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New York City chef tests Crisco vs. trans-fat alternativesPosted Dec 12th 2006 12:06PM by Joe DiStefanoFiled under: East Coast, Trans Fats, Poultry, Fruit, Baking, Frying, Health & MedicalA scant two days after New York City became the first U.S. city to ban trans-fats in restaurant cooking, chefs were scrambling to test alternatives. Well, at least one chef was to my knowledge.Yesterday's New York Times had an article detailing Chef Michael S. Schwartz's test of using Crisco, coconut oil, canola oil, peanut oil, butter and lard in baking and frying. The experiment took place at the Institute of Culinary Education, where Schwartz is an instructor. The dishes tested were tarte Tatin, the venerable French apple tart; French fries and fried chicken. Crisco was the only ingredient with a trans-fat content that breaks the city's new rules. Just as Chef Schwartz predicted, Crisco produced a tart with the flakiest crust. Meanwhile, the tart baked with butter had a firmer crust that was judged inferior. The tarte Tatin made with coconut oil was deemed tasty, but its crust was lumpy and crumbly.And what of those two dishes so dear to the heart of every fried food lover you ask? French fries made with coconut oil were tasty, but limp. As for those fried in the dreaded Crisco, they were, you guessed it, crispier. As for the fried chicken, all varieties tasted great, regardless of whether they used trans-fats. This result comes as a great relief to me and the legions of fans of Charles Gabriel the fried chicken genius of Harlem.
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