Quote:
Originally Posted by HemiEd
Wow, didn't know that. I thought Crisco was just lard. Why did it taste so much better than the cardboard McDonalds is serving now?
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Because McDonalds changed again a couple of years ago from partially-hydrogenated soybean oil (trans fat) to regular soybean oil because of pressure to reduce trans fats. Regular soybean oil doesn't brown as well and makes the fries kind of soggy. Crisco is a transfat, so it browns better (but is still unhealthful).
Lard wouldn't work very well because it isn't saturated enough. It would break down from the heat. Tallow works the best.