On Fri 12 Aug 2005 06:26:21p, Sheryl Rosen wrote in rec.food.cooking:

> Goomba38 at wrote on 8/12/05 9:45 AM:
>
>> wrote:
>>
>>> Exactly!
>>> I'm changing the way I make brownies for the long haul. If the texture
>>> and flavor doesn't suffer by using half butter/half margarine--why not?
>>> If they were not as good, I'd go back to butter, no problem.
>>
>> There is that transfat thing to worry about though. They've found
>> margarine is not a very healthy fat to eat.
>> Goomba
>
> But once it melts, is it still a trans-fat?

This is just a guess, but since there are some liquid oils that contain
trans-fats, I believe once a trans-fat always a trans-fat. I don't think
solid or melted makes a difference. It's a chemical thing.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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