in Des Moines. They are addictive. I buy 2/3 dozen every week and sometimes they may last until Tuesday, but usually Monday kills them. I buy them on Sat. & buy Sunday the brown paper bag is soaked with the real deal. Best cookies I've ever had, and I've had my fair share of good cookies.
 I used to bake pies and sell every week. I have a recipe somewhere that used 1/2 lard, & 1/2 crisco. It was good.

try regular crisco with butter.  Equal amount if not I swear by Imperial margarine.  Just keeps the cookies firm but done.  Don't like butter as it cases the cookies to spread and be flat.  Taste good but I like a cookie with more rise to it

And for the chemical recipe.....makes them sound EWWWWW and makes me wonder what I am putting in my body...

CAB - how bout you find that recipe and share it.

Show Heifer - I'm no chef but sure love to eat.  I'd bet your guess on making it healthier is correct

pie crust; 1&1/2 cups crisco,1&1/2 cups lard, 6 cups flour,1 tsp salt, & 1&1/2 cups H2O. You can reduce relatively. Add the last of the H2O to your liking towards the end. Place dough balls in the fridge wrapped in cello for @ least 1/2 hour B4 rolling. Should make nice and flakey pie crust. Brent

I use only whole butter for my cookies. But half butter, half lard is also great and probably better tasting. It's the same as with pie crust...Butter for flavor and lard for texture.

Show Heifer - Unfortunately some products don't stay the same forever. Big Companies will buy out other Companies and in turn change or loose the origin formula. I've seen this happen too many times throughout my career.