Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 Unfortunately Sharon you are correct. I have tried replacing shortening with a very light olive oil or canola and it wasn't bad.....but it really wasn't as good texture-wise. I eat the crust so seldom that I let it slide but trans fats are NOT good for you and that has been proven. I have heard that if you make a recipe that needs shortening you can freeze the stick Earth Balance and grate it into the recipe frozen. That wouldn't work for the recipe I use though. Sorry. Stef , Sharon Zakhour <sharon.zakhour wrote: > > Thanks for posting this, Stef. Can someone clarify something for me? > > I have been avoiding vegetable shortening, like Crisco, because I > thought it was made of trans fats, which are NASTY contributors to heart > disease. Is this correct? Or is there a trans-fat-free version? There > are some recipes out there that do benefit from that sort of product. > > I went to the farmer's market last weekend and a chef from Sunset > Magazine was there, she demonstrated making a berry pie and she used > half butter and half veggie shortening in her crust. I was dying to ask > this question, but I didn't have the nerve. ;-) > > Sharon > > steffdav46 wrote: > > I have always enjoyed baking but my biggest disappointment was my > > pie crust. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 Thanks for the clarification, Stef. Interesting tip about freezing the Earth Balance. Now, I wonder, how they managed to make that stuff without hydrogenating it? Sharon steffdav46 wrote: > Unfortunately Sharon you are correct. I have tried replacing > shortening with a very light olive oil or canola and it wasn't > bad.....but it really wasn't as good texture-wise. I eat the crust so > seldom that I let it slide but trans fats are NOT good for you and > that has been proven. I have heard that if you make a recipe that > needs shortening you can freeze the stick Earth Balance and grate it > into the recipe frozen. That wouldn't work for the recipe I use > though. Sorry. > Stef Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 well, it is hydrogenated, but fully rather than partially. partial hydrogenation leads to the formation of trans fat. " trans " is just a particular configuration of hydrogens on a fat molecule. when it's fully hydrogenated, there is no unique configurations. i hope this helps... -------------- Original message ---------------------- Sharon Zakhour <sharon.zakhour > Thanks for the clarification, Stef. Interesting tip about freezing the > Earth Balance. > > Now, I wonder, how they managed to make that stuff without hydrogenating it? > > Sharon > > steffdav46 wrote: > > Unfortunately Sharon you are correct. I have tried replacing > > shortening with a very light olive oil or canola and it wasn't > > bad.....but it really wasn't as good texture-wise. I eat the crust so > > seldom that I let it slide but trans fats are NOT good for you and > > that has been proven. I have heard that if you make a recipe that > > needs shortening you can freeze the stick Earth Balance and grate it > > into the recipe frozen. That wouldn't work for the recipe I use > > though. Sorry. > > Stef > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2007 Report Share Posted July 17, 2007 Interesting. Thanks, Sharon mozsmith wrote: > well, it is hydrogenated, but fully rather than partially. partial hydrogenation leads to the formation of trans fat. " trans " is just a particular configuration of hydrogens on a fat molecule. when it's fully hydrogenated, there is no unique configurations. > > i hope this helps... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 31, 2007 Report Share Posted July 31, 2007 I am a little behind on my emails, but Earth Balance also makes a vegan shortening that is trans fat free, still high fat though. Tracy , Sharon Zakhour <sharon.zakhour wrote: > > Interesting. Thanks, > > Sharon > > mozsmith wrote: > > well, it is hydrogenated, but fully rather than partially. partial hydrogenation leads to the formation of trans fat. " trans " is just a particular configuration of hydrogens on a fat molecule. when it's fully hydrogenated, there is no unique configurations. > > > > i hope this helps... > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.