Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 We also use butter. We were dairy farmers a long time ago and there is absolutely no substitute for butter! Kandy --- On Mon, 1/5/09, peelerk <peelerk wrote: peelerk <peelerk Re: Wondering about solid fats Monday, January 5, 2009, 4:49 PM We use butter. I've tried shortening or even just oil and nothing seems to work as well and taste as good as butter. , irene wrote: > > What kind of solid fat do you use in baking, pie crusts, etc.? > I haven't been near a can of Crisco for years, but recently was told > that it is now 'changed' somehow and contains no trans fats. > And what about coconut oil? Different websites saying very different, > conflicting things about it. > I'd really appreciate hearing what others have thought/decided about > solid fats. > I guess this has come up for me as much of holiday bakin calls for > 'shortening' of some sort. > > Many thanks, > ~ irene > --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 I use Smart Balance Light Spread with Flax Seed Oil in all of my baking. It is vegan and has no transfat. Judy - irene Tuesday, January 06, 2009 11:30 PM Re: Wondering about solid fats Thanks to everyone who chimed in on this discussion. It seems that almost all of use butter in preference to any other solid fat. What about vegans on the list? What do you use in baking? I'm particularly curious about coconut oil, which (I think) is not hydrogenated, but is solid at room temperature. And palm oil? Isn't that the stuff that got chased out of theatre popcorn about 15 years ago?? ~ irene > Health-wise, stay away from partially hydrogenated fats or any fat > that > says it is hydrogenated. > > I use butter, but there are non hydrogenated shortenings now that are > primarily made of palm oil I have used them to bake cookies and they > seem to work fine. The problem with substituting butter for > shortenings like Crisco is that butter has a water and some milk solid > content so it has less fat per measure than solid shortenings so you > must adjust the recipe when you are making something sensitive like a > cake. > > I love the flavor of butter in baking. I try to buy good quality > butter that has a good flavor. I read an interesting article recently > in Gourmet Magazine about butter flavors world wide--they really are > different depending on what the cows eat. > > Kathleen > > > We also use butter. We were dairy farmers a long time ago and there is > absolutely no substitute for butter! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 Most all of the grocery stores carry it. I love it. You're welcome. Judy - irene Wednesday, January 07, 2009 12:00 AM Re: Wondering about solid fats Thanks, Judy. I'll look for it at Trader Joe's (?). > I use Smart Balance Light Spread with Flax Seed Oil in all of my > baking. It is vegan and has no transfat. > Judy > - > > > Thanks to everyone who chimed in on this discussion. It seems that > almost all of use butter in preference to any other solid fat. > > What about vegans on the list? What do you use in baking? I'm > particularly curious about coconut oil, which (I think) is not > hydrogenated, but is solid at room temperature. And palm oil? Isn't > that the stuff that got chased out of theatre popcorn about 15 years > ago?? > > ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 Here is what it looks like. http://www.smartbalance.com/FlaxLight.aspx Judy - irene Wednesday, January 07, 2009 12:00 AM Re: Wondering about solid fats Thanks, Judy. I'll look for it at Trader Joe's (?). > I use Smart Balance Light Spread with Flax Seed Oil in all of my > baking. It is vegan and has no transfat. > Judy > - > > > Thanks to everyone who chimed in on this discussion. It seems that > almost all of use butter in preference to any other solid fat. > > What about vegans on the list? What do you use in baking? I'm > particularly curious about coconut oil, which (I think) is not > hydrogenated, but is solid at room temperature. And palm oil? Isn't > that the stuff that got chased out of theatre popcorn about 15 years > ago?? > > ~ irene Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 It does work in baking. If I bake for vegans I use it. My personal preference is butter and I use it in my other baking. I don't use Earth Balance on my bread or potatoes, it just doesn't taste the same. Donna Sent from my Verizon Wireless BlackBerry " bj_lee " <bj-lee Wed, 07 Jan 2009 15:25:02 Re: Wondering about solid fats Hi, Kidz, Love the Butter...LOVE IT! No substitute for Challenge Butter...it has been my 'go to' since 1975. However, with a vegan wife, well... Victory and I used Smartbalance, Until she came home from the CO-OP in Bisbee, AZ with a tub of Earth Balance. Gluten free lactose free and vegan...I have yet to try it with baking, but, from the testing that I have done in the past couple of weeks, The flavor stands up pretty well with heat...Try a tub and let me know what you think... Hugs, Chef. ~Give me the beat boyz, to soothe my soul, I wanna get lost in your rock and roll and slip away~ Dobie Gray. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 7, 2009 Report Share Posted January 7, 2009 Are some products made with gluten? Diana --- On Wed, 1/7/09, bj_lee <bj-lee wrote: bj_lee <bj-lee Re: Wondering about solid fats Wednesday, January 7, 2009, 10:25 AM Hi, Kidz, Love the Butter...LOVE IT! No substitute for Challenge Butter...it has been my 'go to' since 1975. However, with a vegan wife, well... Victory and I used Smartbalance, Until she came home from the CO-OP in Bisbee, AZ with a tub of Earth Balance. Gluten free lactose free and vegan...I have yet to try it with baking, but, from the testing that I have done in the past couple of weeks, The flavor stands up pretty well with heat...Try a tub and let me know what you think... Hugs, Chef. ~Give me the beat boyz, to soothe my soul, I wanna get lost in your rock and roll and slip away~ Dobie Gray. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 Hi Irene, I'm rushing, but I just wanted to add to the great answers you've gotten that I think mixing ground, toasted hazelnuts to dough adds a nice buttery flavor. It's been a while since I've used it, but I agree that Smart Balance is yummy. I like coconut oil well enough in baking, but it definitely tastes like coconut and can be overwhelming. Canola oil, sunflower oil, and Spectrum shortening can work nicely when it's possible to play with proportions. I'm a pretty new vegan, so this all still sort of trial and error stuff. Hope it helps! Peace, Mo irene wrote: > Thanks to everyone who chimed in on this discussion. It seems that > almost all of use butter in preference to any other solid fat. > > What about vegans on the list? What do you use in baking? I'm > particularly curious about coconut oil, which (I think) is not > hydrogenated, but is solid at room temperature. And palm oil? Isn't > that the stuff that got chased out of theatre popcorn about 15 years > ago?? > > ~ irene > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 8, 2009 Report Share Posted January 8, 2009 we have gotten away from putting butter on sandwiches, mostly we use avocados, or mayo (veggie mayo), or for the kids ketchup (homemade). I find that butter works best in baking and tastes good also. I purchased a pie cookbook and it has recipes for Vegan pies as well as regular. Don't remember the name at the moment will have to look when I get home. Barb --- On Wed, 1/7/09, thelilacflower <thelilacflower wrote: thelilacflower <thelilacflower Re: Re: Wondering about solid fats " Vegetarian Group " Wednesday, January 7, 2009, 11:32 AM It does work in baking. If I bake for vegans I use it. My personal preference is butter and I use it in my other baking. I don't use Earth Balance on my bread or potatoes, it just doesn't taste the same. Donna Sent from my Verizon Wireless BlackBerry " bj_lee " <bj-lee (AT) live (DOT) com> Wed, 07 Jan 2009 15:25:02 <> [vegetarian_ group] Re: Wondering about solid fats Hi, Kidz, Love the Butter...LOVE IT! No substitute for Challenge Butter...it has been my 'go to' since 1975. However, with a vegan wife, well... Victory and I used Smartbalance, Until she came home from the CO-OP in Bisbee, AZ with a tub of Earth Balance. Gluten free lactose free and vegan...I have yet to try it with baking, but, from the testing that I have done in the past couple of weeks, The flavor stands up pretty well with heat...Try a tub and let me know what you think... Hugs, Chef. ~Give me the beat boyz, to soothe my soul, I wanna get lost in your rock and roll and slip away~ Dobie Gray. Quote Link to comment Share on other sites More sharing options...
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