Trimming the fat
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Healthy Cooking and Baking
Trimming the fat
Learn how to trim the fat
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?
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Forums » Baking Forums » Healthy Cooking and Baking » Trimming the fat

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Forums  »  Baking Forums  »  Healthy Cooking and Baking  »  Trimming the fat

Re: Trimming the fat

posted at 11/18/2010 7:17 AM EST
Posts: 939
First: 5/3/2009
Last: 10/4/2012
I always (for over 40 yrs.) use the stick oleo unless the recipe states to use butter only. Had a neighbor who once used the soft oleo in the tub & all the cookies just spread to almost one giant limp mess.

Re: Trimming the fat

posted at 2/26/2011 7:41 AM EST
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
My husband likes pork  shoulder as a roast with potatoes and carrots.  I usually do sme surgery (trimming) before I put it in the roaster.  He'd prefer I didn't trim, but the animsl fat is not good for one's cholesteral.

Re: Trimming the fat

posted at 2/26/2011 10:27 AM EST
Posts: 2162
First: 8/8/2008
Last: 4/17/2014
Margarine is not good for you I use unsalted butter for baking to cut down onthe salt,  I never buy any kind of Margarine.

Re: Trimming the fat

posted at 3/10/2011 7:22 AM EST
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
Eat lots of fruits and vegetables and salads - easy on the dresssing - then easy on the sides and portion control with meats.

Re: Trimming the fat

posted at 3/11/2011 10:56 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I dip my fork into a small dish of salad dressing and then into the salad.  This help control fat and calories. 

Re: Trimming the fat

posted at 6/4/2011 7:43 AM EDT
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
You can trim the sugar too.  There sugar free cake and frosting mixes available

Re: Trimming the fat

posted at 6/4/2011 8:45 AM EDT
Posts: 2515
First: 6/4/2010
Last: 4/17/2014
I trim all the fat of the meats .

Re: Trimming the fat

posted at 10/22/2011 5:38 AM EDT
Posts: 1101
First: 8/8/2008
Last: 11/28/2013

My husband doesn't like fat so half of the meat goes into the trash with the fat. It would be easier if he became a vegetarian and cheaper too.

Re: Trimming the fat

posted at 10/22/2011 7:00 AM EDT
Posts: 939
First: 5/3/2009
Last: 10/4/2012
I do the same as Maryann O, I buy boneless, skinless chicken breasts & trim any fat left on them, I do leave a little fat on a beef roast, but cut it all away before I slice & serve it, & my boneless porkchops do not have any fat.

Re: Trimming the fat

posted at 10/22/2011 7:35 AM EDT
Posts: 2515
First: 6/4/2010
Last: 4/17/2014
I buy chicken we take the fat skin and also take the fat off.

Re: Trimming the fat

posted at 10/22/2011 8:05 AM EDT
Posts: 3543
First: 1/16/2009
Last: 4/18/2014
Margarine and butter can be used interchangeably.  Use a good quality margarine.

Re: Trimming the fat

posted at 10/22/2011 12:11 PM EDT
Posts: 2162
First: 8/8/2008
Last: 4/17/2014
Thanks everyone for shareing

Re: Trimming the fat

posted at 10/22/2011 1:35 PM EDT
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
I trim all the fat from all the meat I cook - except when bbq grilling a steak.  When doing that I trim all the fat AFTER grilling.

Re: Trimming the fat

posted at 10/22/2011 5:22 PM EDT
Posts: 336
First: 11/28/2008
Last: 3/1/2014
I too am no expert.  I have found maragrine to have more water.  If I substitue maragrine my cookies spread out further than when I use butter.  Good luck w/this one!

Re: Trimming the fat

posted at 10/22/2011 6:54 PM EDT
Posts: 1417
First: 10/26/2009
Last: 3/15/2014
Rachel A., looks like everyone else has answered your query!

Nikki, I'm like you. If I gain a pound or 2 over the holidays, I try to not stress out about it too much. It may take me 4-5 months into the new year to get rid of it, but at least I would have enjoyed myself for a month!!! I also try to lose a few pounds before November and December, to give myself some room to 'play' with. Congratulations on your weight loss over the years. Over the past 15 years I have taken off and kept off 45 pounds. I have that last 10 pounds to go. I will lose 2-3 pounds and think, "Finally." And then those few pounds come back. But I'm happy with my weight and don't stress about those last few pounds.

Re: Trimming the fat

posted at 10/22/2011 7:46 PM EDT
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
I spent the last 40 years being painfully thin - docs said dangerously thin,   Suddenly, very suddenly I started gaining weight - whew - too much weight.  Now docs yell at me for fat.

Re: Trimming the fat

posted at 10/24/2011 10:19 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
In Response to Re: Trimming the fat:
Margarine and butter can be used interchangeably.  Use a good quality margarine.
Posted by Mary Ann S


Mary Ann, have you found a brand of margarine for baking that doesn't have trans fat?  I've tried the Smart Balance buttery sticks which have some butter and other fats.  However that is about as expensive as butter, so i just get butter on sale and use that.

Re: Trimming the fat

posted at 10/24/2011 10:21 PM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
For baking I try to substitute oil for solid fat in places where I can.  Doesn't work well for cookies but some cakes and things like muffins, pumpkin and zucchini bread it works well.

Re: Trimming the fat

posted at 10/25/2011 10:02 AM EDT
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
For many things I will just use butter.  Baking is one of the things that I only use butter. I have started using Smart Balance for toast or putting on vegetables.  I do often use applesauce or even pumpkin puree as a portion of the butter or oil called for.
There is a balance that I strive for MODERATION when eating the items I bake.  It is hard sometimes but worth it.

Re: Trimming the fat

posted at 10/25/2011 10:30 AM EDT
Posts: 304
First: 10/12/2008
Last: 4/17/2014
I've gone back to butter, I prefer the taste and they're finding that margarine isn't necessarily any better for you than butter.  To save money, you might want to go ahead and use margarine for baking,  For baking be sure to use stick whether you use butter or margarine. 

In Response to Re: Trimming the fat:
If you are watching fat calories keep in mind that although butter is a saturated fat many of the margarines that are available are hydrogenated fat.  I would much rather consume a saturated fat than a hydrogenated fat. Check the water content in the margarine as well.  The diet margarine has water added to it to make them lower in fat per serving. Pretty sure that a regular margarine and butter are pretty equal as far as calories are concerned around 100 per tablespoon.
Posted by nikki p

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