re: #241 calochortus

I noticed when they took out the trans-fats. It coincided with younger child leaving for college and suddenly I was doing less baking. Older Crisco develops a sort of translucent look to it that wasn’t there when it contained the trans-fats. I don’t think it goes bad, it just looks a little different. I adjusted by buying Crisco in a smaller size so it doesn’t sit around as long.

Crisco now makes convenient “baking bars” which I store in the freezer.