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You might remember the Baking Mix that I made from scratch. We have loved its convenience. It’s like having pancake mix on hand all the time, only cheaper and more versatile. We had just about run out, when I decided it was time to revisit the shortening question. See, I know that traditional shortening isn’t the best for you. (For more on this topic, check out my friend Kelly’s post Get Rid of the Bad Fats in Your Kitchen).

Coincidentally, Tropical Traditions contacted me again to do another review. And palm shortening was on the list of choices! So I figured since it’s on their dime, why not give it a try?

The Verdict: Once we figured out how to get the gallon tub open, DH was like “ick, is that lard?” The consistency was very gooey, more like mayonnaise than shortening. I shooed him away and mixed up the baking mix. I noticed right away that the consistency of the pancake batter was much thinner than the version with Crisco. I asked DH if he thought that would be a problem, and he didn’t think so. He made pancakes, and although they weren’t as fluffy as the previous version, they tasted the same and I felt better knowing I was using a healthy fat.

The nice people at Tropical Traditions have also agreed to sponsor a giveaway! You too can enter to win a gallon of palm shortening by doing the following. Note that you need to submit a separate comment for each entry.

  1. Subscribe to the Tropical Traditions email newsletter (required) and indicate below that you did
  2. Follow Tropical Traditions on Twitter and indicate below that you did
  3. Post a comment listing the most interesting fat or oil that you’ve ever used in cooking (for example, homemade beluga whale lard. Not sure if that’s even possible, but it was the weirdest thing I could think of!)

This contest is open until August 26, 2010, midnight EST. Open to US and Canada.
Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. Note for Canadian bloggers: Tropical Traditions is not responsible for customs or duties that Canada may charge if you decide to participate in this Tropical Traditions sponsored blog giveaway.

The contest is now closed. Congratulations, Betsy!

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Reader Interactions

Comments

    • Carolyn

      I’ve never used twitter before, usually getting all info from the newsletter, but I find it is interesting!

  3. Melissa W.

    I’ve used avocado oil. It has a smoke point of 490 and is very mild. We use it on salmon on the grill and to saute vegetables. I like to use it when the cooking temp is high.

  5. Marguerite

    I’ve been using Macadamia nut oil lately — it has a high smoke point and also tastes great in salad dressings, milder than olive oil but still full of all the monounsaturated good stuff that olive oil has in it and the perfect ratio of omega3:omega6 (1:1).

  10. Jessica

    I’ve been using coconut oil a ton lately, but the most interesting is grapeseed oil, I just had to get past the green color at first

  11. Mya Brooks

    I’ve never used any weird oils or fats. Been too scared to lol. I’m a subscriber already.

  13. Theron Willis

    My ex-wife does all the cooking, so I don’t know what to say. If I win I’ll give the Tropical Traditions palm shortening to ‘er.

  18. Lyndsey

    I like to try different oils. I’ve tried hemp seed oil and pumpkin seed oil and macadamia nut oil. They are not necessarily weird, but maybe a little different! The pumpkin seed oil is very dark green and has a nice rich nutty flavor, great on salads.

  19. Carolyn

    Whenever I use oils for sauteeing, I have used olive oil when coconut oil flavor could be objectionable, but I find coconut oil from Tropical Traditions is great for just about everything !! I use it forany recipe calling for liguid oil.

  20. Yolanda

    I signed up for the newsletter and am following you on Twitter! Actually, the tropical oils are fairly new in my kitchen. The virgin coconut oil is wonderful and I use it in my cooking now in place of other oils every opportunity I get.

  32. Debbie C.

    Now I am a very adventurous eater but as far as oils that I personally have actually used…I do not have anything to confess that is too exotic. I live in San Diego and the Hubs visits his relatives in Mexico quite a bit and I have been presented with and cooked with homeade Pig Lard! It is a very, very, common ingredient in Mexican cooking and I was given the freshest of the fresh! I also love to use walnut oil, especially when sauteeing vegetables but it is good with chicken too. I love it on salads also! I adore a splash of sesame oil here and there too!

  34. susan smoaks

    i’ve never used anything weird to cook, i just use butter or vegetable oil
    i subscribe to their newsletter
    i follow them on twitter @fdplife