I remember in cooking class that butter is much better than margarine. Margarine has loads of chemicals that resemble plastic and also loads of fat. However, butter is mostly natural.
Malak On 9/17/10, Penny Reeder <[email protected]> wrote: > Hi Abby, > Sadly, most lard in the US today is partially hydrogenated to extend > shelf life. I have not been able to find non-hydrogenated lard, but > I keep looking! Pork fat is better for us, by far, than the transfat > laden stuff, and a lot tastier too! > > Penny > At 03:56 PM 9/16/2010, you wrote: >>You can get lard, real or imitation, in most markets, at least in >>Los Angeles. Other places you may have to go to a Mexican >>market. Real lard is pig fat. My mother used it for her pie crust, >>the best I've ever tasted. Then she turned to Crisco vegetable >>shortening because lard got a bad rap. Is pig fat worse than trans >>fats? Your call. There is a Crisco-like version of "I Can't >>believe it's not butter" that I used the last time a recipe called >>for shortening. I think it's just butter-flavored Crisco. without >>the trans fats. >>Abby >> >> >>From: Lynda >>Sent: Thursday, September 16, 2010 11:17 AM >>To: [email protected] >>Subject: Re: [CnD] shortening >> >> >>I guess it's a bit of both. I always try to make things as healthy as >>possible, and so I try to stay clear of shortening. I heard that you can >>replace shortening with margarine, but I've never tried. >> >>If there is something that I can use as a substitution, I'd also have to >>find out if the amount for the substitution would be the same as the >>shortening. >> >>As I said before, I have passed up many recipes because they call for >>shortening, but if I can find something else to use, I'd be happy. As a >>matter of fact, I have a brownie recipe that I'd love to try, but won't do >>so unless I can use an ingredient other than the shortening. >> >> Lynda >>******************** >>"A friend is someone who knows the song in your heart and can sing it back >>to you when you have forgotten the words." >> >>----- Original Message ----- >>From: "Jean Marcley" <[email protected]> >>To: <[email protected]> >>Sent: Thursday, September 16, 2010 11:10 AM >>Subject: [CnD] shortening >> >> >> > Do you want to use something that isn't fat or just not something like >> > lard or Crisco? >> > Jean >> > ____________________________________________________________ >> > My Credit Scores- Free >> > Click Here to See Your 3 FREE Credit Scores from All 3 Credit Bureaus! >> > http://thirdpartyoffers.juno.com/TGL3141/4c92324fc9e31bcd0b5st02duc >> > _______________________________________________ >> > Cookinginthedark mailing list >> > [email protected] >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark >>_______________________________________________ >>Cookinginthedark mailing list >>[email protected] >>http://acbradio.org/mailman/listinfo/cookinginthedark > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > -- Visit my blog: www.theplaceformalak.blogspot.com _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
