The phrase "crisp and dry" can refer to two distinct cooking products, which can cause confusion for home cooks. The first is the British brand Crisp 'N Dry, a liquid cooking oil. The second is the American brand Crisco, a solid vegetable shortening. Understanding the distinct ingredients is essential for kitchen use.
Crisp 'N Dry: Rapeseed Oil
Crisp 'N Dry is a liquid cooking oil sold primarily in the United Kingdom. Its composition is tailored for high-temperature applications like frying, roasting, and shallow frying. This is why it often gives food a 'crisp' finish. The 'dry' refers to the non-greasy finish on fried foods.
Core Ingredients
- Rapeseed Oil: The main ingredient is 100% pure rapeseed oil. This oil is high in monounsaturated fats and has a high smoke point, making it suitable for frying. Rapeseed oil also has a neutral flavor, which allows the natural taste of the food to stand out. It is a source of Omega-3 fatty acids and has a low saturated fat content compared to olive oil.
- Dimethylpolysiloxane (E900): This is an anti-foaming agent added in small quantities to prevent the oil from foaming and splashing during high-heat cooking. This additive helps ensure a safer and cleaner frying process. As an additive, it is considered inert, non-toxic, and non-flammable.
Crisco: The Vegetable Shortening
Crisco is an American brand of vegetable shortening that is a solid fat at room temperature. It is often used in baking to create flaky pie crusts and tender cakes. The ingredients have been reformulated over the years, most notably to remove trans fats.
Ingredients of the Modern American Product
- Soybean Oil: This is a base ingredient in modern Crisco. It is a liquid oil that is treated and blended with other ingredients to achieve the solid consistency of shortening. Some older products may still contain genetically modified soybean oil.
- Fully Hydrogenated Palm Oil: This gives Crisco its solid structure. The hydrogenation process adds hydrogen atoms to the oil's fatty acid chains, which increases the oil's saturation and raises its melting point. This is the modern, trans-fat-free method for solidifying vegetable oil.
- Palm Oil: The inclusion of palm oil in a non-hydrogenated form helps to provide the right texture and consistency to the shortening.
- Mono and Diglycerides: These are emulsifiers that help bind the oil and water-based ingredients in baked goods, creating a smooth texture. They improve the shortening's ability to blend seamlessly into doughs and batters.
- TBHQ and Citric Acid: These are antioxidants added to protect the oils from spoilage and extend the product's shelf life. TBHQ (tertiary-butyl hydroquinone) and citric acid work together to prevent the fat from going rancid over time.
Historical Evolution of Shortening
First introduced in 1911 by Procter & Gamble, Crisco was initially made from cottonseed oil and was fully hydrogenated using a process that created trans fats. It was marketed as a healthier alternative to animal fats like lard. Later, concerns over trans fats led manufacturers to reformulate the product, replacing partially hydrogenated oils with fully hydrogenated ones to create the current trans-fat-free product. The modern version uses interesterification to achieve the desired solid consistency without forming trans fats.
Comparison Table: Crisp 'N Dry vs. Crisco
| Feature | Crisp 'N Dry (UK) | Crisco (US) |
|---|---|---|
| Product Type | Liquid Cooking Oil | Solid Vegetable Shortening |
| Primary Ingredients | 100% Rapeseed Oil | Soybean Oil, Fully Hydrogenated Palm Oil, Palm Oil |
| Additives | Anti-foaming agent (Dimethylpolysiloxane) | Emulsifiers (Mono and Diglycerides), Antioxidants (TBHQ, Citric Acid) |
| Main Use | Frying, roasting, and stir-frying | Baking (pie crusts, cakes), Frying |
| Physical State | Liquid at room temperature | Solid at room temperature |
| Regional Availability | Primarily UK | Primarily US |
Health and Cooking Considerations
Choosing between Crisp 'N Dry and Crisco depends on the recipe and dietary needs. Crisp 'N Dry, being a liquid rapeseed oil, is high in monounsaturated fats and Omega-3s, and is well-suited for high-heat cooking. Modern Crisco is trans-fat-free but still a highly processed fat, and some studies raise questions about the health impacts of interesterified fats. Both are 100% fat by weight, unlike butter which contains water.
Alternatives to Shortening and Rapeseed Oil
For cooks seeking alternatives, there are many options depending on the desired flavor and texture:
- Lard: A traditional animal fat with a distinct flavor, often used for flaky pastry and frying.
- Butter: Provides a rich, buttery flavor but contains water and milk solids, which affects the final texture of baked goods. Clarified butter (ghee) can be used for higher-heat cooking.
- Coconut Oil: A solid at room temperature and a vegan alternative to shortening, though it can impart a coconut flavor.
- Other Vegetable Oils: For liquid oil replacements, canola or sunflower oil are neutral-flavored, multi-purpose options.
- Homemade Shortening: You can make your own shortening by combining coconut oil and a liquid oil like canola.
Conclusion
The question, "what are the ingredients in crisp and dry?" leads to two answers. Crisp 'N Dry, a UK cooking oil, is primarily 100% rapeseed oil with a small amount of anti-foaming agent. Crisco, the American vegetable shortening, is a solid blend of soybean and palm oils with emulsifiers and antioxidants. Understanding the ingredients and their purpose is key to selecting the right product. Always check the product label, as formulas can change and regional products can differ significantly. For more information, visit the official Crisco site: Crisco.com
