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

Trimming the fat

posted at 10/12/2010 11:02 PM EDT
Posts: 1
First: 10/12/2010
Last: 10/12/2010
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?

Re: Trimming the fat

posted at 10/13/2010 9:36 PM EDT
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
 In Response to Trimming the fat:
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?
Posted by rachel a


I'm far from an expert but I do think that, for measuring for cooking purposes, margarine and butter are exactly the same.

Re: Trimming the fat

posted at 10/13/2010 10:20 PM EDT
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
In Response to Trimming the fat:
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?
Posted by rachel a


I used margarine instead of butter on an even exchange. I am lactose intolerant and use a special margarine.  Hope this helps.

Re: Trimming the fat

posted at 10/21/2010 12:34 PM EDT
Posts: 992
First: 10/7/2010
Last: 8/28/2011

In most recipes, it'sa one for one exhange; but margarine must beat least 60% oil to succeed in many.

In Response to Trimming the fat:
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?
Posted by rachel a

Re: Trimming the fat

posted at 10/21/2010 12:34 PM EDT
Posts: 992
First: 10/7/2010
Last: 8/28/2011
In Response to Trimming the fat:
If I use margarine instead of butter for baked goods, how much do I use? Is there a one for one exchange?
Posted by rachel a

Re: Trimming the fat

posted at 10/21/2010 12:42 PM EDT
Posts: 992
First: 10/7/2010
Last: 8/28/2011
 I replace1/2 the fat  called for w/ aplesauce & use canola oil or buttery margarine ( melted) for the other half.This works for me in most recipes.
 Be sure the margarine you use is  at least 60% oil to succeed!!!!!!!!!!!!!!!.


*** 
  " diet" margarine may not work for this reason***

Re: Trimming the fat

posted at 10/21/2010 12:51 PM EDT
Posts: 992
First: 10/7/2010
Last: 8/28/2011
 I use 1/2 the amountof butter called for &replace it w/ unseetened  applesauce.I use canola  oil or melted(60% oi)lbuttery margarine for the 2nd half...works well in mostof my recipes;For  the 2nd half .
Thisusesonly 50% ofthe fat &  still keeps the texture & flavor pretty close.I do this only for personal baking, not for company treats unless they too are on a very fat restictesd diet:>)

Re: Trimming the fat

posted at 10/21/2010 1:25 PM EDT
Posts: 41
First: 10/6/2010
Last: 1/7/2011
Be careful cause most margarine have some water in it. Do not use the tub type of margarine cause they have a lot of water in them. If I have to switch out butter for something else I use the butter flavored shorting. 

Re: Trimming the fat

posted at 10/21/2010 3:58 PM EDT
Posts: 1819
First: 9/9/2008
Last: 4/16/2014
I have found using the stick margarine is just as good as butter in most recipes.  Several companies now make stick margarine that is softer due to having less fat.  Delia is right, most tub margarines are too watery to use for baking.  I have also subbed half the amount in applesauce as another fat cutting measure.

Re: Trimming the fat

posted at 11/7/2010 8:07 AM EST
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First: 1/16/2009
Last: 4/17/2014
Usually stick margarine (regular not light, low fat, or fat free) can be used in the same amount as the butter amount called for in the recipe.  Mary Ann S.

Re: Trimming the fat

posted at 11/7/2010 9:22 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
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.

Re: Trimming the fat

posted at 11/7/2010 11:13 AM EST
Posts: 18
First: 10/17/2010
Last: 5/24/2011
I would think they both would be the same.

Re: Trimming the fat

posted at 11/12/2010 6:55 AM EST
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First: 8/8/2008
Last: 11/28/2013
With Thanksgiving and Christmas on the way, how do we trim the fat?

Re: Trimming the fat

posted at 11/12/2010 8:44 AM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
For trimming the fat over the holidays I have come to the conclusion that trying to lose weight is almost impossible.  What my goal is is to maintain the weight I have the week of Thanksgiving through the holidays.  This way I don't stress myself out that much.  I cut back where I can and splurge when I think it is "really worth it".  I have maintained about 120 pound weight loss for 12 years now and it is still hard over the holidays.  Would love to loose another 10-20 pounds as a "fudge" factor because I love fudge!  But I am not stressing over it.
Some hints that I have found helpful:
Spices help carry flavor that a fat might in some recipes.

I cut way back on the butter called for in stuffing, I mean really, do you need a stick of butter when the stuffing is going to be soaking up grease from the turkey? By the way I do very little stuffing in the turkey because of that I do it as a side.  I add whole cranberries to the stuffing they add more flavor and a zing.

I make a lot of vegetables and put them on my plate first.  That way I fill the plate with stuff I should eat.
1 helping only.  That way I can save some calories for dessert.  I pick my dessert of choice wisely, I eat something that I ususaly don't have a chocolate peanut butter pie that I make that is one of my favorites or something decadently chocolate.  I stay away from the things that I might have at other times.

A lot of the leftovers get sent home with my daughter.  Others get frozen and plans for turkey soup or split pea soup get put on the calendar.  Thank goodness for my pressure cooker.

Last, relax have a happy holiday and if you do gain a pound or two it is not the end of the world.  The weight will come off again.  (I have yet to figure out how and why it goes on much faster and easier than it comes off!  If nothing else it is more fun to put it on than to take it off.)  So just try to maintain it will take a lot of pressure off.

Re: Trimming the fat

posted at 11/13/2010 6:38 AM EST
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Niki,
Thank you for the hints. One thing that I did try and found that it made the turkey delicious is brining the turkey and then cooking it with chicken broth instead of butter or margerine. The turkey cavity was stuffed with onions, carrots and celery. Everyone that ate the turkey raved about the taste. I would say that it was the best turkey I had made.

Re: Trimming the fat

posted at 11/13/2010 8:15 AM EST
Posts: 1201
First: 9/10/2008
Last: 4/15/2014
I only substitute butter with margerine if the recipe specifically states that it can be done.  I also substitute with Butter Flavored Crisco in some cases.

Re: Trimming the fat

posted at 11/18/2010 5:21 AM EST
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
When I bake, I always use unsalted butter.  I learned that trick from a professional.  She said that when you add salt, then it is just that amount needed and not more as in salted butter.

Re: Trimming the fat

posted at 11/18/2010 5:27 AM EST
Posts: 1072
First: 10/2/2008
Last: 10/4/2013
I learned when I bake to always use unsalted butter.  That way, if you want to add salt the flavor is better and true.  Using salted butter skews the taste.

Re: Trimming the fat

posted at 11/18/2010 7:12 AM EST
Posts: 483
First: 10/5/2008
Last: 12/5/2011
I always used margarine one to one. Maybe it's because I use Land'o'Lakes. Higher grade ingredients seem to makea BIG difference.

Re: Trimming the fat

posted at 11/18/2010 7:16 AM EST
Posts: 2515
First: 6/4/2010
Last: 4/17/2014
 when I cook my turkey or chicken I take and trimming the fat because my husband is not a loud to have it .
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