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 10/27/2011 10:28 AM EDT
Posts: 309
First: 10/12/2008
Last: 4/23/2014
Eat a sensible diet, all things in moderation.  Even too much of a good thing is bad for you.  Don't deny yourself those treats; once in a while to satisfy that craving, have just a small portion.
Share a meal, when we go out my sister and I will order one entree and split it.  When you go out eat only part of your meal and take the rest home to eat another time (those huge servings in restaurants can turn into 2 or 3 meals instead of just the one).  These two not only cut down on how much you eat, but they save you money, too.

Re: Trimming the fat

posted at 10/27/2011 12:32 PM EDT
Posts: 2174
First: 8/8/2008
Last: 4/23/2014
Margarine is not good for you use butter with or with out salt

Re: Trimming the fat

posted at 10/28/2011 8:37 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I guess the saturated fat in butter is less bad for you than the trans fat in margarine.

Re: Trimming the fat

posted at 10/28/2011 10:19 AM EDT
Posts: 7310
First: 6/23/2010
Last: 4/23/2014
I'm sure sticking with real butter -- and thanks to this forum I use just unsalted butter.

hee hee ..... butter sticks to me!!

Re: Trimming the fat

posted at 10/28/2011 11:44 AM EDT
Posts: 959
First: 1/20/2010
Last: 4/13/2014
In Response to Re: Trimming the fat:
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.
Posted by Renee C


I have used the butter flavored Crisco. It seem to work good for baking.

Re: Trimming the fat

posted at 10/28/2011 9:13 PM EDT
Posts: 4948
First: 6/4/2010
Last: 4/30/2013
Smart Balance has no trans fat and it helps to raise your good cholesterol.It's great for baking too! I use this a lot in baking but I do use butter for special occasions and holidays.

Re: Trimming the fat

posted at 10/28/2011 10:18 PM EDT
Posts: 488
First: 7/31/2011
Last: 8/22/2013
This tip is important:
NEVER soften maragine it is already soft.......i tried it once and my cookies weer horrible!
i just use butter.....much better flavor

Re: Trimming the fat

posted at 11/3/2011 6:04 PM EDT
Posts: 3737
First: 9/13/2011
Last: 4/23/2014
 Hi JUDY O; GRAN A here;
That's what I was told & since I prefer the taste & texture of butter I try to use it  for much of my baking; when canola oil is not appropriate;I sometimes se ablend of butter & applesauce (for softer cookies)
 In  Response to Re: Trimming the fat:
I guess the saturated fat in butter is less bad for you than the trans fat in margarine.
Posted by JUDY O

Re: Trimming the fat

posted at 11/4/2011 7:58 AM EDT
Posts: 1856
First: 10/8/2010
Last: 2/12/2014
I always use butter for cookies.  Things like muffins, fruit breads and the coconut meringue brownies I made yesterday, I use oil.  The recipe for the brownies called for butter, but I substituted oil and it came out fine and tasted great.

Re: Trimming the fat

posted at 12/14/2011 8:25 PM EST
Posts: 1
First: 12/14/2011
Last: 12/14/2011
Can you brine a roasting chickem

Re: Trimming the fat

posted at 12/16/2011 1:39 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
In Response to Re: Trimming the fat:
Can you brine a roasting chickem
Posted by Marilyn S


Yes.  Use the same recipe for the brine you just have to use less.  If you have a gallon Zip top bag put the chicken in the bag and pour your brine into the bag.  Let out as much air as possible and you will be using even less brine.
You can also brine cut up chicken so if you want to do pieces. Place the pieces in the Zip Top bag and add brine.

Re: Trimming the fat

posted at 12/18/2011 8:11 PM EST
Posts: 3737
First: 9/13/2011
Last: 4/23/2014
GRANA  here;
to get a low(er) fat  cheese blend for your  reccipes; mix your own; package label ( contents & Date FROZEN& DATETO USE BY( 2 MONTHS FROM date frozen
***use w/in/in 2 months.***
ITALIAN CHEESE BLEND
( for Lasagna & other pasta casseroles; 
 pizzas, omelettes,etc)
In MIXING BOWL, COMBINE
2 cups lowest fat mozzerella Cheese Shreds
 1/4 cup each provolone, /Romano & parmesean cheese shreds
When thoroughly  & evenly mixed. Pack  loosely by 1- 2cups cups into heavier zipper top plastic bags.
Spread out in even layer ( do not pack down) label w/ date & contents  & freeze, laying flat.
TO USE; ONE serving Eis 1/4 CUP.Fat may easily reduced  from 9 gm per 1/4cup serving  down to  3 TO 4 GM  per 1/4cup serving @  no or VERY LITTLE EXTRA COST (over buying a pre-mixed cheese blend] if even available.Undecided
If yu won tu se that much cheese w/in 2months; mix up a smaller qty (in proportion) of the cheese  blend you most use.

MEXICAN CHEESE BLEND
Combine cheese  shreds & spices.. label w/contents; date frozen& use by date( 2 months from prepartion.
 1 cup lowest fat mozzerella & 1 cup lowest fat mild cheddar shreds
 1/2 -2 tsp chili powder[ mild to hot] to taste
 1/4 cup pp
use forNACHOS; chili topping; omelette filling.


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