Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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  #16 (permalink)   Report Post  
Old 30-12-2005, 11:03 PM posted to rec.food.baking
Nospam
 
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Your so right

"Jenn Ridley" wrote in message
...
"Vox Humana" wrote:

Yep. For years we were told to avoid butter because of the cholesterol.
Most of us, myself included, used margarine when we could and used butter
with a lot of guilt.


Speak for yourself. I've -always- baked with butter, even at the
height of the anti-butter craze. (and I've *always* got 3-4 pounds
in the freezer, as I buy it on sale. Right now, I think there's 8.)

However, I'm *not* going around telling someone who wants to re-create
a recipe made with margarine that butter is going be "better". It's
not. It may be 'better for you', and it may taste 'better' to someone
else; but that's not what he's looking for, and therefore it's *NOT*
better.
--
Jenn Ridley :




  #17 (permalink)   Report Post  
Old 30-12-2005, 11:06 PM posted to rec.food.baking
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Pointless being sorry for saying Dipstick, you seem to earn the title with
flying colours.

"Vox Humana" wrote in message
...

"Nospam" wrote in message
...
Fortunately we British are not as paranoid as some. And 10 pounds of

butter
is good for you ?



It is better for you than 10 pounds of hydrogenated vegetable oil.




  #18 (permalink)   Report Post  
Old 30-12-2005, 11:51 PM posted to rec.food.baking
chembake
 
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However, I'm *not* going around telling someone who wants to re-create
a recipe made with margarine that butter is going be "better". It's
not. It may be 'better for you', and it may taste 'better' to someone
else; but that's not what he's looking for, and therefore it's *NOT*
better.

--
Fortunately we British are not as paranoid as some. And 10 pounds of

butter
is good for you ?
It is better for you than 10 pounds of hydrogenated vegetable oil.


Butter and margarine are both madew with saturated fats so they are
likely to increase your blood cholesterol.
Just like what Vox said, transfats is the main issue with margarine,
but butter is not innocent of it either as it contains also trans fats
but in smaller amount but not the elaidi acid type which is due to the
hydrogenation of vegetable oil but anoter form which is naturally made
in the cows rumen.. with slightly different chemical composition .and
it was found to be innocous trans fatty acid..
Therefore the lesser evil is to use butter and you got a bonus!....it
taste much better with real honest to goodness , dairy fresh butter!
In fact ....I wholeheartedly use butter in many of my bakery products
as long as cost is not the factor.
Even in high ratio cakes I prefer butter( if crumb color is not an
issue) but add my own emulsfier to improve aeration and cake
performance.

  #19 (permalink)   Report Post  
Old 31-12-2005, 12:02 AM posted to rec.food.baking
Vox Humana
 
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"chembake" wrote in message
oups.com...
However, I'm *not* going around telling someone who wants to re-create
a recipe made with margarine that butter is going be "better". It's
not. It may be 'better for you', and it may taste 'better' to someone
else; but that's not what he's looking for, and therefore it's *NOT*
better.

--
Fortunately we British are not as paranoid as some. And 10 pounds of

butter
is good for you ?
It is better for you than 10 pounds of hydrogenated vegetable oil.


Butter and margarine are both madew with saturated fats so they are
likely to increase your blood cholesterol.
Just like what Vox said, transfats is the main issue with margarine,
but butter is not innocent of it either as it contains also trans fats
but in smaller amount but not the elaidi acid type which is due to the
hydrogenation of vegetable oil but anoter form which is naturally made
in the cows rumen.. with slightly different chemical composition .and
it was found to be innocous trans fatty acid..
Therefore the lesser evil is to use butter and you got a bonus!....it
taste much better with real honest to goodness , dairy fresh butter!
In fact ....I wholeheartedly use butter in many of my bakery products
as long as cost is not the factor.
Even in high ratio cakes I prefer butter( if crumb color is not an
issue) but add my own emulsfier to improve aeration and cake
performance.


That is my position also. No one will claim that butter is good for you,
especially not in large quantities. It is both a matter of moderation and a
matter of degree. In that respect butter is a healthier choice than
margarine, and less of either is better than more. There is no paranoia
here as this is supported by research. However if someone wants to use
margarine or a shortening like Crisco, that is entirely their business. I
can't see getting all emotional about it. As for butter having a better
flavor, I think that is a given. You never see margarine producers touting
their products due to the rich flavor of artificial flavors. If flavor is
mentioned, it is always in comparison to butter. They have "rich, buttery
flavor," or are called "I can't believe it's not butter." When I see butter
being advertised as having a "rich flavor indistinguishable to margarine" I
will reconsider.


  #20 (permalink)   Report Post  
Old 31-12-2005, 12:05 AM posted to rec.food.baking
Vox Humana
 
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"Nospam" wrote in message
...
Pointless being sorry for saying Dipstick, you seem to earn the title with
flying colours.


Oh, I'm completely devastated.




  #21 (permalink)   Report Post  
Old 31-12-2005, 05:58 PM posted to rec.food.baking
Nospam
 
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Default Blueband

Problem solved, "I cant believe it's not butter" is the same taste as
BlueBand

Happy New Year


"Vox Humana" wrote in message
...

"Nospam" wrote in message
...
Pointless being sorry for saying Dipstick, you seem to earn the title
with
flying colours.


Oh, I'm completely devastated.




  #22 (permalink)   Report Post  
Old 31-12-2005, 06:15 PM posted to rec.food.baking
Jenn Ridley
 
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"Nospam" wrote:

Problem solved, "I cant believe it's not butter" is the same taste as
BlueBand



Yay! I'm glad to hear that you found the taste you were looking for.
--
Jenn Ridley :
  #23 (permalink)   Report Post  
Old 03-01-2006, 06:11 PM posted to rec.food.baking
Eric Jorgensen
 
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On Fri, 30 Dec 2005 14:16:48 GMT
"Vox Humana" wrote:


with a lot of guilt. Now you can have the best of both worlds by using
butter. It has the flavor and melting characteristics that are good for
baking and it contains none of the trans-fats that result from the
hydrogenation process.



This is not technically true. Everything that makes fat makes some
trans-fat. Even you.

The trans-fat content of butter is very low compared to partially
hydrogenated oils, though.
  #24 (permalink)   Report Post  
Old 03-01-2006, 06:41 PM posted to rec.food.baking
Vox Humana
 
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"Eric Jorgensen" wrote in message
news:[email protected]
On Fri, 30 Dec 2005 14:16:48 GMT
"Vox Humana" wrote:


with a lot of guilt. Now you can have the best of both worlds by using
butter. It has the flavor and melting characteristics that are good for
baking and it contains none of the trans-fats that result from the
hydrogenation process.



This is not technically true. Everything that makes fat makes some
trans-fat. Even you.


I guess that give the term "eat me" new dimension.




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