please be more specific.
there are several ways to include butter (fat) in a recipe
baking has 2 major methods "rubbing" and "creaming"
judging by your use of crisco i will assume you are making a crust for something.
for this you would want to "rub" the fat with the dry ingredients with an emphasis on NOT melting the fat. so basically i have to assume the recipe wants you to include the dry ingredients with small (cut) chunks of crisco without melting it.
it should be a nice crumby consistency without having large chunks of fat. I would just whack it in a mixer.
Yes, solid Crisco can be used. Not Crisco oil.
A specially modified diesel can run on Crisco.
Butter is more natural than Crisco is.
No, Crisco is made with vegitable fat but you can buy butter flavored Crisco.
As long as the can of Crisco is less dense than water it can
1 stick of Crisco equals 1 cup.
Yes, melted and cooled Crisco can be used in place of vegetable oil.
1lb crisco equals 1 lb lard
Crisco was formally introduced in June 1911 as crystallized cottonseed oil. They wanted the name of the company to be "Cryst" but due to religious views the company name was changed to Crisco. It was not until 1960 when the company Crisco first introduced vegetable oil to the world.
with crisco.
Absolutely, in fact, there are entire diets based solely off of crisco shortening. Crisco does not contain certain nutrients so vitamin pills are advised. Over consumption of crisco can lead to large fat deposits in the lower back.
All you need to do for any solid is place it in enough water to displace the amount needed. For example, place the solid crisco in one cup of water in a two cup measuring cup, add the solid crisco until it hits the two cup line and you have a cup of solid crisco.