Guest guest Posted January 6, 2009 Report Share Posted January 6, 2009 That Kerry Gold butter is so yummy. I could just slice and eat it plain lol Donna Sent from my Verizon Wireless BlackBerry " Kathleen Pelley " <kmpelley Wed, 07 Jan 2009 04:59:34 Re: Wondering about solid fats 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...
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