Guest guest Posted January 5, 2009 Report Share Posted January 5, 2009 I use Crisco in my crusts and pure butter in my cookies and baked goods. One day they say butter is bad the next day they say butter is better than margarine. To me margarine tastes like axel grease. It's all about taste to me and my cholesterol is low, BP and sygar low too, so I don't worry about it. Donna Sent from my Verizon Wireless BlackBerry irene Mon, 5 Jan 2009 11:33:48 Wondering about solid fats 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 5, 2009 Report Share Posted January 5, 2009 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 5, 2009 Report Share Posted January 5, 2009 I trust a little real butter over tubs of margarine or oleo any day. I found I tended to use too much of the substitute to compensate for taste. - <thelilacflower " Vegetarian Group " Monday, January 05, 2009 1:01 PM Re: Wondering about solid fats >I use Crisco in my crusts and pure butter in my cookies and baked goods. > One day they say butter is bad the next day they say butter is better > than margarine. To me margarine tastes like axel grease. It's all about > taste to me and my cholesterol is low, BP and sygar low too, so I don't > worry about it. > Donna > Sent from my Verizon Wireless BlackBerry > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 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 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 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 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 Hi there, Butter is the best for your body generally - much better for you than margarine. Ghee is supposed to be the best thing to fry with- fats usually are very bad when heated at high temperatures and apparently the least bad for your body is the Indian clarified butter, Ghee. I use this for cooking with regularly and it has a really good taste also. I am not Indian but I have read around in nutrition books and this is the most recommended. From the non-solid fats, olive oil is only good for you when it is not heated so this is where Ghee is better. Ghee keeps for a really long time if kept in the fridge. Quote Link to comment Share on other sites More sharing options...
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