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Alicatspjz
Sat, Apr-23-05, 18:25
Tonight I prepared chicken for frying tomorrow. (The secret is always let it sit overnight, ya know.) I made the standard coating for hubby and the kids and a small batch of drummettes for me with a coating of low-carb pancacke mix and pork rinds and some seasoning. We always fry our chicken in Crisco. We don't make it very often and only use Crisco for this. I know it's a bad thing, Crisco, as far as the body not processing it very well. However, since we use it so rarely and don't have any outward side effects from it (like the runs or anything) we continue to use it for chicken after trying every other variety of oil we could find. Anyway, to my question, Crisco has no carbs and no sugar and isn't mentioned at all in the Atkins' book or on the Atkins website. Anyone know if this is a no-no for Atkins? Thank you.
Karen
Sat, Apr-23-05, 18:36
Crisco is hydrogenated vegetable oil (trans fats) unless you're usung the new Crisco that has 0 trans fats. Atkins wasn't big on trans fat.

http://atkins.com/Archive/2003/7/31-167227.html

You can use real lard, rendered from pork fat for frying. It's much tastier than vegetable shortening.

Karen
Alicatspjz
Sat, Apr-23-05, 22:29
Thank you, Karen. I don't know if I have the 'new' Crisco. I bought it today so I assume it's an updated product as far as recipe. It says no carbs or sugar, so I will use it tomorrow anyway, as I am only frying a small batch of little drummettes for myself. I will keep the lard in mind and pick some up at the store next time for my next frying event.
jun keater
Sun, Apr-24-05, 06:34
Ok... so this is a dumb question. I have never used "lard" - where would it be located in the grocery store? With all the other Crisco & oils?
Alicatspjz
Sun, Apr-24-05, 08:42
Hi Jun,

In my grocery stores it is located with the oils. The brand names I can think of off hand are Manteca (which means lard) and I think Armor brand.
Karen
Tue, Apr-26-05, 00:51
Watch it with the lard, because the lard that is shelf-stable is hydrogenated as well.

If you are around a Spanish, Mexican, Portuguese, Eastern European (and there are other cultures that use lard) grocery or butcher, they usually have real lard.

You can render it yourself from pork fat, It's easy to do, lasts forever in the fridge and is quite tasty for all your frying needs.

Here's a very basic and uncomplicated way of rendering fat, but you get a better yield if you grind it.

http://www.cyberbilly.com/meathenge/archives/000120.html

Karen